SIC 2035 Pickled Fruits and Vegetables, Vegetable Sauces and Seasonings, and Salad Dressings

Contenidos

• NAICS CODE(S).
• FURTHER READING.

SIC 2035

This category covers establishments primarily engaged in pickling and brining fruits and vegetables and in manufacturing salad dressings, vegetable relishes, sauces, and seasonings. Establishments primarily engaged in manufacturing catsup and similar tomato sauces are classified in SIC 2033: Canned Fruits, Vegetables, Preserves, Jams, and Jellies, and those packing purchased pickles and olives are classified in wholesale or retail trade. Establishments primarily engaged in manufacturing dry salad dressing and dry sauce mixes are classified in SIC 2099: Food Preparations, Not Elsewhere Classified.

NAICS CODE(S)

311421

Fruit and Vegetable Canning

311941

Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing

Diversified multibillion dollar companies such as H.J. Heinz Company, Kraft General Foods, Inc., and Unilever Best Foods North America were the major producers of pickles, sauces and seasonings, and salad dressings in the 2000s. However, small, regional independents often accounted for many familiar products.

The industry reflected the trends that were influencing other food processors—consumers were concerned with healthier eating and developed the taste for exotic flavors and ethnic cuisine. Retail sales of sauces and dressings grew 2.7 percent to $7.02 billion in 2002, according to the Association for Dressings and Sauces. Salad dressing sales totaled $3.45 billion in 2002, with mayonnaise accounting for $711 billion of that total. The proliferation of pre-made salad kits was seen as a reason for the boost in salad dressing sales, as was the effort by marketers in the early 2000s to tout salad dressing as a dipping sauce.

Reduced-fat dressing garnered $281.6 million in sales for the salad dressing industry. According to the Calorie Control Council, low-fat salad dressings, sauces, and mayonnaise were one of the top choices of adults who reported using so-called lite products. In fact, nearly 60 percent of U.S. consumers chose low-fat options at least some of the time when purchasing salad dressings, sauces, or mayonnaise in the early 2000s. However, low-fat dressing sales did decline by 2.8 percent in 2001 and by 1.8 percent in 2002, due in part to the popularity of low-carbohydrate diets, which encouraged dieters to consume full-fat dressings in the interest of eating fewer carbohydrates.

In 1950, the Food and Drug Administration (FDA) established standards of identity, which...