| Subject | Date Asked | Expert |
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| Spice Rub Product Manufacturing/Marketing | 11/19/2009 | J. 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. ...
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| my seafood chowder | 11/13/2009 | Jim 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 ...
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| Mass produced coleslaw | 11/12/2009 | J. 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 ...
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| bottling bbq sauce in texas | 11/11/2009 | J. 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 ...
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| Benefit of a water clear material for hot fill above 185F | 11/9/2009 | J. 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 ...
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| Beef and chicken broth | 11/9/2009 | J. 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 ...
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| Benefit of a water clear material for hot fill above 185F | 11/7/2009 | J. 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 ...
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| cooling for shelf stable sauce | 11/6/2009 | Jim 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 ...
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| co-packer | 11/6/2009 | Phil 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 ...
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| pet treats | 11/3/2009 | Phil 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 ...
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| Bottle and Selling | 11/2/2009 | J. 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 ...
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| Purple Hull Peas | 11/2/2009 | Jim 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 ...
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| dog biscuit | 10/30/2009 | J. 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 ...
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| marketing salad dressing/sample analyzed? | 10/29/2009 | J. 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 ...
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| Find R&D company for my line of tartar sauce | 10/28/2009 | Jim 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 ...
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| product development | 10/27/2009 | Jim 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" ...
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| How to increase shelf life of product | 10/24/2009 | Jim 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. ...
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| head space in pressurized home canned foods | 10/22/2009 | J. 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 ...
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| chicken noodle soup processing | 10/21/2009 | Jim 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 ...
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| How to increase shelf life of product | 10/17/2009 | Jim 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 ...
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| BBQ bottling | 10/15/2009 | J. 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 ...
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| BBQ sauce "legalities" | 10/14/2009 | Jim 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 ...
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| Advice on preserving/bottling marinade | 10/13/2009 | Jim 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 ...
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| Protecting your idea | 10/12/2009 | Jim 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 ...
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| sauce packaging | 10/6/2009 | Jim 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 ...
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| New business/getting started | 10/5/2009 | Phil 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 ...
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| new sauce/business | 10/2/2009 | J. 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 ...
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| Frozen food processor | 10/2/2009 | Jim 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 ...
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| dehydrated garlic and onion | 9/30/2009 | J. 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 ...
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| Plastic canning jars for small operation | 9/29/2009 | Jim 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 ...
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| Hot Sauce co-packer | 9/29/2009 | Phil 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 ...
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| packaging and shelf life | 9/29/2009 | Jim 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 ...
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| Fudge Sauce | 9/27/2009 | J. 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 ...
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| Searching for food chemist laboratory | 9/22/2009 | Jim 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 ...
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| Searching for food chemist laboratory | 9/22/2009 | Jim 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 ...
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| Copackers | 9/21/2009 | J. 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 ...
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| Organic Salt | 9/16/2009 | J. 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 ...
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| Implementing Food Preservatives | 9/16/2009 | Phil 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 ...
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| Implementing Food Preservatives | 9/14/2009 | Phil 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 ...
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| co-packers | 9/14/2009 | Phil 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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