However, we’re working rapidly to fix all the problems.TikTok for Business: A Free Marketing Course from Later “We had some delays with getting into our facility and stuff like that. My team is working quickly to fix the issues,” she said. “I guess when you’re great, you can’t make a mistake, but, I mean, yeah. She also said Pink Sauce contains enough natural preservatives, such as citric acid and vinegar, to ensure that it could successfully withstand cross-country travel, and that she used 2% powdered milk, not whole milk. In an interview with the Daily Dot, Chef Pii addressed some of the more specific allegations about Pink Sauce, such as the improper shipping procedures, saying the packages got “smushed” in transit and that she’d be switching to another shipping company. The FDA also did not immediately respond to a request for comment, but it requires condiment manufacturers to register as a food facility and follow specific nutritional label guidelines, per its website. She added that while her team is “following FDA standards,” she is currently in “lab testing,” which will enable her to pitch Pink Sauce to stores. ♬ original sound – The Sauce SAUCE QUEEN □□□Īt first, Chef Pii went somewhat on the defensive, saying in a video, “My apologies, I’m only human, I’m not perfect” and “this is a small business that is just moving really, really fast.” Regarding the label, she said that the “grams got mixed up with the serving size” on the label and that there are 444 grams of Pink Sauce per container, and that any products shipped out going forward would contain proper labels. Others pointed out that although Chef Pii listed milk as one of the ingredients for Pink Sauce, the label did not feature any directions regarding refrigeration, nor does the product label appear to include any preservatives to prevent spoilage as would be expected for most something odd about #pinksauce #thepinksauce One creator who had purchased a bottle of Pink Sauce for themselves claimed that not only was the product improperly packaged, but that it smelled “rotten” upon arrival and barely contained the advertised amount of Pink Sauce. #thepinksauce #legal #shelfstable #preppertok #cottagelawįrom there, the skepticism surrounding Pink Sauce continued to mount. has a great video diving into food safety and regulations for shelf stable products. Indeed, Chef Pii did not initially include ingredients on the label at all, saying in a video in June that her team was doing “quality testing to ensure that we get the best quality out to you guys to have minimum to no complaints,” without specifying in the video precisely what those ingredients were. Sean also points out the label had various misprints, including the misspelling of the word “vinegar,” and that the nutritional details are not readily available on the website - something that should be common sense for any food entrepreneur to include, and that possibly falls short of FDA packaging standards (there is a label that shows the product’s ingredients on the site, but you have to zoom in to see it, and it still contains the misprints pointed out by creators like Sean). While he started the video by saying he wanted to support entrepreneurs and small-business owners, “if someone gets sick from this, I am scared for the person who gets sick and the person who owns this business,” he said before showing a Pink Sauce bottle label that seems to indicate that it contains 444 servings of the product, at 60 calories per serving of about a tablespoon - a near mathematical impossibility. Such critiques hit a fever pitch, however, when creator posted a video questioning details about the labeling of pink sauce. Furthermore, in videos posted by customers, the hue and the consistency of the sauce seemed to be somewhat variable, though this could fairly easily be attributed to changes in angle or lighting. Yet over the past few weeks, questions have accumulated about the promotion of the product, specifically the fact that Chef Pii, who did not immediately respond to a request for comment, has been cagey about disclosing exactly what it tastes like (in one video she posted, it’s compared to “sweet ranch” but is also classified as “spicy” in another, she said, “It has its own taste, if you wanna taste it, buy it.”). And it’s clear why it’s attracted so much attention: with its eye-popping hue and millennial-bait packaging (which more than one commenter has pointed out resembles the logo for Victoria’s Secret’s Pink label), it’s the perfect food trend to capture the attention of an ever-fickle algorithm. For the past month, Chef Pii has been hard at work promoting her pink sauce, drizzling it on various foods and selling it for $20 a bottle.
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