Other seasonings and seasoning sauces
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Seasonings and seasoning sauces are the flavour-delivery layer of a food product, and each type carries its own processing implications for a plant: fermentation, blending, acidification or dry mixing. The main categories include soy sauce, used in Asian cuisine to add flavour to stir-fries, marinades and dipping sauces; fish sauce, made from fermented fish, with a strong, salty flavour, used across Southeast Asian cuisine to add depth to dishes such as curries and noodle soups; and hot sauce, made from hot peppers, vinegar and other spices, used to add heat and flavour to everything from eggs to tacos to wings.
Dry seasoning blends form the second group. Curry powder combines turmeric, cumin, coriander and chili powder, and is used to flavour curries, stews and soups. BBQ rubs are used to coat meats before grilling or smoking, and can include paprika, chili powder, garlic powder and brown sugar. Seasoned salt is used across a wide range of dishes, including meats, vegetables and snacks such as popcorn.
The seasoning sauce market is served by a set of established global manufacturers: McCormick & Company, The Kraft Heinz Company, Unilever, Conagra Brands, Nestle, Tabasco and Goya Foods. For a producer entering or expanding in this category, the choice of product type determines the plant far more than volume alone — a fermented sauce line, an acidified pepper sauce line and a dry blending line for rubs and seasoned salt are distinct facilities with distinct handling, mixing and packing requirements.