date:Dec 07, 2012
In recent years the range of ketchup products and spicy sauces has become much wider and now includes a great many new flavours. Consumer demand for new taste experiences is increasing, and with it the sale of innovative products.
Hydrosols new stabilising systems enable manufacturers of deli foods to produce both inexpensive ketchup products and attractive spicy sauces which are also capable of freezing and therefore suitable for a diversity of purposes.
Ketchup usually contains a minimum of