I’m doing gcse food tech (England) and I want to make a sauce that uses wine vinegar, would I be able to use it as it has wine in? My school makes rules up cause they’re pricks but can I use it incase they say I can’t?

Why there is a problem in creating vaccum in glass bottle filled with sauce??

I work in food industry.We are trying to launch tomato ketchup in glass with pop-in pop-out bottle like jams.But the problem we are facing is that not all of our bottles are creating vaccum but when we tried it filled with water all of them created vaccum and same goes with jams so we are clear that there is no issue with bottle or the cap.So why it is not creating vaccum with sauce.

I want to launch a dessert product that comes with a topping, the desserts is a bit like a "creme".

I am currently doing markets and use 190mL verrine glass jars with a lid. If I add the topping when preparing the desserts, it becomes soft ad loses its texture and some taste. For now I add the topping at the moment of selling it so it is fine. However I would like to scale up, and find distributors. For this I will need a way to keep the topping separate from the dessert so that it preserves its texture until the moment of consumption.

Can I found such packaging?

PS: to give you an idea of the size, the topping is mainly a layer of pistachios kernel. Evetually I could break them to make the layer finer if I start seriously distributing