Pardon the play on words but where there’s growth, there’s fire. Perhaps there’s no better way to describe the prepared sauces, dressings and spreads category, which continues to heat up grocery sales.

Collectively, launches of table sauces and dressings grew by just more than 23% in 2025 versus 2024, per the Innova Database of new products. Meanwhile, hot and spicy flavors and sweet and spicy (“swicy”) flavors are among the top three flavors Americans said they are looking for in Innova Market Insights’ 2025 Flavor Survey.

The good news is that sauce, dressing, and spread makers were happy to oblige with innovation in these key flavor platforms. Ketchup, mustard, ranch dressing, and more all went spicy in 2025.

Spicy took top billing as Guy Fieri’s Flavortown Top Secret Sauce was named “Sauce of the Year” last October by The Association for Dressings & Sauces. Produced by Litehouse Inc., the product is a creamy, chili‑and‑garlic aioli.

Even condiments got into the act. Last spring saw actor and producer Glen Powell introduce Smash Kitchen, a line of eight organic condiments including Hot Honey Ketchup, Spicy Mayonnaise, and Hot Honey BBQ Sauce. Also entering the category were cocktail mix maker Zing Zang LLC, Chicago; and Asian sauce and noodle maker Fly By Jing, Los Angeles. Zing Zang (now part of Mizkan) introduced a spicy Bloody Mary Ketchup while Fly By Jing extended its namesake line last fall with Fly By Jing’s Chili Crisp Ketchup. Private label options even included a Kroger Louisiana Style Hot Tomato Ketchup Sauce.

Mustard also got busy. Last summer saw The Kraft-Heinz Company partner with GRAMMY award-winning producer Mustard and launch HEINZ MUSTAAAAAARD, a limited-edition “smoky yet sweet chipotle honey mustard.” Elsewhere, McCaffrey Brands, Denver, expanded its McCaffrey Rocky Mountain Mustard line with three more flavors: Beer Mustard, Smokey Horseradish, and Sriracha Mustard.

Even traditional “cool” ranch dressings were heating up. Last spring saw The HV Food Products Company (Clorox) extend its Hidden Valley Ranch line with seven new “crave-worthy” flavors including Kickin' Cajun Blackened, and Creamy Jalapeno. The Marzetti Company, Westerville, Ohio, also partnered with McIlhenny Company for a Marzetti Spicy Ranch Seasoned with TABASCO Sauce.

Given the popularity of YouTube’s First We Feast “Hot Ones” series, is there any question that chicken wings impact sauce flavors? New entries here included Hidden Valley’s Blue Cheese Ranch (billed as the “ultimate” for wing dipping); and a limited-time Mr. Yoshida's Spicy Wing & Rib Barbecue Marinade and Cooking Sauce from Yoshida Foods International, Portland, Ore. In time for Super Bowl celebrations, McCormick & Company, Hunt Valley, Md., greeted this January with four Frank’s RedHot wing sauces and dips including Garlic Parmesan, Pineapple Hawaiian and Spicy Maple varieties.

Innova’s third most popular flavor—according to the consumer survey—was umami. It’s regarded as the flavor or the fifth “taste” associated with products such as mushroom, soy sauce, miso paste, beef broth, etc. Last year even brought more heat as Umami Everything, Los Angeles, added a Spicy Umami Sauce with a “citrusy savory heat with a tingly kick.” Similarly, San-J International Inc., Henrico, Va., partnered with Kimono Mom (Moe Yamada), a Japanese creator, entrepreneur and YouTube influencer to launch a San-J x Kimono Mom Spicy & Yuzu Umami Sauce.

Other interesting cross-over flavors include pickle, a rising star in the snack aisle. This momentum carried over into sauces with launches like Tangy Pickle Glizzy Sauce, an updated interpretation of relish from The Flavor Gang, Gonzales, Texas. Last year also saw Huntsinger Farms’ Silver Spring Foods business, Eau Claire, Wis., introduce Dill Pickle Mustard, a blend of yellow mustard and crunchy relish.

Looking more closely at ingredients, two key trends stand out—the shift away from seed oils and use of alternative sweeteners.

Per the Innova Database of new products, new US table sauces and dressings making a “no seed oil” claim tripled (from a tiny base) between 2024 and 2025. Among those processors following suit were Chosen Foods, San Diego; Litehouse Foods Inc., Sandpoint, Idaho; and Fresh Vintage Farms, Turlock, Calif.

Last May saw Chosen Foods introduce seven avocado oil-based dressings including four entirely new flavors: Zesty Italian, Homestyle Balsamic, Greek Artichoke, and Strawberry Pistachio. Last summer saw Fresh Vintage Farms introduce Almond Oil Mayo, a small-batch, seed-oil-free alternative. Finally, Litehouse greeted this year with a complete reformulation and packaging refresh of its Organicville line—including new seed oil-free dressings.

"We know people are seeking less sugar in their diets and there's growing sentiment around seed oils,” said Meryl Winslow, Organicville brand manager. “We ensured our existing fans came with us on our refresh journey, whether that meant trying the new dressing or reviewing the new packaging.”

Sugar reduction has driven product innovation in food and beverages for years. Korea’s Dongwon Home Food Co. Ltd., extended its Vivid Kitchen line with a Low Calorie Tomato Ketchup that uses allulose as an ingredient. The formulation cuts sugar content down to 1g of sugar per serving.

For table sauces and dressings launches in the US, allulose appeared in fewer than 10 launches in 2025, but that was more than the totals for 2023 and 2024 combined—an indication that allulose is gaining momentum.

Among other notable sugar reduction moves was new Heinz Ketchup Zero, the brand’s first zero sugar, zero salt ketchup. The product’s ingredient label lists stevia leaf extract as the sweetening source.