“Sauces are the source of flavor—that is what makes consumers like or dislike a product,” says Lucien Vendome, senior executive chef, Kraft Food Ingredients, Memphis, Tenn. “The more components you add into a sauce, the more appetizing it is; however, balancing ingredients can get complicated in manufacturing conditions.”
Successfully blending flavorful ingredients into a sauce base involves factors such as the order of addition, marrying or blending flavors together, using texturizing agents and processing conditions.