Commercial ketchup typically includes tomato concentrate, sugar, vinegar, salt, and spices, though formulations vary by region: in the US, high-fructose corn syrup is commonly used as a sweetener, while European brands often opt for cane sugar or reduce sugar content. In Asian markets, ingredients like garlic or ginger may be added for local flavor profiles. Regardless of region, tomato concentrate (with 28-30% solids) remains the core ingredient, and most products include preservatives like sodium benzoate to extend shelf life, with organic variants replacing synthetic preservatives with natural alternatives like vinegar.

Condiments are classified by usage (tabletop vs. cooking), texture (liquid, paste, or solid), and origin, with regional differences shaping categorization: in North America, table condiments like ketchup, mustard, and mayonnaise are distinct from cooking sauces, while in Southeast Asia, condiments often double as marinades (e.g., fish sauce). In Europe, savory spreads like tapenade are grouped with condiments, whereas in Latin America, spicy salsas and moles form a separate subcategory. Despite variations, the broad classification hinges on their role as flavor enhancers, with liquid and paste forms comprising over 70% of global condiment sales due to ease of use.

Industrial cookie production involves mixing dough (flour, sugar, fat, and leavening agents), forming shapes (via extrusion or molding), baking, and cooling, with regional tweaks in processes: in North America, high-speed extrusion lines dominate for mass-produced chocolate chip cookies, while European manufacturers often use rotary molding for uniform butter cookies. In Japan, traditional hand-shaping methods are retained for premium varieties, though most adopt automated cooling tunnels to prevent moisture loss. Across markets, baking temperatures range from 170-190°C, with shorter bake times (8-12 minutes) preferred for softer textures, which account for 60% of global cookie production due to consumer preference.

The shelf life of commercial condiments is determined by ingredients, preservatives, and packaging, with regional standards varying: in warm climates like Southeast Asia, condiments often have shorter shelf lives (6-12 months) due to heat acceleration, while in temperate regions like Europe, 12-24 months is common. Acidic condiments (e.g., vinegar-based sauces) last longer than creamy ones (e.g., mayonnaise), which require stricter storage. Most brands standardize around 12-18 months globally, balancing product stability with consumer turnover rates.