AboutJim Pfister Expertise Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Experience Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.
Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.
Question Hi,
Thank you for taking the time to answer my question. I intend on packaging a homemade tartar sauce. The main ingredient being mayo. Currently I am using store bought mayonnaise that contains perservatives but I dont want to add anymore. How can I package the product at home until my company goes without refrigeration and without it spoiling. I live in Orlando Florida and I am looking for a manufacturer that can produce small quantities with my recipe in my packaging. I also need a contact for the product to be tested for nutrional values and ingredients later down the road. Main goal for now is to make sure I dont kill anyone with spoiled food.
Best Regards,
Tasty Tartar
Answer Dena,
If you want your product to be shelf-stable at room temperature - just like a jar of mayo you'd buy at the store - you will most likely need to hot fill it at somewhere around 190 DegF, and into a pre-sterilizered jar. And then you must immediately invert it so the hot product then sterilizes the cap. NOT the easiest thing to do at home! If there's any way you could keep it cold, I would do that.
If you have room, like in a gargage, could you buy some used fridges and use them to store product?
You need to better define what "small quantities" means before you talk to somebody - since that's the first thing they'll ask you. Most packers will want minimum run sizes, so you need to decide what's the smallest lot size you can handle.
I would look to the IFT website to find info about testing and certifying label information. I rarely do any business in South Florida, and don't know of any packers there. (However, google will do a great search for you.)
