Classic mayonnaise
pH 4.1 to 4.4 · acidity 0.35 to 0.45%
Soybean oil and egg yolk emulsion. Viscosity 60,000 to 80,000 cP, salt 1.1 to 1.3%.
Inquire about this product: Classic mayonnaiseSauces & condiments
Sauce Supply Programs
Sauces photographed close, poured and swirled
Mayonnaise, ketchup, burger, world and dressing sauces for retail and foodservice, from a 7 gram sachet to a 5 kilogram bucket.
The same recipes run across retail and foodservice; what changes is the pack. Which pack a program needs decides the price per serve, the shelf life on arrival and how many cartons fit the container.
At a glance
- Product selection
- Tomato sauce | mustard | dressings
- Packaging options
- Sachet · Portion cup · Squeeze bottle · King squeezer
- Before quotation
- Share the product, destination, pack size and estimated quantity. Final options are confirmed for your order.
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Reference product
Tomato ketchup, the reference line
The reference line of the range and the one buyers benchmark against, so its full specification is published below. Every other sauce follows its own sheet, confirmed for the selected program.
Technical specification
Tomato ketchup, product specification
Target parameters with the lower and upper limits the producing site works to. Each sauce carries its own sheet; the figures below are for the reference line.
OriginEgypt
Chemical, with tolerances
| Brix | 29 to 33, target 31 |
|---|---|
| pH | 3.5 to 3.9, target 3.7 |
| Acidity | 1.3 to 1.7%, target 1.5% |
| Salt | 2.0 to 2.3%, target 2.15% |
| Viscosity | 5 to 7 cm per 30 seconds, target 6 |
Microbiological limits
| Total bacterial count | Below 1,000 cfu per g |
|---|---|
| Lactic acid bacteria | Below 1,000 cfu per g |
| Yeast and mold | Below 10 cfu per g |
| Enterobacteriaceae, coliform, E. coli, S. aureus | Below 10 cfu per g each |
| Salmonella | Absent in 25 g |
| Listeria monocytogenes | Absent in 25 g |
Storage and life
| Shelf life | 12 months from production on this line |
|---|---|
| After opening | One month refrigerated |
| Storage | Cool and dry, maximum 25 degrees Celsius, out of direct sunlight |
| Marking | Manufacture date, expiry date, packing time and product code on every unit |
Program terms
| Order and schedule | Minimum order, lead time and delivery schedule are defined by the nature and breakdown of each supply program - product, format, brand and destination - and confirmed with the quotation. |
|---|---|
| Incoterms and payment | Programs are executed under Incoterms® 2020 - FOB, CFR, CIF, and DAP or DDP for selected destinations. Payment terms and shipment plan are confirmed with the quotation. |
Origin is confirmed for the selected program and stated on the shipping documents. Shelf life is counted from the date of production. Remaining shelf life at delivery depends on the production slot and transit for the selected program and is stated on the program sheet.
Quality & compliance
Every producing site is qualified before it enters a program: HACCP is a baseline requirement, and, where the program requires a recognized food-safety certification (FSSC 22000, BRC or ISO 22000), the program is structured around a site holding the required current certificate, with the certificate, its scope and its expiry confirmed in writing for the selected product before the first order. Storage condition is confirmed per recipe, ambient or chilled, because it changes both the applicable controls and the shelf life on arrival. Batch-specific analysis, applicable certificates and export documentation are provided to qualified buyers. Compliance and quality · US import compliance and FSVP.
Chemical and microbiological results are issued per lot against the agreed specification, with the analysis methods recorded on the sheet.
Figures are target parameters with limits for the reference line and are confirmed on the program specification before order.
Everyday
Mayonnaise, ketchup and mustard
The volume lines. Every one is produced in both retail squeeze bottles and foodservice buckets, jerrycans, cups and sachets.
Mayonnaise, sandwich
Looser emulsion
A thinner spreading mayonnaise for sandwich lines, also produced in 9 g sachets.
Inquire about this product: Mayonnaise, sandwich
Smoked mayonnaise
9 months
Smoked flavor through the same emulsion base.
Inquire about this product: Smoked mayonnaise
Spicy mayonnaise
6 months
Chili through the mayonnaise base, for burger and chicken menus.
Inquire about this product: Spicy mayonnaise
Ketchup
Brix 29 to 33 · pH 3.5 to 3.9
The reference line. Full specification published above.
Inquire about this product: Ketchup
Hot ketchup
12 months
The same tomato base carrying chili heat.
Inquire about this product: Hot ketchup
Ketchup mayo
12 months
The blended sauce, produced as a single recipe rather than mixed in the kitchen.
Inquire about this product: Ketchup mayo
American mustard
12 months
Bright yellow American-style mustard, mild and smooth.
Inquire about this product: American mustardEach recipe is confirmed against a current producing-site specification for the program.
Signature
Burger and cheese sauces
The sauces that differentiate a menu. Several are chilled rather than ambient, which is marked in the range table below.
BBQ sauce
12 months · ambient
Dark and syrupy. Produced in 4.5 kg jerrycan and 25 g portion cup as well as retail.
Inquire about this product: BBQ sauce
Texas burger sauce
9 months · ambient
The anchor burger sauce, in 5 kg bucket and 900 g king squeezer.
Inquire about this product: Texas burger sauce
Big burger sauce
6 months · chilled
Chilled distribution. 4 kg and 900 g king squeezer.
Inquire about this product: Big burger sauce
Cowboy sauce
12 months · ambient
Smoky and creamy, also produced in the 25 g portion cup.
Inquire about this product: Cowboy sauce
Cheddar sauce
6 months · ambient
Melting cheese sauce for fries and burgers. An extra-strength version ships chilled.
Inquire about this product: Cheddar sauce
Blue cheese sauce
6 months · chilled
Crumbled blue cheese through a thick dressing base.
Inquire about this product: Blue cheese sauceStorage condition is confirmed per recipe before booking, because it decides the freight.
World sauces
World sauces
Fifteen international lines, from garlic and harissa to teriyaki and marinara.
Garlic sauce
12 months · ambient
Thick whipped garlic emulsion, in bucket, king squeezer and portion cup.
Inquire about this product: Garlic sauce
Sweet chili sauce
9 months · ambient
Translucent and glossy with visible chili. The largest bucket in the range at 5.5 kg.
Inquire about this product: Sweet chili sauce
Mexican salsa
6 months · ambient
Chunky, with diced tomato, onion and pepper through it.
Inquire about this product: Mexican salsa
Pizza sauce
12 months · ambient
Herbed tomato base in a 4.25 kg jerrycan, for pizza and pasta kitchens.
Inquire about this product: Pizza sauce
Curry sauce
12 months · ambient
Smooth golden curry sauce for dipping and dressing.
Inquire about this product: Curry sauce
Fiery sauce, harissa
6 months · ambient
North African chili paste, in 5 kg bucket and 25 g portion cup.
Inquire about this product: Fiery sauce, harissaThe full fifteen, with pack sizes and shelf life, are listed in the range table above.
Dressings
Dressing sauces
Salad and slaw dressings. Three of the six in this category are chilled, so the storage condition is confirmed before the freight is quoted.
Thousand island
9 months · ambient
In 5 kg bucket, 900 g king squeezer and 25 g portion cup.
Inquire about this product: Thousand island
Caesar dressing
6 months · chilled
Thick Caesar dressing, chilled distribution.
Inquire about this product: Caesar dressing
Coleslaw dressing
9 months · ambient
Pourable slaw dressing in the 5 kg bucket.
Inquire about this product: Coleslaw dressing
Ranch sauce
9 months · chilled
Herb-flecked ranch. A buttermilk version ships ambient.
Inquire about this product: Ranch sauceRanch, Caesar and creamy ranch are chilled lines. Buttermilk ranch and coleslaw are ambient.
The full range
Five categories, sixty-six lines
Shelf life is set by the recipe, not the pack, and it is not one number across the range. Where a line is chilled rather than ambient it is marked, because that decides the freight.
Retail range, squeeze bottle22 products
Produced as 12 x 400 g and 24 x 200 g. Carton 4.8 kg.
| Sauce | Pack sizes produced | Shelf life and storage |
|---|---|---|
| Classic mayonnaise | 400 g · 200 g | 12 months · ambient |
| Mayonnaise sandwich | 400 g · 200 g | 12 months · ambient |
| Ketchup | 400 g · 200 g | 12 months · ambient |
| Hot ketchup | 400 g · 200 g | 12 months · ambient |
| BBQ | 400 g · 200 g | 12 months · ambient |
| American mustard | 400 g · 200 g | 12 months · ambient |
| Ketchup mayo | 400 g | 12 months · ambient |
| Cowboy | 400 g | 12 months · ambient |
| Garlic | 400 g | 12 months · ambient |
| Cheddar | 400 g · 200 g | 6 months · ambient |
| Cheezy | 400 g · 200 g | 6 months · ambient |
| Buttermilk ranch | 400 g · 200 g | 6 months · ambient |
| Fiery, harissa | 400 g · 200 g | 6 months · ambient |
| Spicy Texas burger | 400 g | 6 months · ambient |
| Big burger | 400 g | 6 months · ambient |
| New York burger | 400 g | 6 months · ambient |
| Texas burger | 400 g · 200 g | 9 months · ambient |
| Thousand island | 400 g · 200 g | 9 months · ambient |
| Sweet chili | 400 g · 200 g | 9 months · ambient |
| Coleslaw | 400 g | 9 months · ambient |
| Smoked mayonnaise | 400 g | 9 months · ambient |
| Ranch | 400 g · 200 g | 9 months · CHILLED |
Classic sauces, foodservice11 products
The everyday kitchen sauces, in bucket, jerrycan, cup and sachet.
| Sauce | Pack sizes produced | Shelf life and storage |
|---|---|---|
| Mayonnaise gourmet | 5 kg | 12 months · ambient |
| Mayonnaise classic | 5 kg · 3.3 kg | 12 months · ambient |
| Mayonnaise sandwich | 5 kg · 3.5 kg · 9 g sachet | 12 months · ambient |
| Ketchup | 4.5 kg · 9 g · 7 g · 6 g sachet | 12 months · ambient |
| BBQ sauce | 4.5 kg · 25 g cup | 12 months · ambient |
| Classic BBQ | 4 kg | 12 months · ambient |
| American mustard | 4.25 kg | 12 months · ambient |
| Hot sauce | 4.25 kg | 12 months · ambient |
| Pepper sauce | 4 kg | 6 months · ambient |
| Spicy mayonnaise | 5 kg | 6 months · ambient |
| Smoked mayonnaise | 5 kg | 9 months · ambient |
Signature sauces, foodservice12 products
The burger and cheese range that differentiates a menu.
| Sauce | Pack sizes produced | Shelf life and storage |
|---|---|---|
| Texas burger sauce | 5 kg · 900 g | 9 months · ambient |
| Spicy Texas burger sauce | 5 kg | 6 months · ambient |
| Big burger sauce | 4 kg · 900 g | 6 months · CHILLED |
| New York burger | 5 kg | 6 months · ambient |
| Cowboy sauce | 5 kg · 25 g cup | 12 months · ambient |
| Tartar sauce | 5 kg · 900 g | 6 months · CHILLED |
| Honey mustard | 4.25 kg · 900 g | 12 months · ambient |
| Gourmet honey mustard | 4.25 kg · 900 g | 12 months · ambient |
| Blue cheese sauce | 5 kg | 6 months · CHILLED |
| Cheddar sauce | 5 kg | 6 months · ambient |
| Cheddar sauce extra | 5 kg | 6 months · CHILLED |
| Cheezy sauce | 5 kg · 900 g | 6 months · ambient |
World sauces, foodservice15 products
The international menu range, from garlic to teriyaki.
| Sauce | Pack sizes produced | Shelf life and storage |
|---|---|---|
| Garlic sauce | 5 kg · 900 g · 25 g cup | 12 months · ambient |
| Garlic parmesan | 5 kg · 25 g cup | 6 months · CHILLED |
| Syrian garlic sauce | 5 kg | 6 months · CHILLED |
| Sweet chili sauce | 5.5 kg · 900 g · 25 g cup | 9 months · ambient |
| Mexican salsa sauce | 4.5 kg | 6 months · ambient |
| Fajita sauce | 5 kg | 12 months · ambient |
| Pizza sauce | 4.25 kg | 12 months · ambient |
| Marinara sauce | 5 kg | 12 months · ambient |
| Tiger sauce | 5 kg · 900 g | 12 months · ambient |
| Curry sauce | 5 kg | 12 months · ambient |
| Teriyaki sauce | 4.5 kg | 12 months · ambient |
| Algerian sauce | 5 kg | 6 months · ambient |
| Buffalo sauce | 5 kg | 12 months · ambient |
| American buffalo sauce | 5 kg | 9 months · ambient |
| Fiery sauce, harissa | 5 kg · 25 g cup | 6 months · ambient |
Dressing sauces, foodservice6 products
Salad and slaw dressings. Three of the six are chilled.
| Sauce | Pack sizes produced | Shelf life and storage |
|---|---|---|
| Thousand island sauce | 5 kg · 900 g · 25 g cup | 9 months · ambient |
| Caesar dressing sauce | 5 kg · 900 g | 6 months · CHILLED |
| Coleslaw dressing sauce | 5 kg | 9 months · ambient |
| Buttermilk ranch | 5 kg · 900 g | 6 months · ambient |
| Ranch sauce | 5 kg · 900 g · 25 g cup | 9 months · CHILLED |
| Creamy ranch sauce | 5 kg · 900 g | 6 months · CHILLED |
Packaging is customized to the kitchen: any recipe can be produced to gallon or king-squeezer format on request. Recipe, pack and shelf life are fixed on the program specification before the first run.
Request the full current rangePackaging
From a 7 gram sachet to a 5 kilogram bucket
Nine formats across retail and foodservice, and any recipe can be produced to gallon or king-squeezer format on request.
Illustrative pack; final artwork confirmed for the program.
Sachet
7 g · 9 g
- Channel
- Foodservice · Delivery
- Case configuration
- 1,000 per carton
Single-portion sachet for delivery, takeaway and airline trays. Carton 7 kg or 9 kg net.
See loading: Sachet →
Portion cup
25 g
- Channel
- Foodservice · Dip
- Case configuration
- 100 or 250 per carton
Peel-lid dipping cup, the format that travels with fries and chicken.
See loading: Portion cup →
Squeeze bottle
200 g · 400 g
- Channel
- Retail
- Case configuration
- 24 or 12 per carton
The retail shelf format, carton 4.8 kg. Artwork configured under your brand.
See loading: Squeeze bottle →
King squeezer
900 g
- Channel
- Foodservice · Counter
- Case configuration
- 6 per carton
Counter-top dispensing bottle for kitchens that finish plates to order. Carton 5.4 kg.
See loading: King squeezer →
Jerrycan
4.25 kg · 4.5 kg
- Channel
- Foodservice · Industrial
- Case configuration
- 2 per carton
Handled jerrycan for high-turnover kitchens. Carton 8.5 kg or 9 kg net.
See loading: Jerrycan →
Bucket
1 kg · 5 kg
- Channel
- Foodservice · Industrial
- Case configuration
- 12 or 2 per carton
Resealable bucket, the standard kitchen format. Also produced as a 3.5 kg gallon.
See loading: Bucket →CustomizationAny recipe can be produced to gallon or king-squeezer format for a professional program.
Shelf lifeSet by the recipe, not the pack: 6, 9 or 12 months. The figure for each line is in the range table.
StorageMost lines are ambient at a maximum of 25 degrees Celsius. Ranch, blue cheese, tartar, Caesar, creamy ranch, cheddar extra, Syrian garlic, garlic parmesan and big burger are CHILLED.
MarkingManufacture date, expiry date, packing time and product code on every unit.
Loading capacity
Container loading by format
Cartons per container for each format, in both box sizes. Sauce is dense, so the small formats fill the container long before the large ones do - a king squeezer loads more than twice the cartons a 1 kilogram bucket does.
Loading table by product
| Format | Carton | Cartons per 20 ft | Cartons per 40 ft |
|---|---|---|---|
| Squeeze bottle 400 g | 12 per carton · 4.8 kg | 1,800 cartons | 3,900 cartons |
| Squeeze bottle 200 g | 24 per carton · 4.8 kg | 1,200 cartons | 2,600 cartons |
| King squeezer 900 g | 6 per carton · 5.4 kg | 2,500 cartons | 4,000 cartons |
| Portion cup 25 g | 100 per carton | 1,800 cartons | 4,000 cartons |
| Portion cup 25 g | 250 per carton · 6.25 kg | 1,000 cartons | 2,000 cartons |
| Jerrycan 4.25 kg | 2 per carton · 8.5 kg | 2,000 cartons | 2,900 cartons |
| Jerrycan 4.5 kg | 2 per carton · 9 kg | 2,000 cartons | 2,900 cartons |
| Gallon 3.5 kg | 4 per carton · 14 kg | 950 cartons | 1,850 cartons |
| Bucket 5 kg | 2 per carton · 10 kg | 1,100 cartons | 2,500 cartons |
| Bucket 1 kg | 12 per carton · 12 kg | 500 cartons | 1,100 cartons |
Figures are approximate, as loaded by the producing site, and are confirmed at loading. Final pallet configuration and loading method are confirmed before booking, and a chilled line is planned against a reefer rather than a dry box.
Private label
Private-label sauce programs
Recipe, heat level, pack format, artwork and label declarations are configured under your brand, with documentation coordinated for the destination market before the first shipment.
- 01
Recipe & heat
Sauce selected and the heat level adjusted against a retained sample.
- 02
Pack format
Sachet, cup, squeeze bottle, king squeezer, jerrycan or bucket, chosen for the channel.
- 03
Artwork & declarations
Label prepared with the ingredient and allergen declarations the destination market requires.
- 04
Storage route
Ambient or chilled confirmed, because it decides the freight and the shelf life on arrival.
Supply execution
Supply execution, aligned before shipment
- Recipe confirmationSauce, heat level and target parameters confirmed for the program before booking.
- Analysis per lotChemical and microbiological results issued against the agreed specification.
- Label reviewIngredient list, allergen declaration and date marking reviewed for the destination market.
- Storage and shipmentAmbient or chilled route agreed, with remaining shelf life on arrival fixed in the contract.
- Independent inspectionIndependent pre-shipment inspection (SGS or equivalent) is arranged on request at loading.
Samples follow once a program, specification and commercial terms are agreed.
Buyer FAQ
Common questions on sauce and condiment programs
Can ALPHATRADE supply sauces and condiments in foodservice formats?
ALPHATRADE supplies sauces and condiments from Egypt across foodservice, industrial and retail formats, and contracts with you as seller. The recipe, heat level and pack format are selected from the range on this page and written into the program specification, with analysis issued against that specification for each lot.
What pack formats are available for foodservice and industrial sauce programs?
The documented formats are the single-serve sachet, the 25 g (0.9 oz) portion cup, the squeeze bottle, the 900 g (31.7 oz) king squeezer, the jerrycan and the bucket. Sachets and portion cups suit quick-service and delivery; jerrycans and buckets suit kitchen and industrial use. Case configuration for each is set out above.
Can ALPHATRADE supply sauces under our brand?
ALPHATRADE supplies sauces as a private-label program across the documented recipes and formats: your brand, your label artwork, the recipe and format selected from the range on this page, with specification, artwork coordination, production, documentation and delivery managed as one program.
What has to be settled before custom sauce labels go to print?
Four things, in this order: the product and the pack format; print-ready artwork, or a brief if design support is needed; written confirmation of rights to any licensed name, logo or mark that appears on the pack; and the destination labeling review, where the ingredient and allergen declarations are checked against the requirements of the market the goods enter.
Who is responsible for FDA requirements when importing sauces into the United States?
FSVP obligations sit with the designated FSVP importer, where applicable, and producing facilities keep their own applicable FDA obligations. The Foreign Supplier Verification Program is the importer's duty under FSMA, not the supplier's, and the FSVP importer is generally the US owner or consignee at entry, which may be a different company from the customs importer of record. Prior Notice must reach the FDA before arrival, filed by the designated filer. ALPHATRADE supplies the supplier-side evidence the importer's file requires and provides the product, producing-site and shipment data the filer needs.
Questions that apply to every program, on certification, the documents that travel with each lot and United States entry, are answered on Compliance & Quality and US food import compliance.
Buyer guides
Related buyer guides
- Low-acid and acidified foods: the filings that decide whether a can clears
Classification, FCE and process filing explained
- FDA food facility registration and the biennial renewal
The renewal window, the US agent rule and what a lapse costs
- FDA Prior Notice for food imports
Deadlines, filing windows and why filings fail
- Labeling imported food for the United States
Label elements, dual units, allergens and origin marking