Food Engineering/Manufacturing - Food Engineering - Industry

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About J. Peter Clark
(Top Expert on this page)

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.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing

Questions Answered By Expert J. Peter Clark
In Category Food Engineering/Manufacturing

Subject	Date Asked

Spice Rub Product Manufacturing/Marketing	11/19/2009
Q: I'm considering starting a small spice rub pruduction/marketing business. The materials cost appear ... A: 1. I think it makes sense to start marketing locally. Costs are lower and it is easier to manage. ...
Mass produced coleslaw	11/12/2009
Q: How is mass produced coleslaw made? What are the steps involved? I'm in grade 3 and we are doing a ... A: Cole slaw is shredded cabbage that is dressed with either a mayonnaise or vinaigrette style salad ...
bottling bbq sauce in texas	11/11/2009
Q: Do you have any contacts for a co producer in the Austin TX area? Have a sauce everyone seems to go ... A: I don't have personal contacts in Texas, but the food science department at Texas A & M will. Ask ...
Benefit of a water clear material for hot fill above 185F	11/9/2009
Q: Would you see a significant advantage for manufactures who process food via hot fill if they had a ... A: 6. This is because Clostridium botulinum cannot produce toxin in acid conditions. It takes ...
Beef and chicken broth	11/9/2009
Q: I am trying to make a beef broth and a chicken broth that does not need to be refrigerated or ... A: Beef and chicken broths are low acid foods which can support the growth of pathogens, especially ...
Benefit of a water clear material for hot fill above 185F	11/7/2009
Q: Would you see a significant advantage for manufactures who process food via hot fill if they had a ... A: Clear heat resistant materials are always welcome. In general, hot fill is applied to high acid ...
Bottle and Selling	11/2/2009
Q: My question to you is how do I go by bottle and selling my hot wing sauce? I live in a small town ... A: You can get a lot of help from the department of food science at the University of Arkansas. Ask for ...
dog biscuit	10/30/2009
Q: I'm making nutritional dog biscuits and would like to extend the shelf life of the biscuits. What ... A: You don't say what you do with this mix, but I assume you bake it and that it is pretty dry, which ...
marketing salad dressing/sample analyzed?	10/29/2009
Q: In the case of wanting to market a salad dressing, in order to have a nutritional label processed, ... A: Nutritional labels can be based on analysis or calculation from recipe, using standard tables. Your ...
head space in pressurized home canned foods	10/22/2009
Q: I use a pressure canner to process low acids foods. Recently I processed some pumkin. I mashed it ... A: Sara, My guess is that you overfilled the jars and had some entrained air. When they heated up, the ...
BBQ bottling	10/15/2009
Q: We currently use glass bottles, but want to convert to plastic bottles due to the weight in shipping ... A: There are heat resistant plastic bottles, usually made of polyester or polypropylene. They need to ...
new sauce/business	10/2/2009
Q: my family and I have owned a restaurant for many years and have now decided to try to make our ... A: Jim, Many people have asked a similar question. I usually say that if their recipe is contributing ...
dehydrated garlic and onion	9/30/2009
Q: I want to use dehydrated garlic and onion in recipes but don't know what the conversion would be. ... A: Sue, I am trying to answer without access to my usual references because I am traveling out of the ...
Fudge Sauce	9/27/2009
Q: I've been making hot fudge sauce for neighbors and friends at Christmas. I've been asked by some to ... A: Fudge sauce is basically a mixture of fine sugar crystals in a syrup of fat, cocoa, milk solids and ...
Copackers	9/21/2009
Q: I am looking for a frozen foods copacker in the New York area (upstate) but am having trouble ... A: I think your best approach is to call or visit the food science department at Cornell and ask the ...
Organic Salt	9/16/2009
Q: Is there such a thing as organic salt or organic water that you can buy? Aren't these items already ... A: Organic generally refers to foods that are grown or raised without the use of chemical pesticides or ...
Shelf life of fudge	9/7/2009
Q: Mr. Clark, I have a fudge company and there are no preservatives added to my fudge. I am about to ... A: I am guessing a pan might hold about three pounds of your fudge. Without the recipe, I do not know ...
label gun	9/7/2009
Q: I need to find a label dispensing gun that can handle a 5000 count roll of CPI-R01. If you google ... A: I am not familiar with the specific label, but here are some companies that say they make pressure ...
Shelf life of fudge	9/6/2009
Q: Mr. Clark, I have a fudge company and there are no preservatives added to my fudge. I am about to ... A: Bruce, According to my sources, fudge is not really expected to have a long shelf life. It does not ...
sausage business	9/5/2009
Q: i make a portuguese sausage called linguica...My linguica is very similar to Santos linguica which ... A: What you apparently have is a recipe for a seasoning mix for sausage. You also need a meat recipe ...
detector	8/27/2009
Q: I work in a salad factory. Insects such as worm remain on the fresh-cut lettuce. What ways or ... A: I am not aware of an instrument that detects insects. There are optical scanners that can be trained ...
BBQ Sauce Production	8/13/2009
Q: I am looking for a company to produce batch quantities of a private label sauce in Des Moines, IA. ... A: I suggest you contact the food science department at Iowa State and ask for the extension professor. ...
Potato Pancakes	8/11/2009
Q: I want to develop a Potato pancake batter but am looking for ways to ensure consistency from batch ... A: It is certainly true that potatoes vary with season. If you use fresh potatoes, you'll need to wash, ...
question about bottling sauces	7/18/2009
Q: I've made a hot sauce that I'd like to bottle and sell. Can you please give me a crash course on ... A: I'll give you some pointers here but you can get more help from the department of food science at ...
food preservatives	7/16/2009
Q: I am new to the food production market. I have an idea to produce pickled and marinated items like ... A: 1. Cornell University in Ithaca has New York's department of food science. There is a USDA county ...
food preservatives	7/16/2009
Q: I am new to the food production market. I have an idea to produce pickled and marinated items like ... A: If you do not have the food expertise, you probably need some professional assistance. You can get ...
food preservatives	7/15/2009
Q: I am new to the food production market. I have an idea to produce pickled and marinated items like ... A: Avi, Pickling is an old, well-established and reliable form of food preservation. As long as the pH ...
peanut products?	7/12/2009
Q: Excuse me mr J.Peter Clark. I'm a college student of food technology. I'm going to make a paper ... A: First, you should realize that a famous American scientist, George Washington Carver, devoted his ...
browning lettuce in fresh-cut salad factory	7/9/2009
Q: I work in a fresh-cut salad factory. Our fresh-cut Romaine lettuce turns brown very soon It affect ... A: As soon as lettuce, or any plant tissue, is cut, enzymes begin to discolor and cause spoilage. There ...
Single serve peanut butter	7/6/2009
Q: looking for a co packer to do my single serve PB, we currently do our own 16oz conatainers,, also ... A: Your best bet to find a co-packer might be through the equipment companies. Examples are Circle ...
Preserving a sauce	7/3/2009
Q: the mayonnaise i currently use is from a big company and its shelf life is pretty long. the problem ... A: Mayonnaise keeps because it is acidic and probably is hot filled. It needs refrigeration after it is ...
How to market my home made german potato salad	7/3/2009
Q: What is the best way to sell my home made german potato salad?I do not have a lot of money avalabel ... A: Judith, There are some more complexities with meat products. I suggest the same approach as with ...
How to market my home made german potato salad	7/3/2009
Q: What is the best way to sell my home made german potato salad?I do not have a lot of money avalabel ... A: Judith, Most potato salads have limited shelf lives, meaning they can spoil even if kept ...
Jarred pasta sauces	6/30/2009
Q: I've always been curious about how long jarred sauces are cooked. My mom cooked her sauce for ... A: There are about as many recipes for pasta sauces as there are Moms, so some of the difference is the ...
BBQ Sauce Manufacturer	6/29/2009
Q: I am trying to help a Mom & Pop business expand their business, taking it to the next level. They ... A: Patrick, Probably your best bet is to ask the Food Science Department at the University of ...
bottling bbq sauce	6/26/2009
Q: at what temperature should the sauce be going into the bottle to assure quality and safety. A: Assuming the sauce is high acid, pH below 4.6, which most are because they have tomato and vinegar ...
small peanut processing facility	6/14/2009
Q: We have a small farm in Central America and would like to process our valencia type peanuts into ... A: I have the impressssion that 150 acres is a good sized peanut farm. Yields of nuts are typiclly ...
Preservative & Concentrate etc	6/11/2009
Q: When you use concentrate instead of 100% fresh juice, what nutrients do you lose? I also have a ... A: There is more loss of flavor than of nutrients in making juice concentrates. Concentration is ...
Potato battered and fried	6/10/2009
Q: We are a small manufacturer of fish products but have recently started producing battered fried ... A: Scott, I think most other producers of fried potatoes peel and slice them themselves, thus ...
Testing metrics for juice drink	6/8/2009
Q: we are interested in testing the carbonation level of a glass bottled drink. Is there any testing ... A: Lucy, Testing for carbonation, pH and solids are typically done in the plant, though you could send ...
Dessert Sauce for Resale	6/7/2009
Q: I would like to make a maple dessert sauce to bottle and sell. The recipe I have calls for butter ... A: Some dairy products, such as coffee creamers, are packaged aseptically and are shelf stable. They ...
South African Beef Biltong	6/3/2009
Q: Mr. Clark - I am a South African, living in the USA, looking to take our traditional beef biltong ... A: It is certainly feasible to import your jerky from England. The preference for local production is ...
food product creation	5/31/2009
Q: I am thinking of creating some nut butter spreads to test at our local farmer's market. How do I ... A: Susan, There are many forms of closing to provide tamper evidence. None are perfect. Medications ...
food product creation	5/30/2009
Q: I am thinking of creating some nut butter spreads to test at our local farmer's market. How do I ... A: Susan, When you make a food for sale you are responsible to see that it is safe. In that sense you ...
preservative for swedish apple pie	5/20/2009
Q: i make a swedish apple pie that I am thinking about selling to the public. First off, do I need to ... A: Most baked pies are sold fresh, refrigerated or frozen. They don't usually need preservatives, but ...
hot sauce	5/19/2009
Q: I would like to know more of the method of hot-filling that you often talk about. If I am making a ... A: Maria, I'm glad you like the site and admire you for doing a little research on past answers. Hot ...
nutritional value on cookie packaging?	5/15/2009
Q: I notice that in the stores brand cookies have nutritional value , but yet if you go to the counters ... A: I am not a lawyer, but I believe the nutritional labeling requirement is federal and applies to food ...
private label or not to private label	4/14/2009
Q: I run a small food processing company, and we are looking to either find a larger space to start ... A: Brandon, I did not realize plma sold their directory. I thoughjt they would give referrals for ...
private label or not to private label	4/13/2009
Q: I run a small food processing company, and we are looking to either find a larger space to start ... A: Brandon, I recommend using co-manufacturers in the beginning in order to reduce investment risk and ...
Plastic bottle sterilization	4/13/2009
Q: My question is the next.... I have a doubt about a sterilization in a plastic bottle for a salsa ... A: A plastic bottle or jar's resistance to heat depends on its weight and thickness and on what plastic ...
Food Manufacturer for small business	4/10/2009
Q: I have a great recipe for a dessert sauce. I work full time so only have about 20 hours per week to ... A: Well, I wish you the best on keeping the house. Candidly, this idea may not happen fast enough to ...
Food Manufacturer for small business	4/10/2009
Q: I have a great recipe for a dessert sauce. I work full time so only have about 20 hours per week to ... A: Some members of the Private Label Manufacturers Association can make your product. Phone ...
Canned salmon	4/4/2009
Q: How is canned salmon cooked? I seem to recall reading that it is cooked in the tin,and then sealed ... A: Salmon and other canned fish may be cooked twice - once as whole fish, which are then filleted and ...
Peanut Butter Used Equipment Supplier	4/3/2009
Q: Please could you advise if you know any supplier of used equipment that would have a complete plant ... A: There are many used equipment dealers in the US and elsewhere. Their inventory changes rapidly. It ...
Bars	4/2/2009
Q: i am from germany writing my master thesis about energy bars and i ve read your question on the ... A: Fabian, In the US, there are companies that manufacture for others, called co-manufacturers. Many ...
peanut butter sachet packaging	3/14/2009
Q: Dr Clarck, I am looking into packaging peanut butter in small single serving foil sachet, I will be ... A: I think peanut butter is preserved by low water activity, since it should have only roasted peanuts ...
peanut butter sachet packaging	3/14/2009
Q: Dr Clarck, I am looking into packaging peanut butter in small single serving foil sachet, I will be ... A: You should be able to empty the tote by gravity to the hopper of a positive displacement pump to ...
Tocopherol as a preservative in dog treats...	3/13/2009
Q: My wife started a gourmet dog treat business about 5 months ago and it is now a growing enterprise. ... A: Tocopherols are approved as antioxidants in several foods at 0.03 % by weight. Alpha- tocopherol is ...
requirements of an industry set up.	3/9/2009
Q: notes on 5 basic requirements of an industrial engineering set up of foods and drinks company A: 1. What is to be made, from what ingredients, in what package, and how. 2. What quantities for what ...
SELLING MY SOUP!!	3/6/2009
Q: I have a recipe for chicken noodle soup that my friends, family, and co-workers are always asking me ... A: One option is to sell the recipe to the restaurant. I don't know what is a fair price, but you could ...
selling our resaurant salad dressing	3/5/2009
Q: do I have to patent the dressing before its marketed? and do I need to send it to a lab to have the ... A: You do not have to patent your recipe before selling it. It actually is hard to get a patent on a ...
new food product (rice base)	2/25/2009
Q: My country's staple food is rice.I would like to design fermented rice product which go through ... A: I am not sure why you want to ferment the rice, though you certainly can try. There are good rice ...
Preserving a Cream Sauce for Distribution	2/23/2009
Q: We have a wonderful cream sauce recipe which we want to add to our current product line. We are in ... A: Pasteurization is mild heating - 160 - 180 F for 15 - 30 seconds. If your cream sauce is acidic (pH ...
Preserving a Cream Sauce for Distribution	2/23/2009
Q: We have a wonderful cream sauce recipe which we want to add to our current product line. We are in ... A: With cream sauce, I think you have two choices - sterilization with heat or refrigerated ...
Selling my food.	2/20/2009
Q: I am a chef. I have been asked to make soups for a small wine bar to sell. They are asking for 3 ... A: Scott, There is no hard formula of which I am aware. Processed food and, I am told, restaurant ...
Energy Bar Recipe	2/9/2009
Q: I have a recipe for energy bar which made natural ingredients and is very healthy. I would like to ... A: All foods made for sale are regulated to some extent. You can probably make samples in your kitchen, ...
Peanut Butter Processing Equipment	2/8/2009
Q: Dr. Clark, My group has decided on a 6 acre lot in Georgia for our peanut butter production plant. ... A: So, you have about 40,000 SF. Peanuts are seasonal, so you want to have some raw material storage, ...
Bittling a sauce for marketing	2/7/2009
Q: I been told by hundereds that my sauce taste the best, people been telling me to bottle it and ... A: There are a lot of sauces on the market. Before you spend a lot of money, you need to convince ...
How to bring a home made sausage to market	2/4/2009
Q: We have a great recipe for our home made sausage (or so we are told) :) and we want to bring this ... A: Meat processing for interstate commerce is regulated by the US Department of Agriculture and ...
Peanut Butter Manufacturing	2/3/2009
Q: Clark, My name is Joshua, I am a member of AIChE and have just been assigned my capstone ... A: I think peanuts are available all year if they are dried properly in the shell. That is the usual ...
Peanut Butter Manufacturing	2/2/2009
Q: Clark, My name is Joshua, I am a member of AIChE and have just been assigned my capstone ... A: Joshua, I used to teach this course (at Virginia Tech). I am on the road without some reference ...
Saucing up the market?	2/2/2009
Q: Clark My family and I own a restaurant. We opened a second site. We have a good customers. One thing ... A: Bogart, The New York referrals are to the Private Label Manufacturers Association which has members ...
chili paste and preservatives	2/2/2009
Q: I am trying to make a chili paste similar to sambal oelek (sriracha). However the ph is not <4.6. ... A: !. You can use fresh ground garlic, but I think you will need to cook the paste to drive off some ...
Quality of soup after bottling	1/31/2009
Q: I make a shrimp soup that is high in acidity and have recently tried to bottle it. I used the ... A: Sad to say, I think shrimp are really fragile and do not take well to thermal processing. One ...
Chili Paste	1/29/2009
Q: I read your article/answers on chili paste and found them to be very helpful.. I would like to ask, ... A: There are instruments available that measure water activity. That would be the best method. You ...
green sauce	1/28/2009
Q: i have an awesome recipe for green sauce. but it has sour cream in in it. i want to market my ... A: You probably should start by having friends, family and strangers taste your recipe. You should be ...
homemade sauce	1/26/2009
Q: How would one start to sell there homemade sauce at a small scale? If possible can you explain the ... A: Presumably you have a recipe and some samples, made in a kitchen or lab. You need to be sure your ...
Need Help	1/26/2009
Q: but need help getting started. Meaning I need suggestions on how to get a manufacturer to produce it ... A: It is not a surprise that a third party will have a minimum order volume. You might find another ...
Baby foods	1/21/2009
Q: Would like to know the manufacturing process flow for making baby foods like gerber.Is there any ... A: Each variety of baby food has a specific process because of differences in the raw material. In ...
Pasta Sauce	1/19/2009
Q: I am a University student working on my final year project of reformulating a current tomato based ... A: Short of making the product so acidic that it would not taste like pasta sauce, there is no good ...
Preserving vegetable	1/13/2009
Q: How can I preserve a bean-typed vegetable while maintaining the firmness and crunchiness? I see lots ... A: Vegetables can be preserved by heating to high temperatures under pressure, which cooks and softens ...
low acid aseptic filling	1/10/2009
Q: We are developing new shelf stable pureed soup recipes. Do you know of any aseptic co-packers in ... A: The Private Label Manufacturers Association may have members who can help. Phone 212-972-3131 email ...
Bulgogi shelf stable	1/6/2009
Q: I made some Bulgogi marinade and I used veg. oil, sesame oil, spices and sugar. I'm getting a 5.0 ph ... A: There must be some water present as sugar is not soluble in oil. Oil, sugar and water are neutral. ...
Bulgogi shelf stable	1/6/2009
Q: I made some Bulgogi marinade and I used veg. oil, sesame oil, spices and sugar. I'm getting a 5.0 ph ... A: The easiest way is to add an acid such as vinegar. There are many flavored vinegars - wine, rice, ...
Almond Butter	1/6/2009
Q: I am interested in starting an almond butter company on a small scale at first, producing about ... A: Any company that makes peanut butter could make almond butter. There are such co-packers and you ...
manufacturing english toffee and BBq sauce	12/31/2008
Q: Myself and a friend have two recipes we would like to bring to market. The English toffee is ... A: First, there are companies that co-manufacture with your recipe or their own. In the USA, the ...
producing soy crisps snacks	12/30/2008
Q: I want to learn how to manufacture and package soy crisps snacks A: Soy crisps are described as a baked blend of soy protein and rice flour with added or coated flavor, ...
plumpy nut	12/26/2008
Q: i would like to produce paste product like plumpynut using peanut or chickpeas please send me ... A: Plumpynut is a therapeutic nutritional product made by a French company. It is a peanut and dry milk ...
peanut butter manufacture	12/24/2008
Q: How is that peanut butter jars are filled without voids or bubbles? A: Peanut butter gets warm during the milling and mixing. It also can be heated to make it flow more ...
Pea nut coating	12/16/2008
Q: I want to give coating on peanut.(I want to give coconut flavour coating by using flour & some ... A: Dry coatings for roasted nuts are usually applied in coating drums, which are rotating metal ...
BBQ Sauce Copackers	12/15/2008
Q: I am Utah looking for someone near by that can co-pack a bbq sauce. We are a startup company and ... A: There may be members of the Private Label Manufacturers Association that can help you. Phone ...
bbq sauce labels	12/15/2008
Q: I want some help in putting the ingredients of my bbq sauce on a label to be attached to a bottle. ... A: Normal practice, required in many countries, is to list the ingredients in descending order of their ...
Ready meal/curry dishes packging	12/13/2008
Q: Could you guide me about the packaging process for ready meal Asian curry stuff. What is the process ... A: The three choices to preserve ready meals are freezing, refrigeration, and retorting or canning. ...
Soup Mix	12/12/2008
Q: I have a soup mix recipe that I would like to market under my company's name. I would like to know ... A: I am most familiar with the USA, so if you are located elsewhere, you may have to do some more ...
Argentine Chimichurri	12/11/2008
Q: I would like to bottle my mother's authentic and unique chimichurri sauce. Where should I begin? I ... A: In the US, I suggest people contact the Private Label Manufacturers Association in New York for ...
ready to drink tea	12/9/2008
Q: Peter, we are ready to bottle and deciding whether to use heat/time pasteurization or heat/time and ... A: I am surprised that the citric acid created a flat tea. It is a common ingredient in tea with lemon. ...
Joint collaboration	12/8/2008
Q: We currently manufacture fruit & vegetable products in India like jams , sauces, squashes etc. We ... A: Basically, you are offering a building with some manufacturing experience. You need to find a ...
Joint collaboration	12/7/2008
Q: We currently manufacture fruit & vegetable products in India like jams , sauces, squashes etc. We ... A: This is a hard question to answer without some additional facts, such as what equipment you have, ...
Soy Granola Bar Manufacturing	12/1/2008
Q: Please give me ideas as to recipes and labor intensive manufacturing processes to produce 1,000 to ... A: This is a good idea. There are several ways to make granola bars. Most consist of various grains, ...
Preserving home-made Habenero Sauce	11/22/2008
Q: I've read your response to a similar question. However, I've seen other home-made recipes for hot ... A: There is no simple answer to your formula question because the other sauce ingredients buffer the ...
Preserving home-made Habenero Sauce	11/21/2008
Q: I've read your response to a similar question. However, I've seen other home-made recipes for hot ... A: I think your presumption is correct that you had a slow fermentation even at refrigerated ...
Chocolate with dairy in it -- how to preserve	11/18/2008
Q: I have created a chocolate sauce recipe that I would like to bottle & market. I would like advice on ... A: I think most chocolate sauces have so little water - low water activity - that they do not support ...
hot filling	11/18/2008
Q: I noticed your comment on a post about hot filling? I am making a Hot Sauce and was wondering about ... A: In hot filling, the hot liquid sterilizes the bottle and cap - by inverting the bottle - and holding ...
Baby food process	11/8/2008
Q: I would like to find out the food processing involved in commercially available pureed vegetable , ... A: You are being realistic to think of a limited market. You need to recognize that many fruits and ...
Baby food process	11/8/2008
Q: I would like to find out the food processing involved in commercially available pureed vegetable , ... A: One supplier of equipment for making purees is Bertochi, an Italian firm represented in the US by VR ...
screw cap bottles	11/3/2008
Q: I have a unique idea to change screw cap bottles in such a way that will result in more sales of ... A: First, if you can, patent your idea or at least file a disclosure, the first step towards a patent. ...
baby food technolgy	10/31/2008
Q: WE WOULD LIKE TO KNOW AS TO WHO COULD GIVE US TECHNOLOGY TO MANUFACTURE BABY FOOD. REGARDS A: There are several categories of baby food, each with different technologies: pureed fruits, ...
chili paste and preservatives	10/28/2008
Q: I am trying to make a chili paste similar to sambal oelek (sriracha). However the ph is not <4.6. ... A: With a pH higher than 4.6, normal hot fill is not sufficient to kill spores of toxin producing ...
organic tea manufacturing -co pack private label teas	10/27/2008
Q: I have a recipe book with herbal teas that I would like to make available to the public. Organic ... A: The Private Label Manufacturers Association in New York phone 212-972-3131 email info@plma.com has ...
hot packed pickles	10/26/2008
Q: I'm interested in developing a line of hand packed pickled vegetable. I understand (I think) the pH ... A: Julia, You can define a batch however you wish, but no more than one day's production. Some people ...
cleaning food conveyor	10/25/2008
Q: How to remove peanut dust ans chips from plastic and metal conveyor system. No soaps, just high ... A: I think it is difficult to wash off wax. I'd prefer a dry cleaning approach, such as an industrial ...
chili paste and preservatives	10/15/2008
Q: I am trying to make a chili paste similar to sambal oelek (sriracha). However the ph is not <4.6. ... A: Shelf life is determined experimentally by storing samples at various temperatures and testing them ...
chili paste and preservatives	10/14/2008
Q: I am trying to make a chili paste similar to sambal oelek (sriracha). However the ph is not <4.6. ... A: Chili and garlic,which is often found in such pastes,have some anti-microbial properties of their ...
Ethnic frozen food packaging	9/30/2008
Q: I have developed and tested several recipes which are ready for manufacturing. I am currently ... A: In the USA, the Private Label Manufacturers Association, phone 1-212-972-3131, email info@plma.com ...
Egg substitute	9/28/2008
Q: Clark, Is it scientifically possible to make an egg substitute that can satisfy the needs of people ... A: I am not sure whether it is possible to do what you describe, but I suggest that you might have more ...
important question	9/4/2008
Q: . I'm Bonn Banquirigo, an accountancy student..I just wanna ask of what kinds of machines which are ... A: Machines may be used to peel fruit or it can be done by hand. Another machine, called a finisher, is ...
wheat production	8/31/2008
Q: How many meters of wheat crop are needed to produce enough wheat grain to make a standard loaf of ... A: There is no single answer to the question because it depends on the yield of wheat, often measured ...
Export production of peanut butter	8/30/2008
Q: I am trying to summarize production considerations such as where manufacturing will occur, ... A: One consideration is the type of packaging - bulk or consumer? Production often occurs near sources ...
Bottling BBQ sauce	8/28/2008
Q: I live in St. Louis and am interested in bottling and marketing my own BBQ sauce. For a "small time" ... A: some of the members of the Private Label Manufacturers Association, email info@plma.com in New York ...
peanut butter manufacturing line	8/27/2008
Q: Can you please guide us about which line shall we buy for manufacturing 500kgs per hr peanut butter ... A: I have been out of my country with no access to my references. Sorry for the delay. Many suppliers ...
plum/ duck sauce manufacturing	8/27/2008
Q: I am in a Chinese Cooking class at Culinary School and I have to write a paper on how plum ... A: I do not know all the ingredients of plum sauce - presumably you do, though. The process to make it ...
Bulk shipment of hot sauce	8/23/2008
Q: I am planning a line of hot sauce for export and in order to reduce shipping costs hope to export ... A: Your concept should work. The issue is sterilization of the containers, which is achieved by hot ...
Soft drink manufacturing	8/22/2008
Q: We are a young beverages company in the process of establishment. We will begin as a small scale ... A: 1. You probaly need to determine carbonation level by trial and error, because the final requirement ...
types of heat penetration	8/21/2008
Q: Good afternoon Mr. J. Peter Clark! i just want to know what are the two types of eat penetration. ... A: Roxanne, There really are four types of heat transfer that can apply to food processing and ...
HACCP re Salsa Production	8/17/2008
Q: I am taking a class and we are studying HACCP plans for various products. Do you know where I could ... A: You have a good idea - Campbell's Soup bought a big salsa brand some years ago and makes a shelf ...
HACCP re Salsa Production	8/16/2008
Q: I am taking a class and we are studying HACCP plans for various products. Do you know where I could ... A: Sometimes specific foods are used as examples in articles or books about HACCP, but generic HACCP ...
Food manufacturing	8/16/2008
Q: I'm a co-founder of a successful sushi restaurant in Berkeley and I'm looking for ways to grow my ... A: Miri, To make and sell a commercial food you have two challenges: first, to convert a kitchen ...
Estrification Of Palm Fatty Acid By Adding Glycerine	8/12/2008
Q: Please let me know the effect of cooling on the stability of product obtained by glycerolysis i.e. ... A: I do not think cooling after reaction and before steam stripping will make any difference, but it is ...
ice cream	8/11/2008
Q: I am currently working on a research project aimed at studying the trends in the consumption of ice ... A: I do not pretend to be an expert in marketing nor on Europe, but I can suggest some ideas. There are ...
Estrification Of Palm Fatty Acid By Adding Glycerine	8/10/2008
Q: Also we want your comment on retention time in deacidifier according to temprature A: You did not say whether the deacidifier was continuous or batch. It could be either. Retention time ...
Estrification Of Palm Fatty Acid By Adding Glycerine	8/10/2008
Q: We are doing estrification of Fatty Acid by adding Glycerine to It. We achieve to the final FFA 0f ... A: If by "open steam" you mean direct contact, as is normal for steam stripping, then there is plenty ...
Estrification Of Palm Fatty Acid By Adding Glycerine	8/10/2008
Q: We are doing estrification of Fatty Acid by adding Glycerine to It. We achieve to the final FFA 0f ... A: I cannot be entirely sure, but it is possible that more may not be better. Alkali catalyzes both ...
Estrification Of Palm Fatty Acid By Adding Glycerine	8/9/2008
Q: We are doing estrification of Fatty Acid by adding Glycerine to It. We achieve to the final FFA 0f ... A: I suspect you are splitting the esters you have formed because of the relatively severe conditions. ...
Food Pilot Scale Services	8/7/2008
Q: I am looking to someone in the US that offers pilot scale manufacturing/packaging services for the ... A: The Universities of Nebraska at Lincoln, Purdue, Oklahoma State, Iowa State and Rutgers all have ...
HOW DO I MAKE A NEW TYPE OF BESPOKE BREAKFAST CEREAL?	8/4/2008
Q: I have a huge challenge which I'm finding very tough to complete... I need to find a Breakfast ... A: Shed, In the US, I know of three private label cereal companies, all of whom have extruders and ...
non-refridgerated salsa	7/30/2008
Q: We own a restaurant that we would like to start selling our salsas out of, but I would like to know, ... A: Unfortunately, most fresh salsas are sold refrigerated in inexpensive containers. It is possible to ...
chicken recipe fda approved copacker in North California	7/3/2008
Q: I have my own chicken curry recipes. I am trying to find a copacker in North California. A: If your product includes chicken, you need a USDA approved plant. If it is just the sauce, you need ...
finding a copacker in Northern California	6/21/2008
Q: I am looking for a manufacturer/copacker in Northern California for potato chips, and I'm having a ... A: It may be easier to find a co-packer because all they need are vertical form-fill-seal machines with ...
How to Begin Engineering/Manufacturing a New Baby Food Brand	6/10/2008
Q: How would one go about starting a new baby food brand? Should I contract out the ... A: Baby food is a category in which a small number of long-established brands are dominant, not because ...
Mangosteen Juice from FRUIT	6/8/2008
Q: Please advise the method to make juice concentrate and juice from the mangosteen fruit. Here would ... A: I am not sure what else I can provide. I "googled" mangosteen and found www.mangosteen.com very ...
Mangosteen Juice from FRUIT	6/7/2008
Q: Please advise the method to make juice concentrate and juice from the mangosteen fruit. Here would ... A: It is not at all clear whether mangosteen provides any significant health benefits. By all reports, ...
Mangosteen Juice from FRUIT	6/6/2008
Q: Please advise the method to make juice concentrate and juice from the mangosteen fruit. Here would ... A: Rajinder, The trick with mangosteen is opening the fruit with out getting the rind mixed with the ...
Soup	6/2/2008
Q: J. Peter I need someone that can make and can my won ton soup cotaining my broth and dumpling ... A: David, I, of cours,e don't know where you are nor whom you have contacted. One source of possible ...
The potential of Osmotic Dehydration in the food industry	5/30/2008
Q: Clark I am a student of Business Development Engineering from the University of Aarhus, Denmark and ... A: Martin, It is hard to say how widely used is osmotic dehydration, but it is relatively uncommon. ...
bottling hot sauce	5/17/2008
Q: I have a hot sauce and i want to bottle it. this sauce doesn't have tomatoes,and no heating ... A: Most hot sauces are acidic because of added vinegar and the natural acidity of other ingredients, ...
Food Development	5/16/2008
Q: I have a dry food mixture and I need a company that will blend and copack my product for marketing. ... A: One source of possible co-manufacturers is the Private Label Manufacturers Association in New York, ...
Salsa production	5/12/2008
Q: I've been doing research on the subject for a while and have come across a question I would ... A: Maria, The real issue is the pH of your salsa. pH is a measure of acidity and is measured with an ...
Soup	5/7/2008
Q: I have a soup I serve in my restaurant and would like to manufacture it. How do i find potential ... A: Benjamin, You are responsible for marketing, but you can get others to manufacture your soup. One ...
Where to Start	4/25/2008
Q: I am about to graduate from college this spring and am looking to get into the food manufacturing ... A: Jack, A lot depends on what skills you have - what degree you have earned, what experience you ...
Hot sauce, only raw ingredients??	4/24/2008
Q: I make homemade hot sauce with only fresh raw ingredients, which I am starting to sell to friends, ... A: The sauce you described sounds like pureed vegetables acidified with lime juice. The combination of ...
frozen breakfast food	4/21/2008
Q: I HAVE A BREAKFAST ITEM I DEVELOPED SEVERAL YEARS AGO & HAVE USED IN MY RESTAURANTS WITH GREAT ... A: Companies that do what you want are called co-manufacturers or co-packers. Many of them belong to ...
production of houmous (chikpea paste)	4/17/2008
Q: I am writing from Chile and my question involves production of small batches of houmous (10-50Kg). I ... A: The simple answer to your idea is to try it. The flour may or may not be cooked. If it is raw, you ...
production of houmous (chikpea paste)	4/16/2008
Q: I am writing from Chile and my question involves production of small batches of houmous (10-50Kg). I ... A: Hummus, as it often is spelled, is a paste of chickpeas (garbanzo beans), sesame seed paste ...
Companies that sell sprouted nuts	4/9/2008
Q: Im looking for companies that sell sprouted nuts and seeds.Any help is greatly appreciated. Regards ... A: I have not heard of sprouting nuts. Two companies that sell seeds, and may sprout some, ...
food indus data	3/24/2008
Q: 1. Do you know of any international certification bodies as SGS that observe and audit/certify food ... A: 1. I do not know SGS, but in the US there are several organizations that audit for food safety. ...
getting a liscense to sellhot dogs wholesale	3/23/2008
Q: i woould like to open up a small business one person ..just me .. to sell hot dogs and hamburgers to ... A: The manufacture of hot dogs and hamburger patties is regulated by the U. S. Department of ...
difference between RBD Synthetic palm oiland natural palm oil	3/22/2008
Q: my question is, what is the difference between RBD Synthetic palm oil (tri glycerides of fatty acid ... A: I have not previously heard of making synthetic palm oil and am not sure why one would do this ...
Peanut Butter	3/19/2008
Q: I have done a little research on manufacturing peanut butter. I have also done a feasibility study ... A: Here are some sources of information on peanuts. Peanuts: culture and uses. 1973 American Peanut ...
manufacturing bbq sauce`	3/14/2008
Q: how would i go about manufacturing a bbq sauce...people who could make it in bulk for me...i would ... A: The members of the Private Label Manufacturers Association phone 212-972-3131, email info@plma.com ...
Plastic Sauce Bottle Source/type	3/11/2008
Q: I am attempting to find a 16 oz. (or close) clear, plastic bottle that can take the heat of my ... A: Sometimes the same companies that make glass containers also offer plastic. Owens Illinois is one ...
botteling barbeque sauce & distributing	3/11/2008
Q: I am an assistant to a very serious restaurant owner. He would like to find a company that can ... A: Veronica, There are many companies that could probably help you. I suggest you contact the Private ...
Saturated fat	2/28/2008
Q: How to reduce saturated fat in potato chips? As now we are using palm oil as a frying medium ... A: I believe that when potatoes sprout, they convert starch to sugar, which can lead to darker potato ...
sauces	2/21/2008
Q: i am in the line of manufacturing a new chilli sauce and coconut chutney in jars which should be ... A: Your sauces and chutney probably need to be heat treated for at least 30 seconds at over 180 F to ...
Shipping boxes for cakes	2/16/2008
Q: Clark, Do you know where I can find styrofoam boxes for shipping cakes? Thank you A: Two possibilities: Polyfoam Corporation, Northbridge, MA 508-234-6323, www.polyfoam.com ...
Sauces and Spice Rubs	2/10/2008
Q: My wife and I have a family recipe that we are thinking about trying to mass produce. We are looking ... A: The Private Label Manufacturers Association in New York 212-972-3131 email info@plma.com maintains a ...
BBQ SAUCES	2/7/2008
Q: I have read several of your answers to people about the way the sauce should be prepared, I noticed ... A: First, congratulations on doing some research. The issue of acidity, or pH level is the following. ...
Hot Dog Manufacturing	2/6/2008
Q: I'm looking for a professional source (book, website, paid expert) to get a good basic recipe and ... A: I have a small collection of sausage making books that were largely assembled from Alibris, I think. ...
Manufacturing	2/2/2008
Q: My wife and I have formed a new company looking for a contract processor to process, blend and ... A: The need for roasting will narrow the field because that is not very common. Your choices will be to ...
ready to drink fruit juices	1/30/2008
Q: I am a Chemical Engg student and I am required to report on how a ready-to -drink fruit juice is ... A: Concentrate is made by evaporating most of the water in the juice. juice starts at about 14 % ...
ready to drink fruit juices	1/28/2008
Q: I am a Chemical Engg student and I am required to report on how a ready-to -drink fruit juice is ... A: If you can find it, "The Orange Book" published by Tetra Pak has all the information you need. There ...
mold in cookies	1/19/2008
Q: I am trying to start a business in horse cookies. The one I have made are full of mold in 3 days... ... A: I think you may mean propionic acid, which is a mold inhibitor. It is a common food preservative, as ...
Role of Cream of Tartar in Homemade Play Dough	1/7/2008
Q: I recently made my daughter some homemade play dough. The recipe is as follows: * 1/2 cup salt ... A: First, don't put boric acid in a dough that children might play with - it is toxic. I have no idea ...
cookie packaging	12/24/2007
Q: I am trying to manufacture a family recipe for a small round bite size cookie. I would like to know ... A: Sealed bag packages are usually made of coated paper or one or more layers of polymer. If you are ...
Time temparature combination for hot-fill	12/17/2007
Q: I manufacture a sports drink with a pH of 3.9. Please advise on: a) Necessary pasteruization ... A: There are many possible combinations of time and temperature for high acid beverages, but a common ...
plastic bottles	12/6/2007
Q: I own the label for a small bbq sauce company and am ready to graduate from the mason jar level and ... A: I am not sure what is meant by "foam sealers." Plastic jars usually have screw on plastic caps. If ...
Canned soup	11/27/2007
Q: Clark, if I had a series of soup recipes that I wanted to take to a co-packager, how do I select ... A: There are limitations to each of he preservation methods you mention: hot filling only works for ...
corn chips	11/27/2007
Q: is it possible to shape corn chips so that you can make things like a nacho cup or the fabled nacho ... A: I am not sure what is a nacho hat, but there exists a snack product from Frito Lay called Scoops, ...
peanut butter	11/15/2007
Q: How can I make natural or organic peanut butter with no oil separation at top? Would palm oil help? A: Peanut butter can have up to 10% additives such as salt, sugar, other oils and emulsifiers. I doubt ...
Osmotic dehydration of papaya.	11/11/2007
Q: I am trying to learn how to preserve papaya by osmotic dehydration at a small start - up processing ... A: You are on the right track. Some of the answers need to be determined by experiment.For osmotic ...
Replica	11/8/2007
Q: I was wondering how easy it would be to duplicate the ingredients used in popular restaurants. Like ... A: Depending on where in the world you are located, there may be a university with a food science ...
Replica	11/7/2007
Q: I was wondering how easy it would be to duplicate the ingredients used in popular restaurants. Like ... A: The cost primarily depends on how much time your consultant spends and his or her rate. The time ...
Replica	11/7/2007
Q: I was wondering how easy it would be to duplicate the ingredients used in popular restaurants. Like ... A: It is fairly common to attempt to duplicate foods made by other people. There is no law forbidding ...
Saturated fat	11/3/2007
Q: How to reduce saturated fat in potato chips? As now we are using palm oil as a frying medium ... A: There are instrumental methods of analyzing the fatty acids in oils using gas chromatography. ...
Saturated fat	11/2/2007
Q: How to reduce saturated fat in potato chips? As now we are using palm oil as a frying medium ... A: Palm oil is a relatively hard or saturated fat, but that also makes it stable against oxidation. It ...
Breath Mint	10/23/2007
Q: I have an idea to make a breath freshening product on the order of a Tic Tac/Certs type of product. ... A: Candies like Tic Tacs are really two separate components - a center and the sugar shell. Often the ...
internal bottle pressure during pasteurization	10/17/2007
Q: We are about to bottle a product carbonated to 3 volumes Bunsen. This product requires ... A: It took a while to get the data and then I was traveling. I made the following assumptions. 1) Treat ...
food flavoring	10/15/2007
Q: CAn you help with this question? From time to time I see the following statement in the list of ... A: Natural flavors are isolated from foods by various processes including distillation, extraction and ...
Salad Dressing	10/11/2007
Q: She wants to bottle it and eventually sell it but is concerned about someone stealing her recipe. ... A: Most custom or private label manufacturers are ethical and are not interested in stealing people's ...
internal bottle pressure during pasteurization	10/9/2007
Q: We are about to bottle a product carbonated to 3 volumes Bunsen. This product requires ... A: This sounds suspiciously like a homework problem. It is not usually necessary to pasteurize a ...
bottling lemonade for sell	10/6/2007
Q: I am embarking on marketing a lemonade drink which of course is very acid; And was wondering what ... A: Most carbonated and non-carbonated drinks are simply bottled because the high acidity and ...
Entrepreneurship Research... Syracuse University... Pizza Dough Manufacturing...	10/6/2007
Q: My name is Elias Sobrino and I am a student at Syracuse University in the Whitman School of ... A: The most important factor you must determine is the anticipated volume - units per year. You must ...
making hot sauce	10/5/2007
Q: I want to make a hot sauce that does not have tomatoes in it but has some sort of fruit like ... A: The vinegar and salt are preservatives and almost certainly make the sauce high acid,that is, pH ...
getting a food product line off the ground in ny	10/4/2007
Q: i am interested in getting a food product line started in ny and dont know where to begin. thanks in ... A: This is a hard question to answer without more specifics, such as what is the food, how is it ...
intense apple flavor	9/25/2007
Q: I have an apple tree. On a whim, I wrapped a ripe apple in aluminum foil and placed it on the ... A: Mel, You do not say, but it sounds as if you put the apples "naked" on the muffin tin. You wrapped ...
Peanut Butter Production	9/24/2007
Q: Clark, We are a Jordanian snack company. We have several famous peanut butter brands in Jordan ... A: Murad, I think your required rate is on the low side of available equipment, but I will tell you ...
idea for iced drink	9/21/2007
Q: I am located in the SF Bay area and I have an idea for an iced tea drink. The whole idea of getting ... A: Evan, The process of product development is complex - there are a few books on the subject and ...
manufacturing bbq sauce	9/18/2007
Q: My mom and I run a restaurant. We have really good sauce and everyone wants us to bottle it and ... A: You need a source of steam for your kettle. BBQ sauce is usually acid enough that you can hot fill, ...
Rehydration of Garlic Flakes	9/16/2007
Q: I would like to know how to go about making "Pure Crushed Garlic" from Hydrated Garlic Flakes or ... A: You should be able to make a "pure crushed garlic" from dehydrated garlic flakes or granules by ...
salad manufacture	9/12/2007
Q: I want information about lettuce processing(salad manufacture),for example the temprature of storage ... A: The more quickly lettuce is cooled, the longer it will last, so often it is actually cooled in the ...
Cookie Baking/Selling/Labeling	9/11/2007
Q: In order to sell homemade cookies do I need: (1) to use a commercial kitchen? (2) to label them and ... A: I think it depends on your scale of operation. You need an appropriately sized mixer and oven. ...
100% juices from concentrate - at home	9/8/2007
Q: I think you are the one to answer my question. I love 100% juices most of which are made of ... A: I was not aware of what is sold in Europe. Most brands of frozen foods in the US have a line of ...
RE: Re-packing juices	9/7/2007
Q: Clark How do you do, I have found the advice on this site very helpful. I hope that you will help ... A: Most people who repack juice do pasteurize it for just the reasons you mention. It is difficult to ...
100% juices from concentrate - at home	9/7/2007
Q: I think you are the one to answer my question. I love 100% juices most of which are made of ... A: Gabor, There are many fruit juice concentrates commercially available at retail. Most are frozen. ...
develop a confectionary product with medicinal properties	9/4/2007
Q: We want to develop a confectionary product with medicinal properties and are not sure how to proceed A: First, you should know that Warner-Lambert and Wrigley have both tried this general concept with ...
apple spread	9/1/2007
Q: I have a question regarding an apple extract that I'm trying to make at home. It is out there in ... A: I do not know this product, but from your description, it sounds like a vacuum evaporated syrup ...
Questions fresh product to shelf life and private label	8/26/2007
Q: Clark, I have a small start-up salsa business and I currently sell my product on line until I can ... A: Mecca, 1. You have been told correctly how to home can your salsa. That process almost certainly ...
Manufacturing Mangosteen juice from concentrate	8/14/2007
Q: Clark, I would like to venture into manufacturing bottled ready to drink mangosteen juice. I have ... A: The ORAC value is a measure of antioxidant effect. It should not be greatly affected by mild ...
Manufacturing Mangosteen juice from concentrate	8/14/2007
Q: Clark, I would like to venture into manufacturing bottled ready to drink mangosteen juice. I have ... A: Mangosteen juice is probably acidic enough that you can hot fill rather than retort. Hot fill means ...
ingredient stability	8/12/2007
Q: I would like to produce an emulsified dressing. I like the fresh taste of parsley. Will the ... A: Heating parsley will almost certainly change its flavor, but people cook with parsley all the time, ...
Several questions on a Secret Sauce	8/11/2007
Q: Please help! I have several questions and no where to start! I have a secret recipe for an ... A: I'll try to answer your questions as best I can in the order asked. That might not be the order of ...
sauces	8/6/2007
Q: i take ingredients from other products (ie. jellies, ketchups, mustard, bbq sauces, soy sauce etc ... A: 1. "Holding for 30 seconds" means keeping the jars hot for 30 seconds after filling before cooling, ...
Bottling drink with mikl in it.	8/5/2007
Q: Clark, I was hoping you could help me. I have created a ready-to-drink iced coffee drink that has ... A: There are two methods to preserve dairy based coffee drinks, such as you propose - retorting or ...
sauces	8/4/2007
Q: i take ingredients from other products (ie. jellies, ketchups, mustard, bbq sauces, soy sauce etc ... A: 1. Getting on the shelves of stores is one of the great challenges of the food business. You might ...
Bottling BBQ sauce on national level.	8/2/2007
Q: A group of us from our restaurant, including our Executive Chef and Sous Chef have formed a ... A: 1. The Private Label Manufacturers Association in New York 212-972-3131, info@plma.com can help you ...
Packaged cream cheese	8/1/2007
Q: We mix and hand pack several varieties of cream cheese (lox & onion, garlic and herb, vegetable, ... A: Neither the cream cheese, the milk nor your added ingredients are sterile, so in the process of ...
corn kernels	7/30/2007
Q: Is there a way that a "home canner" can remove the whole kernel from the corn cob? Everything I ... A: The Western Lab of the USDA di some research on this very question and developed a way of splitting ...
Bottling/Selling Wing Sauce	7/30/2007
Q: Mr. Clark, I have been researching how to bottle and sell my secret sauce recipe for hot wings. I ... A: Margarine is a butter substitute, where the fat is vegetable oil instead of butter fat. The issue in ...
selling our restaurants dressing	7/23/2007
Q: I was wondering what the first steps would be in bottling and selling our restaurant's greek ... A: 1. You do not need to patent your dressings, nor, probably, could you, as recipes are not usually ...
selling our restaurants dressing	7/22/2007
Q: I was wondering what the first steps would be in bottling and selling our restaurant's greek ... A: Christos, Depending on where you are in the US or elsewhere, there probably is a company that has ...
enzymes in food	7/21/2007
Q: For the past 2 weeks, I have been trying to research how enzymes that are used in food are extracted ... A: I am not aware of many enzymes that are extracted from animals. Most are produced by plants or ...
bottling bbq sauce	7/10/2007
Q: My partner and I are wanting to start a small business bottling bbq sauce for a local restaurant. ... A: Mark, The University of Tennessee in Knoxville has an excellent food science department in which ...
Tea Concentrate	7/10/2007
Q: We would like to produce an unsweetened tea concentrate product for the retail market. I have found ... A: Most products called concentrates are thick liquids, like syrups as compared with dehydrated ...
Baby Food Contract Manufacturing	7/3/2007
Q: Is there any manufacturing companies which I could contact for contract manufacturing of baby food? A: There are many types of baby food and thus many potential manufacturers. I suggest contacting the ...
process for making cereal	7/1/2007
Q: When cereal, ie Total for flakes or Cheerios, are made, how are they cooked in the initial process? ... A: I am not aware of any breakfast cereals that are fried. The normal initial cooking is of whole ...
peanut butter manufacturing process	6/29/2007
Q: I'am a zambian trying to venture into peanut butter manufacturing.Can you help me with the following ... A: 1. Peanuts are shelled, roasted, blanched (skins removed), ground, mixed with salt, sugar, ...
Plz help me	6/18/2007
Q: Hoping u with best of your life. Sir i want to start manfucturing & marketting mango and apple ... A: Juices and drinks range from 100% juice to mixtures with as little as 10% juice. Apple is often ...
peanut butter manufacturing	6/14/2007
Q: Iam a zambian citizen intending to venture in peanut butter production.can you furnish me with the ... A: I can answer some of your questions in a general way, but the details depend on other information, ...
Junk food	6/8/2007
Q: I am doing a presentation on the ingredients in junk food for my GCSE coursework and I was wondering ... A: By law, anything used in foods, at least in the US, Europe and Japan, must be proven safe. Some food ...
manufacturing process	6/6/2007
Q: I want to start my own manufacturing plant of continental sauces, Red chilly,Green Chilly,Soya Sauce ... A: There are many variations on each of the sauces you mention. Vinegar is a common ingredient for some ...
Liquid Pepper Bottling	6/6/2007
Q: I am making right now a Liquid Pepper here in Houston TX. This dead Heat, Original and Unique ... A: i suggest you contact the Private Label Manufacturers Association in New York at 212-972-3131 to ...
BBQ Sauce startup	6/2/2007
Q: My wife and I live in Ga and we need help on making the base bbq sauce for our secret recipe (people ... A: Damon, 1. Most recipes for foods need to treated as trade secrets, which means making some effort ...
BBQ Sauce startup	6/1/2007
Q: My wife and I live in Ga and we need help on making the base bbq sauce for our secret recipe (people ... A: Damon, I suggest you contact the Private Label Manufacturers Association in New York at ...
Sauce Manufacturing Improvements in Consistency & Yields	5/25/2007
Q: As a large manufacturer of "ready meals" we are experiencing problems with consistency of products & ... A: There are three approaches to accurately dispensing liquid ingredients, depending on the scale of ...
BBQ SAUCE	5/24/2007
Q: YOU HAVE BEEN A BIG HELP.BUT I DID COME UP WITH A COUPLE MORE QUESTIONS FOR YOU, I HAVE A RECIPE ... A: The consultant you need now is likely trained as a food scientist or food technologist and consults ...
Greek dressing filling	5/23/2007
Q: I am planning the production for my Greek salad dressing, but I am stuck on the filling operation. ... A: Your choice depends on the form you want the dressing to have. Some dressings are two phase and ...
BBQ SAUCE	5/22/2007
Q: I THANK YOU FOR YOUR RESPONSE ON THE APRIL 30,07 QUESTION ABOUT THE BBQ SAUCE TEMP.I DECIDED ON ... A: Most people who hot fill use the hot liquid to sterilize the container and caps. I have not heard of ...
Greek dressing filling	5/21/2007
Q: I am planning the production for my Greek salad dressing, but I am stuck on the filling operation. ... A: First, the vinegar contains water and so you could use gums to help suspend the mix if you want. It ...
private labeling of bbq sauce	5/16/2007
Q: Do you know of any companies in Gerogia and/or Louisiana that would make - bottle and label sauces ... A: Barbecue sauces are pretty generic, so there are not many differences among them. The Private Label ...
vinegerette recipe marketing	5/7/2007
Q: Greetings from Alaska, I am a chef that is intrested in marketing a dressing and salsa my clients ... A: I think your best bet is to contact the Private Label Manufacturers Association in New York at ...
Soynut Butter	5/7/2007
Q: Im planning to setup a business making Soynut butter initially at home. What are the processes ... A: It probably is a good idea to remove the skins. One way is to roast then use a burr mill with ...
BBQ SAUCE	4/30/2007
Q: I HAVE SOME QUESTIONS ABOUT MAKING AND BOTTLING BBQ SAUCE.I HAVE A HEATED 100 GAL. KETTLE WITH A TOP ... A: One of the objectives of hot filling at 190 F is to sterilize the containers and closures. The type ...
energy bar	4/30/2007
Q: I want to start producing energy bars. Would it be easier to produce the bars yourself or re-label ... A: There are a lot of energy bars on the market now. Introducing a new one takes a big effort in ...
Extraction	4/25/2007
Q: I would like to know how extraction (which is a chemistry laboratory technique)like solid-liquid ... A: Solid-liquid extraction is sometimes called leaching to distinguish it from liquid-liquid ...
Rice Crackers	4/24/2007
Q: I am wondering how the round, flat rice crackers are made from, what the ingredients state are, only ... A: By rice, I suspect is meant rice flour. It would be mixed with water to make a dough, rolled out, ...
Peanut butter	4/24/2007
Q: Mr. Peter, i am a student doing my intern in a industry which wants to venture into peanut butter ... A: Most peanut varieties can be used for butter. It is common to mix varieties to help standardize ...
Froot Loops and Cheerios	4/19/2007
Q: Could you please tell me the process of making these. I am more interested in how it takes the round ... A: Both "O" shaped cereals are made by extruding dough through a die which is a small hole with a pin ...
Candy Manufacture	4/17/2007
Q: I am interested in creating a candy line. I am somewhat daunted by the intense tooling and ... A: There are many such companies. The right choice depends on the type of candy you want to make - ...
ingredients in sauce	4/13/2007
Q: I have samples of Barbecue sauce I would like to duplicate.Is there a lab or process company who can ... A: Some ingredients used in barbecue sauce can be analyzed chemically and there are labs and ...
Refilling of strilized sauces	4/11/2007
Q: I run a smallscale pasta sauce(tomato) making unit. We sterilize the glass bottles and do hot ... A: If your idea is to empty the bottles into a kettle, add ingredients, reheat and refill into clean ...
food in vending machines at shool	4/4/2007
Q: we are doing a project on business.our business idea is serving healthy foods at school in vending ... A: Most vending machines are best suited to selling small packaged goods that do not need cooling or ...
snack extrusion	4/4/2007
Q: I am trying to find the technology required to make Japanese style rice crackers. Could anyone tell ... A: If by Japanese style rice crackers, you mean those shiny brown small pieces, I do not think they are ...
Looking for a bbq sauce manufacturer	4/2/2007
Q: I have a sauce which I would like to mass produce - albeit small mass production. I live in New ... A: Dan, BBQ Sauce is fairly easy to make, so there are many private label firms that offer their own ...
dehydrating papaya	3/30/2007
Q: when i dehydrate papaya, do i first soak it in a sugar water marinade? or do i just cut it into ... A: Amy, I cannot tell how your dehydrator works nor how you want to use the dried product. Some fruits ...
PH values	3/19/2007
Q: In my current Internet discussion group, people are curious to find out the average PH value of raw ... A: On p. 106 of my copy of "A Complete Course in Canning" revised by A. Lopez in 1975, published by The ...
from concentrate	3/14/2007
Q: So tropicana 100% juice NOT from concentrate is JUST juice from an orange? Is that right? And then ... A: That is correct - not from concentrate is just juice as it is squeezed from the fruit. It is lightly ...
from concentrate	3/14/2007
Q: I normally drink Tropican orange juice in the carton. On the carton itself, it says 100% juice and ... A: "Concentrate" is short-hand for concentrated fruit juice, which is made by evaporating water from ...
Food manufacturing	3/1/2007
Q: it really helped me clarify a lot of my doubts.I still have question on how could I start my own ... A: Angeline, I would not advise going into breakfast cereals unless you have a lot of money - it is ...
Food manufacturing	2/27/2007
Q: so I feel that it will take time for me to create a unique recipe by myself. I would like to start ... A: Angeline, First, you can use any recipe you like - what matters is what will sell. You can hire a ...
Food manufacturing	2/24/2007
Q: I am interested to start my own business in manufacturing cookies. I have tried out several recipes ... A: Commercial cookies can be quite similar to those you make at home. One difference is packaging - ...
hot sauce bottling safety	2/8/2007
Q: My husband wants to make, bottle and sell his homemade hot sauces, but we aren't sure of safe ... A: Most hot sauces have a tomato base and often have added vinegar. If so, they are considered high ...
Ingredient vs. Processing Aid vs. Incidental	1/17/2007
Q: I work for the QA/AC dept. for a food processor that makes no-additive industrial fruit and ... A: I do not know if there is a threshold below which an added ingredient does not have to be listed. I ...
Food Properties	12/29/2006
Q: Do you know if there is a good resource online where I can find various properties (density, ... A: I do not know of a single on-line reference source - I rely on written texts, such as Food ...
food bars	12/15/2006
Q: Bringing a food bar to market, having trouble finding manufacturer. Need small run 10 to 15k units ... A: There is not enough information in this question to give a complete answer. There are many types of ...
potential hydrogen level	12/1/2006
Q: what are samples of food that has a pH of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 and 14. Can you ... A: To my knowledge, there are no foods at the extremes of pH - 1, 2, 13, 14. Foods are considered acid ...
Bone-crushing Machine	11/26/2006
Q: I'm looking for a machine, for home use, designed to crush bones(or perhaps some sort of meat ... A: I am not aware of a home-size machine that would crush bones - not many people want to do this. ...
Caesar Dressing	11/10/2006
Q: I have a homemade caesar dressing that I would like to market and don't know where to begin. Is ... A: Olive oil and vinegar should be shelf stable so long as there is not added water. The acid in the ...
Family recipe to the store (Beef Jerky)	10/25/2006
Q: My name is Eric and I have had several great Jerky recipes in my family for over 20 years. My ... A: As soon as you move from a "hobby" food to a commercial one, you encounter federal and state ...
starting food company	10/25/2006
Q: would you please help me to find information about starting a food factory starting with plans ... A: It is difficult to answer this question without some specifics, such as what foods are to be ...
Free glycerin cooking oil	10/7/2006
Q: Followup To Question -Triglycerides: The major form of fat. A triglyceride consists of three ... A: What you want to do is already done commercially for palm oil, which is about 50% saturated. In ...
Free glycerin cooking oil	10/6/2006
Q: Followup To Question - Triglycerides: The major form of fat. A triglyceride consists of three ... A: Palm oil is naturally "hard" or mostly saturated. Eating too much saturated fat is not healthy, but ...
Reducing air bubble in peanut butter	10/5/2006
Q: My Name Kriston Edward from Indonesia. I am a researcher in the peanut butter manufacturing. My ... A: One way to reduce air bubbles in peanut butter is to apply vaccuum before or during filling. This ...
cacl2 brine aggitation	9/5/2006
Q: I want to design a cylindrical(or conical, or spherical?) brine tank that achieves a temp gradient ... A: The vortex cooler works because when compressed air or any gas is expanded by reducing the pressure, ...
hardness of peanut butter	8/30/2006
Q: My question is, we usually test the hardness of peanut butter with viscosimeter (in cP), is this the ... A: The important element in quality testing is to have a test that is sensitive enough to distinguish ...
Safe & Shelf Stable Hot Sauce	8/10/2006
Q: I have heard of hot sauces that arenâ€™t cooked and I am curious as how this can be, after all if ... A: Heating for hot filling is not really cooking. Part of the purpose is to help sterilize the ...
preserving hot sauce (sodium Benzoate)	8/8/2006
Q: Great site! My husband I are working on a hot sauce line...we have been trying to keep it with no ... A: First, you probably do not need a preservative for hot sauce. Most of those in my refrigerator do ...
Shelve Life	7/24/2006
Q: I have a tomato based hot sauce that I want to bottle, I am trying to find out how to preserve the ... A: Most tomato based sauces are acidic enough that they do not support the growth of disease causing ...
Cheerios, cont.	6/14/2006
Q: I found your explanation on how Cheerios are made very helpful, but I had just one question. You ... A: A die in extrusion is a plate at the end of the machine with holes of a certain shape through which ...
Machinaries required in Peanut butter production.	6/13/2006
Q: I am a Hotel and Tourism management graduate and I am trained to be a chef.But to tell you I am more ... A: The cost of equipment for making peanut butter depends on the quantity you want to make. One ...
pea nut butter	6/7/2006
Q: i want to know more about how pea nut butter is manufactured? what other products can be ... A: Peanut butter (and other nut butters) are made by roasting clean nuts, grinding them very fine with ...
Food Manufacturing	5/15/2006
Q: I am Maha and I stay in CA. I have a lot of very good Indian food recipes which I would like to ... A: It takes more than recipes to create a food business, but it is a start. The examples you cite are ...
Manufacturin mayonaise	4/17/2006
Q: I would like to set up a small scale manufacturin and packain plant for mayonaise and oter ... A: Mayonaise is an emulsion of oil and vinegar stabilzed by egg yolk or other emulsifier. Many cook ...
Manufacturing peanut butter	4/8/2006
Q: peter, I am pranav from India, I want to setup an manufacturing unit of peanut butter in India. Can ... A: You can get most, if not all, the equipment you need from APV, which is based in UK but probably has ...
Peanut Butter Manufacturing Process	2/25/2006
Q: Peter Clark, My Name is VINCENT SIY from the PHILIPPINES. I am currently a student engaging in the ... A: To make peanut butter, shelled peanuts are roasted, cooled, then blanched (skins removed, split into ...
Retort - different types of Agitation	2/14/2006
Q: Peter Clark ! My name is Henrik Lundgren, and I have been appointed to take a closer look at the ... A: Cans of food are agitated during retorting (cooking under elevated pressure) in order to shorten the ...
Process	1/25/2006
Q: what would be the fastest way to dehydrate mature tropical fruits as Mango, papaya, Banana, peaches, ... A: The choice of a dehydration method for tropical fruits would depend on the desired end product. ...
milk glue	10/19/2005
Q: I am an artist working with milk. I have made glue out of pasteurized skim cow's milk by curdling ... A: Zoe, What an intriguing question! You are doing very sophisticated biochemistry, whether you know ...
is pork the worst?	10/10/2005
Q: many religions have excluded pork, amongst other creatures from their diets. i hear of many diseases ... A: There are many food taboos associated with religion. Islam and Judaism prohibit pork, shellfish and ...
Cheerios	9/16/2005
Q: How are these made? A: Cheerios are made from oat flour and some other ingredients, such as sugar, salt, and starch. The ...
ask for a paper	8/16/2005
Q: I am a doctor candidate in South China University of Technology.My major is food biotechnology.I ... A: I cannot find the journal on-line, but I believe it is published by the American Chemical Society. I ...
If i want to start a food...	7/17/2005
Q: If i want to start a food manufacturing company do i have to develop the products before i describe ... A: You certainly have to be able to describe your products to have a credible business plan. It could ...
Bottling Hotsauce	5/31/2005
Q: Mr. Clark, I own a local Bar and Grill in St. Louis and my father got the idea to bottle our ... A: Hot sauce is usually acidic because it usually has vinegar and often tomato in it. This means it can ...
Salting sunflower seeds and pumpkin seeds	2/24/2005
Q: How do they put a rich salt skin around nuts such as sunflowers and pumpkin seeds? Is there a way I ... A: I believe that many such seeds and nuts are roasted in oil which, even after draining, leaves a film ...
GOOD Hot Dogs	1/7/2005
Q: Clark, I am 50 years old and I can remember when hot dogs used to taste much better than they do ... A: First, you probably had an Eckrich hot dog, which is a brand that may be sold regionally. Your ...
peanut butter stabilisation	12/7/2004
Q: WE HAVE STARTED PRODUCTION OF PEANUT BUTTER in collouid MILL TWO PASS. AT PRESENT, WE ARE USING ... A: Some of this question is hard to understand. First, sources of mono and diglycerides. ADM - in ...
mayonaise	9/17/2004
Q: I purchased a quart of Hellman's Real Mayonaise but left it in the car during the day (for about 6 ... A: Mayonaise is sold as a shelf stable product because it is acidic and is usually filled hot. So long ...
Rose hips	8/18/2004
Q: I'd like to find a way to use rosehips (Rosa Canina). They're full of vitamins and bioflavonoids, ... A: My impresssion is that rose hips are often used as a rich natural source of Vitamin C. They are ...
Jello	7/16/2004
Q: I don't want to waste your time on this question, but I am having a debate at work right now. I need ... A: Kelli, I hope you are on the right side of these answers. 1. Jello, and other gelatin desserts, use ...
Low temperature drying system	6/5/2004
Q: Am from India, involved in a dried tropical fruit project. Fruits like mango, banana, papaya, ... A: Two major manufacturers of dryers in the US are National Drying Machinery Co. in Philadelphia, PA ...
Request for Technical drawing or design for small-scale Food Extruder	6/2/2004
Q: I will be grateful if you help me with technical drawing or design and guidlines to produce or ... A: There are single screw extruders and twin screw extruders. Even the single screw machine is hard to ...
PRODUCTÝON RECIPE FOR CHOCOLATE HAZELNUT SPREAD(CREAM)	5/11/2004
Q: CLARK, I HAVE BEEN LOOKING FOR A GOOD AND DETAILED RECIPE AND FORMUALTION FOR CHOCOLATE HAZELNUT ... A: I do not have a detailed recipe. I assume you are trying to make something like Nutella, a ...
botteling hot sauce	3/10/2004
Q: J. Peter, I would like to sell some sauces at the local farmers market and have read some of your ... A: Acidity of foods can be tested with a pH meter, available from lab supply sources, by titration ...
sweet corn	2/29/2004
Q: Is there anything that can soften sweet corns? The ones that I buy fresh (on the cob) from the ... A: Sweet corn on the cob is usually cooked by putting in water, bringing to a boil, then removing from ...
New product	1/22/2004
Q: I live in the Portland, Oregon area. Here's a story you've heard a hundred times I'm sure. I have ... A: Without knowing more specifics about your idea, it is hard to give any advice. You should document ...
New product----need advice	1/22/2004
Q: Peter, My business partner and I are thinking of starting a business making a cream cheese product ... A: Depending on where you are, there are departments of food science at most land grant universities. ...
Development of new food products	5/2/2003
Q: A question from a fellow AllExperts expert: I am in the earliest of beginning stages of production ... A: John, Happy to try and help a fellow volunteer. I do not know of a single book or site that might ...
Organic Food Industry	10/17/2002
Q: How big is the Organic Food Industry Nationwide (I think I read somewhere that it was close to an $8 ... A: There will be a lot of information about organic foods in local papers in the next few weeks because ...
Research	8/20/2002
Q: How many square feet of a wheat farmers land does it take to produce enough flour to make a one ... A: Typical yields of wheat in the US are about 26 bushels per acre. There are about 50 pounds of wheat ...
whithening peeled black tiger shrimps	7/30/2002
Q: Mr. Clark, I'm American, living in the Philippines, I have a small seafood processing plant. Our ... A: One idea you might try is to use sulfur dioxide or sodium meta bisulfite in a wash of the peeled ...
leftover food	7/23/2002
Q: The manufacturer of my refrigerator told me not to put warm food in the refrigerator because it ... A: The advice against putting warm food in the refrigerator is probably intended to prevent overloading ...
Mayonaise	8/31/2001
Q: After thanks How i can make a delicious commercial mayonaise and its famous spices. What is the ... A: 1. Mayonaise is an emulsion of oil and vinegar held together, traditionally, by egg yolk. There can ...
DESIGN FOOD EXTRUDER INFORMATION REQUEST	8/24/2001
Q: Gentlemen; We receive a information request from Peruvian Officials asking how can find a really ... A: Insta-Pro is one model or brand of extruder; there are others, such as Wenger, Anderson, and Buhler. ...
Pêanut Butter	5/25/2001
Q: I've receipt your answer an really apreciate it, but letme tellyou, we been tryed with mono and ... A: The additives you have tried are the ones people usually use. The only other issue I can think of is ...
Sensors in the Food Industry	3/7/2001
Q: I am working on an infrared laser project, and I am trying to identify the most valuable areas to ... A: IR is now used to sense fat, protein and (I believe) moisture. Unmet needs include the ability to ...

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