Sambal Hijau
We successfully developed and standardized a Sambal Hijau formulation tailored for the Indonesian market. The project involved creating two distinct variants—vegetarian (without prawns) and non-vegetarian (with prawns)—while ensuring ambient shelf stability. This formulation was scaled at pilot level for commercial distribution, aligning with regional taste preferences and market trends.
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Service:
Food
The Project Story
Sambal Hijau, a beloved Indonesian green chili condiment, required a modernized formulation that maintained its authentic flavor profile while being suitable for large-scale distribution. Our R&D team focused on balancing traditional taste authenticity with extended shelf-life, developing both seafood-based and vegetarian-friendly versions to cater to diverse consumer segments.
The Challenge
- Achieving extended shelf stability at room temperature without compromising taste or texture
- Developing variants with and without prawns while maintaining authentic flavor
- Scaling the formulation from lab to pilot batch manufacturing
- Sourcing high-quality, regionally compliant ingredients for consistency
The Results
- Stable, authentic Sambal Hijau formulations with extended tabletop stability
- Two market-ready variants: prawn-based and vegetarian
- Pilot-level production readiness for retail and foodservice distribution
- A scalable product framework for commercialization in Indonesian and export markets