Startup CPG Newswire:
ōku® Sababa Foods Unveils Refreshed Packaging for Saturday Sauce as Brand Expands National Retail Footprint
PRESS RELEASE — NEWS PROVIDED BY Amy Dell for Sababa Foods
New York, NY (AUGUST 2026) — Sababa Foods, maker of Saturday Sauce, the Mediterranean simmer sauce built on a family recipe, today announced a complete packaging refresh across its 16 oz. jars. The updated labels will begin appearing on shelves this month, starting with ~40 Fresh Market locations.
The redesign trades the brand’s original hand-lettered look for a bolder wordmark and higher-contrast palette built to read across the aisle. It makes it easier to tell Slightly Spicy from Not Spicy (formerly Mild), moves the ingredient list to the front of the jar, and captures the sauce’s versatility in three words: simmer, spoon, spread. New jars also feature custom illustrations showcasing the use-cases for the sauce (shakshuka, mains, bowls and sides, dips and spreads).
The refresh arrives as Sababa Foods expands its retail footprint, with recent placements including The Fresh Market in the Southeast, Erewhon in Los Angeles and QFC in the Pacific Northwest, and more regional launches rolling out this year.
“Saturday Sauce is now competing on grocery shelves across the country, and the label needs to work as hard as the sauce does. The new design tells our story in the two seconds a shopper gives you.” said Amy Dell, Founder and CEO of Sababa Foods.
Best known as a shakshuka starter, Saturday Sauce is a small-batch Moroccan and Mediterranean tomato-based simmer sauce that works just as hard under chicken, fish, beans, grains, veggies, or as a dip and a spread. Over 70% organic, naturally vegan and gluten-free. Available in Slightly Spicy and Not Spicy — plus a limited-time Smoky & Spicy collab with HEATONIST. All in 16 oz jars.
Retailers can find Sababa Foods on Faire or contact the company directly for wholesale inquiries.
About Sababa Foods
Designed for today’s busy home cooks and food enthusiasts, Sababa elevates any meal with minimal effort: one jar, endless meals. The brand set out to bring bold Moroccan and Mediterranean flavors into everyday cooking, without the hours they traditionally require. Inspired by a family recipe from founder Amy Dell’s father, a former chef and restaurateur, Sababa is rooted in generations of Moroccan cooking. Saturday Sauce began as a matbucha-style staple in the family kitchen, cooked in big batches for weeknight meals. Now it’s simmered for hours and jarred so you don’t have to: no chopping, no dicing, nothing to add. Clean, wholesome ingredients. Authentic flavor. No experience required.
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