1. Rao’s sauce is one of the best matches for pasta
Pasta is the collective name for all kinds of Italian pasta, referred to as pasta, or spaghetti. Pasta comes from Latin and means dough. It is kneaded and rolled into pieces of flour, then cut or pressed into strips and other shapes. After drying, it is easy to store, and it is convenient to carry to a distant place by boat.
The earliest pasta was formed in the 13th to 14th century AD. Back then, noodles could be dried everywhere on the streets and squares of many cities on the Italian peninsula. It is said that the longest noodle is 800 meters. The earliest pasta was formed in the 13th to 14th century AD. Back then, noodles could be dried everywhere on the streets and squares of many cities on the Italian peninsula. It is said that the longest noodle is 800 meters. The forks in western restaurants became standard on the table for the purpose of eating pasta. Before this, customers used their hands to grab the pasta and lick their fingers after eating.
In fact, for a long time after the appearance of pasta, it was a luxury item that ordinary people could not eat. Because the early pasta required workers to sit sideways on a long chair to make noodles with their feet, which was very labor-intensive, and it was troublesome to eat, so pasta was the exclusive delicacy of the upper class at that time.
Later technological innovations greatly saved manpower. In 1740, an Italian businessman named Paolo Adami opened the first pasta factory in Venice. In the middle of the 19th century, pasta formed a real industrial production, and new technologies also standardized the shape of pasta. From the end of the 19th century to the beginning of the 20th century, the pasta industry rose rapidly, and transportation has covered the world. Around 1913, the export volume of pasta had reached 70,000 tons. At almost the same time, a large number of Italians immigrated to the United States. At the beginning of the 20th century, about 250,000 people emigrated from Italy to the United States every year. These Italians brought the habit of eating pasta to the United States, indirectly played the role of a spaghetti messenger.
Global sales figures reflect the world’s love for pasta-they have risen from 13 billion U.S. dollars (8 billion pounds) in 2003 to 16 billion U.S. dollars (10 billion pounds) in 2010. Why can pasta become popular around the world? One of the important reasons is that pasta achieved industrialized and standardized production hundreds of years ago, which greatly reduced the cost of production and dissemination. Secondly, it is very inclusive. Whenever pasta appears in one place, it can be combined with local products and customs to derive different flavors. The last reason is that whole-wheat pasta is very good for health, such as the prevention of stomach cancer and colon cancer. Pasta has a very low-fat content. The fat content of each pasta itself is only slightly more than half a gram, while the sodium content is very low and it is gluten-free.
There are more than 500 types of pasta, and with sauces, thousands of styles can be combined. Regardless of the wide variety of pasta, they all have one drawback, that is very hard and difficult to cook. Because the flour used to make pasta comes from the hardest Durum, Durum wheat flour is specifically called semolina.
Eating pasta depends on the sauce, the Italian Sugo, as opposed to the English word Sauce. The real charm of pasta is that the appropriate combination of noodles and sauces can bring a rich and balanced taste enjoyment, achieving an effect of 1+1>2. There are three main ingredients for the base of pasta sauce – Tomato-Based Sauce, Cream-Based Sauce, and Oil-Based Sauce.
According to Amazon AVG. CUSTOMER REVIEW, who is the hottest pasta sauce? That is Yao’s Homemade Marinara Sauce. Rao’s has a long history of making delicious tomato sauce for more than 120 years. The most famous one is Marinara tomato sauce. Its main raw materials are Italian peeled tomatoes, olive oil, onions, salt, garlic, basil, black pepper, and so on. Many people like to eat this brand of spaghetti sauce, its spice flavor is not too strong, but the tomato flavor is very strong, the taste is rich and full and easy to satisfy.
2. The sauce market will grow at a compound annual growth rate (CAGR) of 3.2%
Hypermarkets and supermarkets accounted for more than 50.0% of global sauce revenue in 2019. Most customers prefer to shop in these supermarkets because they provide a wide variety of goods in a public space. The unprecedented COVID-19 outbreak in 2020 and indefinite lockdown implemented globally have had an impact on consumers’ buying patterns. As the number of people going out decreases, the consumption of take-out food has decreased significantly. More and more people have switched from shopping in supermarkets to online shopping. At the same time, consumers have more time and opportunities to prepare meals, so they are more concerned about sauces, the demand for sauce and condiments has soared.
According to the relevant market research report released by Report Linker, the global sauce market is expected to grow from US$52,915.83 million in 2020 to US$65,526,200,000 by the end of 2025, with a compound annual growth rate (CAGR) of 3.2%. ) increase.
3. The Asia-Pacific region will maintain its dominant position in the sauce market
From a regional perspective, the Asia-Pacific region will still be the main market for seasoning sauces. In addition, North America and Europe also have great growth opportunities. Improving lifestyles and trying a variety of flavors will create a lucrative market for Asian condiment and sauce brands.
4. Consumers prefer sauces with unique taste and healthy formula
At the same time, the fast-paced lifestyle has opened up the market for condiment innovation. Consumers hope that they can add flavor to their favorite foods and get a different gourmet experience. According to the Comax Flavour Trend Predictions report, consumers like to look for interesting, fresh, mixed flavors with some surprise elements. For example, California’s Edward & Sons Trading hot-selling organic seafood teriyaki sauce and organic vegetarian food, which is made according to the consumer’s several eating habits, can match well with plant and animal foods.
The trend of a healthy diet has challenged the condiment market. Some people think that condiments are unnecessary and unhealthy supplements, so sauces and condiments have gradually begun to claim organic and healthy products. For example, some low-sodium, low-sugar products have become people’s new choices. By providing lower-calorie, free-from products, attracting health-conscious consumers is in line with the current general trend of food consumption, which also helps sauces and condiments maintain a good market development.
More and more consumers want products with clean labels. As consumers become more and more interested in clean label products, friendly products such as ketone and Paleo Diet have become the most popular products. Clean labeling is still the dominant trend in the market. Manufacturers have been working hard to research and develop sauces and condiments with low salt, low sugar, and low artificial additives to ensure that their ingredients are healthier without sacrificing taste. They are avoiding products that contain chemical additives that may adversely affect their health.
When making sauce recipes, it is equally important for manufacturers to exclude bad ingredients on the one hand, and to add healthy ingredients on the other. For example, nutritional yeast can be widely used in innovative seasonings because it provides a delicious cheese taste, salty taste, and is rich in B vitamins, including B12, without salt, cheese, gluten, fat, hormones, etc.
Injecting healthier plant substitutes into traditional recipes is another trend towards high-end condiments. Companies such as Denver’s Spinelli’s Sauce Co. use popular healthy vegetables such as cauliflower when making sauces. It has introduced a new cauliflower pasta sauce that contains cauliflower, non-GMO tomatoes, and no added sugar. Mondelez International is committed to removing artificial colors and flavors from many of its packaged food brands by 2020. ConAgra Foods has launched a new canned organic tomato product under its Hunt’s brand-diced tomato and tomato paste.
5. Sauce function needs to be subdivided
With the development of the economy and the enrichment of material life, consumers’ pursuit of food has resulted in subdivisions of the functions of sauces. Even the most commonly used soy sauce has been continuously enriched. Product innovation not only creates new consumer demand, but also conforms to the strategic layout of companies occupying market segments, and at the same time creates reasons for price increases, making consumers willing to pay more for product differentiation.
For example, Frontier Co-op has designed different seasonings for different cooking scenarios of consumers. For example, MildTaco sauce is best matched with chicken and duck meat, while Southwest Taco pairs are best matched with ground beef. For plant-based options, both sauces pair well with jackfruit and cauliflower rice.
6. Global flavor
The diversification of the population structure has led to stronger demand for exotic flavors, and the nationality belongs to the world. The connected world makes consumers of all ages more aware of other cultures, thus making people’s choice of authentic sauces from all over the world diverse and extensive, this creates space for the growth of ethnic flavors, characteristics, and traditional sauces.
For example, 90% of American families regularly taste exotic foods at home or outside. Adding American dairy ingredients to sauces will help to satisfy people’s desire for global tastes. Ingredients such as American cheese and yogurt can be mixed with seasonings, fruits, or vegetables from all over the world, and provide the sauces needed to enhance the flavor of exotic dishes are provided.
Over the years, various flavors of sauces have been enriching their varieties, and gradually expanding to more international flavors or incorporating more texture elements. For example, Ramerton’s Slawsa is a cabbage-based appetizer with a hot, spicy, and crunchy flavor. Wildly Delicious launched Korean barbecue sauce and other global specialty products such as Tikki masala sauce, barbecue marinade, and stir-fry sauce.
7. What is the manufacturing process of sauces?
Different recipes of sauces have different production processes, so the production process and the related machines required are different. Under normal circumstances, the process of manufacturing sauce is like this:
Manual pre-treatment of raw materials (selection, sorting, impurity removal, etc.) → Raw Material Cleaning, Air Drying → Cutting → Mixed Raw Material → Filling and Capping → Sterilization → Inspection (check whether the seal is tight, foreign matter detection, etc.) → Labeling, Coding → Packing into carton box
The required packaging equipment usually includes:
Washing, Draining and Air-Drying Production Line → Vegetable Chopper, Dicing Machine → Wok→ Emulsifier (transfer the crushed materials to a stainless steel mixer, add ingredients and mix thoroughly until uniform) → Sauce Packaging Machine → Pasteurizer → Metal Detector, X-ray Foreign Body Detector → Labeling, and Coding machine → Cartoning Machine, Palletizing Machine
8. What are the packaging methods of the sauce?
The compatibility of the sauce and the packaging material is an important factor that affects whether the surface of the sauce bag is prone to leakage and delamination. Common sauces are packaged in glass bottles, PE bottles, and soft plastic bags. The packaging of glass bottles is the most widely used in the sauce industry. Although glass is expensive for manufacturers, it is not environmentally friendly, and it is inconvenient to transport, but glass has very good airtightness.
As soon as the cap of the sauce is opened, the taste will be released into the air, this shows that the sauce has the characteristics of being volatile, and the performance of preventing volatilization cannot be achieved by many plastic containers, this is the reason why plastic cannot be selected for packaging some sauces. The tightness of the glass can well protect the original flavor of the product. Glass is not only good in sealing, but its main material is silicon dioxide, and its physical and chemical properties are very stable. Packaging containers such as tinplate or aluminum can have relatively low stability compared to silica and may react with condiments. Of course, aluminum and iron can have better-sealing performance than plastic or glass bottles. Rao’s sauces are filled with glass bottles, which can keep the best flavor of the sauce to the maximum.
Many packing engineers are also constantly looking for materials that can replace glass, are environmentally friendly, and are not inferior to glass in terms of sealing and stability. If the glass has always been the fixed packaging for your sauce, and you want to replace it with a metal can, will your consumers get used to and accept this change? Will it have a big impact on your brand?
9. How to choose the right RAO’S sauce packaging machine?
Due to the relatively high viscosity of the sauce, the machine for packaging the sauce must use a piston pump to complete the filling. According to the degree of automation, the sauce packaging machine is divided into two types: manual sauce packaging machine and automatic sauce packaging machine. The semi-automatic sauce packaging machine needs to manually place the bottles or bags when unloading, which is suitable for small enterprises or hand-crafted workshops. The utilization rate of the automatic sauce filling machine is now in a straight upward trend, everyone is attracted by the features of automatic, labor-saving, and high-efficiency, and more and more people are using it.
For packaging RAO’S sauces, we recommend using our automatic SY-N automatic sauce piston packaging machine. One machine can be used for filling multiple sizes of bottles. When filling, there is a bottle positioning device to ensure accurate filling. It can also be equipped with other filling equipment according to your filling needs, such as bottle unscrambler, bottle washing and drying machine, ultraviolet sterilizer, labeling machine, aluminum foil sealing machine, capping machine, etc., to form a fully automatic RAO’S sauce filling production line.
Sauce packaging machines are generally suitable for filling granular sauces or thick sauces, such as chili sauce, beef sauce, bean paste, tomato sauce, hot pot bottoms, jams, etc. The scope of application is not limited to sauces, as long as it is a thick paste in the food, chemical, daily chemical, pharmaceutical, and other industries can be packaged by it.
The characteristics of many sauce packaging machines are still different. For example, the manual sauce packaging machine has the stirring type and non-stirring type, single head, and double heads, and desktop and horizontal type. There are also different automatic sauce filling machines, double filling heads, six filling heads, eight filling heads, and twelve filling heads. The appearance is different, the design is different, and the performance is also different.
Sywen Packaging has focused on the research and development of viscous filling machinery for more than ten years and can customize and develop various types of sauces packaging machines for sauce manufacturers, such as packaging machines for mushroom sauce, beef sauce, shredded meat sauce, soybean sauce, curry sauce, hot pot ingredients. The surface of the machine and the material contact parts are all made of stainless steel, with no dripping, and no drawing when filling. Easy to clean, has no dead ends, and can meet the requirements of food safety and sanitation standards.
If you want to see more actual sauce packaging cases or need professional sauce filling suggestions, please contact our experts!