Creative Solutions

Examples of Modifying Your Products Appearance/Texture/Cost Without Altering Its Taste

Char-Siu Sauce

Problem: Settling of ingredients forming an unsightly white layer at the bottom of the jar.

Solution: Suspended salt/sugar within the sauce.

Problem: Client desires clear oil layer in product for esthetic reasons.

Solution: Two stage filling where base is filled first, then oil on top.

Problem: Oil and vinegar separation makes dressing look unsightly, and difficult to pour out oil and vinegar together.

Solution: Emulsify oil and vinegar to prevent layering, no need to shake product before use, homogeneous product upon dispensing.

Problem: Unappealing, washed out natural guava color is unappetizing.

Solution: Added natural coloring extracted from vegetables.

Problem: Use of fresh or frozen ginger was too labor intensive, messy, hard to measure, and had high bacteria counts.

Solution: Substituted ginger concentrate with taste indistinguishable from fresh ginger.

Problem: Price of ingredient became too high.

Solution: Reformulated product to taste the same, but with higher water content to cut cost without affecting quality.

Problem: Two labels, foil and paper were applied by hand.

Solution: Color match foil label to sauce and simulate rear paper label. Now only one label need to be applied.