英语翻译Since 2007,dressings and vinegar launches have been on t

英语翻译
Since 2007,dressings and vinegar launches have been on the decline.Global dressings and vinegar introductions went from 1,281 launches in 2007 to 1,233 in 2010.However,in observing the segment's top claims,more natural ingredients,reduced-calorie contents and allergy restrictions stand as primary trends that drive product innovation.From 2008-2010,the gluten-free stance grew by a notable 116.7% in dressings and vinegar.
Unilever and Kraft Foods were the two most active mainstream companies to introduce dressings and vinegar items; mustard,garlic and Caesar,respectively,ranked as the top three flavors in global dressings and vinegar.
Trends,Claims and Flavors
Gluten-free showed the most robust growth among dressing claims,followed by low-/no-/reduced-allergen,low-/no-/reduced-calorie,and no additives or preservatives.Dietary and health considerations are generally linked to the salad category,but the decline of the low-/no-/reduced-fat claims likely reflects the fact that taste can be an issue,or consumers are finally warming up to the idea of "good fats" associated with olive oils or avocados,for example.
Kosher (+45%),vegetarian (+47%) and premium (+44%) claims also showed some growth between 2008-2010.All-natural (-7%) and organic (-19%) claims declined slightly during that time period.
From 2008-2010,Caesar,Thousand Island and French topped the global flavor trend in the dressings and vinegar segment.Not surprisingly,herb,ranch and honey were not far behind.Because dressings such as ranch and honey are prominently offered as dipping sauces in many restaurants for chicken tenders,chicken wings or bite-sized burgers,their popularity is expected to continue into the future (see chart "Salad Dressing and Vinegar Flavorings").
The increased prominence of allergies has been fueled by the long-standing peanut restrictions present in most elementary schools.Additionally,high-profile celebrities,such as The View's Elisabeth Hasselbeck,have drawn attention to their own allergies to foods containing gluten by producing segments that feature gluten-free products.Dressings are no exception,so manufacturers are stepping up efforts to address this consumer segment by offering new flavors that are clearly labeled.
One example of such clarity in labeling for consumers who cannot tolerate gluten is Salad Girl Lemony Herb Organic Salad Dressing,which is gluten-free.The versatile dressing is said to be the perfect marinade or dipping sauce for fresh lake trout or walleye.It retails in an 8oz jar.Also available are the following varieties:Blueberry Basil,Savory Strawberry,Crisp Apple Maple,Pomegranate Pear,Curry Fig and Sunny Pear.These products were displayed at the All Things Organic 2009 Trade Show in Chicago.
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自从2007年以来,上市的调味酱和醋的数量就一直在下降.从2007年到2010年,全球范围内调味酱和醋的产量从1281升降到了1233升.然而,观察这部分的顶尖应用,我们会发现,更多的天然成分,低卡路里和无过敏性成为了推动产品创新的主要趋势.从2008年到2010年,在调味酱和醋中,无谷类产品有了一个明显的116.7%的增长.
联合利华食品公司和卡夫食品公司是生产沙拉酱、食醋、芥末酱和调味蒜系列最为领先的两家主导性公司.算上凯撒,它们三个可以算是全球最为顶尖的三家沙拉食醋生产公司了.
趋势,应用和口味
无谷类产品在众多的沙拉酱产品中显示出了坚挺的销售增长,它的特点还有：低过敏原,低热量、无添加剂和防腐剂.通常沙拉会因为饮食和健康方面的考虑而有不同的类别,但它对“低脂”宣传的日益忽视也反应了口感也是一个很重要的问题,亦或是消费者们已经渐渐接受了“有脂也不错”这个观点,因为橄榄油和鳄梨油的大量使用.
在2008年到2010年这段时间内,在清洁食物,素食和保险(premium)这三个方面有了一些增长,分别是45%,47%,44%.而在全天然和有机两方面则有略微的下降,分别是7%和19%.
从2008年到2010年,凯撒,千岛和法国这三家公司在调味酱和醋这部分占据了全球范围内风味的趋势的顶端.毫不奇怪的是,香草,牧场和蜂蜜紧随其后.因为诸如牧场和蜂蜜的调味品很显著的在许多餐厅用作嫩鸡,鸡翅膀和一口大小饼干的蘸酱,他们预计在将来会继续流行（见图表“沙拉酱和醋调味品”）
因为绝大多数的小学校都长期坚持食品中的“花生”禁令,过敏问题正在变得日益突出.另外,举世瞩目的名人,比如《视野》中的伊丽莎白家族,就已经通过生产部分具有无谷特征的产品注意到他们对包含谷蛋白食物的过敏.调料品也不例外,因此生产商正在加紧努力,为应对这个消费者群体提供有清楚标识的新口味.
“沙拉女孩”柠檬香草沙拉酱就是为不能忍受谷蛋白的消费者提供这种标签的一个例子,它的里面不包含谷物.对于新鲜湖水鳟鱼或者鼓眼鱼来说,这种万能的调味品据说是最好的腌汁或者蘸酱.它以每罐8盎司用来零售.此外,还有以下几个品种是可用的：蓝莓罗勒,香草莓,香脆苹果枫木、石榴梨、咖喱无花果和阳光梨.这些产品在2009年的芝加哥有机食品展览会上曾经展出过.