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Food Engineering/Manufacturing/Peanut butter commercial production recipes


I am from nigeria and would want to go into peanut butter production and i need some ideas on the best economical method to start, can honey be added to peanut butter to improve the taste? If no could you list for me some of the flavours that could be added to peanut butter to make is unique and sellable. Thanks

In the US, peanut butter must contain at least 90 % peanuts. Other permissible ingredients include sugar, salt, additional oil, and emulsifiers, such as mono- and di-glycerides. In other countries, the regulations, if any, may be different. Honey would be compatible in flavor with peanut butter, but might require a waiver to be added in the US. I believe there have been products in which jams or jellies were swirled with peanut butter, but I do not know if they succeeded. Peanut pieces are routinely included to make crunchy peanut butter. Old fashioned peanut butter is made without additives, and so will separate upon standing, but some people like it that way. Chocolate might be compatible, simulating popular candies.

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J. Peter Clark


How various processed foods are made; ways to improve manufacturing; how to make a new food product.


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.

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