ales of refrigerated dressings, dips and spreads
are on the rise, with clean, preservative-free
and all-natural examples driving growth.
Many of the category’s latest product introductions emphasize not only better-for-you ingredients,
but versatility in usage as well.
Refrigerated dressings, dips and spreads also play an
important role in two of today’s hottest food consumption
trends: healthful snacking and meal preparation made
easy. Whether it’s veggies and hummus dip on the go or a
ginger dressing turned stir-fry sauce in a ;ash, refrigerated
dressings, dips and spreads are doing double duty in the
kitchen and helping to sell complementary items throughout the store, from produce to chips and meat.
According to Information Resources Inc. ;IRI;, Chicago,
sales of refrigerated dips reached more than ;; billion for
the ;; weeks ending June ;;, ;;;;, up ;;.;; from the previ-
ous year. Sales in the category have been up for the past four
consecutive years. Spreads aren’t far behind, garnering
more than ;;.; million in sales for the same time period,
up ;.;; vs. a year ago. ;For both dips and spreads, ;gures
represent UPC only: refrigerated sold through all refriger-
ated areas in produce, dairy and deli.;
Supermarkets across the country are promoting health-
ful refrigerated dressings, dips and spreads paired with
produce in a variety of clever ways designed to increase
consumption in both categories.
Throughout this month, Rochester, N.Y.-based Weg-
mans Food Markets is hosting a Halloween Fun Smart
Snacking session as part of its Cooking with Kids events.
Boasting smart snack preparation with a Halloween twist,
Wegmans will show families how to team fresh veggies
with roasted red peppers and hummus, as well as other fun
and healthful produce-based snack preparations.
Wegmans also boasts its own line of on-trend Food You
Feel Good About refrigerated dressings, including Blue
Cheese Yogurt Dressing, Thousand Island Yogurt Dressing
and Ranch Yogurt Dressing. Launched in ;;;;, Wegmans
Food You Feel Good About products are made with no arti;cial colors, ;avors or preservatives.
Natural Grocers in Lakewood, Colo., is also getting into
the healthful dressings game, hosting ongoing Paleo/Pri-mal Salad Dressings and Dips cooking classes at its various
locations. The classes focus on easy recipes to show customers how to dress up their veggies with healthy omega-;
and omega-; fatty acids to support optimal health.
Dressed for Success
Recognizing the increasing popularity of meal
kits, ready-to-heat items and value-added vegetables, Makoto Dressing Inc., Melbourne,
Fla., recently released its Honey Ginger, Vegetable Sauce and Teriyaki Sauce in a convenient
;-ounce portion control cup for use as a component in vegetable sautee kits.
“The idea behind this creation was to o;er a
healthy and convenient option to consumers,” says
Nicholas Blyer of Makoto, which also launched a
Balsamic Ginger and Wasabi Ginger Dressing to
give the consumer more ;avor options.
Fridge & Frozen
Dressed to Chill
Today’s hottest refrigerated dressings, dips and
spreads are made with clean ingredients and fresh
;avors that inspire sales. By Jennifer Strailey
Amount of consumers who
said 100% natural ingredients
was the top reason to purchase
guacamole, while 26.9% cited
no preservatives added.