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If you’ve ever tasted a retort-processed sauce straight off the line and wondered where all the flavour went, you’re not alone. Retort sterilisation is essential

Ask most product developers what keeps them awake at night, and flavour degradation usually sits near the top of the list. You formulate a sauce

You’ve spent weeks perfecting that new curry sauce. The aroma profile is spot on, the initial taste is bold and layered. Then it goes through