In our latest edition of HYPEBEAST PROCESS, CEO and founder of Huy Fong Foods, David Tran, walks us through the whole process of the iconic condiment’s lifespan, from inception of idea to execution of product. David started the company in 1980 by hand packing the infamous sauce by hand with a miniature spoon, sourcing only the freshest ingredients to be sure that the element of spice was just right. Now, 35 years later, the only thing that has changed is the process of manufacture, with the quality and origin of Sriracha chillies remaining the same. Quality control is of utmost importance to David with an idealistic business projection to make the sauce spicier in the future. Every detail is painstakingly monitored, even down to the ingenious packaging whereby the color of the lid serves a significant purpose. David Tran says Sriracha can be used on any food so squeeze some onto your breakfast/lunch/dinner and enjoy the video above.
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