Mustard is now used in the manufacture of ketchup. The standard of identity in North America does not allow the use of gums or starches. Therefore, mustard labeled as spice, is an excellent source of gum. By using a blend of deactivated mustard and water, it is possible to match the viscosity and thixotropic properties of tomato paste.

The same principle of using deactivated mustard and water to replace more expensive solids in a sauce to reduce cost without label declaration of additives can be applied to other sauces. Deheated mustard is used in tomato based pasta sauces with all-natural ingredients, also anchovy paste where the antioxidant properties are an additional benefit.

In prepared mustard and sauces, mustard flours are used for flavour and visual appeal. Usage levels and types of mustard vary considerably, and depend on the type of mustard being produced. In general, the manufacture of liquid mustards using Dunn's mustard products is a simple cold process requiring a minimum of equipment or capital expenditure.