“Saucetainability” at its finest has West Chester-based AWSM Sauce creating delicious sauces using patent-pending “powder-to-pour” technology that aims to reduce plastic waste, writes Donna Berry for the Food Business News. 

The company’s co-founders Paul Lehman and Carl Starkey are huge fans of condiments but they never liked the containers they are packaged in. The pair set out to rethink the way sauces and condiments are made and distributed and came up with a process that only requires adding water and shaking the container. 

AWSM in the company’s name stands for “avoid waste and season meaningfully,” said Lehman. 

It goes with the company’s mission to sauce responsibly. 

It took Lehman and Starkey nine months to move from the initial idea to their first manufactured product. They offer three varieties: Chesapeake Fire Sauce, Classic Ketchup, and Honey Hickory BBQ. Starter kits cost $22.50 and include two jars for sauce making and two three-packet boxes of sauces. 

The company is already working on its next products. It plans to debut yellow mustard this fall and a Japanese barbecue sauce shortly after. 

“I can’t say too much more, but our food science team is working on an AWSM ranch dipping sauce that we hope to finalize by early 2023,” said Lehmann. 

Read more about AWSM Sauce in the Food Business News. 

_______

Nearly 60 million people have watched this video explaining how normal tomato ketchup is typically made.