Sauces & Condiments Wholesale & Export

Glass is the fact that organises this category. A pallet of table sauce in jars and bottles is heavy for the space it takes, awkward above shoulder height, and carries a failure mode nothing else in the ambient range has: one broken unit spoils the cases around it, so a small breakage becomes a large claim.

Format changes the risk more than the recipe does

Most condiment producers run the same recipe across several packs, and the pack is where the trade decision actually sits. Glass presents best on a retail shelf and is what many markets expect of a table sauce. PET and squeeze formats cut weight and remove breakage almost entirely, at some cost in shelf presence. Catering pouches, jerrycans and single-serve sachets are a different business again, sold to foodservice distributors rather than retail buyers, and they are frequently the most freight-efficient way to move the same litres of sauce. Dry lines such as bouillon, stocks and seasoning are the outlier here: light, compact, fast-rotating, and useful for finishing a pallet that glass has already made heavy.

Building a load that arrives intact

Glass loads are built rather than stacked. Full layers, no voids for a pallet to work loose into on the road leg, and nothing dense placed above a glass tier. A long ocean leg or a rough inland run at destination argues for more secondary protection, or for shifting part of the assortment into PET, and if your final leg is difficult that is a legitimate reason to change the format mix rather than accept the breakage as a cost of doing business. How we plan and dispatch loads from Madrid covers the road leg to Valencia or Barcelona, and the claims procedure explains what to record on arrival in the event a unit does fail.

At enquiry, the useful detail is whether you are buying for retail or foodservice, whether the destination expects glass or accepts PET, the assortment across hot sauce, cold sauce and dry seasoning, and the port you are landing at.