Sauces

Cal Poly Barbecue Sauce
In 2013 CP FSN Production came out with two BBQ Sauce flavors, Sweet Hickory and Fiery (now Mustang Kick). These products were the basis of a senior project in 2017, a group of students reformulated the sauces to meet market demands by eliminating high fructose corn syrup and xanthan gum from the formulation. Since the reformulation, these sauces have become a hit and we have heard that folks use these sauces on everything from ribs to a dip for chicken nuggets.

Cal Poly Mustard

Smooth Mustard was developed and produced by the Food Science and Nutrition Department. The students, all fourth-year food science majors, spent 12 weeks over the summer of 2021 immersed in a culinology internship developing the product from conception to completion – handling everything from determining the ingredients, sampling various recipes, securing the necessary legal compliance, sensory evaluation and formulating the final recipe jarred in a small batch first run. Smooth Mustard is made of ground mustard seed, white vinegar, apple cider vinegar, sugar, salt and a blend of spices. After months of testing different concentrations of the ingredients, a reformulated Smooth Mustard is expected to hit shelves in Winter 2024.