Ketchup & Mayo Recipe Formulation

I’m developing a retail-ready ketchup and mayonnaise line and need a food technologist who specialises in product development to perfect the recipes. My immediate priority is the full formulation work—balancing flavour, texture, viscosity, acidity, colour, and clean-label requirements while keeping costs realistic for scale-up.

Here’s what I expect:
• Two commercial-scale formulas (ketchup, mayonnaise) with ingredient percentages, processing temperatures, and critical control points.
• Guidance on sourcing functional ingredients, emulsifiers, and natural preservatives suited to each recipe.
• Bench sample iteration support until we lock in taste and stability.
• A brief technical report outlining pH targets, water activity, and any allergen or labelling considerations for the EU and US markets.

If you regularly work with condiments and can turn around precise, reproducible formulations, let’s talk timing and your typical workflow.