Classic mayonnaise
pH 4.1 to 4.4
Soybean oil and egg yolk emulsion. Viscosity 60,000 to 80,000 cP, salt 1.1 to 1.3%.
Sauces & 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.
Reference product
Tomato ketchup, the reference line
The highest-volume line in 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.
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 mould | 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 |
Quality & compliance
Quality documentation is confirmed for the selected program and destination market. Batch-specific analysis, applicable certificates and export documentation are provided to qualified buyers.
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.
Smoked mayonnaise
9 months
Smoked flavour through the same emulsion base.
Spicy mayonnaise
6 months
Chilli through the mayonnaise base, for burger and chicken menus.
Ketchup
Brix 29 to 33 · pH 3.5 to 3.9
The reference line. Full specification published above.
Hot ketchup
12 months
The same tomato base carrying chilli heat.
Ketchup mayo
12 months
The blended sauce, produced as a single recipe rather than mixed in the kitchen.
American mustard
12 months
Bright yellow American-style mustard, mild and smooth.
Each 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.
Texas burger sauce
9 months · ambient
The anchor burger sauce, in 5 kg bucket and 900 g king squeezer.
Big burger sauce
6 months · chilled
Chilled distribution. 4 kg and 900 g king squeezer.
Cowboy sauce
12 months · ambient
Smoky and creamy, also produced in the 25 g portion cup.
Cheddar sauce
6 months · ambient
Melting cheese sauce for fries and burgers. An extra-strength version ships chilled.
Blue cheese sauce
6 months · chilled
Crumbled blue cheese through a thick dressing base.
Storage 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.
Sweet chili sauce
9 months · ambient
Translucent and glossy with visible chilli. The largest bucket in the range at 5.5 kg.
Mexican salsa
6 months · ambient
Chunky, with diced tomato, onion and pepper through it.
Pizza sauce
12 months · ambient
Herbed tomato base in a 4.25 kg jerrycan, for pizza and pasta kitchens.
Curry sauce
12 months · ambient
Smooth golden curry sauce for dipping and dressing.
Fiery sauce, harissa
6 months · ambient
North African chilli paste, in 5 kg bucket and 25 g portion cup.
The 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.
Caesar dressing
6 months · chilled
Thick Caesar dressing, chilled distribution.
Coleslaw dressing
9 months · ambient
Pourable slaw dressing in the 5 kg bucket.
Ranch sauce
9 months · chilled
Herb-flecked ranch. A buttermilk version ships ambient.
Ranch, 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 customised 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.
Sachet
7 g · 9 g
- Channel
- Foodservice · Delivery
- Units per case
- 1,000 per carton
Single-portion sachet for delivery, takeaway and airline trays. Carton 7 kg or 9 kg net.
See loading →
Portion cup
25 g
- Channel
- Foodservice · Dip
- Units per case
- 100 or 250 per carton
Peel-lid dipping cup, the format that travels with fries and chicken.
See loading →
Squeeze bottle
200 g · 400 g
- Channel
- Retail
- Units per case
- 24 or 12 per carton
The retail shelf format, carton 4.8 kg. Artwork configured under your brand.
See loading →
King squeezer
900 g
- Channel
- Foodservice · Counter
- Units per case
- 6 per carton
Counter-top dispensing bottle for kitchens that finish plates to order. Carton 5.4 kg.
See loading →
Jerrycan
4.25 kg · 4.5 kg
- Channel
- Foodservice · Industrial
- Units per case
- 2 per carton
Handled jerrycan for high-turnover kitchens. Carton 8.5 kg or 9 kg net.
See loading →
Bucket
1 kg · 5 kg
- Channel
- Foodservice · Industrial
- Units per case
- 12 or 2 per carton
Resealable bucket, the standard kitchen format. Also produced as a 3.5 kg gallon.
See loading →CustomisationAny 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.
| 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 the cartons the producing site loads on each format. 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.
Samples follow once a program, specification and commercial terms are agreed.
