Ambient Sauces: Science, Stability & Product Development - live online, tutor-led training course (two mornings)

This course provides a practical, science-based understanding of the complete ambient sauce development process, from concept through to commercialisation. Participants will gain the knowledge to make more informed formulation and processing decisions, reducing development time and minimising the risk of post-launch failures. By building expertise in preservation methods, ingredient functionality, emulsions, texture management and shelf-life stability, you will be better equipped to balance safety, quality, cost and performance. The course also develops your ability to diagnose and resolve formulation, processing and stability challenges, helping you create robust, commercially successful products with confidence.

Who is the target audience for this course?

Aimed at both sauce manufacturers and ingredient supplier in NPD, Technical and Manufacturing teams:

• NPD technologists and formulation scientists; Innovation managers; Process developers

• Technical managers; QA / QC leads; Shelf-life specialists
• Process technologists; Production managers; CI / operational excellence teams

The course will be delivered live online over the course of two mornings (0900 - 1230 hours UK time), participants will be sent log in details for a Microsoft Teams session. 

• NPD of ambient sauces – including preservation methods. Process of developing ambient sauces and shelf-life strategies.
• Sensory assessment of sauces - sensory methodology and evaluation
• Emulsions in food - stability, structure, and quality drivers
• Non-microbial shelf life - physical/chemical deterioration mechanisms
• Product assessment (instrumentation) - measuring quality attributes
• Ingredient functionality – starches & hydrocolloids. Selection and application in sauces
• Product discussion and quiz 

Learning outcomes

At the end of the course delegates will:

• Describe the key stages and considerations in the new product development (NPD) of ambient sauces, including formulation, processing, and preservation strategies.
• Explain the main preservation methods used in ambient sauces and their impact on safety, quality, and shelf life.
• Understand the fundamentals of emulsion formation, stability, and the influence of processing conditions.
• Identify and evaluate non-microbial shelf-life factors affecting ambient sauces, such as oxidation, phase separation, and texture change.
• Assess finished sauce products using sensory, physical, and functional criteria to support quality and development decisions.
• Explain the functionality of key ingredients—particularly starches and hydrocolloids—and their role in texture, stability, and performance.