Some peculiar trends are characterizing most the sauces and pestos sector on the Italian and international scenarios. We are talking about 100% made in Italy, local raw materials, PDO or PGI, premium, and regional recipes. According to Nielsen data, in the year ending November 22, 2020 in Italy the sector’s turnover was almost 534 million euros (+7.7% compared to the previous year).
Among the most requested products there are pestos – the classic Genovese, but also red pestos – but also cheese based sauces such as the famous ‘cacio e pepe’ condiment. As for red sauces, raw materials regional specialties such as Sicilian cherry tomatoes, Neapolitan Pizzutello or datterini tomatoes stand out and are becoming more and more popular.
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THE HIGH POTENTIAL OF ITALIAN SAUCES
Italian players want to promote Made in Italy products all over the world by offering local specialties, but they do not forget the needs, tastes and consumption habits of each country. They elaborate specific recipes that meet the typical taste suitable for each country: cheese sauces, garlic sauces or truffle pestos are just a few examples. Generally speaking, all these are special products for countries where pasta is not a staple. That is why Italian companies are also focusing on educational, in-store activities to make people understand the potential of sauces and pestos and show their use in the kitchen.
BEST PERFORMING FORMATS
Packs are being reduced to meet the needs of new consumers, singles or young couples. As far as packaging material is concerned, the choice is for glass as it is sustainable and makes products immediately visible. Some companies, however, are focusing on Tetra Repack, an eco-friendly packaging in cardboard. Whatever format or pack is used, the goal is always to help people discover the practicality of use and the goodness of Italian sauces. After all, they are essential to better appreciate one of the most iconic Italian dishes: pasta.
