Food Engineering/Manufacturing/Almond Syrup Processing

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Question
I have a recipe for Almond Syrup that I would like to process for sale. I have had it recently tested for pH (5.52) and Aw (0.774) - where do I get information on how to begin?

Answer
The water activity, being below 0.85, protects the syrup, so you need no further processing or preservation. As to what to do next: you probably need a manufacturing partner to prepare and package your product. Depending on how complex the actual preparation is, this should not be too hard to find. Your state university may have a food science department where there should be an extension professor who could refer you to likely co-manufacturers. Their interest will depend on your volume. There is the real challenge - how will you market? Getting on store shelves with a new product is hard for established companies and very difficult for small entrepreneurs. The Internet is a path that has worked for some people. You may still need to take a gamble on a minimum order to get your first batch made. Whole Foods sometimes welcomes locally made organic foods.

Food Engineering/Manufacturing

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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.

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