Umami is regarded as one of the core tastes among sweet, sour, bitter, and salty. Umami is roughly translated as essence of deliciousness in Japanese and is often hard to describe. It is a complex, deep, intense flavor that can be likened to blends of sweet, savory, bitter, meaty and rich that leaves you craving more.
At Sokol we have identified one of the best ways to achieve UMAMI in your product is through ANCHOVIES! We have a variety of Anchovy Pastes, Fish Sauces and Powders to fit nearly any application. To learn more about our specific umami products CLICK HERE for our product sell sheet, and keep reading below for trending data on umami and anchovies.
UMAMI IS ON FIRE
Data Bridge Market Research predicts that global umami flavors are expected to reach USD 2.35 billion by 2030, registering a CAGR of 6.8% from 2024 to 2030
UMAMI IS ON FIRE
Data Bridge Market Research predicts that global umami flavors are expected to reach USD 2.35 billion by 2030, registering a CAGR of 6.8% from 2024 to 2030
THE SECRET IS OUT
Anchovy is moving from a "secret ingredient" behind the scenes to front and center. Fine Dining continues to lead menu mentions of anchovy at 26%. Fine Dining menu parts are led by Side Dishes (8.6%) followed by Entree (6.4%) and then Appetizers (4.1%). 4-year growth is pegged at 24% with an increased penetration of 4.2%
THE SECRET IS OUT
Anchovy is moving from a "secret ingredient" behind the scenes to front and center. Fine Dining continues to lead menu mentions of anchovy at 26%. Fine Dining menu parts are led by Side Dishes (8.6%) followed by Entree (6.4%) and then Appetizers (4.1%). 4-year growth is pegged at 24% with an increased penetration of 4.2%
TRUE TO FORM
Based on form, powdered umami flavors are expected to grow at a significant CAGR of 6.9% from 2024 to 2030. Powdered umami flavors, like anchovy powder, are easy to use and store, making them highly convenient for manufacturers. This versatility allows for precise control over flavor intensity and makes them suitable industrial use.
TRUE TO FORM
Based on form, powdered umami flavors are expected to grow at a significant CAGR of 6.9% from 2024 to 2030. Powdered umami flavors, like anchovy powder, are easy to use and store, making them highly convenient for manufacturers. This versatility allows for precise control over flavor intensity and makes them suitable industrial use.
AWESOME SAUCE!
The global Fish Sauce market size was worth around $16.5 billion in 2022 and is predicted to grow to around $22.7 billion by 2030 with a CAGR of roughly 4.1% between 2023 and 2030. One of Fish Sauce's main purposes is adding saltiness, but also, (and some would argue MORE important) - it adds the umami, savoriness! Not to mention, the minerals in fish and fish sauces are very beneficial to human health including omega-3, vitamin D, and vitamin B2.
AWESOME SAUCE!
The global Fish Sauce market size was worth around $16.5 billion in 2022 and is predicted to grow to around $22.7 billion by 2030 with a CAGR of roughly 4.1% between 2023 and 2030. One of Fish Sauce's main purposes is adding saltiness, but also, (and some would argue MORE important) - it adds the umami, savoriness! Not to mention, the minerals in fish and fish sauces are very beneficial to human health including omega-3, vitamin D, and vitamin B2.
DIFFERENT WAYS TO AMPLIFY FLAVOR
Anchovy adds a premium, homemade note to salads and savory entrees in cuisines like Burger, Steakhouse, Italian and Southern. Adoption of anchovy by steakhouses has shown an increase by as much as 15.5% this past year alone. Additionally, Natural Sources of Umami (like anchovies) accounted for a share of 65.3% in 2023 (vs. synthetic).
DIFFERENT WAYS TO AMPLIFY FLAVOR
Anchovy adds a premium, homemade note to salads and savory entrees in cuisines like Burger, Steakhouse, Italian and Southern. Adoption of anchovy by steakhouses has shown an increase by as much as 15.5% this past year alone. Additionally, Natural Sources of Umami (like anchovies) accounted for a share of 65.3% in 2023 (vs. synthetic).
NICHE, BUT NOT FOR LONG
While still relatively niche on menus, Umami is up 1.4% on all restaurant menus has grown in every segment from QSR to Fine Dining since 2013 with sauces like this Bagna Cauda. All restaurant menus (Fine Dining, Casual, Fast Casual, Midscale, QSR) are anticipated to grow umami concepts by 29% over the next 4 years.
NICHE, BUT NOT FOR LONG
While still relatively niche on menus, Umami is up 1.4% on all restaurant menus has grown in every segment from QSR to Fine Dining since 2013 with sauces like this Bagna Cauda. All restaurant menus (Fine Dining, Casual, Fast Casual, Midscale, QSR) are anticipated to grow umami concepts by 29% over the next 4 years.
CATCH A DIFFERENT TYPE OF CUSTOMER
Umami fits a different type of restaurant and a different type of dish than anchovy. While anchovy penetration is concentrated in pizza shops, European restaurants and steakhouses, umami mentions are concentrated in Asian restaurants (specifically Japanese). However, American restaurants in the Seafood and Burger cuisines are catching on to umami in recent years with projected growth by up to 52% over 4 years.
CATCH A DIFFERENT TYPE OF CUSTOMER
Umami fits a different type of restaurant and a different type of dish than anchovy. While anchovy penetration is concentrated in pizza shops, European restaurants and steakhouses, umami mentions are concentrated in Asian restaurants (specifically Japanese). However, American restaurants in the Seafood and Burger cuisines are catching on to umami in recent years with projected growth by up to 52% over 4 years.
AWARENESS IS UP AND TRIAL IS "BOOM"-ING
Awareness for umami is much higher among younger consumers. 36% of consumers overall know umami, compared to 44% among Gen Z and Millennials. By contrast, anchovy trial is considerably higher among Boomers at 36% vs. 26% of Gen Z and 30% of Millennials.
AWARENESS IS UP AND TRIAL IS "BOOM"-ING
Awareness for umami is much higher among younger consumers. 36% of consumers overall know umami, compared to 44% among Gen Z and Millennials. By contrast, anchovy trial is considerably higher among Boomers at 36% vs. 26% of Gen Z and 30% of Millennials.
