	AllExperts > Food Engineering/Manufacturing
	Search

About Phil Bourque
Expertise
Food engineering questions that involve mixing emulsions, gums, starches, slurries, and thick pastes.

Experience
10 Years experience working in process equipment manufacturer; Scott Turbon Mixer. We make equipment for Kens Foods, Heinz, and Goldenstate Foods, as well as many small startups.

Organizations
Scott Turbon Mixer

Education/Credentials
University of Redlands, Master of Business Admin. Class 2004 University of Redlands, Bachelors of Science, International Business Class 2001

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > Asian BBQ and Marinade Sauce

Food Engineering/Manufacturing - Asian BBQ and Marinade Sauce

Expert: Phil Bourque - 5/4/2009

Question
I have a family bbq and marinade asian marinade sauce that I want to start bottling and selling. I have no clue where to start. I'm almost done perfecting the recipe with my friends, need advice on first step on getting it to market. Also, my recipe includes oyster sauce and hoison sauce, is this something that I can purchase from a mass producer or do I have to make my own?

Answer
http://www.fiery-foods.com/index.php?option=com_content&view=article&id=1741:how...

There is a link for a co-packer locator tool on the website above.
Regarding the sauces, you should be able to purchase these from mass producers or their distributor. I would suggest not mentioning your intention though...:) good luck

Add to this Answer Ask a Question