Facility Design & Construction for Sauces, Dips, and Spreads
Suaces and condiments
Hygienic design for sauce and condiment production
Sauce and spread manufacturers face multiple challenges when it comes to getting their condiments, dips, and sauces to market, from stringent sanitary design requirements and quality control to batch uniformity and evolving consumer tastes. Dennis Group designs put food safety first, with dedicated food safety staff who can help you assess and mitigate potential problems before they start. Dennis Group can help you meet demand at any scale, from line additions and automation to building greenfield facilities, to help you bring your signature flavors and textures to market.
Specialties
- Tomato-Based Sauce
- Pasta Sauce
- Salad Dressings
- Mustard and Mayonnaise
- Hot Sauce
- Oil-Based
- Cheese sauce
- Syrups
- Salsas
- Fruit Spreads
- Ice Cream Toppings
- Dips
- Peanut Butter
Featured Clients
Sauce and Condiments Expertise
Sauce and Dip Manufacturing Technical Expertise
- Bulk liquid ingredient handling
- Bulk dry ingredient handling
- Starch preparation
- Roasting
- Blending
- Product concentration systems
- Batch and continuous emulsion systems
- Automated CIP systems
- Hot-fill / Cold-fill
- Allergen zoning
- Portion control (pouch and cup)
- Filling and high-speed packaging (glass, plastic, and tub lines)
- Controls and automation
Mike brings over three decades of process engineering experience, coupled with deep expertise in control systems. He’s exceptionally versatile, having worked across virtually all major production units within food throughout his career.
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