AboutPhil 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
I own a food processing/manufacturing business (6 years running). Up till now we have used no preservatives in our products.
We have been given the opportunity to expand if we implement preservatives into our products to give a longer shelf life.
Our products consist of potato salads,pasta salads,bean salads and others.
I have contacted our food science dept here in Oregon but they said they could not help.
I need an expert to advise me on which preservatives are best to use for my products,where to buy food grade preservatives and the proper quantity and method of adding in to our recipes.
Any advise on who I can contact for such a consultation would be greatly appreciated.
Thank you :}
Answer Salads are tough to preserve more than a few days.
The best preservative for mayo based is going to be acid/vinegars.
Oregon State University has one of the few Food Science Programs in the country.
Maybe a professor from that dept. can recommend you to some good places and people for food formulation services.
