Since 2013, the Chinese condiment industry has shown a relatively stable growth rate of industrial structure and brand concentration while maintaining a relatively stable growth rate.With the evolution of market business forms and the Internet economy, competition among enterprises is no longer solely dependent on the scale of production and sales of products, but on who can truly innovate business models and develop to meet the growing and changing consumption of consumers’ demand.In dealing with challenges, enterprises must first research consumers, analyze and locate their products from consumer demand and purchase behavior, and do product R&D and innovation.

According to the national standard for condiment classification, condiments include 17 categories of products.The development and scale of each type of product are not the same. The largest is the soy sauce industry, and the fastest growing compound is the compound seasoning industry.Sauce products are divided into Chinese sauce and Western sauce (such as peanut butter, salad dressing, pasta sauce, etc.);From the ingredients, it is divided into single sauce products (such as bean paste, noodle sauce and mustard) and compound sauce products;From the technical point of view, it is divided into fermented sauce and non-fermentation.The products of Chinese sauce show different product characteristics according to the region: such as cooked bean sauce in Northeast China, bean sauce, sweet sauce in North China, soy sauce, sesame sauce, Sichuan spicy sauce, soybean meal,etc.National brand enterprises, such as Lee Kum Kee, are not limited to the wide-style sauces in the locality of the production enterprises. Instead, with the development of national channels, they gradually develop market-oriented sauce products that meet the needs of local consumption.Such a rich and huge variety system, such a huge development space and potential, requires industry companies to carry out detailed research and analysis.