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About Jim Pfister
(Top Expert on this page)

Expertise
Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.

Experience
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.

Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.

Publications: PMMI Solutions `99, Monthly Packaging Tipsheets

   

You are here:  Experts > Industry > Food Engineering > Food Engineering/Manufacturing

SubjectDate AskedExpert

Spice Rub Product Manufacturing/Marketing11/19/2009J. Peter Clark
  Q: I'm considering starting a small spice rub pruduction/marketing business. The materials cost appear ...
  A: 1. I think it makes sense to start marketing locally. Costs are lower and it is easier to manage. ...
my seafood chowder11/13/2009Jim Pfister
  Q: I own a restaurant,the customers love my seafood chowder,they suggested marketing it. i am a chef ...
  A: Aaron, You already own and operate a business...so that's a start. What you don't have are the ...
Mass produced coleslaw11/12/2009J. Peter Clark
  Q: How is mass produced coleslaw made? What are the steps involved? I'm in grade 3 and we are doing a ...
  A: Cole slaw is shredded cabbage that is dressed with either a mayonnaise or vinaigrette style salad ...
bottling bbq sauce in texas11/11/2009J. Peter Clark
  Q: Do you have any contacts for a co producer in the Austin TX area? Have a sauce everyone seems to go ...
  A: I don't have personal contacts in Texas, but the food science department at Texas A & M will. Ask ...
Benefit of a water clear material for hot fill above 185F11/9/2009J. Peter Clark
  Q: Would you see a significant advantage for manufactures who process food via hot fill if they had a ...
  A: 6. This is because Clostridium botulinum cannot produce toxin in acid conditions. It takes ...
Beef and chicken broth11/9/2009J. Peter Clark
  Q: I am trying to make a beef broth and a chicken broth that does not need to be refrigerated or ...
  A: Beef and chicken broths are low acid foods which can support the growth of pathogens, especially ...
Benefit of a water clear material for hot fill above 185F11/7/2009J. Peter Clark
  Q: Would you see a significant advantage for manufactures who process food via hot fill if they had a ...
  A: Clear heat resistant materials are always welcome. In general, hot fill is applied to high acid ...
cooling for shelf stable sauce11/6/2009Jim Pfister
  Q: I make a wing sauce made of Pan and Grill (partially hydrogenated soybean oil, butter substitute), ...
  A: Ken, An issue often not mentioned are the personal safety issues with people handling red hot ...
co-packer11/6/2009Phil Bourque
  Q: Hay Phil I'm looking for a co-packer for my BBQ I need 50 cases each of 3 kinds sauce I'm live in ...
  A: Tim, A good place to start is Pacifica Foods. They are located in Corona. Talk to Ken or Mark ...
pet treats11/3/2009Phil Bourque
  Q: I am looking to make a line of pet treats that are medicianlly preventative (somewhat) to specific ...
  A: One of our first customers was a company called MedPharmex. They are located in Pomona, CA. They ...
Bottle and Selling11/2/2009J. Peter Clark
  Q: My question to you is how do I go by bottle and selling my hot wing sauce? I live in a small town ...
  A: You can get a lot of help from the department of food science at the University of Arkansas. Ask for ...
Purple Hull Peas11/2/2009Jim Pfister
  Q: When I go into "semi-retirement", I want to grow about 10 to 20 acres of purple hull peas, process ...
  A: John, I used to have to source this stuff for a soup company years ago. First, I always check out ...
dog biscuit10/30/2009J. Peter Clark
  Q: I'm making nutritional dog biscuits and would like to extend the shelf life of the biscuits. What ...
  A: You don't say what you do with this mix, but I assume you bake it and that it is pretty dry, which ...
marketing salad dressing/sample analyzed?10/29/2009J. Peter Clark
  Q: In the case of wanting to market a salad dressing, in order to have a nutritional label processed, ...
  A: Nutritional labels can be based on analysis or calculation from recipe, using standard tables. Your ...
Find R&D company for my line of tartar sauce10/28/2009Jim Pfister
  Q: Jim, how do I go about finding a research and development company in San Diego to help me develop a ...
  A: Bill, You should clarify which kind of help you need. Help with formulating? Help with pilot ...
product development10/27/2009Jim Pfister
  Q: I am interested in packaging a frozen ravioli, but I am unsure which material to use. I would like ...
  A: Chris, Good Tuesday Afternoon. I suggest you do a Google on "food products contract manufacturing" ...
How to increase shelf life of product10/24/2009Jim Pfister
  Q: You seem to be extremely knowledgeable on the subject, so I thought I would ask you a question I am ...
  A: Bonnie, I am not sure. But I can tell you that they are not filling pouches. Must be cans or jars. ...
head space in pressurized home canned foods10/22/2009J. Peter Clark
  Q: I use a pressure canner to process low acids foods. Recently I processed some pumkin. I mashed it ...
  A: Sara, My guess is that you overfilled the jars and had some entrained air. When they heated up, the ...
chicken noodle soup processing10/21/2009Jim Pfister
  Q: How is Campbell's chicken noodle soup made/processed? What techniques are used starting from raw ...
  A: Kim, Their exact process is proprietary, but I can give you some generic info. Most soups start by ...
How to increase shelf life of product10/17/2009Jim Pfister
  Q: You seem to be extremely knowledgeable on the subject, so I thought I would ask you a question I am ...
  A: Bonnie, A couple of points: 1. Is it possible to can your soup? After all, metal is the ultimate ...
BBQ bottling10/15/2009J. Peter Clark
  Q: We currently use glass bottles, but want to convert to plastic bottles due to the weight in shipping ...
  A: There are heat resistant plastic bottles, usually made of polyester or polypropylene. They need to ...
BBQ sauce "legalities"10/14/2009Jim Pfister
  Q: Soo.. assuming my sauce has a high acid content, I can actually "hot pack" it and sell it? Is there ...
  A: Rich, Yes. Hot filling should do the trick. Before selling anything, though, I would get an ...
Advice on preserving/bottling marinade10/13/2009Jim Pfister
  Q: I have been asked to sell some of my homemade sauces and marinades at a Christmas fair. I bottled ...
  A: Nicola, Good Wednesday Morning. Well, if its fizzing and bubbling...you for sure have something ...
Protecting your idea10/12/2009Jim Pfister
  Q: If I have a food product idea that I want to talk to a manufacturer about, how do I protect my idea ...
  A: Lawrence, My suggestion for cases like yours is to buy an hour of your lawyer's time so he can ...
sauce packaging10/6/2009Jim Pfister
  Q: Jim, I have a small sauce company that produces salsa, pasta sauce and other items that I pressure ...
  A: Dave, Good Morning. When you talk about "cold" packing, you introduce the need to pre-sterilize the ...
New business/getting started10/5/2009Phil Bourque
  Q: I have been working on starting a business making bbq sauces and I need to know if I can make/bottle ...
  A: Josh, With BBQ sauces you need to be careful with the pH levels. You need to make sure the sauce ...
new sauce/business10/2/2009J. Peter Clark
  Q: my family and I have owned a restaurant for many years and have now decided to try to make our ...
  A: Jim, Many people have asked a similar question. I usually say that if their recipe is contributing ...
Frozen food processor10/2/2009Jim Pfister
  Q: Do you know of any frozen food processor in Southern California that could help a up start company ...
  A: Isaiah, Good Friday Afternoon. Nobody comes to mind, so I would suggest you get on to both the ...
dehydrated garlic and onion9/30/2009J. Peter Clark
  Q: I want to use dehydrated garlic and onion in recipes but don't know what the conversion would be. ...
  A: Sue, I am trying to answer without access to my usual references because I am traveling out of the ...
Plastic canning jars for small operation9/29/2009Jim Pfister
  Q: I am planning a small scale processing plant idea to bottle wing sauces and 1) ship them to future ...
  A: Peter, I am now thinking that the best route for you may be to use a contract or private label ...
Hot Sauce co-packer9/29/2009Phil Bourque
  Q: I am looking to start making our family recipe hot sauce for sale commercially. I am having a hard ...
  A: There is some resourceful information on this website. http://www.fiery-foods.com/ If you click ...
packaging and shelf life9/29/2009Jim Pfister
  Q: Grab a tea or coffee as this is a long one. I think I've read through all the Q&A, on this website, ...
  A: Susie, G'day! from the USA. First of all, I am not the best person to answer any of your questions ...
Fudge Sauce9/27/2009J. Peter Clark
  Q: I've been making hot fudge sauce for neighbors and friends at Christmas. I've been asked by some to ...
  A: Fudge sauce is basically a mixture of fine sugar crystals in a syrup of fat, cocoa, milk solids and ...
Searching for food chemist laboratory9/22/2009Jim Pfister
  Q: I have a beverage that I would like to have analyzed and eventually packaged, marketed and ...
  A: Abigail, MS = Mississippi?? If that's right, then I am going to suggest you check websites - since ...
Searching for food chemist laboratory9/22/2009Jim Pfister
  Q: I have a beverage that I would like to have analyzed and eventually packaged, marketed and ...
  A: Abigail, Good Tuesday Morning. rTech, Accugen, and EMSL are all capable labs. Since I don't know ...
Copackers9/21/2009J. Peter Clark
  Q: I am looking for a frozen foods copacker in the New York area (upstate) but am having trouble ...
  A: I think your best approach is to call or visit the food science department at Cornell and ask the ...
Organic Salt9/16/2009J. Peter Clark
  Q: Is there such a thing as organic salt or organic water that you can buy? Aren't these items already ...
  A: Organic generally refers to foods that are grown or raised without the use of chemical pesticides or ...
Implementing Food Preservatives9/16/2009Phil Bourque
  Q: I own a food processing/manufacturing business (6 years running). Up till now we have used no ...
  A: Mary, I am not familiar with formulation service providers in your area. A company that makes a ...
Implementing Food Preservatives9/14/2009Phil Bourque
  Q: I own a food processing/manufacturing business (6 years running). Up till now we have used no ...
  A: Salads are tough to preserve more than a few days. The best preservative for mayo based is going to ...
co-packers9/14/2009Phil Bourque
  Q: It seems you would be the best man to answer this question. I am looking for a co-packer in the ...
  A: Rick, Stir Foods is the best in the area, truly a second to none operation in SO Cal. Talk to Phil ...

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Jim PfisterJ. Peter ClarkPhil Bourque
   

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