The
Asia Pacific condiments sauces market is expected to grow at a 5.85%
CAGR for a period between 2014 and 2020. The Asia Pacific condiments
sauces market was valued at US$6,137.01 million in 2014 and is
poised to be valued at US$8,629.7 million by 2020. The condiments
sauces market in Asia Pacific is forecast to grow fast in the coming
few years because of the increase in consumption of fast food and the
fast-paced lifestyle of modern consumers.
Considering
their fast-paced lifestyle, people have started giving preference to
fast food, which saves cooking time. With increase in the variety of
available fast food in Asia Pacific countries, a wide variety of
condiments sauces has been introduced in the market over the past few
years. Condiments sauces are not only used in recipes as an added
ingredient, but also as table dips for fast foods. The Asia Pacific
condiments sauces market, based on type, is segmented into tomato
ketchup, soy sauce, brown sauce, national specialty sauces, chili
sauce, and mustard sauce.
A
variety of condiment sauces are sold across all countries in the Asia
Pacific region through various distribution channels such as
supermarkets, food and drink stores, general merchandize, convenience
stores, dollar stores, and retailers. In 2014, supermarkets and
convenience stores led the distribution channel segmentation of the
condiments sauces market.
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Variety
of Condiments Sauces to Drive Market in Asia Pacific
By
geography, the Asia Pacific condiments sauces market is segmented
into national markets such as India, Japan, Singapore, China,
Australia, Hong Kong, Indonesia, Malaysia, New Zealand, Thailand, and
others. A large variety of sauces are being introduced in countries
in the Asia Pacific region to match the changing trends in fast food.
Every country is known for its preferred type of condiments sauces.
Chili
sauce is the most favored table dip for fast food in Indonesia. A new
chili sauce, ‘sambal’, was recently introduced in Indonesia.
Sambal is a bright red paste sauce made from red chilies and fish
sauce, garlic, spring onions, ginger, shrimp paste, lime, rice
vinegar, and sugar. Sambal is expected to be used as a table dip
sauce for fast food and also as an ingredient for more than 300
recipes in Indonesia.
Sambal
is expected to attract millions of food lovers, not only in the Asia
Pacific region but also in other regions across the globe. Mandy Yin,
a popular Malaysian cook, offers many recipes with sambal chili sauce
through her street food stall, ‘Sambal Shiok’, in the U.K. Sambal
chili sauce has become a traditional sauce in Indonesia and is used
to add flavor in many recipes. While Sambal is enjoyed by the people
in U.K. with many street-food recipes, it is slowly entering the fast
food markets in countries in Asia Pacific. This will propel the Asia
Pacific condiments sauces market in the coming years, with chili
sauce leading the charge.
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