The global pickles and pickle products market size was valued at USD 13,461.0 million in 2022. It is projected to reach USD 18,123.82 million by 2031, growing at a CAGR of 3.36% during the forecast period (2023-2031).
Pickles are products prepared from clean, sound ingredients that have not been used for previous fermentation and curing in salt brine. The final product is created and stored naturally through fermentation or by adding vinegar directly to a solution with an equilibrated pH of 4.6 or lower. The product must be held at the equilibrated pH level the entire time. Pasteurization further preserves the product. Nutritive sweeteners, seasonings, flavors, spices, and other substances may be found in pickle products. In the United States and Canada, the word "pickle" refers to pickled cucumbers, although elsewhere in the globe, it can refer to any product created from a pickled item. Using this age-old method, anyone can produce pickles out of any food.
The demand for pickles as a supplemental product to the main food course and their health advantages are among the major market drivers worldwide. Additionally, consumers' demand for natural/organic food products, including pickles, has significantly increased in recent years as they become more aware of the adverse health effects linked to consuming a variety of synthetic food ingredients used in food products in quantities that do not meet government standards. Additionally, food products created from ingredients, veggies, and fruits are healthier than those made from meat, seafood, etc., since they include more nutrients. Pickles are fat-free and low in calories; an ounce of pickled pepper has only seven calories, and a typical-sized dill has only 15 calories. Consumers are becoming increasingly aware of GMO products' risks to their health. In addition, the flourishing food business has increased the demand for pickles globally.
The rising desire of consumers for savory and delicious meals continues to be a significant driver of pickle and pickle product sales growth over time. However, a wide range of savory goods are available that are not only delectable but also healthier, more identifiable, and more widely accepted by consumers worldwide. Consumers strongly believe in the palatability of condiment sauces like ketchup, mustard, barbecue sauces, and spicy sauce since they have a much broader consumer base and are heavily commercialized. Various condiments are being introduced to the market that is healthier and imparts better-for-you qualities compared to traditional pickles. These products are being marketed as organic and healthy with new options, such as low-sodium or low-sugar varieties, supporting consumers' restrictive diets in the nation. Therefore, due to considerably larger support for alternatives, the pickle business receives less attention from customers and manufacturers, ultimately acting as a restraint for the market under study.
Pickles have recently gained popularity, mainly due to introduction of new products with alluring flavorings. The pickle goods, which previously primarily revolved around the savory flavor profile, are now seeing a significant increase in the sweet concept. Several essential firms are developing this new category to round out their product line. For instance, the Kraft Heinz Company introduced Heinz Sweet and Spicy Chips pickles in 2016 to bring a twist to the traditional spicy pickles. These pickles are produced with sweet brine. Food manufacturers are coming up with a similar idea for their new product releases due to trends surrounding fermented pickles like kimchi. Another aspect renewing the pickle fad in the present day is consumers' growing awareness of gut health, probiotics, and their association with fermented foods like sauerkraut. The fermented vegetable/pickle sector is a vital category boosting sales of overall fermented food and beverage, according to an insight published by the Indian retail chain Spencer.
Based on product type, the global pickles and pickle products market is bifurcated into fruit pickles, vegetable pickles, meat pickles, seafood pickles, relishes, and other pickle products.
The vegetable pickle segment is the highest contributor to the market and is estimated to grow at a CAGR of 2.92% during the forecast period. One of the basic techniques for making vegetable pickles involves the lactic acid fermentation of vegetables and the preservation of vegetables in vinegar, with or without adding salt. The lactic acid bacteria that ferment vegetables, including cucumber, cabbage, olives, and onions, can flourish in low salt concentrations. Pickles are regarded as a natural and nutritious cuisine as a side dish in European nations. Despite not fermenting, pickled veggies have a distinct flavor and texture.Furthermore, nowadays, claims like "gluten-free," "kosher," "locally sourced," and "traditionally prepared" are gaining incredible popularity. Due to the enormous market potential, merchants and manufacturers are entering this market by selling pickled vegetables under their names. For instance, under its labels Tesco Pickled, Tesco Traditional, and other brands, Tesco sells pickled vegetables.
Pickles and pickle products differ depending on regional tastes and preferences. Therefore, many regional and international firms are flourishing in this market by meeting the unique needs of the populace. This market is significant because of its variety, distinctive flavors, and essential ingredients. Mango is one of the pickles people love the most worldwide. Unripe fruits come in a wide variety, many of which are used to make pickles. However, one of the best-tasting pickles is produced from wild mango or Indian hog plum. One of the top FMCG companies in India, Mother's Recipe, started a social media campaign called "Your Traditions Our Pickles" to bring back the sentiments of tradition. The goal of the campaign's introduction was to connect with consumers throughout pickle season.
Based on the distribution channel, the global pickles and pickle products market is bifurcated into supermarkets/hypermarkets, convenience stores, online retail stores, and other distribution channels.
The supermarket/hypermarkets segment owns the highest market and is estimated to grow at a CAGR of 3.61% during the forecast period. Supermarkets and hypermarkets are the primary channels for selling animal-based food and beverage goods due to their enormous retail area that caters to a wide range of preferences. The availability of a wide range of brands has also played a significant role in the growing consumer choice for this channel. Additionally, manufacturers are forging strategic partnerships with these venues to gain more attention. For instance, the American company Grillo's Pickles introduced new packaging for its assortment of pickles, hot dill spears, classic dill spears, dill chips, and sandwich makers in 2019. The behavior of consumers buying goods in bulk because they want to make fewer trips to the shop and get more for their money can be linked to the increased market share of the supermarket and hypermarket segment.
In emerging nations, convenience stores are a necessary form of distribution. Due to fierce competition among retailers, many business owners offer products at attractive pricing to remain competitive. As a result, convenience stores are particularly beneficial for pickled items because they are where most consumers buy their basic grocery requirements. Additionally, the products are easily accessible to local customers thanks to the outlets' handy locations, such as petrol stations. The demand is consequently rising as a result. Deals and special pricing are other essential tactics for boosting sales in convenience stores. Due to the vast number of people that visit these stores every day and the fact that they are open for longer than traditional retail stores, these stores also enable brands to be seen by many people.
The global pickles and pickle products market is divided into four regions: North America, Europe, Asia-Pacific, and LAMEA.
Asia-Pacific is the most significant revenue contributor and is expected to grow at a CAGR of 4.43% during the forecast period. China's high fruit and vegetable production level and its relationship with the traditional Chinese diet greatly assist the pickle sector. Pickle processing has grown into a significant industry. As a result, they are creating a sizable market for well-known culinary companies. Due to variations in geographical environments and eating patterns, Chinese pickles developed flavors of sweet and salty in South China and the north. They are each represented by one of the two well-known brands, "Liubiju" or "Sanhe Simei." Tsukemono, or Japanese pickles, are almost always served with rice and miso soup and are a mainstay of the cuisine. Japanese pickles, or tsukemono, are immensely diverse and available in various hues, shapes, and flavors. In Indian households, pickles and related items are cheap staple condiments. Over time, several local and international players have emerged, growing their production capacity to satisfy the demand of the country's expanding population. Local producers, however, control a large portion of the Indian market.
North America is expected to grow at a CAGR of 2.57% during the forecast period. The market offers room for new businesses to enter the nation. However, the market maintained its dominance in homemade pickles, particularly cucumber. Pickling cucumbers are grown on 100,000 and 125,000 acres of land in the United States. With new flavors and pickles' health benefits, which appeal to young customers, the United States has a significant market share for pickles. The two most popular flavors of pickles are cucumber and olive.Additionally, pickles are consumed as savory snacks or as a component of sandwiches and burgers. This is expected to accelerate market expansion in this area. Consumers like pickled beer, pickled chicken, pickled soft-serve ice cream, and pickled appetizers, according to the U.S. Census and Simmons National Survey.
Furthermore, consumers in the nation prefer a wide variety of pickled items due to their health consciousness and the advantages of traditionally processed food. Dill pickles, olive pickles, and bread and butter pickles are some of the most popular varieties of pickles sold in the Canadian market by value. Beet, gherkins, pickled eggs, pickled onions, peppers, and chow are a few additional often purchased pickled goods. The top pickle manufacturers in the nation are Pinnacle Foods Group LLC's Vlasic, Smucker Foods of Canada Corp.'s Bick's, Unico, and Walmart's Great Value, among others.
Germany ranks among pickles' top producers and consumers in the European Union, including gherkins, silver skin onions, red peppers, baby corn, red beets, cabbage (sauerkraut), and a variety of mixed pickles. Additionally, due to its uniqueness in the market, Spreewald gherkins, a specialty pickled cucumber from Brandenburg (GI), cost 25% more than regular gherkins. The market is gaining from the rise in ethnic food consumption in the UK. Brands of pickles (Sweat and Sour) like Patak's, Geeta's, Baxters, Haywards, Garner's, and Mizkan are competing for market share by employing a variety of strategies like new product launches (packaging, organic, premium, etc. ) market expansion, partnerships, and others.
Pickles are famous in Argentina as culinary accompaniments and a reflection of trends in clean-label food consumption. In this country, pickled cucumbers are typically served with meat dishes. Canned vegetables and other artisanal fermented foods, including pickles, are often enjoyed in Argentina as an aperitif or a side dish. Spontaneous fermentation occurs when making pickled vegetables, which favors the lactic acid bacteria. In several South American nations, pickles are made with cabbage, onions, carrots, lemons, vinegar, oregano, and salt. According to FAO, pickled cucumbers, green mango pickles, and lime pickles are a few of the popular varieties of pickles made in Latin America.
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