Food Additives: Customised Condiments May Become The New Direction

　　The continued growth of the catering industry market volume has driven the empowering service capabilities of catering condiments to continue to improve. However, it is undeniable that there are still some pain points in the development of the condiment industry.

　　The barriers to entry for condiments are low and the technical barriers are not high. The tracks of soy sauce, vinegar, wine and chicken essence are crowded with a large number of competitors, which has led the condiment industry into an awkward situation of serious homogenisation and constant price wars. In addition, chefs are also facing some new pain points. For example, home chefs generally only need salt, soy sauce, bean paste and other condiments to stir-fry, but in restaurants, the same dish may require more than a dozen condiments, covering categories such as sugar, salt, chicken essence, soy sauce, soy sauce, oyster sauce, bean paste and chilli sauce.

　　How to innovate to break the homogenisation problem? Condiment companies are eyeing the customised market.

　　In order to fry a good taste, many chefs have their own "secret recipe", such as Cantonese chefs in the cooking will be boiled before belonging to a dish of special stir-fry sauce, Western food back kitchen will also prepare a variety of composite juice, like white sauce, yellow sauce, Korean sauce, steak sauce, etc..

　　Some brand owners say that companies should develop pop-ups, not just offer a new product option. Customisation doesn't just mean new products, it means that companies can bind more restaurant brands and create pop-ups.

　　Some industry insiders say that at the moment, almost every condiment company for the restaurant industry is demonstrating its customisation capabilities, but this idea is not easy to land, customisation requires paying high research and development costs, and once the customised product lags, or the restaurant changes its head chef, it is a risk for the condiment company.

　　The condiment circuit has developed a large number of headline brands such as Haitian Flavour, Lee Kum Kee, Kraft Heinz, Lao Gan Ma and Thirteen Spice. This means that this track has more large, century-old and multinational companies than other industries, and the exploration of innovation will drive high-quality development in the spices industry.