Magazine: Flavours create taste

Márta Galácz
managing director
Kotányi Hungária

According to Márta Galácz, managing director of Kotányi Hungária Kft., spice volume sales remained stable in the market, while value sales augmented. Sales developed the most dynamically in the spice mix category. Sales have been growing for years in the spice mill segment – this is the reason why the company decided to expand its portfolio here.

Dóra Szikora
brand manager
Nestlé Hungária

Dóra Szikora, brand manager of Nestlé Hungária told our magazine that year after year new trends influence the market, e.g. she mentioned the recent popularity of Oriental flavours. Research conducted by the company has found that spice mixes are the least promotion-driven category. Packaging-wise 30-40g paper bags dominate, be it branded product or private label. She added that competition is very strong in the category of mono spices.

Henrietta Csicselyné Biró
sales director
Thymos Hungária

Each season has its special spices, for instance Christmas and Easter are the periods when sweet spices used for baking cakes sell well, while summer is the time when the spices used at barbecues are popular. Henrietta Csicselyné Biró, sales director of Thymos Hungária Kft. The director’s experience is that demand keeps growing for healthy, natural or additive-free spices.

István Domonkos
managing director
DOMI Fokhagyma

We learned from István Domonkos, managing director of DOMI Fokhagyma Kft. that the price of garlic had elevated in the international market last year, but this year brought a big price drop – this trend influenced the sales performance of Hungarian growers too.

Kotányi Hungária tries to satisfy all kinds of consumer needs with several product ranges. In the Kotányi brand there are premium and upper-medium products, Horváth Rozi spices represent the medium category, while in the lower-medium segment we find the Orient brand. At the moment they are busy introducing 3 types of dried tomato spice mixes (garlic, olive and chilli). These products are perfect for preparing shaksuka, chilli corn soup or focaccia. Further new innovations will hit the market in the second half of the year.

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Product component is an increasingly important factor for consumers when deciding which products to buy. As an answer to this trend, more and more of Nestlé Hungária’s Maggi products are made from a new recipe, with dried ingredients instead of utilising preservatives. A good example of this is the renewal of MAGGI Újratöltve bases that started in March 2017. In early 2018 three new sauces in a jar entered the market: Bologna, Basil and Garlic, and Mushroom and Olives. May 2018 brings the debut of two new MAGGI bases:. Also this May MAGGI launches a spice mix line with 8 products. The MAGGI spice mix range was developed in Hungary and was designed to meet the taste of Hungarian consumers.

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Thymos Hungária Kft. is manufacturing a growing number of free-from and pure, natural products. The Konyhatündér product is a condiment free from sodium glutamate. Thymos Hungária also has a dried vegetable mix and 10 types of Natúr spice products. Thymos Hungária’s PL products represent premium quality. At the end of last year they gave products a new design and put new spices on the market. Each spice mix in the new packaging is available in ‘+10% free’ version, in resealable packaging that retains product aroma. This year’s novelty, the herb salt product is very popular already.

DOMI Fokhagyma Kft.’s sales are growing in the 1kg format among restaurant partners and in the tube and bag format in shops. The company plans to build new sales channels and black garlic will play a vital role in this. //