PICKles and dressings Hazlewood Sauces & Pickles says pickles are becoming increasingly popular as an accompaniment for barbecue and other summer eating occasions. It is now rolling out a 440g jar of Heinz Pickles, which it makes under licence, in five varieties. In the original 710g jar, beetroot has become the number two brand in its sector, while red cabbage has gained a market share of more than 20%, says Hazlewood. With salad dressings growing at 22% year-on-year (TN Sofres), the company has developed a number of exotic flavours for own label for this year's barbecue season, including hot lime & coconut, lemon & cracked black pepper, and garlic & sherry vinegar dressings. Hellmann's is also capitalising on the growth in salad dressings by launching a premium range, Hellmann's Olive Oil Salad Dressings in basil & oregano and garlic flavours. Targeted at consumers who make their own dressings, each has an rsp of £1.89 for 300ml. Hellmann's is spending £5.4m on marketing its brand this year, including £3m on its Salad Dressings range which was successfully relaunched last year. Premier International Foods is positioning its Loyd Grossman range of Original Recipe Dressings as more than just something to pour over salads. Simple on pack serving suggestions demonstrate the range's versatility as great to drizzle over grilled chicken or spoon on top of burgers. Group brand manager Stella Laughton says: "The strong multi-usage message is key in driving steady year-round growth of sales, and is particularly relevant for barbecues." Kraft Foods trading controller Doug McGowan believes retailers can do more to boost salad dressings sales in the barbecue season. "Our own in-store activity shows that retailers can significantly increase sales by siting dressings in the salad produce area as well. "This encourages consumers to buy a dressing on impulse when they pick out salad ingredients to accompany their summer barbecue," McGowan says. {{FOCUS SPECIALS }}