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Hellmann's is expanding its fast-growing ranch range in the UK with the launch of two new flavours, Blue Cheese Ranch and Buffalo Ranch, as demand for American-style sauces continues to rise among British consumers.

The new products build on the momentum of the brand’s ranch line, first introduced in 2025 with Creamy Ranch and Spicy Ranch. According to the company, Creamy Ranch became the biggest new launch in the UK flavour sauces category in the past two years.

Owned by global consumer goods group Unilever, Hellmann’s says the new additions respond to growing interest in bold, US-inspired flavours driven partly by the popularity of American restaurant chains in the UK.

The Blue Cheese Ranch variant combines the sharp flavour of blue cheese with a creamy buttermilk ranch base, targeting consumers seeking richer, cheese-forward sauces. The company says the launch addresses a market gap, noting that 91% of UK stores currently do not list a blue cheese sauce despite strong consumer interest.

Meanwhile, Buffalo Ranch blends buffalo-style hot sauce, made with smoky fermented chillies, with a creamy buttermilk ranch base. The flavour aims to deliver a spicy, versatile condiment suited to a range of dishes from wings to sandwiches and wraps.

Buffalo-style sauce is currently the leading hot sauce flavour in the UK, and Hellmann’s says the product marks the first time a major brand has launched a Buffalo Ranch in the country’s ambient table sauce category.

Both sauces will be available in 430 ml bottles with an RRP of £3.50, although final pricing remains at the discretion of retailers. The products are scheduled to launch across major UK supermarkets and online retailers from 16 March.

Richard Vaughan, marketing manager for foods at Unilever, said: “The launch of our Creamy Ranch and Spicy Ranch sauces last year was a huge success, and we are excited to build on this momentum by expanding our ranch range with two bold new flavours."

With the expansion, Hellmann’s continues to leverage the broader premiumisation and flavour experimentation trends shaping the UK condiment market, particularly as consumers seek restaurant-inspired flavours for at-home cooking.