Sydney, Auckland, Singapore and Ahmedabad
Sauces, dips and condiments
Shiiv Imports sources sauces, ready-to-eat sauces, dips, condiments, gherkins, pickled vegetables and tomato purees for QSR chains, HORECA and foodservice kitchens in Australia and New Zealand. A global factory makes each line to the buyer's specification, and Shiiv imports it.
The chain sets a flavour target and specification. A sourcing partner briefs factories that already make sauces for foodservice, arranges samples for side-by-side tasting, and checks the label against the Food Standards Code. After written approval, the partner imports the sauce in the pack format the stores use.
Shiiv Imports Pty Ltd is the sourcing partner and importer. The factory makes the sauce. Shiiv holds ISO 9001, and product certifications stay with the factory that holds them.
Updated 5 October 2026
Lines to brief
Each of these is made by a factory to the brief. Name the product, the flavour and the format, and Shiiv takes it to factories that make that type of product.
Table sauces and cooking sauces for QSR and foodservice menus, including a chain's own recipe as a custom product.
Sauces ready for service, specified by the buyer and sourced for the sites.
Dips for sides, snack boxes and share plates, sourced against the specification.
Sliced or whole gherkins for burgers and pickled vegetables, in brine or sweet styles, in the pack size the kitchen uses.
Tomato purees for sauce preparation and kitchen use, sourced to the specification.
Spices, herbs and seasoning blends for marinades, coatings and chip salt, in bulk foodservice packs. See spices on what we source.
Formats
Portion sachets and dip cups suit takeaway, delivery and front counters, where each serve leaves the store. Squeeze bottles and jars suit the make line. Pails and bag-in-box suit back-of-house kitchens that portion sauce themselves. Many chains use two formats of the same sauce.
Fixed serve size, less waste at the counter, and a clean pack for delivery bags.
Speed on the make line, with the same dose on every burger or wrap.
Lower packaging per kilogram for kitchens that portion sauce into their own dispensers.
Specification
The points below are what a factory needs to quote and sample a sauce properly. A current product to match is a good starting point.
| Point | Why it matters | What to state |
|---|---|---|
| Flavour target | Stores and customers notice when a sauce changes. | A reference sample, a recipe, or a written flavour and heat target. |
| Consistency | Thickness decides how a sauce sits on a burger and how it runs through a dispenser or squeeze bottle. | Target viscosity or a reference product, and the dispenser or nozzle it must suit. |
| Heat and freeze stability | Some sauces are baked, grilled, fried or frozen on the product. | The cooking or holding conditions the sauce must survive. |
| Ambient or chilled | Storage decides shelf life, freight and store handling. | Ambient or chilled, minimum shelf life on arrival, and shelf life after opening. |
| Allergens | The Food Standards Code sets required names for allergen declarations. | Allergens you will accept or exclude, and any may-contain limits for the line. |
| Dietary status | Halal, vegetarian or vegan status depends on the recipe and the factory's certification. | The status your menu needs, so Shiiv sources a factory that can support it. |
| Pack format | Pack size drives waste, labour and storage in each kitchen. | Sachet, dip cup, squeeze bottle, jar, pail or bag-in-box, with units per carton. |
| Labelling and brand | Imported food is labelled to the Australia New Zealand Food Standards Code. | Your brand or the factory's brand, and the information you need on each unit and carton. |
Allergen declarations in Australia and New Zealand follow Standard 1.2.3 and Schedule 9 of the Food Standards Code, which set required names for each allergen. See allergen labelling from Food Standards Australia New Zealand.
Private label
A chain can brief its own sauce, made to its recipe or flavour target and packed under its own brand. The manufacturer develops and makes it. Shiiv coordinates the sample rounds, the specification and the label with the factory, and imports the approved sauce. The steps are the same as any chain brief: brief, source with the factory, sample, approve and deliver.
Plain answers
Shiiv can brief a manufacturer to develop a sauce to your flavour target or recipe as a custom product, then sample it against your current sauce. Recipe details can be covered by a confidentiality agreement before they are shared with the factory.
Both can be briefed. Portion sachets, dip cups, squeeze bottles, jars, pails and bag-in-box are all common foodservice formats. The factory chosen for the sauce sets which formats it can fill, and Shiiv confirms that in the quote.
Yes, gherkins and pickled vegetables are part of the range. State the cut, slice thickness, brine or sweet style and the pack size in the brief, and Shiiv sources them with the factory.
Labels are prepared to the Australia New Zealand Food Standards Code, which sets the required names for declaring allergens such as egg, milk, soy, sesame and wheat. Shiiv works through the label with the factory before approval so the product arrives ready to use.
Halal or vegan status depends on the recipe and on the certification the factory holds for that line. Certification belongs to the factory, not to Shiiv Imports. Put the requirement in the brief and Shiiv will source a factory and recipe that meets it.
Related
Cuts, coatings and pack formats for chips, potato snacks and patties.
Containers, cups, wraps, napkins and carry bags on the same brief.
Rice, spices, nuts, coconut, ghee, Indian snacks and more.
Include the flavour target, the format and the stores you have in mind, or send a current product to match. Contact the sales desk.