Sustainable Innovation in Food Sauce Formulation: A Scoping Review of Challenges, Trends, and Market Drivers

Khaoula Alami, Hasnaâ Harrak

Food sauces constitute a diverse category of processed food products that significantly contribute to the sensory and nutritional qualities of meals. However, consumers are increasingly concerned not only with nutritional and sensory attributes but also with the environmental implications of food production and consumption. In this context, eco-friendly innovation plays a key role in meeting evolving consumer expectations while contributing to sustainable food systems. This study aims to explore recent developments in the food sauce sector, with a particular focus on formulation strategies, ingredient selection, functional and nutritional improvements, associated challenges, and emerging market trends. A scoping review methodology was employed to map and synthesize the existing literature on recent advances in clean-label formulations, sustainable ingredient utilization, and eco-friendly production practices. Particular attention was given to the incorporation of dietary fibers, plant proteins, natural antioxidants, and bioactive compounds as alternatives to conventional ingredients. The reviewed literature indicates that agro-industrial by-products can provide valuable nutrients and bioactive phytochemicals and therefore represent promising resources for innovative sauce formulations. The choice of ingredients and processing technologies can substantially influence physicochemical, nutritional, functional, and sensory properties, thereby affecting product quality and consumer acceptance. Major challenges identified across the sector, include maintaining product stability and shelf life while reducing reliance on synthetic additives and ensuring consistent sensory quality. Current market trends further indicate growing consumer interest in clean-label, plant-based, and sustainably produced foods, thereby stimulating innovation in sauce formulation and processing. However, consumer awareness of the potential value of agro-industrial byproducts remains limited, which may constrain their market adoption. Increasing consumer awareness, improving communication regarding upcycled ingredients, and integrating sustainability considerations into product development may therefore facilitate the transition toward more circular sauce production. Overall, byproduct valorization and upcycling offer promising eco-innovative pathways for transforming underutilized resources into value-added ingredients for sauce production. Furthermore, multidisciplinary collaboration, stakeholder participation, and supportive policy frameworks are essential for promoting meaningful and equitable sustainability transitions across the sauce value chain.