Over the past years the more traditional table sauces have developed with new flavours and different packaging, and can now be seen being used as dips and marinades – a far cry from the conservative character these products had in the past.
A large proportion of condiments and gravy stocks are now being produced in sachet or tube portions for quick and easy use, as well as to facilitate long-term storage. For products in tubes, the ability to squeeze the product out effectively is essential and is fundamental to its ease of removal from the packaging when required.
