Gil Bakal, managing director of a rice-based food starch company, advises that when formulating sauces for mass distribution, application scientists should ask: How is it processed? To what conditions, including pH, will it be exposed? And, what are the shelflife or storage conditions of the sauce?
“It might be easy to get a sauce to look good initially but, over the course of time, the shelflife of the product starts to deteriorate,” says Bakal.