| Subject | Date Asked | Expert |
|
| browning lettuce in fresh-cut salad factory | 7/9/2009 | J. Peter Clark |
Q: I work in a fresh-cut salad factory. Our fresh-cut Romaine lettuce turns brown very soon It affect ...
A: As soon as lettuce, or any plant tissue, is cut, enzymes begin to discolor and cause spoilage. There ...
|
| bbq sauce ingredient licensing | 7/7/2009 | Jim Pfister |
Q: i am considering bottling my own bbq sauce, but until now i have been using specialty ingredients ...
A: William, Good Morning. First and foremost is my disclaimer on anything within the legal realm. In ...
|
| Single serve peanut butter | 7/6/2009 | J. Peter Clark |
Q: looking for a co packer to do my single serve PB, we currently do our own 16oz conatainers,, also ...
A: Your best bet to find a co-packer might be through the equipment companies. Examples are Circle ...
|
| Preserving a sauce | 7/3/2009 | J. Peter Clark |
Q: the mayonnaise i currently use is from a big company and its shelf life is pretty long. the problem ...
A: Mayonnaise keeps because it is acidic and probably is hot filled. It needs refrigeration after it is ...
|
| How to market my home made german potato salad | 7/3/2009 | J. Peter Clark |
Q: What is the best way to sell my home made german potato salad?I do not have a lot of money avalabel ...
A: Judith, There are some more complexities with meat products. I suggest the same approach as with ...
|
| How to market my home made german potato salad | 7/3/2009 | J. Peter Clark |
Q: What is the best way to sell my home made german potato salad?I do not have a lot of money avalabel ...
A: Judith, Most potato salads have limited shelf lives, meaning they can spoil even if kept ...
|
| bottling hot sauce | 7/2/2009 | Jim Pfister |
Q: Mr. Pfister, I hope this question is not too basic, but I would like to bottle my hot sauce. I have ...
A: Chris, Good Monday Morning. I will presume that you want to start small first. Probably from home. ...
|
| Jarred pasta sauces | 6/30/2009 | J. Peter Clark |
Q: I've always been curious about how long jarred sauces are cooked. My mom cooked her sauce for ...
A: There are about as many recipes for pasta sauces as there are Moms, so some of the difference is the ...
|
| BBQ Sauce Manufacturer | 6/29/2009 | J. Peter Clark |
Q: I am trying to help a Mom & Pop business expand their business, taking it to the next level. They ...
A: Patrick, Probably your best bet is to ask the Food Science Department at the University of ...
|
| tea beverage processing | 6/26/2009 | Jim Pfister |
Q: Good day, We want to bottle a ready to drink range of tea lattes. We currently use a batch / vat ...
A: George, Good Friday Morning. First off, I have never done any design for "tea lattes", so ...
|
| bottling bbq sauce | 6/26/2009 | J. Peter Clark |
Q: at what temperature should the sauce be going into the bottle to assure quality and safety.
A: Assuming the sauce is high acid, pH below 4.6, which most are because they have tomato and vinegar ...
|
| bottling salad dressing | 6/25/2009 | Jim Pfister |
Q: We own a restaurant in south Florida and have a vinagrette based salad dressing which our customers ...
A: Alice, Good Friday Morning. Your question - about wanting to bottle/sell a dressing - is by far the ...
|
| Hot fill Juice | 6/23/2009 | Jim Pfister |
Q: I want to start a juice factory. I want to hot fill in pet bottles. I do not want to add any ...
A: Sardar, There is no definite rule on shelf life. I have seen some that do calculations, but they ...
|
| Dressing | 6/21/2009 | Jim Pfister |
Q: I would like to add dressings and mayo to my line. Dressings would include cheese and the mayo would ...
A: Steve, Since you are already making product, could you please clarify your request. (I obviously ...
|
| homemades sauces/catsup | 6/21/2009 | Jim Pfister |
Q: Is it true that some products are exempt from labeling nutrition info. My homemade product is an ...
A: Edward, I haven't heard that, but I know the regs do vary in some states. However, I am wondering ...
|
| Great recipe- how to get it in stores? | 6/21/2009 | Jim Pfister |
Q: I make the best cheesecakes and keylime pies around town. My clients are co-workers family and ...
A: Toya, How much risk do you want to take? I tend to be conservative and have also seen people lose ...
|
| Great recipe- how to get it in stores? | 6/18/2009 | Jim Pfister |
Q: I make the best cheesecakes and keylime pies around town. My clients are co-workers family and ...
A: Toya, Sounds to me like your situation would be perfect for licensing, i.e., you get someone else ...
|
| beverage lines | 6/17/2009 | Jim Pfister |
Q: I am wanting to start producing a specialty smoothie line. I have no clue what the regulations are ...
A: Brandon, You probably don't realize it, but what you're asking me would fill two textbooks, and this ...
|
| small peanut processing facility | 6/14/2009 | J. Peter Clark |
Q: We have a small farm in Central America and would like to process our valencia type peanuts into ...
A: I have the impressssion that 150 acres is a good sized peanut farm. Yields of nuts are typiclly ...
|
| Preservative & Concentrate etc | 6/11/2009 | J. Peter Clark |
Q: When you use concentrate instead of 100% fresh juice, what nutrients do you lose? I also have a ...
A: There is more loss of flavor than of nutrients in making juice concentrates. Concentration is ...
|
| Potato battered and fried | 6/10/2009 | J. Peter Clark |
Q: We are a small manufacturer of fish products but have recently started producing battered fried ...
A: Scott, I think most other producers of fried potatoes peel and slice them themselves, thus ...
|
| Wing Sauce and Rubs | 6/9/2009 | Jim Pfister |
Q: I am starting a wing rub and sauce company and was wondering how I can make a product which does not ...
A: Dennis, The best advice I can give you is to closely monitor your distribution chain...particularly ...
|
| Testing metrics for juice drink | 6/8/2009 | J. Peter Clark |
Q: we are interested in testing the carbonation level of a glass bottled drink. Is there any testing ...
A: Lucy, Testing for carbonation, pH and solids are typically done in the plant, though you could send ...
|
| Dessert Sauce for Resale | 6/7/2009 | J. Peter Clark |
Q: I would like to make a maple dessert sauce to bottle and sell. The recipe I have calls for butter ...
A: Some dairy products, such as coffee creamers, are packaged aseptically and are shelf stable. They ...
|
| Wing Sauce and Rubs | 6/5/2009 | Jim Pfister |
Q: I am starting a wing rub and sauce company and was wondering how I can make a product which does not ...
A: Dennis, Good morning. I can only give you a general answer since I have incomplete info on your ...
|
| marinade | 6/3/2009 | Jim Pfister |
Q: I am a grillmaster and have developed a marinade specifically for grilling. It is great for a number ...
A: Tom, It sounds like you need a third party with a well-known name to endorse for you. Have you tried ...
|
| dressing, stew and other | 6/3/2009 | Phil Bourque |
Q: my father has owned a bar and grill in atlanta georgia for over 34 years. we have a salad dressing ...
A: Do you have any idea of monthly output? If you want to make a large investment, Kens Foods in ...
|
| South African Beef Biltong | 6/3/2009 | J. Peter Clark |
Q: Mr. Clark - I am a South African, living in the USA, looking to take our traditional beef biltong ...
A: It is certainly feasible to import your jerky from England. The preference for local production is ...
|
| food product creation | 5/31/2009 | J. Peter Clark |
Q: I am thinking of creating some nut butter spreads to test at our local farmer's market. How do I ...
A: Susan, There are many forms of closing to provide tamper evidence. None are perfect. Medications ...
|
| food product creation | 5/30/2009 | J. Peter Clark |
Q: I am thinking of creating some nut butter spreads to test at our local farmer's market. How do I ...
A: Susan, When you make a food for sale you are responsible to see that it is safe. In that sense you ...
|
| dips | 5/27/2009 | Jim Pfister |
Q: i would like to introduce an organic non fat veggie dip sauce in the market but before going thru ...
A: Aybars, Good morning. Your request is the most common one that I get...but... your approach is one ...
|
| preservative for swedish apple pie | 5/20/2009 | J. Peter Clark |
Q: i make a swedish apple pie that I am thinking about selling to the public. First off, do I need to ...
A: Most baked pies are sold fresh, refrigerated or frozen. They don't usually need preservatives, but ...
|
| hot sauce | 5/19/2009 | J. Peter Clark |
Q: I would like to know more of the method of hot-filling that you often talk about. If I am making a ...
A: Maria, I'm glad you like the site and admire you for doing a little research on past answers. Hot ...
|
| nutritional value on cookie packaging? | 5/15/2009 | J. Peter Clark |
Q: I notice that in the stores brand cookies have nutritional value , but yet if you go to the counters ...
A: I am not a lawyer, but I believe the nutritional labeling requirement is federal and applies to food ...
|
| Advise | 5/12/2009 | Jim Pfister |
Q: Mr. Pfisser, I am a small business owner located in Los angeles california looking to re-design our ...
A: David, Go to the IoPP website ( www.iopp.org ), and then go to the Packaging Consultants Council ...
|
| selling homade salsa to retail grocers | 5/11/2009 | Jim Pfister |
Q: My wife has crazy recipes for summer fruit salsas that I never see anything like in stores. Friends ...
A: Mark, Good Afternoon. When you ask "Are the rules and regulations for selling food too much to ...
|
| fat free organic brownies | 5/10/2009 | Jim Pfister |
Q: I have developed a really good fat free brownie which uses no artificial fat alternative, ...
A: Sam, Hello again. I have no experience in fair trade sourcing, and I also cannot think of anyone to ...
|
| salad dressing for retail sale | 5/7/2009 | Phil Bourque |
Q: My husband and I own a restaurant in Whitestone, New York We have a salad dressing recipe we would ...
A: Not in your immediate area, and really it depends on volume. In Fredonia, Carriage House is a ...
|
| Tartar sauce | 5/6/2009 | Jim Pfister |
Q: I intend on packaging a homemade tartar sauce. The main ingredient being mayo. Currently I am using ...
A: Dena, If you want your product to be shelf-stable at room temperature - just like a jar of mayo ...
|
| Asian BBQ and Marinade Sauce | 5/4/2009 | Phil Bourque |
Q: I have a family bbq and marinade asian marinade sauce that I want to start bottling and selling. I ...
A: http://www.fiery-foods.com/index.php?option=com_content&view=article&id=1741:how-to-choose-a-co-pack ...
|
