| Subject | Date Asked | Expert |
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| Crunchy peanuts in peanut butter | 3/17/2010 | J. Peter Clark |
Q: I have noticed that those chunky peanuts in a peanut butter have this extra crunch in it. They don't ...
A: The peanuts that are ground to make peanut butter and those that are coarsely ground to provide the ...
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| finding the acidic levels or ph levels | 3/16/2010 | Jim Pfister |
Q: I have a wing sauce that i would like to bottle and sell locally. How do i find the pH levels? Where ...
A: Ira, Good Tuesday Morning. I can address some of your items, but not all. For pH, there is paper ...
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| Green tea and kombucha | 3/16/2010 | Jim Pfister |
Q: I would like to start selling fresh brewed green tea and kombucha tea privately out of my home. Is ...
A: Jim, Good Tuesday Morning. I had to Google kombucha, since before your letter I had never heard of ...
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| Roasted Soynuts | 3/10/2010 | J. Peter Clark |
Q: I need manufacturing information on roasting large volumes of soybeans. Types of equipment ...
A: Roasting of legumes can mean frying in oil or heating in hot air. The latter is done in rotating ...
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| sauce making | 3/10/2010 | J. Peter Clark |
Q: Aloha I am in the process of starting a Thai Hot Sauce and Marinade Co. in Thailand My questions ...
A: Most sauces are cooked to help dissolve ingredients, remove air and develop flavors. If your sauces ...
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| patenting and manufacturing a salad dressing | 3/9/2010 | Jim Pfister |
Q: I have a recipe for a salad dressing which I would like to patent and manufacture to sell in the ...
A: Lyn, You can do a patent app online now. RE: manufacturing, unless you have $10MM and a spare ...
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| Home made Hot Sauce | 3/3/2010 | Jim Pfister |
Q: Greetings, I do not know if I need a patten ,trademark or copy right for my home made hotsauce. ...
A: Jane, It depends upon a couple of things, but unless your formulation is completely and totally ...
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| non-ethyl alcohols in beverages | 3/1/2010 | J. Peter Clark |
Q: 1. Is it legal to use non-ethyl alcohols (amyl, butyl etc) in beverages in the US? 2. If so, is the ...
A: ABV means alcohol by volume and often was determined by distillation. Because alcohols have mostly ...
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| non-ethyl alcohols in beverages | 3/1/2010 | J. Peter Clark |
Q: 1. Is it legal to use non-ethyl alcohols (amyl, butyl etc) in beverages in the US? 2. If so, is the ...
A: According to Merck Index, amyl and butyl alcohols are toxic, and so are probably not allowed. Small ...
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| Sorbic acid vs potassium sorbate | 2/25/2010 | J. Peter Clark |
Q: I have read extensively about these two preservatives. Potassum sorbate appears to dissociate in ...
A: It is the sorbate ion that is effective and one gets more of it in sorbic acid than in potassium ...
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| Preservatives for Beverage | 2/24/2010 | J. Peter Clark |
Q: I have reviewed prior questions/answers dating back to Jan 2005. We currently have a ...
A: Cold fill might still work - that is testable. The addition of particles introduces another ...
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| BBQ Sauce | 2/24/2010 | J. Peter Clark |
Q: My wife and I are wanting to start our own Sauce company using an old family bbq sauce recipe. I've ...
A: Tom, Purdue has a very good food science department and at least one professor in extension whose ...
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| peanut butter manufacturing | 2/23/2010 | J. Peter Clark |
Q: Peter Clark, I am an Algerian trying to venture into peanut butter manufacturing (in small scale), ...
A: Ali, I think you can use lecithin as an emulsifier in peanut butter, but you should test to be ...
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| sauces | 2/23/2010 | J. Peter Clark |
Q: I'm in the process of manufacturing my own brand of jerk sauces, at present I give sample to friends ...
A: Chris, You need to find a co-manufacturer or co-packer. There usually are trade associations for ...
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| preservative | 2/17/2010 | J. Peter Clark |
Q: i want to know how to preserve coconut, green pepper, garlic, lemon, oil chutney . what are the ...
A: Chutneys are generally preserved by a combination of heating and formulation to make them acidic and ...
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| Hot Fill Plastic Jar Packaging Line | 2/17/2010 | Jim Pfister |
Q: Mr Pfister- Thank you so much for providing this valuable resource to small producers. I was ...
A: Brock, Good Thursday Morning. You should first qualify whether you want to buy new, or would used ...
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| soft/chewy cookie shelf life | 2/17/2010 | J. Peter Clark |
Q: We are a couple of Americans living in Moscow and intending to develop a brand of soft/chewy cookies ...
A: There may be some sulfur dioxide in some molasses, but probably not in honey. Syrups make the ...
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| soft/chewy cookie shelf life | 2/17/2010 | J. Peter Clark |
Q: We are a couple of Americans living in Moscow and intending to develop a brand of soft/chewy cookies ...
A: Soft, chewy cookies use humectants, such as corn syrup, molasses, and honey to plasticize the ...
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| peanut butter manufacturing | 2/16/2010 | J. Peter Clark |
Q: Peter Clark, I am an Algerian trying to venture into peanut butter manufacturing (in small scale), ...
A: In the US, peanut butter must contain at least 90 % peanuts, with the balance being added oil, salt, ...
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| Non-Compete? | 2/15/2010 | Jim Pfister |
Q: Good day to you and thank you for providing this service! I manufacture a unique and innovative ...
A: Ari, You need to check with your attorney, but my belief is that you can put darn near anything you ...
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| Non-Compete? | 2/15/2010 | Jim Pfister |
Q: Good day to you and thank you for providing this service! I manufacture a unique and innovative ...
A: Ari, Good Monday Afternoon. The answer is "probably". Even if you go the patent or trade secret ...
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| Do you have to heat peanut butter? | 2/14/2010 | J. Peter Clark |
Q: Peter, I bottle a peanut sauce that I also serve in my restaurants. The bottled version that is ...
A: The right way to preserve your sauce depends on the formula, but it may not be necessary to heat it. ...
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| Mustard manufacture | 2/13/2010 | J. Peter Clark |
Q: If oil is pressed from mustard, what are the uses of the oil and meal.?
A: Mustard seeds can be pressed to express the oil, which is pungent and irritating. It has medicinal ...
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| Marinade, is pasteurization necessary or not | 2/12/2010 | J. Peter Clark |
Q: I am trying to develope a marinade in which the finished product contains 50% vinegar, 15% salt and ...
A: I am confident that you can safely package that material cold because of its low pH and high vinegar ...
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| Frozen Kolaches | 2/4/2010 | Jim Pfister |
Q: I own a kolache bakery and have been baking and freezing sweet kolaches for 5 years now. A kolache ...
A: Jody, I usually tell people that unless they have $10MM lying around to outfit their own factory, ...
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| Manufacturing of frozen pastries | 1/28/2010 | Jim Pfister |
Q: I am looking for a manufacturer that would produce my pastry products and also freeze and package ...
A: Kattien, Good Morning. I would always start by getting on the websites for the Contract Packers ...
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| monoglyceride from palm oil | 1/26/2010 | J. Peter Clark |
Q: How do we manufacture of monoglyceride from palm oil? And what is the usage of this material?
A: Mono- and di-glycerides are used as emulsifiers in foods. One way to make them is to mix palm oil, ...
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| suitable films for MAP packaging | 1/21/2010 | J. Peter Clark |
Q: I am a R&D manager in a fresh cut factory . I want to know which films are suitable for vegetable ...
A: Leila, Thank you for clarifying. I had assumed by MAP, you meant an enriched carbon dioxide ...
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| suitable films for MAP packaging | 1/20/2010 | J. Peter Clark |
Q: I am a R&D manager in a fresh cut factory . I want to know which films are suitable for vegetable ...
A: You need films that are impermeable to oxygen and carbon dioxide. I think common ones are PET ...
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| Frozen food co packer needed - or dehydrator | 1/19/2010 | Jim Pfister |
Q: I've have been looking everywhere, but I can not seem to find a co packer who can manufacture and ...
A: Eric, Good Morning. I can only put you onto some resources that maybe you have already tried. One ...
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| Hot Sauce Pasteurization | 1/18/2010 | J. Peter Clark |
Q: Peter. My name is Jasmine and I've recently begun bottling and selling my own homemade hot sauce. ...
A: Jasmine, By coincidence, I am in Africa as a volunteer expert working on hot sauce. You can ...
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| my own sauce | 1/14/2010 | Jim Pfister |
Q: i want to see if i can start selling my home made sauce this is kind of like the tostitos chips and ...
A: Paula, Good Tuesday Morning. Since you are just starting - and since you question is by far the #1 ...
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| ascorbic acid | 1/12/2010 | Jim Pfister |
Q: My small Company is going to start making salsas and chow chow. We cook everything at 175 degrees ...
A: Andy, In terms of quantities, you need a food technologist - not an engineer - to answer that. I ...
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| Manufacturing Organic Babyfood | 1/10/2010 | J. Peter Clark |
Q: I have an idea to manufacture and distribute organic poi-based baby food. I already have an idea of ...
A: Roze, If you are thinking about poi, you are probably in Hawaii. You can ask the extension ...
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| Extend the shelf life of my homemade flavored nuts | 1/8/2010 | J. Peter Clark |
Q: I would like to start selling my homemade flavored nuts however all the recipes indicate that the ...
A: Diane, It depends on how you are flavoring your nuts, but in almost any case, one would expect ...
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| juices | 1/7/2010 | Jim Pfister |
Q: i have heard the even pure juices (with no added sugar, color and preservatives) don't contain most ...
A: In most countries, you must actually contain what the label says. There's no doubt that when a juice ...
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| How to patent/bulk manufacture candied pecans | 1/4/2010 | J. Peter Clark |
Q: How do I manufacture or patent an old family recipe of candied pecans?
A: These are two different questions. It is usually difficult to patent recipes, especially if they are ...
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| Creating a Commercial Marinade/Cooking Sauce | 1/4/2010 | Jim Pfister |
Q: Is it possible to mix the ingredients of my marinade in a commercial kitchen that I rent for a ...
A: Mekaiel, My first question back to you is HOW will you transport from the kitchen to the packer? ...
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| Salad Dressing | 1/3/2010 | Jim Pfister |
Q: I own a catering business that has been in business for 26 years. We have been making a salad ...
A: Tonya, Good Monday Morning. Since you haven't told me otherwise, I'm assuming yours is a smaller, ...
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| Hot Sauce | 1/3/2010 | Phil Bourque |
Q: I would like to know what should be the ratio of vinegar and water per gallon to make hot sauce and ...
A: The amount of vinegar really depends on the natural acidity is in the sauce created by peppers, etc. ...
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