Condiments in the report include soy sauce, vinegar, monosodium glutamate, essence of chicken, ketchup and compound condiments.

In 2015, market size of condiments in China surpassed CNY 200 billion. Annual growth rate has remained above 15% in recent years.

Soy sauce is the most important condiment in China with output volume exceeding 9 million tons. There are hundreds of soy sauce manufacturers in China. Chinese soy sauce industry is in the phase of bipolar differentiation. Major enterprises, such as Haitian and Lee Kum Kee, occupy most market shares in China. Other enterprises become regional brands or merged with large enterprises.

In China, monosodium glutamate industry is highly homogeneous. Manufacturers are faced with pollution problems with different requirements of environment protection from local governments. Moreover, as health concern increases, Chinese consumers gradually transfer from using monosodium glutamate to chicken essence and compound condiments. Therefore, Chinese monosodium glutamate industry is faced with difficulties. The chicken essence industry is mostly monopolized by leading enterprises in China. Totole is very popular in East China and North China while Knorr dominates the market in South China. Enterprises have huge potential for growth in chicken essence market due to the large market space for chicken essence products. Therefore it is possible that some competitive enterprises will rise in the chicken essence market.

Market of paste and sauce products grows rapidly with uneven development in China. Most fastest-growing enterprises are located in South China and East China. Sauce products with large sales volumes are chili sauce, meat paste, tomato paste and bean paste.

The downstream of condiment industry includes catering industry, household consumption and food processing industry. As market competition becomes intense, some foreign-funded enterprises upgrade their marketing models, shifting focus onto diet planning (professional solutions for catering industry). Unlike the sales of traditional condiments, diet planning is about providing professional advice on kitchen management, assist in designing menus and developing new cuisines for restaurants, instructing chefs on the use of standard condiments so as to enhance efficiency. The sales of condiment products will be improved as the enterprises maintain close relations with the chefs and restaurants.

For traditional Chinese condiments such as soy sauce and vinegar, sales differ extensively in different regions in China. Therefore, it is difficult for cross-national companies to compete with renowned local brands and regional brands in China. Only by providing differential services for catering industry and avoiding direct competition with local enterprises, can they increase their market shares.

The demand for condiments keeps increasing as the economy develops in China. Meanwhile, the product structure is constantly upgrading, for example, monosodium glutamate is giving way to chicken essence, oyster sauce has occupied part of the soy sauce market and compound condiments are more prevailing. It is estimated that condiment industry in China will further integrate in the next few years with market concentration rate continuing to rise.

Readers can obtain the following information or more through this report:

-Government Policies for Condiment Industry in China

-Development Status of Sub-industries of Condiments in China

-Sales Channels of Condiments in China

-Analysis on Major Enterprises and the Operation Status in Condiment Market in China

-Competition in Condiment Market in China

-Import and Export Status of Condiments in China

-Development Trend of Condiment Industry in China

The following enterprises and people are proposed to purchase this report:

-Manufacturers of Condiments

-Suppliers of Raw Materials for Condiments

-Catering Enterprises

-Food Manufacturers

-Investors/Research Institutes Concerned about Condiment Industry in China

https://www.cri-report.com/product/overview-of-gourmet-powder-industry-in-china-2017-2021/

The post Research Report on Condiment Industry in China, 2011-2020 first appeared on CRI Report.

Soy sauce, a kind of condiment used for cooking East Asian cuisines, is made from soybeans. The ingredients of soy sauce are quite complicated. In addition to salt, it also contains various kinds of amino acids, carbohydrate, organic acid, spices, etc. The flavor of soy sauce is mainly salty and it can also be umami and aromatic.

Soy sauce can be classified by brewing technique, by raw material, by function and by usage. According to Chinese official standards, soy source can be classified into the brewed and the formulated by raw material;

It can be produced by low-salt solid technique, leaching technique and high-salt liquid technique; It also can be categorized into supreme, first-class, second-class and third-class soy sauces by quality (i.e. amino acid nitrogen content).

Soy sauce is the leading product in China’s condiment industry with the largest annual output volume, presenting huge potential for growth. In recent years, China’s soy sauce output volume has been constantly increasing. It exceeded 10 million tons in 2016 according to CRI market research.

In the past few years, in terms of output volume, leading enterprises were Foshan Haitian Flavoring & Food Co., Ltd., Jonjee Hi-tech Industrial & Commercial Holding Co., Ltd., Jiajia Food Group Co., Ltd., Lee Kum Kee and Shanghai Totole Food Co., Ltd. They are all national enterprises with nationwide sales channels.

There are also some regional soy sauce producers with regional sales channels. Currently, with specification of channels and products, leading enterprises in China’s soy sauce industry are rapidly expanding through nationwide advertising, multi-channel marketing strategies, acquisitions and restructuring. They are becoming integrators  of the industry based on diversified operations.

In China, soy sauce is mainly produced in high-salt liquid and low-salt solid, and the former produces higher-quality soy sauce with rich flavors. Major consumers are from the catering industry and households.

In recent years, with the improved consumption standards and nutrition awareness of Chinese consumers, demand for soy sauce with special features has been increasing. In addition, inexpensive soy sauce also enjoys a large market mainly in the third and fourth tier cities and rural areas.

However, soy sauce products will move from the middle end to the high end and structural adjustment is a long-term trend given the overall consumption upgrading of the society.

From CRI analysis, China’s soy sauce industry has huge room to grow. For one thing, catering industry’s demand for soy sauce is stimulated because residents’ income increases and the lifestyle changes and people eating out more often.

For the other, demand for high-end soy sauce will continue to increase with the progress of China’s soy sauce brewing techniques, the fusion of eastern and western catering cultures and consumers’ growing health awareness.

Readers can obtain the following information or more through this report:

-Development Environment of Soy Sauce Brewing Industry in China

-Production and Demand of Soy Sauce in China

-Competition in Soy Sauce Market in China

-Top 5 Soy Sauce Producers in China

-Price Trend of Major Raw Materials of Soy Sauce Brewing in China, 2013-2016

-Major Driving Forces and Market Opportunities in Soy Sauce Industry in China, 2017-2021

-Threats and Challenges in Soy Sauce Industry in China, 2017-2021

-Forecast on Supply and Demand of Soy Sauce in China, 2017-2021

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The post China Soy Sauce Industry Overview, 2017-2021 first appeared on CRI Report.