Bread and Bakery Product Manufacturing in the US

Spiced Out

The seasoning and dressing industry has matured in an environment that has supported US based operators with medium regulation, but has still attracted an increasing base for imports. Concentration is low, with a large dollop of globalization, bringing with it the appeal of having low barriers for entry, even if it is rather volatile and brand names are the course of the day. Technology is still creating a stir, ensuring efficiency in production and design, along with capital intensity, for the cream of the crop.

This industry comprises establishments primarily engaged in one or more of the following: (1) manufacturing dressings and sauces, such as mayonnaise, salad dressing, vinegar, mustard, horseradish, soy sauce, tarter sauce, Worcestershire sauce, and other prepared sauces (except tomato-based and gravies); (2) manufacturing spices, table salt, seasoning, and flavoring extracts (except coffee and meat), and natural food colorings; and (3) manufacturing dry mix food preparations, such as salad dressing mixes, gravy and sauce mixes, frosting mixes, and other dry mix preparations. This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.