as a black girl i can understand feeling like you're held to higher standards....but that is not a defense for selling pepto abysmal in a bottle 😭 she didnt even know what the F in FDA stood for...
If she's THAT eager to sell her sauce but she's still new in the food trade she can sell the dry spice mix+coloring while learning the regulations before moving into wet products, that's how ranch was originally sold, as a dry mix
This is a good point. Powdered milk/buttermilk is a thing (and has far fewer issues in shelf stability) and so is powdered pitaya (pink dragon fruit). The rest of her ingredients sound like mayo.
I heard she argued that the milk was dry milk and thus was shelf stable, but, dry milk added to liquids is not dry anymore, and the fact she doesn't understand that is terrifying
I think she likes to cook but clearly isn't a legitimate chef that requires certification for food safety. I would never want to hire her to cook for me. I wonder what other food safety issues that she lacks. There's a reason for culinary school but seems like she wanted to bypass that and just label herself as a chef.
@@bartrese oh please, how bright is some of these multi billion dollar companies when they put LYSTERIA in millions of containers of Ice Cream??? How bright is these companies when they ruin the baby formula??? EXACTLY, you people are harassing a black womens business. YOU Know WHAT?? Buy it, dump it on your head in a damn internet video, and then you can go viral with the pink sauce challenge or something. Give this BLACK WOMEN the damn 20 dollars so she can actually move on and do something else. YOU PEOPLE sit here and give JAKE PAUL all this money, you give Disneyland all this damn money, you give Hollywood and all these other companies all this damn money, how about you give this girl the damn 20 dollars and shut the hell up. I am truly sick of all this picking on the black business nonsense. Shut up and buy it or shut up and move on, LEAVE HER ALONE
The history of safety regulations are written in blood. Food safety exists because a lot of people have died and gotten incredibly sick from bad food practices. If you are working in the food business, you should go above and beyond the standard practice to the best of your ability so you don't become the reason for the next rule.
so many people who start these businesses dont take any courses and have no education in food production. you have to take servesafe certifications but honestly its not enough. anyone starting a food business should take at least 1 course in it in their local culinary program if possible
Yup. My mom has an awful stomach, like can’t even eat leftovers without serious consequences and if it weren’t for the FDA, she probably wouldn’t have made it past 10 years old.
As a black woman, I'm not quite sure why people are bringing race into this? She is playing a very dangerous game and SHOULD be called out for it. People could die from this, it doesn't matter if she's a small business owner, any small business should be EXTRA careful actually. Lawsuits are expensive.
My thoughts exactly. You don't mess with food safety. Those regulations are a matter of health and making sure people don't die from food allergies and bacterial infections! The FDA cares not for the race of the person giving other people spoiled food!
Right it's not like she's selling like earrings or something that aren't good quality or something she's literally selling people something that is not fit for human consumption. It's aggressively unsafe
I believe the reason people are mentioning her race is because she herself has said that the only reason she’s receiving backlash is because she’s black.
She was so impatient for the bag that she fumbled it. Phil Defranco said she didn’t even trademark “The Pink Sauce” or any variation of that………so someone else did! What’s really sad is that if she had taken the time to do this the right way, this easily could’ve been a multi million dollar company. She has a large following and people were SO EXCITED about this sauce. However, many people are disgusted and now saying they will never try the sauce because they don’t trust her. Very sad.
The "however" is included in "FDA" American food standards sucks. Salmonella was recently classified as a ilegal adultant in chicken, not a safety hassard but on par with adding wood shavigs to bread
@@Falcodrin I'm all for ensuring that produce animals are ensured to be healthy but recognize that some people are legitimately allergic to certain vaccine components and eating a vaccinated chicken is absolutely gonna backfire.
The fact that she changed the serving amount to an angel number is astounding to me. (sidenote: 444 tablespoons, the amount that the bottle claims in how many servings are in the bottle, is roughly 1.7 US gallons. Which is,,,, obviously not what people are getting)
!!!PLEASE READ!!! No one is talking about how the product is not sealed properly to be shelf stable. For products with milk, eggs, or other ingredients that can grow botulism, the bottles/cans HAVE to be sealed and go through a heating/canning process that kills any bacteria in the product and keep it from growing. That's why you can have products like ranch dressing on the shelf, but they need to be refrigerated after opening, because that seal has been broken. That's why you have the annoying seal you have to peel under the lids of products. ANOTHER issue is that she is typing up her own nutrition labels. There are misspelled words, the nutrition for the product actually makes ZERO sense. The calories might be the only thing right, but the daily values are not. The servings are not. The labels look like they are printed on regular paper with a color printer and then glued on via glue stick or something similar. She is NOT following FDA standards. There is NO lab. She is doing all of this in her house and trying to make it seem like it's a much larger production. She MOST LIKELY bought empty bottles from Aliexpress. Blended the sauce in her personal blender. Put the sauce in the non-sterilized bottles with a funnel, screwed the cap back on the bottle, put her own labels on the bottles, and then just wrapped it in pink tissue paper and shipped them out, thinking that was the only process it needed. Like, this whole situation is absolutely INSANE. The people who got bottles that exploded are LUCKY, because then they did NOT eat it. Other people received bloated bottles (that's because of the botulism). Even people who received non-bloated bottles should NOT eat this, even if you received it in a cold package, you should NOT EAT IT because it's not sanitary!!
yeah i was thinking that too with the milk and seals, its so scary. But also allergies, if there already are so many mistakes, I would be way to scared to try it regarding allergy wise.
@@Skaði It makes me wonder how many Americans don't realize that pitaya and dragonfruit are the same thing...I didn't even know until this blew up, and I'm allergic to it!
The seals have a second purpose by making it a LOT harder to tamper with the product. So really, who knows what is in it and if it's been tampered with.
as someone who *can* speak on how black people are often held to extra stringent standards and more likely to receive criticism: yeah that's true, but doesn't even apply here lol. food safety and reliable production is the absolute FIRST concern if there was safer distribution or more reliable production idk this could be great! but if we can't even ensure enough quality control to make sure the sauces are relatively the same color... no thenk u
for now, we're all better off making our own pink sauce at home tbh. i've followed recipes that made pink-colored sauces, and yes... the base was usually mayo. wild.
As someone who is also black, I hate this weird mindset of "black businesses can do no wrong, they just need time" and other stuff like that. Yes, black business owners especially women go through more critique but that doesn't give them a pass to not due their due diligence to make safe and quality goods. People are literally defending this woman just because she is a black business owner trying to make it but ignoring the glaring food safety issues. It's just weird and fucked up cause by doing these bad practices you ruin people's trust.
Her response with, "I'm only human," is disturbing. There are things which require perfection. You don't want a surgeon to mess up and say that, and food is so easy to ingredients. "I'm just human," stops being acceptable when other people's safety are involved. I worked food service and grocery for about a decade, and we were paranoid about safety. The more people you serve, the more likely that if something goes wrong, it is devastating. Getting a couple people you know sick because you left something out is a lot different than making mass illness because you didn't properly care for a large amount of ungredients.
Whoops I killed 500 people out of ignorance with my pink dye'd ranch sauce **5 minutes later on twitter after being handed a cease and desist** This is all because I'm black isn't it !!
In an interview she said something like “I make this sauce for my clients all the time and they never get sick” like no shit 😭 they get it freshly made, not dubiously made and shipped in this heat wave across god knows how many miles.
The lack of proper care in regards to shipping is absolutely horrendous. People are receiving bottles of spoiled pink milk and *eating* it. They're getting violently ill from Pink Sauce! She's setting herself up for a lawsuit. Edit: Jesus you freaks in the comments who don't know about food safety scare me
@@moonrabbit9621 Oh, I know that character! It’s Mitsuba from the anime/manga “Toilet-Bound Hanako-Kun.” Ignoring the name, it’s actually a pretty good show/read!
As someone with nut allergies, I am HORRIFIED that she is just making this in her kitchen... there are already so many issues with whether this is a sterile environment, but is anyone talking about the potential allergen exposures? If she has anything with ingredients such as nuts or wheat in them in her kitchen, she is creating a cross-contamination nightmare. I know people that can't be in the same room as a peanut without having an allergic reaction, so if she has something such as peanut butter in her kitchen (which most people do), she needs to disclose that on the label. The fact that she does not disclose possible contaminants on her label is just a lawsuit waiting to happen. She may end up putting someone in the hospital. And since it's a "small business" and not a corporation, people will be able to go after her personal assets if they sue her... Has she even taken a single business law class? This could very well ruin her entire life and drive her into severe debt.
In the United States listing actually top 8 allergens is required however listing potential for cross contamination is NOT mandatory and is a voluntary statement.
I agree with you 100%. As someone who has Celiac Disease (and therefore becomes very ill whenever she eats gluten and/or foods cross-contmainated by gluten), there is *no* overstating how vital it is for people and companies who work with food to be transparent about potential allergens and the risk of cross-contamination. Putting people's health in danger is no joke, and not warning your customers about potential allergens should be taken very seriously
I’ll say it for you. Speaking as one black woman, it’s NOT about her being black. It’s about her lacking care for the public, wanting to get rich quick, didn’t even know that the “F” in FDA stands for food. She’s a tactless person that doesn’t need to be out here selling a harmful product, while misleading ppl. As a person she’s is just wrong. Period
She needs to be in prison. And that's where she's headed with this blatant lack of care and regard for the health of her fellow human beings. It is outrageous when you think about it. There is no way she gets out of this unscathed. Even if it is safe, she's left herself open to negligence lawsuits out the wazoo.
Like yeah, I agree that in the business/entertainment world in "Certain areas" -not all....or even the majority for that matter- "people who don't fit within the majority of homogenous creators of so-said area" are held by this weird higher standard....but like....its food people XD. The base standard everyone needs to achieve is "Not get anyone sick" how the heck is that holding her specifically in a higher standard lol when I'm pretty sure every chef alive -no matter the race, gender, orientation, etc- base rule is "Don't give people food poisoning" Like geez XD Some people really like to hold onto that victim card as tightly as republicans like to hold onto their automatic-gun rights.
@@laylaa8234 oh please, this video is DESIGNED to bring the " black women" who would agree with her. This is called an ECHOCHAMBER sweetheart. ITs all the same people saying " Boo hoo I agree with the video". Yaull are hating on a BLACK womens business, and with all these businesses out here putting Lysteria in the ice cream, or messing up the baby formula, you would figure these white youtubers would run they ass along and fight some of those causes. Not some girl on tic tok tryna get a slice of the white mans pie. Damn skippy .
Just saw a clip of that creator talking about the backlash and lack of FDA regulation. Her response was basically "I'm not making medicine, why do I need the FDA?" She's a danger to herself and others.
sounds to me like shes playing dumb thinking people will just let it slide. The alternative would be her then probably acting like the critics are racists
helped a friend in college make, package, and ship candles all over the country and it was so cool seeing her process of buying and testing wicks. one wick produced a flame that shot up so high that her smoke alarm went off. and yes, candles can be dangerous even with the most supervision and flukes can happen, but in the end she never used those in her products because she knew that it was even more of a safety hazard than usual. she tested every aspect that went into those things from wicks to how many containers could securely fit into a box to the durability of the packaging items she used for shipping. that was *candles*. we need to have much better standards for food because if she thinks ingredients are expensive, settling a lawsuit will be even more so.
The whole "I'm only human" thing... really made me lose a lot of sympathy, tbh. Like... people who didn't screw up are human too. When someone starts explaining *why* they made a mistake, I just start questioning whether they're actually going to fix it.
She’s just making an excuse for her ignorance. She needs to be held accountable for her sauce, doesn’t matter if she has a track record of making good food and being wholesome, the FDA was established for a reason
Yeah, you're not only human. You're a nation-wide business now. Get it together. Not even to be mean, but I'm sure she'd be pissed too, if some big corporation like the toilet paper she buys, or if the meat that her butcher/grocery store sold her wasn't refrigerated... but they don't because they're businesses.
It told me that she does not spend any care or time on her product. If the label was THAT messed up, I can only imagine how messed up the contents are.
Naw being apart of the black community we can all agree this ain’t it. It’s especially sad because black businesses already don’t get taken seriously by anyone including the black community. This would’ve been different if she was selling things like shirts, lipgloss, or anything that’s not perishable. This is just dangerous and her getting online saying the FDA only approves of drugs not food shows how ignorant she is about food safety.
One of the few reasons I refuse to even consider a business is if the business tries to market their demographics instead of their product or services. When they do that, all it tells me is that what they are selling is not good enough to stand on its own and to look elsewhere. The only thing that won't turn me away is a place being marketed as either family-owned or a small business. That I can respect and will make me reconsider their prices (because mega corps can get cheaper ingredients, etc due to their mass buying power and often have the ability to meet regulations they promote to prevent new competition, who often can't afford to keep up with the ever-changing political climate). I also don't go looking or searching for the demographics of any company or its owners or workers. All x, y, z, or a mix? As long as the job is done right and well, why should I care?
Her saying the fda only does Drug stuff shows just how little she knows about food safety. FDA stands for FOOD Drug administration. She’s shipping raw honey and milk across state lines during heatwaves unrefridgerated, SHE IS GOING TO GIVE SOMEONE BOTULISM
"May contain eggs" in the ingredient list, but nothing in that list contains eggs. What does contain eggs, oil, and vinegar (sometimes lemon juice as well)? Mayonnaise.
isnt the may contain eggs only abut the fact that in the same facility there are products made with eggs, so it isnt 100% egg-less (in actual food packaging). so judging by that the ingredient list doesnt have to cobtain anuthing that has eggs. and if she put it there because of the mayonnaise that's just like the same vibe as "this pack of nuts may contain nuts"
"May contain eggs" is used when a facility may have cross contamination with a food and it wouldn't be safe for someone with an allergy. I don't think that's how it works.
People in the comments on tiktok are like, "aww, but she's so sweet!" She isn't a 14 year old girl, she's an adult food professional, she should know better, and isn't correcting any important mistakes like lack of refrigeration. 💀
I guarantee they wouldn’t feel that way if they bought her sauce and they get violently sick. It’s easy to make assumptions when you’ve not had to deal with the after effects. She’s not a child who dosnt understand how the world works…if she genuinely didn’t know you have to refrigerate food then shed probably have been getting sick her whole life cause she’s been eating spoiled food. Shes just greedy and cutting corners to take peoples money
it doesn’t matter how “sweet” someone appears to be (appears being the key word here, we all know creators who have put on fake personas online) if she isn’t taking people’s health and safety into account, that’s wrong. any perceived sweetness aside, she is putting people in danger and that needs to be criticized
@@WeWannaRockAllNight yeah that's what's confusing. She's apparently a professional chef, but in a more recent livestream she GENUINELY said, "why do yall keep saying FDA approved?! I'm not selling health stuff."
My father in law has a bbq sauce business that he does himself, he started just selling locally at markets and festivals but has now branched out to selling out of an online shop as well as local grocery stores. I don't remember what the regulations were when he was just doing a few sales locally but once he wanted to do big batches and sell online out of state he HAD to have the FDA come inspect him and his kitchen and his process before he could do that so she's def in trouble there like selling it over state lines is the big deal.
He would also have to obtained an commercial license (which was probably part of the FDA inspection and application process) as there are a number of states who do not allow non-commercial foods to be shipped into their state.
As a cook, I can guarantee that Chef Pii doesn't even have a Food Handler's permit (and if she does, she clearly has forgotten the very basics). The VERY BASICS of food safety are clear: prepared food cannot be in the "Danger Zone" (between 41°F and 139°F) for longer than 1-4 hours (depending on the food) before it can no longer safely (or legally) be served. People are going to die (and at the very least become VIOLENTLY ILL) if they eat her Pink Sauce after it's been mailed to them. Additionally, if she's shipping her sauce across state lines, she needs FDA approval before she even sends her first package. ALSO, her Pink Sauce clearly doesn't have a set recipe, as it changes color and consistency between all of her videos. She is GOING to get sued, and she is GOING to lose. EDIT: Before anyone asks why condiments are sold on dry shelves at the store and not refrigerated - condiments you buy at the store are pasteurized and hermetically sealed in sterilized bottles (in layman's terms: they're boiled in a way that kills the bacteria, and then put into sterile bottles in an airtight system, and then sealed). They also typically (but not always) have really strong preservatives such as sodium benzoate. Once that seal is broken, they are no longer shelf stable, and most of the bottles will say "refrigerate after opening." Her Pink Sauce is basically the same as a restaurant making a dairy-based sauce in-house. It will last only so long, and it's not in a shelf-stable container.
Hold the f*** up. This whole time I thought the Pink Sauce *WAS* being sealed in sterilized bottles (in the boiling method and all). Oh my goodness this is atrocious and most DEFINITELY she does not have basic food handling training. This knowledge is required by even DISHWASHERS at restaurants (not to diminish what they do-- just that it's so important for ANYONE who works near serving food to know the basics), so this is truly unconscionable. She 100% will be sued, you are correct.
@@Sarah-mh5ez The bottles she's putting it into may be clean, but they're not being sealed in an airtight system. Condiments on store shelves, once they're pasteurized, are put into empty bottles using an airtight method that doesn't expose the sauce or the bottle interior to the air. Like, restaurants that clean their serving bottles before use are probably following the same procedures she does. But restaurants also aren't shipping their sauces to other people. In order to make it safe to ship without refrigeration, there is a much higher standard of care.
@@JMcAfreak Yes, that's what I meant! I thought the main issue was that there was no preservative, but that at least it was sealed properly. How is this allowed?!? I imagine it won't be going on much longer, lol.
@@Sarah-mh5ez not just the bottle the sauce have to be pasteurized and sterilized as well all the equipment She uses it look like she doing it by hand not wit a sterilized bottle filler
Depending on the ph level of the sauce, the bottling process could require a pressure cooker and not just water-bath processing. Acidic food can become shelf stable at boiling temp, buy low acid or alkaline foods require much higher temps that require a pressure cooker.
Selling something across states with raw honey and milk without any preservatives is just asking for botulism. I'm surprised she hasn't been sued over this yet
@@severalverysmallmangos9511 Yeah exactly, that's why you can't feed honey to babies, cause the botulism spores that an adult digestive system can handle are dangerous for them
@@rikkicrowder7134 i was shocked when i first read about this, few years ago. I read about Botulism and how it is very dangerous for babies, that's when i knew the reason behind babies' food restrictions.
Some people fail to realize that a "small business" is a BUSINESS at the end of the day. It needs to follow the rules, the law and any other guidelines in order for it to sail smoothly, no matter what size the business is. Yes some big companies have enough money to cover for any scandal, but it still pays the price when it gets caught. People using the "oh it's a small business yall, my bad" type of excuse should do a minimum of research before getting into anything, especially when it's food stuff.
I absolutely love the girl who thinks that putting the sauce in the fridge will magically make it taste better after leaving it out, as if you can retroactively un-spoil food 😭😭 I swear they make these influencers in a lab with no education, life experience, or critical thinking skills and then they just turn them loose on the Internet
The worst part is that these parents think having a child is a right, don't actually monitor them, give them an iphone/iPad and let em run wild. WHATS THE POINT??? other than the narcissism and wanting a clone, keeping "the money in the family"??? Greed is literally ruining everythaaaaang
@@astoldbynickgerr ESPESH world hunger, which apparently only needs a seed budget of like 10 billion to vastly improve LMAO I cannot with these world leaders rn
As a microbiologist, I have so many problems with this. 1, if any food packaging is puffy? Especially shrink wrapped meats and dairy products this is indicative of bacterial contamination. I believe listeria is a big culprit. 2, this packaging is inadequate. This is a homemade product, no preservatives, no canning processes done. It (supposedly) contains milk, so this is extra true. Especially since the raw honey makes me a bit concerned that it isn’t being pasteurized (me thing, no real reason here). This product should be shipped in a shipping cooler. This is a small styrofoam cooler in a box with ice packs, which isnt cute but is practical. It should also be shipped overnight imo. I am kinda beside myself and on the edge of researching everything theyre doing wrong because this sounds so unsafe. I love small businesses, but this just sounds negligent. If amanda reads this: I would love to send you an email on more food safety, even if youre just curious, or if youd just like a microbiologist to contact at times like this to explain things. Cause im probably gonna research this anyways.
@@aggese While sugar can have a preservative effect in high enough concentration (about 50%) such a product still needs to be pasteurized and packaged properly. But is there actually 11 grams of sugar in a serving? The total carbohydrate is only 3 grams. The total carb should include the sugar. Besides that I find it difficult to believe that this sauce contain more sugar and carbs than yam despite also containing water and oil.
i really wish people would stop trying to defend her because unfortunately she does deserve the backlash, as she’s genuinely putting people’s health at risk. Food safety is one thing you should NEVER play around with. All it takes is one tiny mistake to cause genuine harm to people. She absolutely should have prepared more before even thinking about putting the sauce up for sale. Like im sorry but HOW did anyone think shipping a product with MILK in the middle of summer with no refrigeration or preservatives was a good idea 😭 someone is bound to get fuckin botulism bro 💔 the FDA is absolutely about to come for her ass cause surely selling a handmade concoction out of your own house with this many risks involved cannot be legal
Imagine thinking someone “deserves” the backlash because they are a small business and doing their best … also she is colored person so give her a break with this high standards
@@emmarosie7176 it's not the same when the small business is a product you use than when it is one you consume. We have different standards for different professions. Imagine a surgeon, a lawyer, an engineer making "mistakes" and putting people's lives at risk? It's not about her being POC, there is a certain base level of scrutiny granted just by the virtue of the product she is selling.
@@emmarosie7176 imagine telling people that are criticizing her for putting a sauce on the market that she herself admitted to still have been going through testing that their standards are too high. 🙄
@@emmarosie7176 Dog, there are people who can DIE, from, say, their throats closing entirely, from leaving out one word on an ingredient list. I have family who, of they were to ever come into contact with anchovies, would die without immediate medical attention. And, surprise, anchovies are in Worcestershire sauce. And guess what? That's in barbeque sauce. If anyone on any part of that chain gets lazy on detailing ingredients, someone *dies* a horrible death because someone was lazy.
@@emmarosie7176 it doesn’t matter if it’s small business or a huge corporation. They should be held accountable. No matter their skin color, sexuality, or gender. This is about food safety as this isn’t something to take lightly.
I did a local farmers market last summer and I reprinted my labels 3 times to fix errors, checked my products with thermometers constantly, stored everything on dry ice, threw out anything that got to room temperature, and redid my recipes half a dozen times to ensure that there were ZERO animal products that were not thoroughly baked, and I was a teenager selling freshly made baked good to my neighbors, yet she's doing less to sell a product containing milk NATIONWIDE?!? The rule is nothing containing uncooked dairy, eggs, or meat out for more than an hour. This is insane
If you need to use milk, eggs, or any other quickly perishable products, YOU NEED TO ICE THAT IMMEDIATELY. The fact bottles shipped look like they have inflated shows it has spoiled and is never safe for consumption. How has she not been sued and has her business shutdown is beyond me
@@P.H691 I wonder what she’s said to people messaging her about their bottles inflating and being sour upon arrival. Is she giving them refunds, replacements, or scarily, telling them it’s okay and still safe 💀
@@galaxxys4692 either telling them it's fine or ignoring them or going off on nonsensical rants on how it's hard to run a small business and people wouldn't understand the mind of a visionary and people that criticize her are just haters.
@@galaxxys4692 one video mentioned customers having to sign some kind of disclaimer in order to purchase it now but when I went to the website it’s currently listed as “sold out”, so couldn’t confirm that and didn’t see any disclaimers. I’m surprised she didn’t add the nutritional information to her website anywhere.
so many people have tried this sauce LIVE and you could see the bottles were bloated... i honestly think everyone should work for a grocery store because we were tested every 2 weeks on food safety, possible hazardous/expired foods, etc...and get fired if you fail the tests. Any type of bloating lets you know that theres bacteria and specifically for sauces its a higher risk of Botulism.
I work for a company that does a lot of food safety (ie making test kits for allergens, mycotoxins, food borne illnesses like e. coli), and when i saw the Pink Sauce on twitter i was completely stunned. Aside from the obvious concerns from the heat+dairy combination, the kitchen is by no means a sterile environment , and there could be any number of allergens that could potentially contaminate the sauce and affect people negatively. bacteria starts growing on food left at room temperature in about three hours. imagine what happens in 3-5 day shipping in a heat wave. there is no way anyone should be consuming this in its current state.
the girl who put it in the fridge after it'd been sitting out and then ate it again...... its already got bacteria growing in it now honey you gotta throw that out.
omg fr!! my dad works at Fairlife and if their sterilization containers even dip below, or higher, than a certain temp, they have to go through and resterilize it AGAIN. any empty, unused bottles fall on the floor from being knocked out of the conveyer to be filled? they end up getting rid of ALL of those bottles and recycling them for something else. like Fairlife do not play around when it comes to milk processing and making sure that it’s safe for consumption by consumers.
As someone in college majoring in entrepreneurship, social media has really oversimplified entrepreneurship to make it seem like you can just start a business overnight and anyone can do it. What happened to product/market fit, customer validation, writing business plans etc... if she would have taken time to research before launching a product off a whim she wouldve known this. also she even said she was selling a prototype. thats like rule #1 you do not sell a prototype!
I feel like I've heard so many success stories of "women who were able to quit their full time job because they started a company in their free time selling their Nana's secret cookie recipe!" or somesuch, but they never go into the details of how much work and logistics and fees and regulations go into running a business
@@crowdemon_archives you don't eat resin cast 🤣 I sell my prototype crafts all the time, but when it comes to something consummable, you really shouldn't be selling prototypes
The amount of times I've heard "don't go to college, start your own business!" Being said like it's as easy is insane. They make it sound as easy as riding a bike when it's anything but
Also as an indie buyer, I have no idea why she didn't want to use any ice packs or any safeguard against spoilage. Like I literally know companies that will use ice packs for wax melts, something that will not harm you if melted just to protect their products from heat and ensuring customers receive what they bought looks like the photo. And I know several indie bath and body products who will not sell certain products in the summer, or accommodate shipping for high heat. Like I feel like she was very inexperienced and should have researched running this type of business more. It is food, and is way more risky than cosmetics or candles.
Exactly what I thought seeing the way she packaged the bottles alone! What you said applies to many watercolour paint makers as well. I follow many independent/freelance artists and the way they package their merch and prints alone are far above the way she packages a sauce meant to be CONSUMED. These artists go far and beyond in making sure prints come perfectly unbent, in personalized bubble wrap shipping and this girl just wraps it in paper and calls it a day? I’m sorry but that alone is a big warning flag. The indie creator defence can only go so far… especially when you’re selling foods meant to be consumed
I think you hit the nail on the head in the middle there: art supplies and cosmetics LOOK different when they aren't shipped properly. The sauce is bright pink to begin with, and many people likely don't know what the texture or taste should be before ordering -- there's not a lot that COULD change to tip people off, except maybe if *they* rapidly gained an awareness of food safety while the sauce was shipping.
Probably because it cost her too much to have every bottle insulted to stay cool during shipping. And it seems like she just wants to make a profit, without any regards to ppl’s health.
Although I do support small businesses over larger corporations, I still question her credentials even as a "chef". A trained chef would know what the F in FDA stands for (she didn't in a recent interview). This is a HUGE red flag in my book and makes me question her practices as a whole.
I'm a black woman and a dietician, in my degree I was also trained to work with food safety/food production and this whole thing is disgusting, I'd never buy this sauce and the way this woman is handling it is just wrong, no excuses. Please study before you decide to star a brand.
I still don't get why she didn't go the powdered ranch direction aka selling the spice packets with mixing instructions. It still looks and sounds gross. But the FDA and health department is going to have a field day with her
She barely has two brain cells to rub together to blend the garlic safely and y'all are wondering why she didn't think to invest in a dehydrator..... brrrruuuuuhhhhhhhh LMFAAAAOOOOOOO
As someone with some food allergies and severe intolerances, the potential hiding/ommitance of an ingredient is terrifying to me. Egg allergies are relatively common and someone could become seriously ill or even die from eating it. I don't have an egg allergy personally, but I have an a-gal allergy (the one caused by ticks that makes it so you can't eat red meat. yes it sucks.) and recently I accidentally ate a dish that I didn't know had beef in it. I ended up puking and breaking out in hives shortly after. It sucked and I felt like shit for the next couple days, but I'm lucky in that I have milder, non-life threatening reactions. If someone getting a food borne illness doesn't cause her to be sued, someone becoming ill from consuming a hidden ingredient will.
I live in Florida, and I recently ordered macarons from a bakery in Miami. Miami is ~4 hours away from me. Even with the bakery shipping my cookies immediately and them getting to me the next day, the ice pack in the appropriate packaging barely made it to my doorstep due to the excessive heat here, so I know there is absolutely no way in hell those sauces are safe for consumption, especially if you live out of the state! I understand everyone wants to be a “boss,” but cutting corners is NOT the way to do it, especially when cutting those corners could be detrimental to your customer’s health/livelihood 🤦🏾♀️
Years ago I ordered a box of candy for my mom that had a lot of nostalgic candy from like the 70s and 80s and a few ones they recreated and THAT came with ice packs so the chocolate wouldn’t melt. It’s so easy to do the most basic things to make sure your products get to a person without it rotting
She said today that she didn't know why people were asking her if her product was FDA approved since she doesn't sell medical products (so people think she's lying about her product being "in lab testing") The amount of people getting really sick is saddening, and trying to write it off as "oh I'm a small business" is disgusting. There's a difference between running a small business and being negligent.
The F in FDA literally stands for Food...I get the average person not knowing that for whatever reason, but anyone who is selling food should know that.
Food scientist here (bachelors degree in food science and technology and working in QA for a flavor company) food does not get “approved” by the FDA. Only medical products must be approved. Companies selling food must be registered with the FDA and work in compliance with FDA regulations. There are other issues with the product, but this mythical FDA approval is not one of them.
I worked in food service and I'm horrified. When you make food for someone they're literally trusting you with their life and their kids' lives. Being a small business doesn't in any way excuse putting people's lives at risk.
My mum makes and sells jam. We're in the UK, but food is either safe or not. Mum prepares the jam in a professional kitchen. The jars and lids are sterilised. The fruit is cooked to a temperature where all bacteria are dead. No one has ever become ill from her jams. She still only sells locally due to the barriers needed if you're fully commercial.
She’s fully aware of the danger at this point since everyone and their mother has called her out, yet she STILL doesn’t give a 💩. She’s knowingly putting people in danger for profit and she deserves this backlash. She’s going to get herself sued and lose everything she just made.
It’s ironic that is she just did everything up to standard and didn’t make so many negligent mistakes with her product, it probably still would’ve been successful. Because it’s attention grabbing with the color and (when made and stored correctly) tastes decently good. She even could’ve started a whole line of uniquely colored sauces (blue,purple, etc) but now no one will trust her product quality to not get them sick
I WAS LITERALLY ABOUT TO SAY THIS OMG 💀💀💀 she thought FDA was something medical like selling medical things like, how do you sell food and not know what the FDA is???
She knows. This has been blown way out of proportion. She doesn't need "FDA Approval" unless she is using a new additive or marketing as a medical device. It's an actual legal term.
@@performancephd1547 she may not need fda approval (although 99% of food products do get that approval because it looks bad if they don’t- only shady supplement companies avoid it) she DOES still have to follow the fdas standards for food safety and sale of food. She can absolutely be fined or arrested if she’s getting people sick or lying on ingredient labels because she is a company who is now a nationwide seller.
It doesn't look like she even sterilized those bottles or funnel. The problem with the garlic and milk thing is that BOTH foster bacteria and botulism. Botulism is extremely deadly. Besides that- the only way she can ship is if she had gone through a canning process that vacuumed it and killed bacteria. But she clearly didn't- there's no seal. And in order for canning to even be successful she would need the appropriate pH to have it stable. Looking at what she's doing? There's no way. Has anyone gone to the hospital yet??
@@nonamepainter no you're right! She would not. You would need to rent factory space to do it. I probably should have said that my bad. And also no factory would let you rent them and their staff out unless your product had gone through testing. It would be a waste of everyone's time. She doesn't even have a preservative in there.
@@Eidolon1andOnly she didn't. It's impossible. Even a high powered blender wouldn't give that consistency. She either didn't state that she used something like xanthan gum as an emulsifier or she used mayo and is hiding it in the may contain eggs part. My bet is store bought mayo.
The damn woman didn't know the F in FDA stood for food. Someone asked her about it and she lashed out saying her sauce had nothing to do with medicine and she never claimed it would cure anything... (Even tho she did say it would help anxiety... Oopsie)
Just adding to the conversation. It contains a citrus juice (the lemon juice) and a dairy (the milk) which if you didn't know citrus causes dairy to spoil *and is exaggerated by heat*. The lemon juice is place over the milk on the ingredients list so there's definitely enough for the curdling effect
That was my problem with it! Like I mix lemon juice and milk to bake with because it makes buttermilk, but you’re not supposed to leave it like that! Ugh yuuuuuuuuuck.
Curdling … now that’s a word that immediately brings about disgust lol. Just imagine this sauce arriving at someone’s doorstep one morning while they’re at work after traveling for a few days across the country during the summer in hot spaces for transport (not to forget about the couple of days they likely sat waiting to be shipped), and they come home around 6pm to open the package to see a bottle that has expanded twice it’s size with cottage cheese pink goop floating around in it… Someone who knows what they’re doing with genuine intent would immediately have a scenario like that pop into their head before thinking of shipping anything like this out to anyone. This is pure carelessness and greed.
@@chelscara A much better substitute for buttermilk is using a fermented dairy product like kefir or maybe even diluting something like sour cream, plain yogurt, or filmjolk with some milk to get the right consistency. Lemon juice and milk is probably the worst substitute for buttermilk short of using vinegar and milk because all that creates is soured milk without the flavor of an actual cultured dairy product like true buttermilk.
This whole thing reminds me of the time my sister and I made 'magic potions' out of leaves and flowers and puddle water in old jars . . . and then forgot about them under a shrub for the rest of the summer. By the time we found them again there were *ecosystems* in those jars.
I was genuinely confused when I heard about this "pink sauce" cause I was familiar with the term in my own home. My mom makes what she calls pink sauce which is Tomato sauce (like used in spaghetti) and Alfredo sauce mixed together. When I first actually saw images of this pink sauce it definitely looked suspicious. The color just seemed so unnatural and the lack of nutritional info definitely raised some red flags for me.
I believe they call what your mom makes “rose sauce”. It’s delicious and has a natural pinkish hue. I would rather eat that than this artificial looking poison
We call that pink sauce too, but it has multiple names. I know there’s one and it starts with a v I think and some places if I want pink sauce I’ll have to use that name. Anyways yeah I also associate the name automatically with Alfredo/tomato mixed sauce
I am manager ServSafe certified and have been in the food service industry for almost 10 years. The fact this woman is a chef and yet seems to be disregarding the simplest food safety protocols and quality control is alarming. Also, to my understanding, it’s an expensive process to get a legitimate nutritional info. So the fact the label was wrong yet so easily fixed is kinda suspicious to me.
It's probably about $500 for 3 nutrition tests (you'd take the average of the 3 for the label). Or you can calculate it from the ingredients, but if you can't spell vinegar that might be too hard.
I’m really bad at math but I highly doubt there’s 444 servings in a bottle that size… which leads me to believe they put it there because it’s an angel number? 💀
@@Jubei66666 i think it’s just a number associated with angels? Maybe it was mentioned in the Bible. Like 666 is usually associated with Satan and demons
In her video response she literally said the sauce is currently being lab tested... Like that's gonna reassure anybody, gurl you gonna start selling the sauce before even finishing the tests?!?
@@empod Yeah garlic, oil, salt, and lemon juice are all you need for a garlic aioli (some people add eggs to emulse better, but it's not required). Should also be noted on the botulism claims: the way most garlic-oil mixtures that you'll find on store shelves deal with this is by adding distilled vinegar and salt to their product, which are also on the listed ingredients. Botulism is pretty particular about the environment that it grows in and salt + acid in a proper ratio with the rest of the product is often enough to prevent it from growing. Also in regards to the milk bit, it could be concerning, but it *might* be fine. It's in the less than 2% section of the label and there's shelf stable milk products that don't require refridgeration like Milk powder and evaporated milk that may be the reason for it (bottles of ranch dressing typically have buttermilk as well). There might be some concern that hydration is being added with water being the first ingredient, it's also possible that it's fine, but impossible to say for sure. The pre-FDA approval stuff still seems pretty sketch though and dairy products are regulated to the hilt
@@Versaites yep, vinegar is a fantastic preservative. I would be interested to see how the bottle are sealed though, I feel like it would probably need a heat/vacuum seal to ensure its sterile.. plenty of sauces are stable without refrigeration until they're opened, even if they contain milk products (even egg products). Packaging is important though.
Just a note about the sauce that looks like mayo around 20:00- you can make mayo-like sauces using vegetable and seed oils by creating an emulsion. Vegan mayo is mostly oil and it has the appearance and texture of traditional mayonnaise.
I was looking through the comments to see if anyone else had brought up aioli! That was my first thought seeing the oil and garlic in the blender. Even so, there's so much obviously wrong with the business I'm not surprised people are jumping to conclusions.
She’ll continue to whine about being a ‘small business’ even when people start suing her for bad advertising and getting them violently ill. People like that never stop making excuses and they never stop blaming everyone else for their own shortcomings.
Florida has pretty lax cottage food laws (you can cook certain stuff in your house and sell to the public) but you literally can't sell anything outside of your state, online, or in stores. You can sell things at farmers markets, etc. I don't want to be a jerk, but the health department really needs to either shut this lady down or give her some time to get her business up to code. If you want to sell outside the state you need to use a commercial kitchen and register your recipes.
Personally I wouldn't give her a second chance. She had every resource possible to take her time and do it right the first time, she'll decide to cut corners again even if someone tells her to boil the bottles.
Once you’ve gone this far, you don’t deserve time to “get stuff sorted out”. She needs to be shut down and never given another chance to sell food again, she’s already hurt people and clearly hasn’t taken it seriously because her only apology was for getting the labels wrong..
My favorite part of the saga is probably too new to include -- sometime in the last day or so, she said that the FDA has nothing to do with her or her product since she doesn't make medicine or medical devices. It even got "the F in FDA stands for" trending on Twitter
The FDA actually doesn't actually approve any food product or even supplements put on the market. They only have to approve medicine, medical devices and procedures. They intervene when shit is making ya sick. So she's not wrong. Just doesn't make her pink sauce a good idea
I'm getting really tired of people bringing up cottage laws in defense of her.... The law literally states baked goods and SHELF-STABLE items. Milk is not shelf stable... obviously. She has no care for the people buying it, she just wants the money. Which is a huge issue for a business owner in general but someone who's selling a product meant for consumption with no regards to people's health is really callous.
THANK YOU! Dear God thank you. I just don't understand how that can be used as a justifiable excuse. I was going down the comment section and you seem to be the only one that has the guts to say it. Keep on keeping on coco.
@@chocobun4879 they are buried deeeeeep lol. I finally found some way down the line but couldn't find any for what seemed like forever. Didn't see any before I wrote the comment but either way, I appreciate people being real and just wanted to give someone props. Seems like most people are too skittish to say what they really believe these days.
The scariest to me is the raw honey. Raw honey often contains trace amounts of botulism, which is lethal if it grows, which I'm sure the sugar and protein in the milk can help facilitate
I canceled Blue Apron deliveries to Florida due to ice packs completely melted by the time I got it. No apology, no refunds. Even the big vendors are sus, so I gave up on online perishables.
We used to get Hello Fresh for awhile and we never had fully melted ice packs BUT every time we got the meats from the boxes, they were covered in slime and the blood from the packages leaking into the box. Like what?! Obviously their meat packages need better seals 🙄 like it's disgusting and I don't trust it when the meat packages are leaking.
That sucks! Blue Apron has always arrived cold and fresh but I live in a very mild weather area AND I think there's a packing facility in the same region so it wasn't coming from too far.
@@samanthajade3782 there shouldn't be blood in properly butchered meat. Just the protein liquid, which has a strong red tint due to the iron. It turns dark when it ages due to oxidation. It should never leak out of the meat packet. That is gross.
Oh this is 100% something that should've started off smaller-scale and locally. Because at least with local sale you can have a smaller quantity of stock, have it chilled and minimize errors/production snafus. I can't even imagine the smell of something like that when it reaches your address, least of all the taste by the time you go to use it. :')
I don't blame you for being passionate about food safety! I got salmonella in 2019 and it was not only gross, I was also in so much pain. Back pain, abdominal pain, headaches from fevers. I couldn't keep food down for very long and was so worried about needing hospitalization. At first, I lost 15 (7kg) lbs in a week from being unable to keep stuff down, and the swelling in my stomach came and went for about a year. The pain/swelling made it a bit difficult to eat, so I lost a total of 35 (16kg) lbs that I really didn't want to lose. Because I went to the doctor to get test results (I thought I had the flu), DHEC had to contact me to trace where I'd been. This all happened because of Chipotle...
My daughter worked in an iffy chicken place for a day and a night. The third day she got sick. Salmonella. She was ill for months. It was horrific. She lost so much weight, down to 95 lbs at 5’2”. And she was young and healthy. A person older with less vitality may not have fared so well. You’re absolutely right. It’s no joke.
I got salmonella when I was in middle school and had period on top of it. It wasn't the best of my days. I'd either sit on the toilet for hours or vomitting or both. I'm surprised that only lasted for a week. Didn't even know what I ate to get it.
I didn’t have testing to determine what I had, but I was sick from food several months ago and I felt this. It was a week of absolutely horrible symptoms. And the culprit was most likely dairy. Any time you have a dairy product that isn’t refrigerated properly the risk of foodborne illness skyrockets….and it SUCKS, y’all. You do not want to get sick like that, let me tell you.
I work in a kitchen in dessert production and manufacturing. We are SO incredibly careful about contamination of nuts, eggs, dairy, anything common allergy wise. We take so many extra steps to try and ensure it's as safe as possible. the blatant disregard for BASIC food safety is astonishing. It's a small business and every single product is tested time wise, to see if mold forms, how long can a product safely last for consumption, before ANYTHING was sold. If we're making something new, we test for months and months before we sell to the public. that is basic, normal, standard
I agree with you on everything except I think this one time the difference between "home chef" and "trained chef" is important simply because a chef with training would have been taught about proper ingredient handling, storage procedures, cleaning, etc. I worked in a restaurant for many years and this becomes intrinsic knowledge for pretty much everyone who works in a professional kitchen! I love/support home chefs and consider myself one. This whole thing hurts the part of my brain with ingrained food safety standands...
Honestly, anyone who's ever worked in a professional commercial food enterprise knows these things. I worked at a pizza chain, and even as a delivery driver, I learned a lot of basic food safety rules. How does this lady not know? Boggles my mind. And this tells me she's never worked in a professional food environment before deciding one day to be a "chef".
There was a clip from her Instagram live where she said that the FDA has nothing to do with her because she never said the sauce would improve your health, and I think that’s both incredibly funny and incredibly sad
Is she trying to claim it's a supplement? Even supplements aren't fully exempt, in that if they start hurting people the FDA has the power shut them down.
It reminds me of "The Pink Paste" from Fallout 4, although that had a shelf life of 200 years and survived Total Atomic Annihilation. It was also probably more safe to eat than this rotten swill too.
If the FDA actually SHOWED UP at her house it would be uh- surprising. There's actually only six employees of the FDA that work in food safety in the whole state of Florida due to severe underfunding. (My dad works with them sometimes, his department regularly has to give them printer paper because they dont have enough funding for that.)
No one is holding her to a higher standard, they are holding her to the bare minimum when dealing with food, that is basic salubrity and food safety... Like in the USA is those standards are way too low already.
it’s sad becuase it’s GREAT branding and such a great idea for something that could become rly iconic and trendy. If she just put the money and safety into it, she could make a great profit and maintain a positive reputation
As someone who is food safety and sanitation trained, just based on the content I have seen and the knowledge I have of BASIC food safety I don't think it's safe to consume anything she makes regardless of the shipping location or not. If she is ignoring basic food safety of disclosing allergens(eggs being in the top 7, and mayo containing eggs if that is the ingredient being hidden) and keeping cold food cold, who knows what other food safety standards she is not following. Also as someone who has worked in many kitchens, you can be a cook or even a chef and not know basic food safety and sanitation standards. Just because she works as a chef, doenst mean she is certified in food safety or that she follows it.
I'm sorry, but if you're selling something that probably has less than 100 words on the nutrition label it's probably a good idea to make sure those 100 words or fewer are correct. And it's not about the nutrition label being wrong in and of itself (though that's obviously an issue) but the fact that this shows how much care and attention is really being put into the product and the safety of the product that she's turning around and selling for $20. If I saw something like this at a farmer's market from a local small business owner I would be horrified, and think there should be an even higher standard on the internet where you have no way of actually vetting the person or the legitimacy of their "business."
ive heard the "i have anxiety you cant be mean to me" excuse for other things but i NEVER thought i would hear it as an excuse for possibly spreading botulism and things like that... honestly i kinda wish the mainstream never heard the words depression or anxiety lmao they arent an out and a free pass to hurt people in any and all ways.
As someone who is food safe certified because I work at a restaurant. I wouldn't touch this stuff let alone eat it even if the person selling it made it in front of me consume it
You can make an eggless mayo using vinegar, oil, garlic, lemon and milk… all ingredients on the label so it’s very likely a homemade mayo base that’s in that tub. It’s a traditional Portuguese mayo called maionese de leite. Needless to say, I agree with everything else you’ve said re shipping and food safety.
@@Em-kz4yv Very true! I totally agree with everything said in the video- this has not been done accurately or with sufficient care for something that will be consumed. I just wanted to point out that just cos it doesn't say mayo doesn't mean something of that consistency/texture couldn't be made with what was in the ingredients list. I wouldn't be surprised if her % are off anyway... There are other errors after all!
Through this debacle though I found a black woman (and veteran) owned small business, bought myself some barbecue sauce! Mutt’s sauce, it’s really good!
As a black woman who owns a small business I can agree we have to always do more than the bare minumum. BUT this is def not that! I also am speaking as someone with a chemistry degree. I saw someone try to make this with the ingredents on the bottle and she realized that she had to have used mayo but because she doesn't make her own mayo she took the ingredients of the mayo she used and put it in her ingredents list. I'm pretty sure she isn't measuring anything exact. And the whole FDA thing is crazy because there are alot of people apparently don't know what the FOOD and drug administration does.....
Beautifully well said! I’m Asian so I can’t relate specifically to black struggles, but what you guys are saying are reminding me of the fact that Asians are always expected to be better than the norm. Most of the critiques I’ve seen so far, however, are just basic food safety concerns. You can’t pull out the race card as an excuse when you’re genuinely in the wrong. I don’t know what she can do for the orders already sent out but if she haven’t already she really needs to stop production and ensure more basic food safety regulations are applied… and learn what the F in FDA stands for lol
If she’s a chef she knows this. Looking at all of this I had better food safety when I was 15 working at KFC almost 20 years ago. Where there wasn’t anywhere near the chance to do research as you can now. Her doing all of this is a scam that is deeply dangerous. What’s she is going is cooked as heck. Not okay. Nooooope
I was a chef, and even if I didn't know every safety precaution about production, selling and bottling, I know enough to do a heck of a lot of research. Cannot fathom why anyone with even a basic understanding of food safety wouldn't think "I could make a lot of people really sick, I better make sure I know what I'm doing!" and just ship it out without extensive lab testing. It's so beneath the bare minimum I'm almost more worried if she was a chef.
Everything about pink sauce violates what I learned in my Food Service Manager training. And one really big no-no I saw in addition to incorrect storage temperatures and not properly protecting bottles for shipping was the stack of boxes just on the floor. You cannot store food (even in a box) on the floor, in a restaurant that is a critical violation and easily leads to contamination.
Given that I’m not really into Tik Tok drama, I count on Amanda to fill me in on all the absolutely wild happenings going on on the clock app. I had never heard of Pink Sauce before this video. Who would charge $20 for this sauce that’s about the same color as Pepto Bismol?!
she's lying about it being in lab testing. in another video she goes "FDA? I'm not in the medical business what the hell do i have to do with the FDA" lol.
As some one who is taking on business classes at a university and going through all the permits and licenses to do this correctly, I understand the frustration and seriousness of the situation. Don't jump into a field that you do not have the full proper education. I mean you can, but that's why things like this happens
Tbh people tend to make things that look or smell bad but eat it and love it anyways, heck we eat things that are poisonous but turn out fine like taro if eaten raw can cause irritation but someone thought they should boil it and it’s fine 💀
Eh, it’s probably alright. The milk and vinegar are throwing me off, but a splash of vinegar might be fine. The milk though…I would omit that if I was going to make it myself.
@@mundaneal the milk is a PROBLEM, without milk it could almost be a cheeky little chutney but add milk into the mix and it’s gonna be a spoiled nasty curdled mess
@@mmmmmmmmaria that’s how Mayo is made, it’s by emulsifying oil and eggs- you blend them up very quickly and through a little food chemistry, it whips up into Mayonnaise! The ingredients don’t sound all that weird to me, it’s really ingredients you see in a lot of creamy sauces. The issue is how they were handled and that does sound nasty 0-0 Okay … I agree with you on the dragonfruit though, that is weird for a source like this 😅 my idea of “pink sauce” is when you mix ketchup and mayo together lol, like it’s already a thing! Just not like this …
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
as a black girl i can understand feeling like you're held to higher standards....but that is not a defense for selling pepto abysmal in a bottle 😭 she didnt even know what the F in FDA stood for...
Pepto abysmal is genius 😂
Pepto abysmal 💀💀💀💀💀
Pepto abysmal 💀
lmfao pepto abysmal
Yeah this isn't even being held to a higher standard. It's being held to a basic standard.
If she's THAT eager to sell her sauce but she's still new in the food trade she can sell the dry spice mix+coloring while learning the regulations before moving into wet products, that's how ranch was originally sold, as a dry mix
This is a good point. Powdered milk/buttermilk is a thing (and has far fewer issues in shelf stability) and so is powdered pitaya (pink dragon fruit). The rest of her ingredients sound like mayo.
Isn’t B-Love’s sauce sold dry?
Right?!
@@car0ndelet yes
this is exactly what i thought!
I heard she argued that the milk was dry milk and thus was shelf stable, but, dry milk added to liquids is not dry anymore, and the fact she doesn't understand that is terrifying
Yeah she’s not the brightest
I think she likes to cook but clearly isn't a legitimate chef that requires certification for food safety. I would never want to hire her to cook for me. I wonder what other food safety issues that she lacks. There's a reason for culinary school but seems like she wanted to bypass that and just label herself as a chef.
@@bartrese oh please, how bright is some of these multi billion dollar companies when they put LYSTERIA in millions of containers of Ice Cream??? How bright is these companies when they ruin the baby formula??? EXACTLY, you people are harassing a black womens business. YOU Know WHAT?? Buy it, dump it on your head in a damn internet video, and then you can go viral with the pink sauce challenge or something. Give this BLACK WOMEN the damn 20 dollars so she can actually move on and do something else.
YOU PEOPLE sit here and give JAKE PAUL all this money, you give Disneyland all this damn money, you give Hollywood and all these other companies all this damn money, how about you give this girl the damn 20 dollars and shut the hell up. I am truly sick of all this picking on the black business nonsense. Shut up and buy it or shut up and move on, LEAVE HER ALONE
*Gordon Ramsey has entered the chat
Exactly! Just like blended fruit is going to spoil more quickly than fresh, unpeeled fruit.
The history of safety regulations are written in blood. Food safety exists because a lot of people have died and gotten incredibly sick from bad food practices. If you are working in the food business, you should go above and beyond the standard practice to the best of your ability so you don't become the reason for the next rule.
Yeah you never want to be a reason why we have new regulations. 🫣
The fact that she doesnt even have expiration dates on them is another red flag in an ocean of red flags
so many people who start these businesses dont take any courses and have no education in food production. you have to take servesafe certifications but honestly its not enough. anyone starting a food business should take at least 1 course in it in their local culinary program if possible
Yup. My mom has an awful stomach, like can’t even eat leftovers without serious consequences and if it weren’t for the FDA, she probably wouldn’t have made it past 10 years old.
@@hartspacevachon Honey has no expiration date so by the transitive property the sauce has no expiration. That's how that works, right?
As a black woman, I'm not quite sure why people are bringing race into this? She is playing a very dangerous game and SHOULD be called out for it. People could die from this, it doesn't matter if she's a small business owner, any small business should be EXTRA careful actually. Lawsuits are expensive.
My thoughts exactly. You don't mess with food safety. Those regulations are a matter of health and making sure people don't die from food allergies and bacterial infections! The FDA cares not for the race of the person giving other people spoiled food!
Right it's not like she's selling like earrings or something that aren't good quality or something she's literally selling people something that is not fit for human consumption. It's aggressively unsafe
I believe the reason people are mentioning her race is because she herself has said that the only reason she’s receiving backlash is because she’s black.
@@leileyaravencroft And, of course, Swell has to dance around it because her politics demand it.
@@xa5150 I think it’s more Swell being passionate about food safety and so on.
She was so impatient for the bag that she fumbled it. Phil Defranco said she didn’t even trademark “The Pink Sauce” or any variation of that………so someone else did! What’s really sad is that if she had taken the time to do this the right way, this easily could’ve been a multi million dollar company. She has a large following and people were SO EXCITED about this sauce. However, many people are disgusted and now saying they will never try the sauce because they don’t trust her. Very sad.
How do you not even think to trademark your own brand name before someone else takes it and sues you for using their trademark?
@@TuesdaysArt a lot of people don’t know what a trademark is and even confuse them for copyright all the time
Tbf even if she didn't know, she should have done a lot of research first or spoken to an adviser.
Millions more people know about the trash liquid from RUclipsrs dunking on her than the people who knew about the toxic sludge beforehand...........
She saw big money and jumped on it way too quick.
When it comes to the food I buy, I prefer the words "we are following FDA standards" to never be followed by the word "however."
Following FDA standards is very different than being FDA approved. This will not end well.
Generic Amoral Company: Join the club.
The "however" is included in "FDA" American food standards sucks.
Salmonella was recently classified as a ilegal adultant in chicken, not a safety hassard but on par with adding wood shavigs to bread
@@aggese and yet unlike most smart countries its not mandatory to vaccinate your chickens....
@@Falcodrin I'm all for ensuring that produce animals are ensured to be healthy but recognize that some people are legitimately allergic to certain vaccine components and eating a vaccinated chicken is absolutely gonna backfire.
botulism is no joke. please take food safety seriously. sincerely, someone who survived botulism.
are you comfortable sharing what it was like?
^
Yikes that’s scary. Botulism is the most deadly toxin in the world, glad you survived.
Damn. I didn’t know you could survive that
Well not to victim blame, but maybe don't eat out of the trash and you won't get sick....
(Jk haha cute raccoon pic 🦝)
The fact that she changed the serving amount to an angel number is astounding to me. (sidenote: 444 tablespoons, the amount that the bottle claims in how many servings are in the bottle, is roughly 1.7 US gallons. Which is,,,, obviously not what people are getting)
So wait. She just put whatever number down for it lmfao that's amazing
@@Parkswaves No, she mixed up grams and servings on the nutrition list. Apparently there is 444 grams and roughly 30 servings per bottle.
Imagining an big 1.7 gallon bottle of pink spoiled goop is not something I wanted to do today, but here we are.
!!!PLEASE READ!!!
No one is talking about how the product is not sealed properly to be shelf stable. For products with milk, eggs, or other ingredients that can grow botulism, the bottles/cans HAVE to be sealed and go through a heating/canning process that kills any bacteria in the product and keep it from growing. That's why you can have products like ranch dressing on the shelf, but they need to be refrigerated after opening, because that seal has been broken. That's why you have the annoying seal you have to peel under the lids of products.
ANOTHER issue is that she is typing up her own nutrition labels. There are misspelled words, the nutrition for the product actually makes ZERO sense. The calories might be the only thing right, but the daily values are not. The servings are not. The labels look like they are printed on regular paper with a color printer and then glued on via glue stick or something similar.
She is NOT following FDA standards.
There is NO lab. She is doing all of this in her house and trying to make it seem like it's a much larger production.
She MOST LIKELY bought empty bottles from Aliexpress. Blended the sauce in her personal blender. Put the sauce in the non-sterilized bottles with a funnel, screwed the cap back on the bottle, put her own labels on the bottles, and then just wrapped it in pink tissue paper and shipped them out, thinking that was the only process it needed. Like, this whole situation is absolutely INSANE. The people who got bottles that exploded are LUCKY, because then they did NOT eat it. Other people received bloated bottles (that's because of the botulism). Even people who received non-bloated bottles should NOT eat this, even if you received it in a cold package, you should NOT EAT IT because it's not sanitary!!
yeah i was thinking that too with the milk and seals, its so scary.
But also allergies, if there already are so many mistakes, I would be way to scared to try it regarding allergy wise.
@@Skaði It makes me wonder how many Americans don't realize that pitaya and dragonfruit are the same thing...I didn't even know until this blew up, and I'm allergic to it!
god it makes me so grossed out
The seals have a second purpose by making it a LOT harder to tamper with the product. So really, who knows what is in it and if it's been tampered with.
@@rhyliemasons7957 What are they going to do, poison it? That just means a death that's fast and merciful instead of slow and due to dysentery ☠
as someone who *can* speak on how black people are often held to extra stringent standards and more likely to receive criticism: yeah that's true, but doesn't even apply here lol. food safety and reliable production is the absolute FIRST concern
if there was safer distribution or more reliable production idk this could be great! but if we can't even ensure enough quality control to make sure the sauces are relatively the same color... no thenk u
for now, we're all better off making our own pink sauce at home tbh. i've followed recipes that made pink-colored sauces, and yes... the base was usually mayo. wild.
yeah im with you on this, like this is just poor decision making and not doing things correctly and safely.
This is what happens when you stay on grind twitter all day. Everyone's trying to start a business 🙄.
As someone who is also black, I hate this weird mindset of "black businesses can do no wrong, they just need time" and other stuff like that.
Yes, black business owners especially women go through more critique but that doesn't give them a pass to not due their due diligence to make safe and quality goods. People are literally defending this woman just because she is a black business owner trying to make it but ignoring the glaring food safety issues. It's just weird and fucked up cause by doing these bad practices you ruin people's trust.
@@Prismr7 And it ends up making other black owned businesses look bad too.
Her response with, "I'm only human," is disturbing. There are things which require perfection. You don't want a surgeon to mess up and say that, and food is so easy to ingredients.
"I'm just human," stops being acceptable when other people's safety are involved.
I worked food service and grocery for about a decade, and we were paranoid about safety.
The more people you serve, the more likely that if something goes wrong, it is devastating. Getting a couple people you know sick because you left something out is a lot different than making mass illness because you didn't properly care for a large amount of ungredients.
Whoops I killed 500 people out of ignorance with my pink dye'd ranch sauce
**5 minutes later on twitter after being handed a cease and desist**
This is all because I'm black isn't it !!
That would be like a pharmacist prescribing a patient the wrong medicine, them getting really sick from it, and them just saying “I’m only human lol.”
I hate when people use that to skirt responsibility.
In an interview she said something like “I make this sauce for my clients all the time and they never get sick” like no shit 😭 they get it freshly made, not dubiously made and shipped in this heat wave across god knows how many miles.
She got clients? 💀
@@raviolibirb8009 the people she forces in her videos to try it maybe 💀💀
The lack of proper care in regards to shipping is absolutely horrendous. People are receiving bottles of spoiled pink milk and *eating* it. They're getting violently ill from Pink Sauce! She's setting herself up for a lawsuit.
Edit: Jesus you freaks in the comments who don't know about food safety scare me
She should be sued.
y
@@dameonwatson8966 Which part specifically?
yeah..that's absolutely disgusting. also, i love your profile picture, it's really really cute !
@@moonrabbit9621
Oh, I know that character! It’s Mitsuba from the anime/manga “Toilet-Bound Hanako-Kun.” Ignoring the name, it’s actually a pretty good show/read!
As someone with nut allergies, I am HORRIFIED that she is just making this in her kitchen... there are already so many issues with whether this is a sterile environment, but is anyone talking about the potential allergen exposures? If she has anything with ingredients such as nuts or wheat in them in her kitchen, she is creating a cross-contamination nightmare. I know people that can't be in the same room as a peanut without having an allergic reaction, so if she has something such as peanut butter in her kitchen (which most people do), she needs to disclose that on the label. The fact that she does not disclose possible contaminants on her label is just a lawsuit waiting to happen. She may end up putting someone in the hospital.
And since it's a "small business" and not a corporation, people will be able to go after her personal assets if they sue her... Has she even taken a single business law class? This could very well ruin her entire life and drive her into severe debt.
In the United States listing actually top 8 allergens is required however listing potential for cross contamination is NOT mandatory and is a voluntary statement.
I agree with you 100%. As someone who has Celiac Disease (and therefore becomes very ill whenever she eats gluten and/or foods cross-contmainated by gluten), there is *no* overstating how vital it is for people and companies who work with food to be transparent about potential allergens and the risk of cross-contamination. Putting people's health in danger is no joke, and not warning your customers about potential allergens should be taken very seriously
I’ll say it for you. Speaking as one black woman, it’s NOT about her being black. It’s about her lacking care for the public, wanting to get rich quick, didn’t even know that the “F” in FDA stands for food. She’s a tactless person that doesn’t need to be out here selling a harmful product, while misleading ppl. As a person she’s is just wrong. Period
Thank 👏 you👏
She needs to be in prison. And that's where she's headed with this blatant lack of care and regard for the health of her fellow human beings. It is outrageous when you think about it. There is no way she gets out of this unscathed. Even if it is safe, she's left herself open to negligence lawsuits out the wazoo.
@@thesovgc I completely agree
Like yeah, I agree that in the business/entertainment world in "Certain areas" -not all....or even the majority for that matter- "people who don't fit within the majority of homogenous creators of so-said area" are held by this weird higher standard....but like....its food people XD. The base standard everyone needs to achieve is "Not get anyone sick" how the heck is that holding her specifically in a higher standard lol when I'm pretty sure every chef alive -no matter the race, gender, orientation, etc- base rule is "Don't give people food poisoning" Like geez XD Some people really like to hold onto that victim card as tightly as republicans like to hold onto their automatic-gun rights.
@@laylaa8234 oh please, this video is DESIGNED to bring the " black women" who would agree with her. This is called an ECHOCHAMBER sweetheart. ITs all the same people saying " Boo hoo I agree with the video".
Yaull are hating on a BLACK womens business, and with all these businesses out here putting Lysteria in the ice cream, or messing up the baby formula, you would figure these white youtubers would run they ass along and fight some of those causes. Not some girl on tic tok tryna get a slice of the white mans pie. Damn skippy .
Just saw a clip of that creator talking about the backlash and lack of FDA regulation. Her response was basically "I'm not making medicine, why do I need the FDA?"
She's a danger to herself and others.
girlie is about to have a BIG lawsuit
the people on twitter were saying she probably thought the f was for farmaceutical 😭😭😭
sounds to me like shes playing dumb thinking people will just let it slide. The alternative would be her then probably acting like the critics are racists
@@katherinegriffin LMFAOOO oh nooooo that’s so bad 💀
That's INSANE
helped a friend in college make, package, and ship candles all over the country and it was so cool seeing her process of buying and testing wicks. one wick produced a flame that shot up so high that her smoke alarm went off. and yes, candles can be dangerous even with the most supervision and flukes can happen, but in the end she never used those in her products because she knew that it was even more of a safety hazard than usual. she tested every aspect that went into those things from wicks to how many containers could securely fit into a box to the durability of the packaging items she used for shipping. that was *candles*. we need to have much better standards for food because if she thinks ingredients are expensive, settling a lawsuit will be even more so.
The whole "I'm only human" thing... really made me lose a lot of sympathy, tbh. Like... people who didn't screw up are human too. When someone starts explaining *why* they made a mistake, I just start questioning whether they're actually going to fix it.
She’s just making an excuse for her ignorance. She needs to be held accountable for her sauce, doesn’t matter if she has a track record of making good food and being wholesome, the FDA was established for a reason
When people use the “I’m only human” as an excuse for deadly fuck ups means “I know I messed up but its not my fault. It’s everyone elses”
Yeah, you're not only human. You're a nation-wide business now. Get it together. Not even to be mean, but I'm sure she'd be pissed too, if some big corporation like the toilet paper she buys, or if the meat that her butcher/grocery store sold her wasn't refrigerated... but they don't because they're businesses.
@@MultiPunci who refrigerates their toilet paper? 😁
It told me that she does not spend any care or time on her product. If the label was THAT messed up, I can only imagine how messed up the contents are.
Naw being apart of the black community we can all agree this ain’t it. It’s especially sad because black businesses already don’t get taken seriously by anyone including the black community. This would’ve been different if she was selling things like shirts, lipgloss, or anything that’s not perishable. This is just dangerous and her getting online saying the FDA only approves of drugs not food shows how ignorant she is about food safety.
One of the few reasons I refuse to even consider a business is if the business tries to market their demographics instead of their product or services. When they do that, all it tells me is that what they are selling is not good enough to stand on its own and to look elsewhere. The only thing that won't turn me away is a place being marketed as either family-owned or a small business. That I can respect and will make me reconsider their prices (because mega corps can get cheaper ingredients, etc due to their mass buying power and often have the ability to meet regulations they promote to prevent new competition, who often can't afford to keep up with the ever-changing political climate). I also don't go looking or searching for the demographics of any company or its owners or workers. All x, y, z, or a mix? As long as the job is done right and well, why should I care?
Her saying the fda only does Drug stuff shows just how little she knows about food safety. FDA stands for FOOD Drug administration. She’s shipping raw honey and milk across state lines during heatwaves unrefridgerated, SHE IS GOING TO GIVE SOMEONE BOTULISM
"May contain eggs" in the ingredient list, but nothing in that list contains eggs. What does contain eggs, oil, and vinegar (sometimes lemon juice as well)? Mayonnaise.
💯
I was thinking that too!
isnt the may contain eggs only abut the fact that in the same facility there are products made with eggs, so it isnt 100% egg-less (in actual food packaging). so judging by that the ingredient list doesnt have to cobtain anuthing that has eggs. and if she put it there because of the mayonnaise that's just like the same vibe as "this pack of nuts may contain nuts"
"May contain eggs" is used when a facility may have cross contamination with a food and it wouldn't be safe for someone with an allergy. I don't think that's how it works.
People in the comments on tiktok are like, "aww, but she's so sweet!" She isn't a 14 year old girl, she's an adult food professional, she should know better, and isn't correcting any important mistakes like lack of refrigeration. 💀
I guarantee they wouldn’t feel that way if they bought her sauce and they get violently sick. It’s easy to make assumptions when you’ve not had to deal with the after effects. She’s not a child who dosnt understand how the world works…if she genuinely didn’t know you have to refrigerate food then shed probably have been getting sick her whole life cause she’s been eating spoiled food. Shes just greedy and cutting corners to take peoples money
@@thelonleyUchiha1 EXACTLY! Well said!!
it doesn’t matter how “sweet” someone appears to be (appears being the key word here, we all know creators who have put on fake personas online) if she isn’t taking people’s health and safety into account, that’s wrong. any perceived sweetness aside, she is putting people in danger and that needs to be criticized
I don’t think she is a food professional. She has no knowledge of food safety, servsafe and how ingredients work
@@WeWannaRockAllNight yeah that's what's confusing. She's apparently a professional chef, but in a more recent livestream she GENUINELY said, "why do yall keep saying FDA approved?! I'm not selling health stuff."
My father in law has a bbq sauce business that he does himself, he started just selling locally at markets and festivals but has now branched out to selling out of an online shop as well as local grocery stores. I don't remember what the regulations were when he was just doing a few sales locally but once he wanted to do big batches and sell online out of state he HAD to have the FDA come inspect him and his kitchen and his process before he could do that so she's def in trouble there like selling it over state lines is the big deal.
What's your dad's business called of you don't mind me asking? BBQ sauces are my jam lol
What's the website he sells them on called?
yess advertise your dad's brand!!
He would also have to obtained an commercial license (which was probably part of the FDA inspection and application process) as there are a number of states who do not allow non-commercial foods to be shipped into their state.
Drop the website!
If she didnt know that the F in FDA stands for food, I feel like it’s reasonable to conclude that she also thinks that mayo is made of milk. 🤷🏽♀️
As a cook, I can guarantee that Chef Pii doesn't even have a Food Handler's permit (and if she does, she clearly has forgotten the very basics). The VERY BASICS of food safety are clear: prepared food cannot be in the "Danger Zone" (between 41°F and 139°F) for longer than 1-4 hours (depending on the food) before it can no longer safely (or legally) be served. People are going to die (and at the very least become VIOLENTLY ILL) if they eat her Pink Sauce after it's been mailed to them. Additionally, if she's shipping her sauce across state lines, she needs FDA approval before she even sends her first package. ALSO, her Pink Sauce clearly doesn't have a set recipe, as it changes color and consistency between all of her videos.
She is GOING to get sued, and she is GOING to lose.
EDIT: Before anyone asks why condiments are sold on dry shelves at the store and not refrigerated - condiments you buy at the store are pasteurized and hermetically sealed in sterilized bottles (in layman's terms: they're boiled in a way that kills the bacteria, and then put into sterile bottles in an airtight system, and then sealed). They also typically (but not always) have really strong preservatives such as sodium benzoate. Once that seal is broken, they are no longer shelf stable, and most of the bottles will say "refrigerate after opening." Her Pink Sauce is basically the same as a restaurant making a dairy-based sauce in-house. It will last only so long, and it's not in a shelf-stable container.
Hold the f*** up. This whole time I thought the Pink Sauce *WAS* being sealed in sterilized bottles (in the boiling method and all). Oh my goodness this is atrocious and most DEFINITELY she does not have basic food handling training. This knowledge is required by even DISHWASHERS at restaurants (not to diminish what they do-- just that it's so important for ANYONE who works near serving food to know the basics), so this is truly unconscionable. She 100% will be sued, you are correct.
@@Sarah-mh5ez The bottles she's putting it into may be clean, but they're not being sealed in an airtight system. Condiments on store shelves, once they're pasteurized, are put into empty bottles using an airtight method that doesn't expose the sauce or the bottle interior to the air.
Like, restaurants that clean their serving bottles before use are probably following the same procedures she does. But restaurants also aren't shipping their sauces to other people. In order to make it safe to ship without refrigeration, there is a much higher standard of care.
@@JMcAfreak Yes, that's what I meant! I thought the main issue was that there was no preservative, but that at least it was sealed properly. How is this allowed?!? I imagine it won't be going on much longer, lol.
@@Sarah-mh5ez not just the bottle the sauce have to be pasteurized and sterilized as well all the equipment She uses it look like she doing it by hand not wit a sterilized bottle filler
Depending on the ph level of the sauce, the bottling process could require a pressure cooker and not just water-bath processing. Acidic food can become shelf stable at boiling temp, buy low acid or alkaline foods require much higher temps that require a pressure cooker.
Selling something across states with raw honey and milk without any preservatives is just asking for botulism. I'm surprised she hasn't been sued over this yet
Honey never spoils but milk on the other hand 😬😬. Milk finds new and faster ways of getting spoiled.
@@muskanie2055 honey might not spoil the way other foods do, but it can cause botulism!
@@severalverysmallmangos9511 Yeah exactly, that's why you can't feed honey to babies, cause the botulism spores that an adult digestive system can handle are dangerous for them
@@severalverysmallmangos9511 yeahh, it can if stored incorrectly. Forgot to mention that, sorry 🤗.
@@rikkicrowder7134 i was shocked when i first read about this, few years ago. I read about Botulism and how it is very dangerous for babies, that's when i knew the reason behind babies' food restrictions.
Some people fail to realize that a "small business" is a BUSINESS at the end of the day. It needs to follow the rules, the law and any other guidelines in order for it to sail smoothly, no matter what size the business is. Yes some big companies have enough money to cover for any scandal, but it still pays the price when it gets caught. People using the "oh it's a small business yall, my bad" type of excuse should do a minimum of research before getting into anything, especially when it's food stuff.
I absolutely love the girl who thinks that putting the sauce in the fridge will magically make it taste better after leaving it out, as if you can retroactively un-spoil food 😭😭 I swear they make these influencers in a lab with no education, life experience, or critical thinking skills and then they just turn them loose on the Internet
The worst part is that these parents think having a child is a right, don't actually monitor them, give them an iphone/iPad and let em run wild. WHATS THE POINT??? other than the narcissism and wanting a clone, keeping "the money in the family"???
Greed is literally ruining everythaaaaang
@@nailinthefashion amen. if i could eradicate one human trait, it would be greed. it seems to be the center of most problems, if not all.
@@astoldbynickgerr ESPESH world hunger, which apparently only needs a seed budget of like 10 billion to vastly improve LMAO I cannot with these world leaders rn
i dont think it was to "unspoil the food" im pretty sure the comment just said it was better refrigerated
@@Rebirth._ yeah ppl were saying it tasted better refrigerated
This isn't being held to a higher standard. This is being held to the most basic standard.
The lowest standard of "Please don't get people dangerously sick"
Fact
As a microbiologist, I have so many problems with this. 1, if any food packaging is puffy? Especially shrink wrapped meats and dairy products this is indicative of bacterial contamination. I believe listeria is a big culprit. 2, this packaging is inadequate. This is a homemade product, no preservatives, no canning processes done. It (supposedly) contains milk, so this is extra true. Especially since the raw honey makes me a bit concerned that it isn’t being pasteurized (me thing, no real reason here). This product should be shipped in a shipping cooler. This is a small styrofoam cooler in a box with ice packs, which isnt cute but is practical. It should also be shipped overnight imo. I am kinda beside myself and on the edge of researching everything theyre doing wrong because this sounds so unsafe. I love small businesses, but this just sounds negligent. If amanda reads this: I would love to send you an email on more food safety, even if youre just curious, or if youd just like a microbiologist to contact at times like this to explain things. Cause im probably gonna research this anyways.
I fear the worst with this, a botulism or e.coli outbreak 😔
Woulden 11g of suger per 14.4g have a fairly preserving effect?
But yeah it should been ether pasteurised after packaging or shipped cold or both
@@aggese While sugar can have a preservative effect in high enough concentration (about 50%) such a product still needs to be pasteurized and packaged properly.
But is there actually 11 grams of sugar in a serving? The total carbohydrate is only 3 grams. The total carb should include the sugar.
Besides that I find it difficult to believe that this sauce contain more sugar and carbs than yam despite also containing water and oil.
It lao contains vineger a preservative
@@stinepetersen861 no idea the nutritional lable say 3g of carbs and than 11g of suger per 14.4g serving
But I don't trust that lable one bit
i really wish people would stop trying to defend her because unfortunately she does deserve the backlash, as she’s genuinely putting people’s health at risk. Food safety is one thing you should NEVER play around with. All it takes is one tiny mistake to cause genuine harm to people. She absolutely should have prepared more before even thinking about putting the sauce up for sale. Like im sorry but HOW did anyone think shipping a product with MILK in the middle of summer with no refrigeration or preservatives was a good idea 😭 someone is bound to get fuckin botulism bro 💔 the FDA is absolutely about to come for her ass cause surely selling a handmade concoction out of your own house with this many risks involved cannot be legal
Imagine thinking someone “deserves” the backlash because they are a small business and doing their best … also she is colored person so give her a break with this high standards
@@emmarosie7176 it's not the same when the small business is a product you use than when it is one you consume. We have different standards for different professions. Imagine a surgeon, a lawyer, an engineer making "mistakes" and putting people's lives at risk? It's not about her being POC, there is a certain base level of scrutiny granted just by the virtue of the product she is selling.
@@emmarosie7176 imagine telling people that are criticizing her for putting a sauce on the market that she herself admitted to still have been going through testing that their standards are too high. 🙄
@@emmarosie7176 Dog, there are people who can DIE, from, say, their throats closing entirely, from leaving out one word on an ingredient list. I have family who, of they were to ever come into contact with anchovies, would die without immediate medical attention. And, surprise, anchovies are in Worcestershire sauce. And guess what? That's in barbeque sauce.
If anyone on any part of that chain gets lazy on detailing ingredients, someone *dies* a horrible death because someone was lazy.
@@emmarosie7176 it doesn’t matter if it’s small business or a huge corporation. They should be held accountable. No matter their skin color, sexuality, or gender.
This is about food safety as this isn’t something to take lightly.
I did a local farmers market last summer and I reprinted my labels 3 times to fix errors, checked my products with thermometers constantly, stored everything on dry ice, threw out anything that got to room temperature, and redid my recipes half a dozen times to ensure that there were ZERO animal products that were not thoroughly baked, and I was a teenager selling freshly made baked good to my neighbors, yet she's doing less to sell a product containing milk NATIONWIDE?!? The rule is nothing containing uncooked dairy, eggs, or meat out for more than an hour. This is insane
If you need to use milk, eggs, or any other quickly perishable products, YOU NEED TO ICE THAT IMMEDIATELY. The fact bottles shipped look like they have inflated shows it has spoiled and is never safe for consumption. How has she not been sued and has her business shutdown is beyond me
@@P.H691 I wonder what she’s said to people messaging her about their bottles inflating and being sour upon arrival. Is she giving them refunds, replacements, or scarily, telling them it’s okay and still safe 💀
@@galaxxys4692 either telling them it's fine or ignoring them or going off on nonsensical rants on how it's hard to run a small business and people wouldn't understand the mind of a visionary and people that criticize her are just haters.
@@galaxxys4692 one video mentioned customers having to sign some kind of disclaimer in order to purchase it now but when I went to the website it’s currently listed as “sold out”, so couldn’t confirm that and didn’t see any disclaimers. I’m surprised she didn’t add the nutritional information to her website anywhere.
@@mommitude8926 oh yeah I heard about that! I still wonder about the people that bought it before the disclaimer was added though 🤔
so many people have tried this sauce LIVE and you could see the bottles were bloated... i honestly think everyone should work for a grocery store because we were tested every 2 weeks on food safety, possible hazardous/expired foods, etc...and get fired if you fail the tests.
Any type of bloating lets you know that theres bacteria and specifically for sauces its a higher risk of Botulism.
That mess she made looks like Pepto Bismol.
Sick of people using "it's a small business" as an excuse.
I work for a company that does a lot of food safety (ie making test kits for allergens, mycotoxins, food borne illnesses like e. coli), and when i saw the Pink Sauce on twitter i was completely stunned. Aside from the obvious concerns from the heat+dairy combination, the kitchen is by no means a sterile environment , and there could be any number of allergens that could potentially contaminate the sauce and affect people negatively. bacteria starts growing on food left at room temperature in about three hours. imagine what happens in 3-5 day shipping in a heat wave. there is no way anyone should be consuming this in its current state.
The person was too stunned to speak
the girl who put it in the fridge after it'd been sitting out and then ate it again...... its already got bacteria growing in it now honey you gotta throw that out.
omg fr!! my dad works at Fairlife and if their sterilization containers even dip below, or higher, than a certain temp, they have to go through and resterilize it AGAIN.
any empty, unused bottles fall on the floor from being knocked out of the conveyer to be filled? they end up getting rid of ALL of those bottles and recycling them for something else.
like Fairlife do not play around when it comes to milk processing and making sure that it’s safe for consumption by consumers.
Thought on the....Raw Honey?
Test the pink sauce in promotional materials for the company lol
Hope Ann Reardon does something on this soon, as a bona fide food scientist I'm sure she'll have a fair bit to say about this
Imagine the state one of these bottles would be in by the time it reached Australia. Probably be fit to burst.
that’s one she certainly would NOT make Dave try 💀
Oh I cannot wait! I adore her!
@@jennamato Poor Dave 🤣
@@mollyraymff I have a very specific memory of the charcoal ice cream 🤣
As someone in college majoring in entrepreneurship, social media has really oversimplified entrepreneurship to make it seem like you can just start a business overnight and anyone can do it. What happened to product/market fit, customer validation, writing business plans etc... if she would have taken time to research before launching a product off a whim she wouldve known this. also she even said she was selling a prototype. thats like rule #1 you do not sell a prototype!
I'm pretty sure only very few things (ie. Resin casts) can be sold as "prototype" with no ill effects lol
I feel like I've heard so many success stories of "women who were able to quit their full time job because they started a company in their free time selling their Nana's secret cookie recipe!" or somesuch, but they never go into the details of how much work and logistics and fees and regulations go into running a business
@@crowdemon_archives you don't eat resin cast 🤣 I sell my prototype crafts all the time, but when it comes to something consummable, you really shouldn't be selling prototypes
When I heard that it was a prototype, that was a major red flag for me.
The amount of times I've heard "don't go to college, start your own business!" Being said like it's as easy is insane. They make it sound as easy as riding a bike when it's anything but
Also as an indie buyer, I have no idea why she didn't want to use any ice packs or any safeguard against spoilage. Like I literally know companies that will use ice packs for wax melts, something that will not harm you if melted just to protect their products from heat and ensuring customers receive what they bought looks like the photo. And I know several indie bath and body products who will not sell certain products in the summer, or accommodate shipping for high heat. Like I feel like she was very inexperienced and should have researched running this type of business more. It is food, and is way more risky than cosmetics or candles.
Exactly what I thought seeing the way she packaged the bottles alone! What you said applies to many watercolour paint makers as well. I follow many independent/freelance artists and the way they package their merch and prints alone are far above the way she packages a sauce meant to be CONSUMED. These artists go far and beyond in making sure prints come perfectly unbent, in personalized bubble wrap shipping and this girl just wraps it in paper and calls it a day? I’m sorry but that alone is a big warning flag. The indie creator defence can only go so far… especially when you’re selling foods meant to be consumed
I think you hit the nail on the head in the middle there: art supplies and cosmetics LOOK different when they aren't shipped properly. The sauce is bright pink to begin with, and many people likely don't know what the texture or taste should be before ordering -- there's not a lot that COULD change to tip people off, except maybe if *they* rapidly gained an awareness of food safety while the sauce was shipping.
@@NovemberXXVII and even then ,depending on the type of food poisoning at least, the food might not even change texture or taste all that much.
Probably because it cost her too much to have every bottle insulted to stay cool during shipping.
And it seems like she just wants to make a profit, without any regards to ppl’s health.
@@faulty2017 This right here. She was being cheap and cutting corners, I fully believe that.
Although I do support small businesses over larger corporations, I still question her credentials even as a "chef". A trained chef would know what the F in FDA stands for (she didn't in a recent interview). This is a HUGE red flag in my book and makes me question her practices as a whole.
I'm a black woman and a dietician, in my degree I was also trained to work with food safety/food production and this whole thing is disgusting, I'd never buy this sauce and the way this woman is handling it is just wrong, no excuses. Please study before you decide to star a brand.
Yep
someone's going to get Botulism or E. Coli by the time this is all said and done
I still don't get why she didn't go the powdered ranch direction aka selling the spice packets with mixing instructions. It still looks and sounds gross. But the FDA and health department is going to have a field day with her
She barely has two brain cells to rub together to blend the garlic safely and y'all are wondering why she didn't think to invest in a dehydrator..... brrrruuuuuhhhhhhhh LMFAAAAOOOOOOO
As someone with some food allergies and severe intolerances, the potential hiding/ommitance of an ingredient is terrifying to me. Egg allergies are relatively common and someone could become seriously ill or even die from eating it.
I don't have an egg allergy personally, but I have an a-gal allergy (the one caused by ticks that makes it so you can't eat red meat. yes it sucks.) and recently I accidentally ate a dish that I didn't know had beef in it. I ended up puking and breaking out in hives shortly after. It sucked and I felt like shit for the next couple days, but I'm lucky in that I have milder, non-life threatening reactions.
If someone getting a food borne illness doesn't cause her to be sued, someone becoming ill from consuming a hidden ingredient will.
I live in Florida, and I recently ordered macarons from a bakery in Miami. Miami is ~4 hours away from me. Even with the bakery shipping my cookies immediately and them getting to me the next day, the ice pack in the appropriate packaging barely made it to my doorstep due to the excessive heat here, so I know there is absolutely no way in hell those sauces are safe for consumption, especially if you live out of the state! I understand everyone wants to be a “boss,” but cutting corners is NOT the way to do it, especially when cutting those corners could be detrimental to your customer’s health/livelihood 🤦🏾♀️
Years ago I ordered a box of candy for my mom that had a lot of nostalgic candy from like the 70s and 80s and a few ones they recreated and THAT came with ice packs so the chocolate wouldn’t melt. It’s so easy to do the most basic things to make sure your products get to a person without it rotting
She said today that she didn't know why people were asking her if her product was FDA approved since she doesn't sell medical products (so people think she's lying about her product being "in lab testing") The amount of people getting really sick is saddening, and trying to write it off as "oh I'm a small business" is disgusting. There's a difference between running a small business and being negligent.
The F in FDA literally stands for Food...I get the average person not knowing that for whatever reason, but anyone who is selling food should know that.
It sound like either she never get her product FDA approve, or she has no idea what FDA means
@@eddymadison9655 Probably both
Food scientist here (bachelors degree in food science and technology and working in QA for a flavor company) food does not get “approved” by the FDA. Only medical products must be approved. Companies selling food must be registered with the FDA and work in compliance with FDA regulations. There are other issues with the product, but this mythical FDA approval is not one of them.
I worked in food service and I'm horrified. When you make food for someone they're literally trusting you with their life and their kids' lives. Being a small business doesn't in any way excuse putting people's lives at risk.
My mum makes and sells jam. We're in the UK, but food is either safe or not. Mum prepares the jam in a professional kitchen. The jars and lids are sterilised. The fruit is cooked to a temperature where all bacteria are dead. No one has ever become ill from her jams.
She still only sells locally due to the barriers needed if you're fully commercial.
Her jam sounds wonderful. Too bad I’m not British, I would get a raspberry jam.
@@phantasmss It is absolutely delicious, and also won't give you food poisoning.
Jam is super easy to seal
I hope your mum's business is doing great; small batch jam is so much better than a big name company's.
She’s fully aware of the danger at this point since everyone and their mother has called her out, yet she STILL doesn’t give a 💩. She’s knowingly putting people in danger for profit and she deserves this backlash. She’s going to get herself sued and lose everything she just made.
She will, however, give lots of people the 💩
@@katfoster845 💀
This woman didn’t even know what the FDA stood for 💀, if that isn’t the biggest red flag in history then ion know
It’s ironic that is she just did everything up to standard and didn’t make so many negligent mistakes with her product, it probably still would’ve been successful. Because it’s attention grabbing with the color and (when made and stored correctly) tastes decently good. She even could’ve started a whole line of uniquely colored sauces (blue,purple, etc) but now no one will trust her product quality to not get them sick
The way she literally doesn’t even know what the FDA is and she’s trying to sell food product
I WAS LITERALLY ABOUT TO SAY THIS OMG 💀💀💀 she thought FDA was something medical like selling medical things like, how do you sell food and not know what the FDA is???
Heck, I'm not American or in the food industry and I know it's the FOOD and Dugs Administration.
She knows. This has been blown way out of proportion. She doesn't need "FDA Approval" unless she is using a new additive or marketing as a medical device. It's an actual legal term.
@@performancephd1547 she may not need fda approval (although 99% of food products do get that approval because it looks bad if they don’t- only shady supplement companies avoid it) she DOES still have to follow the fdas standards for food safety and sale of food. She can absolutely be fined or arrested if she’s getting people sick or lying on ingredient labels because she is a company who is now a nationwide seller.
@@cassiopeialuna1515 I mean the FDA does handle medical devices and pharmaceutical items. They also looks over food safety
It doesn't look like she even sterilized those bottles or funnel. The problem with the garlic and milk thing is that BOTH foster bacteria and botulism. Botulism is extremely deadly. Besides that- the only way she can ship is if she had gone through a canning process that vacuumed it and killed bacteria. But she clearly didn't- there's no seal. And in order for canning to even be successful she would need the appropriate pH to have it stable. Looking at what she's doing? There's no way. Has anyone gone to the hospital yet??
@@nonamepainter how would you even go about canning anything in a plastic bottle? Wouldn't the heat needed melt it?
I'm not even sure how she was able to combine vinegar, lemon juice, and milk. Either vinegar or lemon juice will curdle milk.
@@nonamepainter thank you for the informed answer, I figured it was something like that. Everything about her "process" is honestly fucked up
@@nonamepainter no you're right! She would not. You would need to rent factory space to do it. I probably should have said that my bad. And also no factory would let you rent them and their staff out unless your product had gone through testing. It would be a waste of everyone's time. She doesn't even have a preservative in there.
@@Eidolon1andOnly she didn't. It's impossible. Even a high powered blender wouldn't give that consistency. She either didn't state that she used something like xanthan gum as an emulsifier or she used mayo and is hiding it in the may contain eggs part. My bet is store bought mayo.
The damn woman didn't know the F in FDA stood for food. Someone asked her about it and she lashed out saying her sauce had nothing to do with medicine and she never claimed it would cure anything... (Even tho she did say it would help anxiety... Oopsie)
Just adding to the conversation. It contains a citrus juice (the lemon juice) and a dairy (the milk) which if you didn't know citrus causes dairy to spoil *and is exaggerated by heat*. The lemon juice is place over the milk on the ingredients list so there's definitely enough for the curdling effect
that's what I was thinking milk, vinegar, oil and water seems like a strange mix for, what looks like, a creamy sauce.
That was my problem with it! Like I mix lemon juice and milk to bake with because it makes buttermilk, but you’re not supposed to leave it like that! Ugh yuuuuuuuuuck.
Curdling … now that’s a word that immediately brings about disgust lol.
Just imagine this sauce arriving at someone’s doorstep one morning while they’re at work after traveling for a few days across the country during the summer in hot spaces for transport (not to forget about the couple of days they likely sat waiting to be shipped), and they come home around 6pm to open the package to see a bottle that has expanded twice it’s size with cottage cheese pink goop floating around in it…
Someone who knows what they’re doing with genuine intent would immediately have a scenario like that pop into their head before thinking of shipping anything like this out to anyone. This is pure carelessness and greed.
@@LA-mz1dd sounds like a type of mayonnaise sauce
@@chelscara A much better substitute for buttermilk is using a fermented dairy product like kefir or maybe even diluting something like sour cream, plain yogurt, or filmjolk with some milk to get the right consistency. Lemon juice and milk is probably the worst substitute for buttermilk short of using vinegar and milk because all that creates is soured milk without the flavor of an actual cultured dairy product like true buttermilk.
the ingredients for the pink sauce has the same energy as 5 year old me mixing flowers and mud together in my backyard to make potions
💀💀💀💀💀
My mud pies being more shelf stable than her sauce has me in a bind babe
@@guhhhhhh100 please tell me u didnt drink that concoction
This whole thing reminds me of the time my sister and I made 'magic potions' out of leaves and flowers and puddle water in old jars . . . and then forgot about them under a shrub for the rest of the summer. By the time we found them again there were *ecosystems* in those jars.
I was genuinely confused when I heard about this "pink sauce" cause I was familiar with the term in my own home. My mom makes what she calls pink sauce which is Tomato sauce (like used in spaghetti) and Alfredo sauce mixed together. When I first actually saw images of this pink sauce it definitely looked suspicious. The color just seemed so unnatural and the lack of nutritional info definitely raised some red flags for me.
I believe they call what your mom makes “rose sauce”. It’s delicious and has a natural pinkish hue. I would rather eat that than this artificial looking poison
We call that pink sauce too, but it has multiple names. I know there’s one and it starts with a v I think and some places if I want pink sauce I’ll have to use that name. Anyways yeah I also associate the name automatically with Alfredo/tomato mixed sauce
I am manager ServSafe certified and have been in the food service industry for almost 10 years. The fact this woman is a chef and yet seems to be disregarding the simplest food safety protocols and quality control is alarming. Also, to my understanding, it’s an expensive process to get a legitimate nutritional info. So the fact the label was wrong yet so easily fixed is kinda suspicious to me.
It's probably about $500 for 3 nutrition tests (you'd take the average of the 3 for the label). Or you can calculate it from the ingredients, but if you can't spell vinegar that might be too hard.
I’m really bad at math but I highly doubt there’s 444 servings in a bottle that size… which leads me to believe they put it there because it’s an angel number? 💀
What is an angel number?
@@Jubei66666 i think it’s just a number associated with angels? Maybe it was mentioned in the Bible. Like 666 is usually associated with Satan and demons
@@Jubei66666 its like a lucky number kinda. some people believe in them to be good luck or good fortune, like 333 means support. its kinda cool.
@@vanessaanneVA does 666 a angel number?
@@stefanusnugroho1356 technically yes, you have to remember lucifer was an angel
In her video response she literally said the sauce is currently being lab tested... Like that's gonna reassure anybody, gurl you gonna start selling the sauce before even finishing the tests?!?
The chick shaking her refrigerated pink juice sounded so horrifying. Just flat out sounds like what it will later do to your insides
anyone who says to refrigerate your sauce to make it taste better should get sh&t on by Gordon Ramsay himself.
Liquid in liquid out. NO nourishment, ALL slushy
Watching her slather that stuff on that, I gagged, still reminding me of pepto
I 100% think she’s using mayo and hiding it. That also would explain the ingredient list saying “May contain egg” on it. To say it without saying it.
I kind of think she's using Duke's squeeze bottles. Dump the mayo into the vat, recycle the bottle for her sauce.
vegan mayo has no eggs and all the ingredients of vegan mayo are listed on her ingredients
@@empod Yeah garlic, oil, salt, and lemon juice are all you need for a garlic aioli (some people add eggs to emulse better, but it's not required).
Should also be noted on the botulism claims: the way most garlic-oil mixtures that you'll find on store shelves deal with this is by adding distilled vinegar and salt to their product, which are also on the listed ingredients. Botulism is pretty particular about the environment that it grows in and salt + acid in a proper ratio with the rest of the product is often enough to prevent it from growing.
Also in regards to the milk bit, it could be concerning, but it *might* be fine. It's in the less than 2% section of the label and there's shelf stable milk products that don't require refridgeration like Milk powder and evaporated milk that may be the reason for it (bottles of ranch dressing typically have buttermilk as well). There might be some concern that hydration is being added with water being the first ingredient, it's also possible that it's fine, but impossible to say for sure.
The pre-FDA approval stuff still seems pretty sketch though and dairy products are regulated to the hilt
@@Versaites yep, vinegar is a fantastic preservative. I would be interested to see how the bottle are sealed though, I feel like it would probably need a heat/vacuum seal to ensure its sterile.. plenty of sauces are stable without refrigeration until they're opened, even if they contain milk products (even egg products). Packaging is important though.
@@Versaites I think the worst part of it is the raw honey bit. Like, no warnings to not feed pink sauce to your babies? No real FDA regulation? ☠️
Just a note about the sauce that looks like mayo around 20:00- you can make mayo-like sauces using vegetable and seed oils by creating an emulsion. Vegan mayo is mostly oil and it has the appearance and texture of traditional mayonnaise.
There’s also a variety of mayo-like sauce made with lemon and/or vinegar and milk.
I was looking through the comments to see if anyone else had brought up aioli! That was my first thought seeing the oil and garlic in the blender. Even so, there's so much obviously wrong with the business I'm not surprised people are jumping to conclusions.
She’ll continue to whine about being a ‘small business’ even when people start suing her for bad advertising and getting them violently ill. People like that never stop making excuses and they never stop blaming everyone else for their own shortcomings.
Just wait till she gives someone botulism. She won't be selling anything after that.
Florida has pretty lax cottage food laws (you can cook certain stuff in your house and sell to the public) but you literally can't sell anything outside of your state, online, or in stores. You can sell things at farmers markets, etc. I don't want to be a jerk, but the health department really needs to either shut this lady down or give her some time to get her business up to code.
If you want to sell outside the state you need to use a commercial kitchen and register your recipes.
Personally I wouldn't give her a second chance. She had every resource possible to take her time and do it right the first time, she'll decide to cut corners again even if someone tells her to boil the bottles.
Once you’ve gone this far, you don’t deserve time to “get stuff sorted out”. She needs to be shut down and never given another chance to sell food again, she’s already hurt people and clearly hasn’t taken it seriously because her only apology was for getting the labels wrong..
There is no universe where she is an actual chef if she doesn't even know basic food safety.
i worked fast food for two months and i know more than her
It's obvious she can't cook worth a lick. All she did was made a mess of herself because that mess she made looks like Pepto Bismol.
My favorite part of the saga is probably too new to include -- sometime in the last day or so, she said that the FDA has nothing to do with her or her product since she doesn't make medicine or medical devices. It even got "the F in FDA stands for" trending on Twitter
The FDA actually doesn't actually approve any food product or even supplements put on the market. They only have to approve medicine, medical devices and procedures. They intervene when shit is making ya sick. So she's not wrong. Just doesn't make her pink sauce a good idea
holy shit
Ok eww. Nope
She included it in the description, but yeah too new for the video.
Oh my god
I'm getting really tired of people bringing up cottage laws in defense of her.... The law literally states baked goods and SHELF-STABLE items. Milk is not shelf stable... obviously.
She has no care for the people buying it, she just wants the money. Which is a huge issue for a business owner in general but someone who's selling a product meant for consumption with no regards to people's health is really callous.
Cant even sell canned salsa cause if botulism risk
Botulism is fucking terrifying. Imagine eating something and hours later becoming paralyzed and unable to communicate ever again.
As a black person myself I think it's ridiculous that she's using the fact that she's black as an excuse for her mistakes... Its ridiculous 😑
THANK YOU! Dear God thank you. I just don't understand how that can be used as a justifiable excuse. I was going down the comment section and you seem to be the only one that has the guts to say it. Keep on keeping on coco.
@@3-2bravo49 multiple people have said the same thing hours ago did you not look at the comment section?
@@chocobun4879 they are buried deeeeeep lol. I finally found some way down the line but couldn't find any for what seemed like forever. Didn't see any before I wrote the comment but either way, I appreciate people being real and just wanted to give someone props. Seems like most people are too skittish to say what they really believe these days.
@@3-2bravo49 They're not buried anymore, lol.
Disgusted thats no excuse. Pissed me n fellow black chefs off
The scariest to me is the raw honey. Raw honey often contains trace amounts of botulism, which is lethal if it grows, which I'm sure the sugar and protein in the milk can help facilitate
I never thought about this. That’s terrifying!
A real chef would not let details like these fly over their head, and if she is a real chef, it is criminal negligence.
Bringing potato salad to the family picnic doesn't make her a "Professional Chef "
I canceled Blue Apron deliveries to Florida due to ice packs completely melted by the time I got it. No apology, no refunds. Even the big vendors are sus, so I gave up on online perishables.
We used to get Hello Fresh for awhile and we never had fully melted ice packs BUT every time we got the meats from the boxes, they were covered in slime and the blood from the packages leaking into the box. Like what?! Obviously their meat packages need better seals 🙄 like it's disgusting and I don't trust it when the meat packages are leaking.
That sucks! Blue Apron has always arrived cold and fresh but I live in a very mild weather area AND I think there's a packing facility in the same region so it wasn't coming from too far.
@@samanthajade3782 there shouldn't be blood in properly butchered meat. Just the protein liquid, which has a strong red tint due to the iron. It turns dark when it ages due to oxidation.
It should never leak out of the meat packet. That is gross.
actually the 444 servings per container is completely false. she put that there because they're angel numbers 😭
PLEASE say sike
Oh no......not that too.
omg no way
WHAT THE FUCK
please tell this is a joke
"we are following FDA standards. However..." is a hell of a sentence
Oh this is 100% something that should've started off smaller-scale and locally. Because at least with local sale you can have a smaller quantity of stock, have it chilled and minimize errors/production snafus. I can't even imagine the smell of something like that when it reaches your address, least of all the taste by the time you go to use it. :')
Super tangy 😭
@@nailinthefashion bruh we are subscribed to far too many of the same channels
@@nastassjahall9358 you have great taste then babe
Honestly I blame tiktok for that. Did the sauce go viral before it was actually sold?
I don't blame you for being passionate about food safety! I got salmonella in 2019 and it was not only gross, I was also in so much pain. Back pain, abdominal pain, headaches from fevers. I couldn't keep food down for very long and was so worried about needing hospitalization. At first, I lost 15 (7kg) lbs in a week from being unable to keep stuff down, and the swelling in my stomach came and went for about a year. The pain/swelling made it a bit difficult to eat, so I lost a total of 35 (16kg) lbs that I really didn't want to lose. Because I went to the doctor to get test results (I thought I had the flu), DHEC had to contact me to trace where I'd been. This all happened because of Chipotle...
Man, I got a 24 hr stomach flu in March of 2020 and TBH I'd rather have COVID. This sounds like the worst.
@@aina3387 I will be honest with you - I’ve had both, and I would choose my case of Covid again over Salmonella.
My daughter worked in an iffy chicken place for a day and a night. The third day she got sick. Salmonella. She was ill for months. It was horrific. She lost so much weight, down to 95 lbs at 5’2”. And she was young and healthy. A person older with less vitality may not have fared so well. You’re absolutely right. It’s no joke.
I got salmonella when I was in middle school and had period on top of it. It wasn't the best of my days. I'd either sit on the toilet for hours or vomitting or both. I'm surprised that only lasted for a week. Didn't even know what I ate to get it.
I didn’t have testing to determine what I had, but I was sick from food several months ago and I felt this. It was a week of absolutely horrible symptoms. And the culprit was most likely dairy. Any time you have a dairy product that isn’t refrigerated properly the risk of foodborne illness skyrockets….and it SUCKS, y’all. You do not want to get sick like that, let me tell you.
I work in a kitchen in dessert production and manufacturing. We are SO incredibly careful about contamination of nuts, eggs, dairy, anything common allergy wise. We take so many extra steps to try and ensure it's as safe as possible. the blatant disregard for BASIC food safety is astonishing. It's a small business and every single product is tested time wise, to see if mold forms, how long can a product safely last for consumption, before ANYTHING was sold. If we're making something new, we test for months and months before we sell to the public. that is basic, normal, standard
I agree with you on everything except I think this one time the difference between "home chef" and "trained chef" is important simply because a chef with training would have been taught about proper ingredient handling, storage procedures, cleaning, etc. I worked in a restaurant for many years and this becomes intrinsic knowledge for pretty much everyone who works in a professional kitchen! I love/support home chefs and consider myself one. This whole thing hurts the part of my brain with ingrained food safety standands...
Honestly, anyone who's ever worked in a professional commercial food enterprise knows these things. I worked at a pizza chain, and even as a delivery driver, I learned a lot of basic food safety rules. How does this lady not know? Boggles my mind. And this tells me she's never worked in a professional food environment before deciding one day to be a "chef".
There was a clip from her Instagram live where she said that the FDA has nothing to do with her because she never said the sauce would improve your health, and I think that’s both incredibly funny and incredibly sad
That's like, one of the most incredible quotes I've ever read. Imagine being that out of touch
And she claims she’s a chef😒😭
wtf??? I watched her tiktoks and in one of them she definitely said it had health benefits so what she said is even more wrong 😭
Terrifying. It is terrifying.
Is she trying to claim it's a supplement? Even supplements aren't fully exempt, in that if they start hurting people the FDA has the power shut them down.
It reminds me of "The Pink Paste" from Fallout 4, although that had a shelf life of 200 years and survived Total Atomic Annihilation. It was also probably more safe to eat than this rotten swill too.
If the FDA actually SHOWED UP at her house it would be uh- surprising. There's actually only six employees of the FDA that work in food safety in the whole state of Florida due to severe underfunding. (My dad works with them sometimes, his department regularly has to give them printer paper because they dont have enough funding for that.)
Now I wonder how many crazy Florida Man stories are people who got brain damage from food poisoning. Yikes! 😱
💀
That explains a lot though....
Holup six employees? I thought it will be more than that 😬
Bryh
@@bluegirrafe17 YOU WOULD! But the FDA is SEVERELY underfunded due to agriculture lobbyists! It's awful :(
No one is holding her to a higher standard, they are holding her to the bare minimum when dealing with food, that is basic salubrity and food safety... Like in the USA is those standards are way too low already.
it’s sad becuase it’s GREAT branding and such a great idea for something that could become rly iconic and trendy. If she just put the money and safety into it, she could make a great profit and maintain a positive reputation
People will still buy it once it’s fixed
As someone who is food safety and sanitation trained, just based on the content I have seen and the knowledge I have of BASIC food safety I don't think it's safe to consume anything she makes regardless of the shipping location or not. If she is ignoring basic food safety of disclosing allergens(eggs being in the top 7, and mayo containing eggs if that is the ingredient being hidden) and keeping cold food cold, who knows what other food safety standards she is not following. Also as someone who has worked in many kitchens, you can be a cook or even a chef and not know basic food safety and sanitation standards. Just because she works as a chef, doenst mean she is certified in food safety or that she follows it.
I’m trained in servsafe. And honestly I’m grossed out. Lose hair, rings, not refrigerated things with milk, garlic and oil, FRUIT?
I'm sorry, but if you're selling something that probably has less than 100 words on the nutrition label it's probably a good idea to make sure those 100 words or fewer are correct. And it's not about the nutrition label being wrong in and of itself (though that's obviously an issue) but the fact that this shows how much care and attention is really being put into the product and the safety of the product that she's turning around and selling for $20. If I saw something like this at a farmer's market from a local small business owner I would be horrified, and think there should be an even higher standard on the internet where you have no way of actually vetting the person or the legitimacy of their "business."
Also total carbohydrate 3g doesn't jive with 4g of fiber and 11g of sugar...
@@meganchambers8108 Because it not lab tested, to get the nutrition facts on a food product it has to be lab tested.
It's not an apology if it's immediately followed up by an excuse. "My apologies... I'm human and not perfect" isn't an apology -- it's an excuse.
Pink sauce is reminiscent of Heinz' purple and green ketchups from the 90's
The colors of those still haunt me. Took me a long time to order verde salsa..
It went viral, then it went bacterial.
Made me legit LOL 🤣
This comment needs a boost, too funny
ive heard the "i have anxiety you cant be mean to me" excuse for other things but i NEVER thought i would hear it as an excuse for possibly spreading botulism and things like that... honestly i kinda wish the mainstream never heard the words depression or anxiety lmao they arent an out and a free pass to hurt people in any and all ways.
As someone who is food safe certified because I work at a restaurant. I wouldn't touch this stuff let alone eat it even if the person selling it made it in front of me consume it
You can make an eggless mayo using vinegar, oil, garlic, lemon and milk… all ingredients on the label so it’s very likely a homemade mayo base that’s in that tub. It’s a traditional Portuguese mayo called maionese de leite.
Needless to say, I agree with everything else you’ve said re shipping and food safety.
Even then, it would likely make milk far more than the “less than 2%” that it is on the label.
@@Em-kz4yv Very true! I totally agree with everything said in the video- this has not been done accurately or with sufficient care for something that will be consumed. I just wanted to point out that just cos it doesn't say mayo doesn't mean something of that consistency/texture couldn't be made with what was in the ingredients list. I wouldn't be surprised if her % are off anyway... There are other errors after all!
+
In mayo, the egg emulsifies the water and oil, in vegan mayo I’m not sure what does that, but the same ingredients are there so maybe
@@samuell.foxton4177 Milk can emulsify with those ingredients.
Through this debacle though I found a black woman (and veteran) owned small business, bought myself some barbecue sauce! Mutt’s sauce, it’s really good!
As a black woman who owns a small business I can agree we have to always do more than the bare minumum.
BUT this is def not that! I also am speaking as someone with a chemistry degree. I saw someone try to make this with the ingredents on the bottle and she realized that she had to have used mayo but because she doesn't make her own mayo she took the ingredients of the mayo she used and put it in her ingredents list. I'm pretty sure she isn't measuring anything exact. And the whole FDA thing is crazy because there are alot of people apparently don't know what the FOOD and drug administration does.....
well said 💕
Beautifully well said! I’m Asian so I can’t relate specifically to black struggles, but what you guys are saying are reminding me of the fact that Asians are always expected to be better than the norm. Most of the critiques I’ve seen so far, however, are just basic food safety concerns. You can’t pull out the race card as an excuse when you’re genuinely in the wrong. I don’t know what she can do for the orders already sent out but if she haven’t already she really needs to stop production and ensure more basic food safety regulations are applied… and learn what the F in FDA stands for lol
Everyone should be expected to do more than the bare minimum.
If she’s a chef she knows this. Looking at all of this I had better food safety when I was 15 working at KFC almost 20 years ago. Where there wasn’t anywhere near the chance to do research as you can now. Her doing all of this is a scam that is deeply dangerous. What’s she is going is cooked as heck. Not okay. Nooooope
What does cooked as heck mean?
I was a chef, and even if I didn't know every safety precaution about production, selling and bottling, I know enough to do a heck of a lot of research. Cannot fathom why anyone with even a basic understanding of food safety wouldn't think "I could make a lot of people really sick, I better make sure I know what I'm doing!" and just ship it out without extensive lab testing. It's so beneath the bare minimum I'm almost more worried if she was a chef.
They might’ve meant to say crooked.
Everything about pink sauce violates what I learned in my Food Service Manager training. And one really big no-no I saw in addition to incorrect storage temperatures and not properly protecting bottles for shipping was the stack of boxes just on the floor. You cannot store food (even in a box) on the floor, in a restaurant that is a critical violation and easily leads to contamination.
I think saweetie the only person who can give us a accurate review of the pink sauce and survive
lmaoooo i feel like it would be the final boss
LMAOOO
I'm half convinced this is an elaborate plan to assassinate one specific person that wronged her.
Given that I’m not really into Tik Tok drama, I count on Amanda to fill me in on all the absolutely wild happenings going on on the clock app. I had never heard of Pink Sauce before this video. Who would charge $20 for this sauce that’s about the same color as Pepto Bismol?!
Right? I can’t stand TikTok so I am thankful she fills us in
You're gonna need pepto bismol after you consume it.
Same. I do want to know what's going on in any serious context (on TikTok), so I'm so glad she brings us the news that's going on over there.
For something that apparently tastes like ranch dressing, too, lmao
Same. I'm here in awe at Amanda wading into the trenches
she's lying about it being in lab testing. in another video she goes "FDA? I'm not in the medical business what the hell do i have to do with the FDA" lol.
As some one who is taking on business classes at a university and going through all the permits and licenses to do this correctly, I understand the frustration and seriousness of the situation. Don't jump into a field that you do not have the full proper education. I mean you can, but that's why things like this happens
This whole pink sauce situation is just natural selection at this point 😭 literally looks so nasty idk who would purchase it
Riiiiight?
Tbh people tend to make things that look or smell bad but eat it and love it anyways, heck we eat things that are poisonous but turn out fine like taro if eaten raw can cause irritation but someone thought they should boil it and it’s fine 💀
for the “Aesthetics”
Dang why'd you eat Ciel's soul?
So was Pokemon Go 🥶 its the simple things
honestly a mixture of dragon fruit???, oil, garlic, chili flakes, garlic, honey and MILK just sounds like the nastiest shit you could concoct
and vinegar and lemon???? lord have mercy. and all the spelling mistakes this just screams messy and unprofessional
Eh, it’s probably alright. The milk and vinegar are throwing me off, but a splash of vinegar might be fine. The milk though…I would omit that if I was going to make it myself.
@@mundaneal the milk is a PROBLEM, without milk it could almost be a cheeky little chutney but add milk into the mix and it’s gonna be a spoiled nasty curdled mess
take out the milk and MAYBE id try it cause there are chutneys and sambals made with fruit and spices
@@mmmmmmmmaria that’s how Mayo is made, it’s by emulsifying oil and eggs- you blend them up very quickly and through a little food chemistry, it whips up into Mayonnaise! The ingredients don’t sound all that weird to me, it’s really ingredients you see in a lot of creamy sauces. The issue is how they were handled and that does sound nasty 0-0 Okay … I agree with you on the dragonfruit though, that is weird for a source like this 😅 my idea of “pink sauce” is when you mix ketchup and mayo together lol, like it’s already a thing! Just not like this …