In response to growing health awareness, consumers are increasingly gravitating towards low sugar and low sodium sauce and dip options. This trend reflects a broader shift towards healthier eating habits, as individuals become increasingly conscious of the negative health impacts associated with excessive sugar and sodium intake, such as obesity, hypertension, and heart disease.
The trend towards vegetarianism and plant-based diets in Hong Kong is set to gain further momentum in the coming years. Restaurants are adapting their menus to include a variety of enticing plant-based choices.
Lee Kum Kee (HK) Foods Ltd is likely to retain its overall leadership of sauces, dressings and condiments in Hong Kong over the forecast period, especially as it continued to gain value share towards the end of the review period. The player is supported by a wide portfolio and continuous product development to include sauces that have been developed to emulate restaurant-style flavours for at-home consumption, such as Buffalo Wing Sauce, vegetarian options, and expanding its range of chili sauces in an attempt to gain share from its closest competitor Koon Yick.
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Sauces, Dips and Condiments
This is the aggregation of cooking ingredients and condiments, dips, pickled products, sauces, yeast-based spreads, and other sauces, dips and condiments. Excludes: Unpackaged/bulk sauces, dressings and condiments, such as unpackaged herbs and spice or instances where consumers bring an empty contained to be (re)filled. Excludes: Table salt, vinegar, baking ingredients, desiccated coconut, and cooking cream/milk/powder for cooking and baking.
See All of Our DefinitionsThis report originates from Passport, our Sauces, Dips and Condiments research and analysis database.
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