ing at 91%, Mandy Bottomlee, director of marketing for
Good Foods Group, is bullish about the future prospects.
“With consumers adding more plant-based foods to their
diets and seeking out better-for-you options, this category
will continue to grow,” she says. “We see this as more retail-
ers are increasing plant-based offerings to meet this grow-
Pleasant Prairie, Wis.-based Good Foods Group has
an ever-growing line of refrigerated offerings, including
Avocado Mash, single-serve avocado packs; guacamole
in Southwest, Sweet & Spicy, Chunky and Spicy flavors;
and Queso, Buffalo, Avocado Pesto, Cilantro and Tzatziki
plant-based dips. Queso and Buffalo have taken off rapidly,
prompting an expansion of both lines this September.
Kristi Knowles, CEO of Irvington, N. Y.-based Reunion
Foods Inc., maker of Mother Raw dressings and dips, is also
optimistic about the plant-based category. “We anticipate
the continued growth of plant-based bean dips, growth of
both dairy and nut-based varieties and an ever-expanding
flavor range,” she says.
Plant-based dressings also are on a growth trajectory:
The category generated $9 million in sales and was up
90% for the year ending April 2019, according to SPINS.
Mother Raw is among the companies reaping the benefit of
this upswing: “We are seeing growth of refrigerated dressings,” Knowles says.
Industry leaders believe it’s just the “dip” of the iceberg.
“This is just the beginning of a massive growth period
for plant-based foods,” says Caroline Bushnell, associate
director of corporate engagement for The Good Food
hat are grocery customers doing to dress up
their salads and accessorize their snacks?
Industry data shows the answer, in many cases,
is buying refrigerated dressings and dips.
Total U.S. multioutlet sales of refrigerated pourable
salad dressing were up 3% to reach $425.8 million in sales
for the 52 weeks ending June 16, 2019, according to IRI,
a Chicago-based market research firm. Refrigerated dips,
meanwhile, gained a healthy 8.3% for $1.1 billion in sales
for the same time period.
Data from Chicago-based Mintel’s May 2018 U.S. Dips
and Savory Spreads Market Report also shows the promise
the diverse $4.6 billion dips and savory spread segment
holds, due in part to the increasing popularity of snacking
and brand loyalty. “All three segments of the category managed growth from 2016-2017, but refrigerated options have
been especially successful as consumers seek out fresh
foods,” the report said.
Planting an Impact
U.S. retail sales of plant-based foods have grown 11% in
the past year, bringing the total plant-based market value
to $4.5 billion, according to recent data from The Good
Food Institute (GFI) and the Plant Based Foods Association. Compare that to the total U.S. retail food market’s
growth of just 2% in dollar sales during the same period,
and it’s easy to see why plant-based products are becoming
so important to grocery retailers.
Citing data from Chicago-based SPINS, which finds the
$11.2 million refrigerated plant-based dips category grow-
Refrigerated dressings and dips are
thriving as consumers seek out fresh
foods. By Kathleen Furore
(dollar sales in millions)
Source: SPINSscan Natural
and Specialty Gourmet,
* Year ending April