Our love affair with the fry-up condiment is waning
If you’re looking for some good news to combat those back-to-work blues, then this could be it: our love of brown sauce is over. Fact.
Sales of the sauce have fallen by 19% in the last year – which means we're buying 3m kilos less of the stuff than in 2013.
Created by Nottingham grocer Gibson Garton in 1895 (and said to be a favourite of Labour prime minister Harold Wilson), HP Sauce is usually made from vinegar, tomatoes, dates, spices and tamarind extract.
Richard Ford, senior food analyst at Mintel, said that the decline reflects our “changing eating habits” as our typical meals no longer require these kinds of sauces. Whether you knock up homemade gnocchi or live off ready-meals, you’re unlikely to want a splodge of the brown stuff on the side – and if you do, we judge you.
The news isn't much better for other condiments either; according to Mintel, sales of tomato ketchup and mayonnaise are tumbling too. Nooooo.
Could we be in a full-blown condiment crisis? Or are we just (slowly) waking up to the fact that without slathering food with brown sauce you might actually be able to taste those bacon and eggs?