Mum Shares Warning About TikTok’s “Toxic” Pink Sauce After Her Teen Is Hospitalised
A mum has taken to social media to warn other parents about the dangers of consuming The Pink Sauce, a bootleg condiment made popular with a viral TikTok marketing campaign.
“The doctor explained to me what that was, which was some condiment she put on food,” the concerned mother posted on Reddit. “Not approved by the FDA. And he had to talk his own 15-year-old kid out of getting it. He said she should be fine but she’s not out of the woods yet.”
Claiming to be a dipping sauce, the homemade product is bright bubblegum pink — guaranteed to tempt teens and tweens with access to a spare US$20. The creator of Pink Sauce, Chef Pii, has so far refused to describe the product’s flavour, instead relying on viral marketing and customer reviews to spur sales.
According to the Pink Sauce website, the sauce contains a multitude of ingredients allegedly including water, sunflower seed oil, raw honey, distilled vinegar, garlic, pitaya, pink Himalayan sea salt, dried spices, lemon juice, milk and citric acid. The pink colouring is supposedly due to pitaya, which is also called dragon fruit.
The issue with the sauce is that it contains dairy products which are not kept refrigerated at any point in the production or delivery process, despite a label instructing users to refrigerate the product. It is also alleged that Chef Pii makes the condiment in her home and doesn’t comply with safety regulations.
Based in Miami, the 29-year-old culinary creator is a self-proclaimed private/celebrity/international chef and professional mixologist. She began experimenting with making a pink sauce in June 2021, and started posting videos of the ‘prototypes’ a couple of months later.
The tag #pinksauce has more than 80 million views on TikTok, with many people warning of irregularities between batches of the product as the colour ranges drastically between pale pink and a vibrant blooming magenta.
The 29-year-old chef is based in Miami, where Florida’s “cottage foods” laws allow individuals to sell certain foods that “present a low risk of foodborne illness” out of unlicensed home kitchens.