Q: Dave,Great website! It has become my main resource of information in this industry. We have established a hot sauce that has become very popular. Besides registering/trademarking company/product names, logos, and slogans, is there a way we can protect our recipe before making the move to working with a co-packer? Or is this part of the process and, within that, …
Barcode for New Hot Sauce?
Q: Dave,We are just starting out with a hot sauce we have developed. Many retailers require a barcode in order to stock our product. Is this an industry standard requirement, or is it ok to start out without a barcode?–Dtrain A: Hello Dtrain:Generally speaking, you only need a bar code if your sauce will be sold in supermarkets, where the …
Why Does Hot Sauce Change Color?
Q: Hi Dave,I was wondering why hot sauces change color (red to brownish) after long periods of time. Does this affect the sauce in any way (potency, taste, etc)?Thanks, Paul A: Hello Paul:The color change is the result of oxidation, and it can affect the flavor of the sauce but not the potency.–Dave
Help Identify Hot Sauce from Tinian
Q: Hi Dave:Can you help me identify where this hot sauce came from, and what type of hot pepper is in it? It is made in Tiniam, USA and is named JV’s Special. It has the phrase “Fina Denni Chamorro” on the label. The ingredients are: salt, vinegar, soy, garlic, and Tiniam Hot Pepper. Any Ideas?–Bob A: Hello Bob:Tinian is …
Hot Sauces and Refrigeration
Dave:Do all hot sauces need to be refrigerated after opening? If not, how can you tell which need referigeration and which don’t?Thanks, RobertRobert:I am very cautious about food spoilage, so I recommend always refrigerating all liquid products after opening.–Dave