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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > Bottle and Selling

Food Engineering/Manufacturing - Bottle and Selling

Expert: J. Peter Clark - 11/2/2009

Question
Hello,

My question to you is how do I go by bottle and selling my hot wing sauce? I live in a small town in Arkansas if you can please put me on the right track itwould be very helpful.

Thank You,

Answer
You can get a lot of help from the department of food science at the University of Arkansas. Ask for the extension professor. You probably should find a co-manufacturer who has the right equipment. Hot sauce is made by mixing a recipe in a kettle, heating it to cook, if necessary, and to help preserve it, then filling hot into glass or plastic bottles. You may need help converting your recipe to an industrial formula using commercially available ingredients. You need a brand name, graphics, an ingredient label, and a nutritional label. You need to estimate ingredient costs.You can compare prices of competitors and compare with your costs. Can you make a profit? Talk to markets with handmade samples to gauge demand. There are a lot of sauces on the market and it is hard to get on shelves.

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