On Thursday, December 12, 2013 4:12:53 PM UTC-8, Sqwertz wrote:
> On 12 Dec 2013 18:35:51 GMT, notbob wrote:
>
> > Seems to me someone has it in fer Huy Fong. Now it's being penalized
> > for what? ....unstable pH levels?
>
> > http://www.myfoxla.com/story/2420408...-on-its-sauces
>
>
>
> It would be interesting to see what other producers of sauces they
> apply this same requirement. Sounds like they have a hard-on for Huy
> Fong.
>
>
>
> Maybe Huy Fong can sue for discrimination <hrmpf>.
>

Does Huy Fong pasteurize their sauce? Do they rely on the vinegar in it to retard spoilage? Maybe there's some microbe in there that ferments the sugar --
it's not sweet enough for the sugar to kill bacteria.