Project: low-sugar and low-salt sauces

Oliehoorn has, among its other sauces, a delicious and good-selling French fries and curry sauce on the market. However, consumers are increasingly demanding sauces with less salt and especially less sugar. This fits into a healthy lifestyle. In order to maintain an important position in the market in the future, Oliehoorn now wants to develop both sauces with significantly less sugar and salt. It wants to do this using the latest scientific insights, theoretical models and small practical tests. At a later stage of the project, it will scale up to larger trial batches to see if the assumptions made hold true on a larger scale.

The main goal of the project is to develop low-sugar and low-salt sauces. Furthermore, Oliehoorn wants to gain knowledge about different ingredients as substitutes for sugar and salt and their reaction to each other. Also, knowledge about shelf life of these ingredients when heated and cooled is of course very important.