Boston University Launches Scarlet BUrn Hot Sauce

The new locally sourced condiment was developed through a student collaboration and is now available on campus.

Updated on Oct. 20, 2026 in Organic Food

Bold vector editorial illustration of a chili sauce bottle, representing a new locally sourced campus food product. — Boston University has officially launched its new hot sauce, Scarlet BUrn, which features ingredients sourced from local farms. AI Illustration. Upload story photo >

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Boston University has officially launched its own hot sauce, Scarlet BUrn, created in partnership with local manufacturer Craic Sauce. The product is now available for purchase at campus convenience stores and through the producer's website.

Why it matters

The sauce serves as a physical extension of the university's ongoing commitment to strengthening its procurement from local food networks. By sourcing all ingredients locally, the project integrates regional agricultural support directly into the campus dining experience.

The sauce is made from a blend of peppers, beets, carrots, and garlic scape vinegar. Every ingredient used in the recipe is sourced locally to meet the university's production standards.

The players

Boston University

This private research university based in Boston is the institution that initiated the development of the Scarlet BUrn hot sauce.

Craic Sauce

Based in Lowell, this company specializes in manufacturing craft hot sauces and partnered with the university to produce the product.

Abrantie Farms

This agricultural producer supplied the specific produce required for the ingredients in the hot sauce.

The details

The product features ingredients supplied by Abrantie Farms and was developed after students sampled various flavor profiles at the West Campus dining hall. Craic Sauce, a company based in Lowell, managed the manufacturing process following a collaboration period that lasted nine months.

Spring 2026: Students sampled flavor options at the West Campus dining hall.
Late spring 2026: Official production of the sauce began.
September 2026: Production of the sauce was completed.
October 13, 2026: Boston University released Scarlet BUrn.

Culture Shift

This product launch reflects a broader trend of institutions using campus food programs to build direct ties with regional agricultural networks. By prioritizing local ingredients, the project signals a move away from industrial supply chains toward more sustainable, community-linked sourcing models.

Students and faculty can purchase the new sauce at campus City Convenience locations to support local agricultural partners. The online availability also allows the broader community to access products manufactured by the regional partner, Craic Sauce.

The takeaway

The development of Scarlet BUrn demonstrates how student feedback can successfully shape institutional procurement policies into tangible retail products. Consumers looking for local food options can support this model by prioritizing items that clearly list regional farm partnerships.