17/07/2024
Hi friends!
I have a few exciting updates to share with you.
1. Yesterday, I had a follow up consultation with a Microbiologist at Massey University regarding the PH of my sauce and giving it a shelf life. I got SO much information during that 30-minute session! I learned a lot. I’m excited, because now I know exactly what I need to do to give my pasta sauces a 1-year shelf life. And it’s not as hard as I was thinking! It’s officially go time.
2. We have started ordering commercial kitchen equipment! As soon as it arrives, I can start working on tweaking my sauce making process, utilising the advice I received from the Microbiologist. I still have more to order, but the core of what I need is on its way.
3. I am in touch with MPI approved testing laboratories about testing my sauces for their nutrition content so I can add a Nutrition Information Panel to my jar labels. I’m also going to test for gluten so I can claim they’re gluten free!
4. I am in touch with someone who will design my jar labels! Super excited about this one. I can’t wait to share the final product with you all! I’m also researching product photographers. I found one I really like - I just need to figure out exactly what I want first before engaging her.
5. Last but not least - we have a new blog on our website! I have named it The Scholarly Sauce (it’s a play on words 😆). I’ve posted a welcome post, check it out to find out more and subscribe for blog updates! It’s a quick read:
Your trusted source for all things pasta sauce! Come along with us on our startup journey, learn about our family history, and enjoy recipes to use your sauce in, as well as meal tips and tricks!
