U.S. leading salsa brands based on unit sales 2015
This statistic depicts the leading U.S. salsa brands in 2015, based on generated unit sales. For the 52 weeks ending February 22, 2015, Tostitos was the best-selling salsa brand based on unit sales amounting to 131.4 million.
Salsa - additional information
Salsa (Spanish for “sauce”) originated from Central America and had been used by Incas, Aztecs and Mayans for thousands of years. Historically, salsa consisted of tomatoes, chilies and other ingredients like squash seeds. Nowadays, many varieties of salsas are made at home or sold in markets worldwide.
In the United States, the first attempt to commercially-produce salsa was made by Charles Erath in 1916 in New Orleans. However, the consistency of this hot sauce was too thin to be considered as a dip according to present-day standards. In 1917, Los Angeles-based La Victoria Foods began the production of Salsa Brava. By the early 1990s, Mexican cuisine became widespread in the United States and salsa surpassed ketchup as the nation’s most popular condiment. The leading manufacturers of this period were Pace, Old El Paso (Pet Foods), Frito-Lay, Chi-Chi’s (Hormel), La Victoria, Ortega, Herdez and Newman’s Own.
Between 2014 and 2015, salsa sales in the U.S. amounted to approximately 1.12 billion U.S. dollars. Tostitos, owned by Frito-Lay, accounted for more than one-third of unit sales nationwide. Private labels were the second leading salsa brand in the country, with over 70 million units sold. Pace, Herdez and Chi Chi’s contributed a combined 21.42 percent to the total U.S. unit sales of salsa. In 2014, U.S. consumers showed a preference for refrigerated salsas and dips over their shelf-stable counterparts.
Salsa - additional information
Salsa (Spanish for “sauce”) originated from Central America and had been used by Incas, Aztecs and Mayans for thousands of years. Historically, salsa consisted of tomatoes, chilies and other ingredients like squash seeds. Nowadays, many varieties of salsas are made at home or sold in markets worldwide.
In the United States, the first attempt to commercially-produce salsa was made by Charles Erath in 1916 in New Orleans. However, the consistency of this hot sauce was too thin to be considered as a dip according to present-day standards. In 1917, Los Angeles-based La Victoria Foods began the production of Salsa Brava. By the early 1990s, Mexican cuisine became widespread in the United States and salsa surpassed ketchup as the nation’s most popular condiment. The leading manufacturers of this period were Pace, Old El Paso (Pet Foods), Frito-Lay, Chi-Chi’s (Hormel), La Victoria, Ortega, Herdez and Newman’s Own.
Between 2014 and 2015, salsa sales in the U.S. amounted to approximately 1.12 billion U.S. dollars. Tostitos, owned by Frito-Lay, accounted for more than one-third of unit sales nationwide. Private labels were the second leading salsa brand in the country, with over 70 million units sold. Pace, Herdez and Chi Chi’s contributed a combined 21.42 percent to the total U.S. unit sales of salsa. In 2014, U.S. consumers showed a preference for refrigerated salsas and dips over their shelf-stable counterparts.
