Fanex is a family-owned company with a rich tradition. Could you describe the company’s development over nearly four decades?
Fanex is an example of a company that has grown consistently from the very beginning – step by step, based on clearly defined family brand values. We started with a narrower product range and very close relationships with gastronomy clients. These relationships taught us that in professional kitchens not only flavour matters, but also consistency and trust. For almost 40 years, we have been investing in quality, technological facilities and logistics, combining culinary intuition with a modern approach to production. Today, this results in a broad portfolio of sauces and food accompaniments that genuinely support the everyday work of professional kitchens, while the development of exports has allowed us to build brand recognition beyond Poland. In parallel, we continue to develop our own product expertise, among others through our in-house laboratory and R&D department, which helps us continuously adapt our offer to current market trends.
What is your recipe for success in the sauces category?
Flavour is always the foundation, but our “recipe” consists of three key ingredients: a distinctive and repeatable flavour profile, quality confirmed by production standards, and flexibility in adapting to customers’ needs. We create products with professionals in mind, which means that consistency, efficiency and stability in everyday use are also crucial – especially in real kitchen conditions, where the pace can be relentless. We are also placing increasing emphasis on transparent formulations and naturalness, including clean label solutions and reduced sugar and salt content, without giving up technologies that support food safety and quality control. And finally – people, because the experience and passion of our team enable us to respond quickly to changing market conditions.
Trends in innovative flavour combinations: what’s new in your offer?
We see a clear shift towards fusion cuisine and flavours that give chefs greater creative freedom, hence the growing importance of sweet-and-savory combinations and “seasonal” products that allow menus to be refreshed quickly. Sweet-spicy and sweet-savory contrasts play an increasingly important role, though they are treated more as an element of flavour exploration than as a separate product category. Examples include such compositions as Mango Jalapeño Sauce, which combines fruity notes with a pronounced spiciness and works perfectly in street food dishes, burgers or modern grill concepts. A similar trend can be seen in fruit-based sauces used not only in desserts but also in savoury dishes, such as Cranberry Sauce or Orange Sauce, which fit into the trend of flavour contrasts and modern taste personalisation. Added to this are products that focus on texture and presentation, for example Fan&Joy popping pearls, as today experience and visual effect on the plate – or in drinks such as bubble tea – are just as important as taste itself. These are precisely the kinds of products that allow restaurateurs and consumers to play with flavours without complicating kitchen processes.
Fanex products on international markets. Could you talk about export bestsellers and the expectations of foreign consumers?
Export is one of the key pillars of growth, but it works only when product quality and predictability are ensured. On international markets, our premium ketchups, mustards, mayonnaises, Garlic Sauce and Basil Sauce perform particularly well – flavours that are globally recognisable yet still have a distinct character. Asian sauces developed in cooperation with a Japanese partner are also growing strongly, which shows how important reliable partnerships and authentic inspiration are. Foreign customers expect transparency of ingredients, stable supply chains and adaptation to local preferences, for example in terms of spice levels, which is why we take a flexible approach to recipes and packaging formats. Our sales are developing most dynamically in, among others, Germany, the United Kingdom, Scandinavian countries and Romania, while at the same time we are increasingly looking towards new markets, including outside Europe.
How do you assess the challenges and growth prospects of the private label segment from a manufacturer’s perspective?
The private label segment is demanding but highly growth-oriented, especially from the perspective of a manufacturer that has been actively delivering private label projects for many years. Today, private label is no longer merely a price-driven alternative but is increasingly becoming an integral part of retailers’ value-building strategies. Strong trends are visible here: premiumisation, the development of functional categories, clean label solutions, and the growing importance of consistent consumer experience regardless of the sales channel. From a manufacturer’s perspective, the biggest challenge is often balancing flexibility – tailored specifications, short lead times and differing market standards – with the highest levels of quality and consistency, which are our top priorities. At the same time, the outlook is very positive, especially for companies with strong technological capabilities and know-how that can operate at the intersection of gastronomy and retail. This experience helps to build private label projects that truly respond to real market and consumer needs.
Łukasz Lisowski
Gastronomy Expert
Fanex
Fanex is an example of a company that has grown consistently from the very beginning – step by step, based on clearly defined family brand values. We started with a narrower product range and very close relationships with gastronomy clients. These relationships taught us that in professional kitchens not only flavour matters, but also consistency and trust. For almost 40 years, we have been investing in quality, technological facilities and logistics, combining culinary intuition with a modern approach to production. Today, this results in a broad portfolio of sauces and food accompaniments that genuinely support the everyday work of professional kitchens, while the development of exports has allowed us to build brand recognition beyond Poland. In parallel, we continue to develop our own product expertise, among others through our in-house laboratory and R&D department, which helps us continuously adapt our offer to current market trends.
What is your recipe for success in the sauces category?
Flavour is always the foundation, but our “recipe” consists of three key ingredients: a distinctive and repeatable flavour profile, quality confirmed by production standards, and flexibility in adapting to customers’ needs. We create products with professionals in mind, which means that consistency, efficiency and stability in everyday use are also crucial – especially in real kitchen conditions, where the pace can be relentless. We are also placing increasing emphasis on transparent formulations and naturalness, including clean label solutions and reduced sugar and salt content, without giving up technologies that support food safety and quality control. And finally – people, because the experience and passion of our team enable us to respond quickly to changing market conditions.
Trends in innovative flavour combinations: what’s new in your offer?
We see a clear shift towards fusion cuisine and flavours that give chefs greater creative freedom, hence the growing importance of sweet-and-savory combinations and “seasonal” products that allow menus to be refreshed quickly. Sweet-spicy and sweet-savory contrasts play an increasingly important role, though they are treated more as an element of flavour exploration than as a separate product category. Examples include such compositions as Mango Jalapeño Sauce, which combines fruity notes with a pronounced spiciness and works perfectly in street food dishes, burgers or modern grill concepts. A similar trend can be seen in fruit-based sauces used not only in desserts but also in savoury dishes, such as Cranberry Sauce or Orange Sauce, which fit into the trend of flavour contrasts and modern taste personalisation. Added to this are products that focus on texture and presentation, for example Fan&Joy popping pearls, as today experience and visual effect on the plate – or in drinks such as bubble tea – are just as important as taste itself. These are precisely the kinds of products that allow restaurateurs and consumers to play with flavours without complicating kitchen processes.
Fanex products on international markets. Could you talk about export bestsellers and the expectations of foreign consumers?
Export is one of the key pillars of growth, but it works only when product quality and predictability are ensured. On international markets, our premium ketchups, mustards, mayonnaises, Garlic Sauce and Basil Sauce perform particularly well – flavours that are globally recognisable yet still have a distinct character. Asian sauces developed in cooperation with a Japanese partner are also growing strongly, which shows how important reliable partnerships and authentic inspiration are. Foreign customers expect transparency of ingredients, stable supply chains and adaptation to local preferences, for example in terms of spice levels, which is why we take a flexible approach to recipes and packaging formats. Our sales are developing most dynamically in, among others, Germany, the United Kingdom, Scandinavian countries and Romania, while at the same time we are increasingly looking towards new markets, including outside Europe.
How do you assess the challenges and growth prospects of the private label segment from a manufacturer’s perspective?
The private label segment is demanding but highly growth-oriented, especially from the perspective of a manufacturer that has been actively delivering private label projects for many years. Today, private label is no longer merely a price-driven alternative but is increasingly becoming an integral part of retailers’ value-building strategies. Strong trends are visible here: premiumisation, the development of functional categories, clean label solutions, and the growing importance of consistent consumer experience regardless of the sales channel. From a manufacturer’s perspective, the biggest challenge is often balancing flexibility – tailored specifications, short lead times and differing market standards – with the highest levels of quality and consistency, which are our top priorities. At the same time, the outlook is very positive, especially for companies with strong technological capabilities and know-how that can operate at the intersection of gastronomy and retail. This experience helps to build private label projects that truly respond to real market and consumer needs.
Łukasz Lisowski
Gastronomy Expert
Fanex
