Food Engineering/Manufacturing - Food Engineering - Industry

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About Jim Pfister
(Top Expert on this page)

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.

Publications: PMMI Solutions `99, Monthly Packaging Tipsheets

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

Questions Answered By Expert Jim Pfister
In Category Food Engineering/Manufacturing

Subject	Date Asked

my seafood chowder	11/13/2009
Q: I own a restaurant,the customers love my seafood chowder,they suggested marketing it. i am a chef ... A: Aaron, You already own and operate a business...so that's a start. What you don't have are the ...
cooling for shelf stable sauce	11/6/2009
Q: I make a wing sauce made of Pan and Grill (partially hydrogenated soybean oil, butter substitute), ... A: Ken, An issue often not mentioned are the personal safety issues with people handling red hot ...
Purple Hull Peas	11/2/2009
Q: When I go into "semi-retirement", I want to grow about 10 to 20 acres of purple hull peas, process ... A: John, I used to have to source this stuff for a soup company years ago. First, I always check out ...
Find R&D company for my line of tartar sauce	10/28/2009
Q: Jim, how do I go about finding a research and development company in San Diego to help me develop a ... A: Bill, You should clarify which kind of help you need. Help with formulating? Help with pilot ...
product development	10/27/2009
Q: I am interested in packaging a frozen ravioli, but I am unsure which material to use. I would like ... A: Chris, Good Tuesday Afternoon. I suggest you do a Google on "food products contract manufacturing" ...
How to increase shelf life of product	10/24/2009
Q: You seem to be extremely knowledgeable on the subject, so I thought I would ask you a question I am ... A: Bonnie, I am not sure. But I can tell you that they are not filling pouches. Must be cans or jars. ...
chicken noodle soup processing	10/21/2009
Q: How is Campbell's chicken noodle soup made/processed? What techniques are used starting from raw ... A: Kim, Their exact process is proprietary, but I can give you some generic info. Most soups start by ...
How to increase shelf life of product	10/17/2009
Q: You seem to be extremely knowledgeable on the subject, so I thought I would ask you a question I am ... A: Bonnie, A couple of points: 1. Is it possible to can your soup? After all, metal is the ultimate ...
BBQ sauce "legalities"	10/14/2009
Q: Soo.. assuming my sauce has a high acid content, I can actually "hot pack" it and sell it? Is there ... A: Rich, Yes. Hot filling should do the trick. Before selling anything, though, I would get an ...
Advice on preserving/bottling marinade	10/13/2009
Q: I have been asked to sell some of my homemade sauces and marinades at a Christmas fair. I bottled ... A: Nicola, Good Wednesday Morning. Well, if its fizzing and bubbling...you for sure have something ...
Protecting your idea	10/12/2009
Q: If I have a food product idea that I want to talk to a manufacturer about, how do I protect my idea ... A: Lawrence, My suggestion for cases like yours is to buy an hour of your lawyer's time so he can ...
sauce packaging	10/6/2009
Q: Jim, I have a small sauce company that produces salsa, pasta sauce and other items that I pressure ... A: Dave, Good Morning. When you talk about "cold" packing, you introduce the need to pre-sterilize the ...
Frozen food processor	10/2/2009
Q: Do you know of any frozen food processor in Southern California that could help a up start company ... A: Isaiah, Good Friday Afternoon. Nobody comes to mind, so I would suggest you get on to both the ...
Plastic canning jars for small operation	9/29/2009
Q: I am planning a small scale processing plant idea to bottle wing sauces and 1) ship them to future ... A: Peter, I am now thinking that the best route for you may be to use a contract or private label ...
packaging and shelf life	9/29/2009
Q: Grab a tea or coffee as this is a long one. I think I've read through all the Q&A, on this website, ... A: Susie, G'day! from the USA. First of all, I am not the best person to answer any of your questions ...
Searching for food chemist laboratory	9/22/2009
Q: I have a beverage that I would like to have analyzed and eventually packaged, marketed and ... A: Abigail, MS = Mississippi?? If that's right, then I am going to suggest you check websites - since ...
Searching for food chemist laboratory	9/22/2009
Q: I have a beverage that I would like to have analyzed and eventually packaged, marketed and ... A: Abigail, Good Tuesday Morning. rTech, Accugen, and EMSL are all capable labs. Since I don't know ...
cookie packaging	9/3/2009
Q: Im looking to package my italian cookies in a cellophane sleeve, with two or three pieces in every ... A: Nick, I am assuming you could do a sleever or a bagger. A device called an "L" sealer would let you ...
new product/ patent/viability	8/31/2009
Q: I am interested in marketing a type of garlic bread for national/ international exposure. I have ... A: Michael, I recommend you buy an hour or two of your attorney's time to learn about what's involved ...
Chopped and minced garlic rehydration and packaging	8/17/2009
Q: We want to rehydrate these two types of garlic, pump to a piston filler and fill 8 and 32 jars. We ... A: Kevin, Good Wednesday Morning. There are a number of mechanisms possibly at work here. Overall, ...
private label manufactering	8/13/2009
Q: i run a export hot dog company . I was wondering if you know of a few companies that would do hot ... A: Izzy, Normally I recommend that you search through the contract packers association website, as well ...
commercial ketchens or co-pakers?	8/12/2009
Q: I am starting my foods business and need a co-packer or commercial kitchen. I am totally new in this ... A: Jean, I have a couple of suggestions. First I would suggest you look over my past answers. I get ...
Bottling Coconut Oil	7/24/2009
Q: I have found a good source of cold pressed virgin coconut oil. We can purchase in large containers ... A: Norman, Good Saturday Morning, You haven't said what your quantities are , the size range of bottles ...
Ready to eat Indian dishes in retort pouches	7/18/2009
Q: R,Sir, Please explain the manufacturing process for ready to eat in retort pouches (microwable and ... A: Latika, Your getting into an area where - without knowing all of the ingredients, the particle ...
Pickeled foods production	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, Good Afternoon. You are correct about having to talk to a food scientist, but unfortunately ...
where to sell manufacturing formulas	7/15/2009
Q: Pfister, We had a small family business selling Scovie award-winning Caribbean sauces. I would like ... A: Mary, Good Morning, again. Most of the food mags I get are focused on plant operations, packaging, ...
where to sell manufacturing formulas	7/14/2009
Q: Pfister, We had a small family business selling Scovie award-winning Caribbean sauces. I would like ... A: Mary, Good Tuesday Morning. First, I would ask myself do I want to outright 'sell' the formulae for ...
marinate fish	7/13/2009
Q: we are a small USDA plant, located in California, mainly processing the meat from our customer ... A: Rogers, Good Tuesday Morning. I have never done anything like this for fish, so I can't give you a ...
Ready to eat Indian dishes in retort pouches	7/10/2009
Q: R,Sir, Please explain the manufacturing process for ready to eat in retort pouches (microwable and ... A: Latika, Good Tuesday Morning, Most retorts are basket-style, where the filled pouches are loaded ...
Sauce recipe	7/7/2009
Q: My BBQ sauce just won a contest sponsored by a local radio station/restaurant. One of the awards is ... A: John, Good Tuesday Morning, First of all, congratulations. Next, and maybe the most important ...
bbq sauce ingredient licensing	7/7/2009
Q: i am considering bottling my own bbq sauce, but until now i have been using specialty ingredients ... A: William, Good Morning. First and foremost is my disclaimer on anything within the legal realm. In ...
bottling hot sauce	7/2/2009
Q: Mr. Pfister, I hope this question is not too basic, but I would like to bottle my hot sauce. I have ... A: Chris, Good Monday Morning. I will presume that you want to start small first. Probably from home. ...
tea beverage processing	6/26/2009
Q: Good day, We want to bottle a ready to drink range of tea lattes. We currently use a batch / vat ... A: George, Good Friday Morning. First off, I have never done any design for "tea lattes", so ...
bottling salad dressing	6/25/2009
Q: We own a restaurant in south Florida and have a vinagrette based salad dressing which our customers ... A: Alice, Good Friday Morning. Your question - about wanting to bottle/sell a dressing - is by far the ...
Hot fill Juice	6/23/2009
Q: I want to start a juice factory. I want to hot fill in pet bottles. I do not want to add any ... A: Sardar, There is no definite rule on shelf life. I have seen some that do calculations, but they ...
Dressing	6/21/2009
Q: I would like to add dressings and mayo to my line. Dressings would include cheese and the mayo would ... A: Steve, Since you are already making product, could you please clarify your request. (I obviously ...
homemades sauces/catsup	6/21/2009
Q: Is it true that some products are exempt from labeling nutrition info. My homemade product is an ... A: Edward, I haven't heard that, but I know the regs do vary in some states. However, I am wondering ...
Great recipe- how to get it in stores?	6/21/2009
Q: I make the best cheesecakes and keylime pies around town. My clients are co-workers family and ... A: Toya, How much risk do you want to take? I tend to be conservative and have also seen people lose ...
Great recipe- how to get it in stores?	6/18/2009
Q: I make the best cheesecakes and keylime pies around town. My clients are co-workers family and ... A: Toya, Sounds to me like your situation would be perfect for licensing, i.e., you get someone else ...
beverage lines	6/17/2009
Q: I am wanting to start producing a specialty smoothie line. I have no clue what the regulations are ... A: Brandon, You probably don't realize it, but what you're asking me would fill two textbooks, and this ...
Wing Sauce and Rubs	6/9/2009
Q: I am starting a wing rub and sauce company and was wondering how I can make a product which does not ... A: Dennis, The best advice I can give you is to closely monitor your distribution chain...particularly ...
Wing Sauce and Rubs	6/5/2009
Q: I am starting a wing rub and sauce company and was wondering how I can make a product which does not ... A: Dennis, Good morning. I can only give you a general answer since I have incomplete info on your ...
marinade	6/3/2009
Q: I am a grillmaster and have developed a marinade specifically for grilling. It is great for a number ... A: Tom, It sounds like you need a third party with a well-known name to endorse for you. Have you tried ...
dips	5/27/2009
Q: i would like to introduce an organic non fat veggie dip sauce in the market but before going thru ... A: Aybars, Good morning. Your request is the most common one that I get...but... your approach is one ...
Advise	5/12/2009
Q: Mr. Pfisser, I am a small business owner located in Los angeles california looking to re-design our ... A: David, Go to the IoPP website ( www.iopp.org ), and then go to the Packaging Consultants Council ...
selling homade salsa to retail grocers	5/11/2009
Q: My wife has crazy recipes for summer fruit salsas that I never see anything like in stores. Friends ... A: Mark, Good Afternoon. When you ask "Are the rules and regulations for selling food too much to ...
fat free organic brownies	5/10/2009
Q: I have developed a really good fat free brownie which uses no artificial fat alternative, ... A: Sam, Hello again. I have no experience in fair trade sourcing, and I also cannot think of anyone to ...
Tartar sauce	5/6/2009
Q: I intend on packaging a homemade tartar sauce. The main ingredient being mayo. Currently I am using ... A: Dena, If you want your product to be shelf-stable at room temperature - just like a jar of mayo ...
BOTTLING SPAGHETTI SAUCE FROM HOME AND SELLING TO LOCAL STORES	4/27/2009
Q: My husband and I are thinking about bottling our homemade spaghetti sauce at home. We need to know ... A: Gladys & Anthony, I have had this question many times, and those people have told me that the first ...
mixing and shelve life	4/17/2009
Q: wife runs health food deli has great receipt for chicken salad and pimento cheese we sell a lot of ... A: Pete, Good Morning. 1. Regarding commercial mixers, take a look at the Hobart website. Do this to ...
Cookie packaging	4/12/2009
Q: We need to find a source for the paper stock slips that protect individually wrapped cookies from ... A: Jodi, Well, now I'm confused... I may have tossed you the wrong term. Interleaving refers to ...
Cookie packaging	4/12/2009
Q: We need to find a source for the paper stock slips that protect individually wrapped cookies from ... A: Jodi, I have always referred to them as "interleaving papers". Look up a company called ...
outgassing in tortilla chips after bagging	4/5/2009
Q: I bought a bag of tortilla chips and over time the bag is inflating. Temperature and Altitude never ... A: Steve, Many products - coffee is a good example - that buld up gasses have a de-gassing valve ...
Drink engineering/packaging/distibution	4/3/2009
Q: I have been creating a homemade health drink for myself, family and friends. I am interested in the ... A: Dan, Good Morning. Assuming you're starting from scratch, I'd like you to review my past ...
inventory	4/2/2009
Q: What factor causes company to carry minimum amounts of certain inventories? What benefits result ... A: Ziyad, Are you familiar with the American expression "C Y A"?? It stands for "cover your a**". Since ...
Manufacturing barbecue sauce	2/23/2009
Q: Our product is loved by everyone locally and people are asking us to sell it. We have our label, ... A: Theresa, I have never heard of "certifying" a home kitchen. I suspect that you will have to contact ...
start up salsa bottling.	2/19/2009
Q: I want to start up a small salsa company. I want to start it up in my home. I want to utilize jars ... A: Mark, Good Morning. Start by Googling "home canning". There's tons of stuff on recipes, small scale ...
hot sauce	1/15/2009
Q: I want to start making my own hot sauces and recently made a batch. I want to distribute it to some ... A: Mike, You should be able to pick it up once you start developing a bad smell. Most peoples noses are ...
hot sauce	1/14/2009
Q: I want to start making my own hot sauces and recently made a batch. I want to distribute it to some ... A: Mike, I would open up two or three jars each day, smell them, and inspect visually. In those cases, ...
hot sauce	1/14/2009
Q: I want to start making my own hot sauces and recently made a batch. I want to distribute it to some ... A: Mike, Good Morning. I would do a quick shelf-life test first. Make up some product, and then open ...
new packaging	1/13/2009
Q: I am trying to upgrade my current system of packaging a refrigerated dairy-free cheese (a viscous ... A: Christine, Good Morning. I'm not sure that changing to glass, while keeping everything else the ...
food preservation	1/7/2009
Q: I've been making my own hot sauces, but have not been using any type of preservatives. I was ... A: Jason, You have not given enough information to answer this question. Would need more info on what ...
sauce	1/6/2009
Q: So my question is how do i start making and bottling my own sauce any help would be great Thanks for ... A: Mike, Your request is the #1 question that I get, so I will start you with the answer I usually ...
Sauce !	12/29/2008
Q: I tasted an awesome sauce at a chinese restaurant and have been trying to duplicate it at home. I ... A: Thom, Good Morning. Most products like these are slightly acidic, and are hot filled at temps ...
Marketing a food idea to TJ's	12/29/2008
Q: My wife and I are considering an idea for a line of healthy gourmet soups targeted specifically for ... A: Charles, Good Morning. First off, you should go back through my past answers. There's a lot of ...
Small scale production of Spice/Rub	12/10/2008
Q: I have a seasoning salt/rub that I have developed in my spare time. I want to get it to the open ... A: Ken, Well, there's nothing to keep you from starting in the barn, but you may find the product ...
Packaging Equipment for Snack Food	12/7/2008
Q: We are a start up company producing potato chips. The shelf life of our product right now is approx ... A: Julie, Good Morning. Extending shelf life requires you to look at both the packaging equipment AND ...
cost of baby food on a commercial scale	12/5/2008
Q: We are as start-up company looking to produce ambient wet baby food in retort pouches on a ... A: Fahima, Good Morning. Any time that anybody ever asks me anything about "costs", the first thing I ...
Cookie packaging	12/3/2008
Q: We have a great recipe for a cookie that has been in my family for decades. I was reading online ... A: Regie, Good Morning. I know that a foil-lined laminate is the most common barrier structure to ...
Starting a pasta Sauce bottleing company / Website	12/1/2008
Q: What are the laws and Health Dept concerns (NY )for a person who wants to bottle and sell their own ... A: Ralph, Good Morning. The laws for such things vary somewhat from state-to-state, and I am not up on ...
hot foods not going in refrig till morning	11/18/2008
Q: If you cook stew all day. Then you shut off crockpot how safe is it to leave in crockpot all night ... A: If nothing else, leaving it on all night could burn out the flavor, degrade the color, evaporate ...
co-pack providers for an organic pepper spread	11/17/2008
Q: Interested in finding a co-packer provider to assist with obtaining the ingredients, preparing, and ... A: Harry, Good Morning. There are websites for both the Contract Packers Assn and the Private Label ...
Making tea blends	11/12/2008
Q: I have been making my own tea blends with herbs from a local herb store. I would like to start ... A: John, Good Morning. You didn't say that you'd already gone through my answer files, so 'sorry' if I ...
bottling condiments	11/12/2008
Q: I am a restauranteur out of Florida. I was to bottle various sauces and condiments and sell them to ... A: Jessica, good morning. Sounds to me like your interest is to be small scale...sort of botique-y. ...
Making tea blends	11/8/2008
Q: I have been making my own tea blends with herbs from a local herb store. I would like to start ... A: John, Good Morning. I suggest you look through my past answers, since there's info there answering ...
juice line	10/30/2008
Q: Madame We are a newly settled company in Tunisia working in the field of the production of fruit ... A: Skander ben salem, My company produces no products for sale. We do engineering design of juice ...
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: Most of these lines that I've seen clean their conveyors by doing a thorough wipe down...no water or ...
private label national distribution	10/18/2008
Q: Jim; Can you direct me to private label snack food sources, manufacturers and/or companies that also ... A: Charles, It sounds like you need to visit the website for the Private Label Manufacturers Assn, ...
selling barbeque sauce	10/14/2008
Q: a close friend wants to use my barbeque sauce in their resturant. I was wondering if you had any ... A: Jeneane, What are your thoughts about Step 2? Would you want to sell to other restaurants after ...
fat free organic brownies	10/12/2008
Q: I have developed a really good fat free brownie which uses no artificial fat alternative, ... A: Sam, Good morning. Normally, I would tell the requester that they need to talk to either a contract ...
bottling my own sauce	10/11/2008
Q: i have been a chef for years and i recently made a hot sauce that lots of people are enjoying. i ... A: Mike, Good Morning. You should look into both the Contract Packers Assn and the Private Label ...
marinade kitchen process	10/4/2008
Q: I have a marinade recipe that I would like to bottle. When I make at home I it is not cooked in any ... A: David, Most high-acid sauces are filled at around 185DegF, capped, and then rapidly cooled ( to ...
Food Liscensing	10/4/2008
Q: I am curious for self-packing what kinds of foods require a liscense to produce? For example - ... A: Jen, Good Morning. I suggest that you scan through all of my past answers. You'll find a lot of ...
trademarking recipes	10/4/2008
Q: In order to make a recipe into a food item available for purchase in grocery stores - do you need ... A: Jennifer, You don't "need" to do anything re: patenting or trademarking. You do it if you think ...
packaging paste product	10/4/2008
Q: I need to find a manufacturer of packaging equipment that could package a thick paste product into a ... A: Scott, It sounds like you need piston-type filling action. Probably want to marry that to some type ...
Co-Packer with Smoking ability	9/29/2008
Q: I am looking for a co packer that I can have make my smoked appetizer for me. I am not finding ... A: John, Good Afternoon. I obviously don't know where you've looked already...so hopefully this answer ...
new plant of pea nut butter at india	9/28/2008
Q: this is prashant soni from India. i want to establish new plant of peanut butter in India. i have ... A: Peanut butter is primarily sold in jars. Other than that, the next biggest use would probably be in ...
in search of a licensing company for a baking product line	9/24/2008
Q: I am currently working with a client, who specializes in baking courses and wants to expand into a ... A: Corinne, Good Morning. Please clarify what "currently creating her packing line for presentation" ...
dont know where to start	9/24/2008
Q: i wanted know where to start, i have a marinade the a lot of people love and have complemented for ... A: Scott, Yours is the most common request that I get. Therefore I suggest that you go back over my ...
Snack foods - Peanuts - taco chips	9/18/2008
Q: I make sauces and I would like to know how I can make snack foods using the flavor of my sauces. I'd ... A: Alice, I don't know whether you want to package yourself ( which I'd highly discourage ) or are ...
How do I sell my Homemade Tomato Sauce in supermarkets?	9/16/2008
Q: I am wondering how I would be able to start selling my homemade sauce in supermarkets or health food ... A: Michele, I am assuming that you're starting from step one. In that case, I suggest you look over my ...
Family Recipe	9/10/2008
Q: I have a special eggplant recipe that I would like to market as a frozen food and just bake. How do ... A: Eleonora, Good morning. I think the first thing for you to do is to review my past answers. Your ...
making a drink	9/2/2008
Q: I have a friend who makes a very very good Ice Tea. I am a big fan of Ice Tea, and drink it every ... A: Andre, This is a very common question. And, since you're starting from Square One, for me to tell ...
marketing&manufacturing my special sauce	8/26/2008
Q: I have a special chicken sauce that I have perfected over the last 15 years. I have not yet come ... A: Andrea, Since I don't know what your background is...specifically whether you have any experience at ...
micro powder dispensing	8/18/2008
Q: How would you suggest micro dispensing as small as 5mcg and as large as 5 grams of multiple ... A: David, Good Morning. I am not really "expert enough" in micro dispensing to help you, and I don't ...
Plastic Bottles	8/17/2008
Q: I truly appreciate whatever advice you could offer. My goal is to create a new plastic bottle design ... A: Bruce, I have a top-flight resource for you...who also happens to be named Bruce. I have already ...
NEW 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, Good Morning, Here in the states, I'd recommend you talk to Ralston. I have been in their ...
Starting a bottling company	7/30/2008
Q: I have been searching for help on starting a bottling company that would bottle hot sauce and, if ... A: Mel, Good Morning. I don't know where you have looked so far, so I'll give you my usual first ...
healthy cookies	7/16/2008
Q: I am writing a business plan for organic healthy cookies. My cookies are good tasting, made with ... A: Karen, Good Morning. There are others doing what you want to do. Look on the web and check out "Dr ...
Buffalo WIngs Sauce	7/14/2008
Q: . I have this wonderful recipe sauce for buffalo wings and I think people will love it because its ... A: Andy, Good Afternoon. Being stationed on the east coast (PA), I don't have a ready resource for ...
juice question	7/9/2008
Q: I was reading and answer about importing juice from another country , what it is the best way to ... A: Cristina, Most companies in the US package juice made from imported concentrate, which allows them ...
Roles of licensors?	7/3/2008
Q: First off I'm a food engineering newbie, know nothing about it but i know a good thing when i eat ... A: Erik, www.privatelabelsourcing.com www.contractpacking.org As you hold your discussions with ...
bottling a sauce	7/1/2008
Q: I would like to bottle some sauces that I have been using and serving for years,everyone says I need ... A: Brian, Good Afternoon. This is the one question that I get more than any other. So, the actual ...
Roles of licensors?	7/1/2008
Q: First off I'm a food engineering newbie, know nothing about it but i know a good thing when i eat ... A: Erik, Good Morning. I would suggest a couple of things. First you should get backgrounded in ...
Getting my sauce to market	6/29/2008
Q: My question is short one. I know it takes a lot to get a food product to market. I just would like ... A: Mike, Occasionally, a food company will do that. However, you're probably better of by first looking ...
Product Feasibility	6/22/2008
Q: I am trying to find information on testing, manufacturing, bottling, distributing a new product. ... A: Coleen, What you're asking would fill a textbook, and this isn't the place for that. Please take a ...
How to freeze homemade food for public distribution	5/31/2008
Q: I am considering starting a small food business (cooking and hopefully selling a few food items)and ... A: Angela, Wow! What you're asking me to answer would fill up a whole textbook! Since you are starting ...
hot sauce bottling	5/21/2008
Q: I am starting a line of hot sauces that have ingredients like mango's and onions, garlic ... A: Tom, You can get a lot of the ingredient data from USDA. About the only way you can peg your shelf ...
Starting a tea line	4/8/2008
Q: I would like to start a hot fill tea line. My question is, once I have filled, capped and ... A: Brian, Good Afternoon. I have seen it both ways for tea and tea-based beverages. I know with some ...
My hot sauce	4/6/2008
Q: ~I have a recipe for a hot sauce i want to market. I have the recipe, have a graphic designer, and ... A: Dave, Sure you can, but you're then assuming all of the (potential) risk yourself, and your earlier ...
My hot sauce	4/6/2008
Q: ~I have a recipe for a hot sauce i want to market. I have the recipe, have a graphic designer, and ... A: Dave, Its not just the ingredients that have to be safe, but also your processing and packaging. And ...
Cookie/Cracker production	3/31/2008
Q: We are doing a marketing presentation to revitalize a cookie manufacturing company (real) and want ... A: Kerry, 10MM per day equals about 8,000 /min. I don't see how you could do that with one oven, so ...
Packaging a Cookie for Retail	3/25/2008
Q: I am taking my cookie to market and I cannot find a company that will sell me the bags that popular ... A: Lillian, I don't buy these kinds of things, so I'm not sure what to tell you. I would try hitting a ...
Food industry info	3/24/2008
Q: 1. Do you know of any international certification bodies as SGS that observe and audit/certify food ... A: Mike, Good Morning. I used to use the Food Master for info look-ups, but I have completely, 100% ...
selling products to a major company	3/23/2008
Q: Pfister, I am interested in selling my food product to a major food company. Basically I want to ... A: Mecca, My past private label client has not responded to recent inquiries, so I'm thinking he's out ...
Starting my cookie business	3/20/2008
Q: I was wondering what my first steps should be to starting a a home based cookie company or if you ... A: Gabriella, This isn't my forte, but I know both Famous Amos and Debbie Fields have wriiten ...
Iced Tea Manufacturing and Bottling	3/18/2008
Q: Can someone start a business using to start with off the shelf tea bags add ingredients and sell as ... A: Jim, If you take the tea out of the bag, and more things, and then repackage it, while making no ...
Chili Sauces	3/17/2008
Q: I am looking to sell my English Chili Sauces in America. I am looking for a company who can use my ... A: Brett, Good Morning. Since the private label packing and contract packaging businesses are so well ...
clear 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: Pat, My first guess is that you'd want either a PET or PET-G, but don't take that as gospel. Look at ...
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: Pat, I had replied to you earlier this week, but apparently the system isn't working correctly. My ...
Pasta packaging	2/26/2008
Q: I am in the process of starting my own homemade pasta line to sell wholesale to local restaurants. ... A: Chris, Anything that I could tell you about would run at - at least - 60 or 70 packages per ...
BBQ Sauce & related food products	2/16/2008
Q: Mr. Pfister, my husband and I owned a BBQ take-out restaurant for 3 yrs and recentlly closed up shop ... A: Kathy, I am no big expert on eBay, and you haven't stated a price, so I have no idea if you'll be ...
Bottling Tartar Sauce	2/15/2008
Q: What equipment would I need to bottle my own tartar sauce recipe on a small quantity basis? Thanks ... A: Laurie, Not knowing exactly what you mean by "small quantity basis" makes it hard for me to say ...
BBQ Sauce & related food products	2/14/2008
Q: Mr. Pfister, my husband and I owned a BBQ take-out restaurant for 3 yrs and recentlly closed up shop ... A: Kathy, I am wondering if the product that you "mailed to other states" was done before or after you ...
? on where my friend can start bottling his own receipe	2/13/2008
Q: I have a friend and he is a chef, he makes one incredible soup, home made and he was thinking about ... A: Tara, First of all, I can't believe you didn't get my "stock answer" pun re: soup. The most likely ...
Cheese products	2/13/2008
Q: I'm trying to find good resources on quality control in cheese production? I'm not sure where to ... A: Roberta, I would start with the AMPI website, as they are the main marketing arm for everything ...
? on where my friend can start bottling his own receipe	2/12/2008
Q: I have a friend and he is a chef, he makes one incredible soup, home made and he was thinking about ... A: Tara, My 'stock answer' in this case is to license someone who is already a manufacturer to package ...
Jar sealing technologies	2/11/2008
Q: Can you recommend a resource for getting detailed information on various jar sealing technologies ... A: John, Good Morning. The best place to get info on jars, I've found, is the Ball Corporation. They ...
arrowroot product	2/5/2008
Q: we re a familly business in a french island :Guadeloupe,who has develop a range of french pastry ... A: Arnaud, I have no experience specifically with arrowroot, so I can only speak in generalities. I'm ...
private labeling a tartar sauce recipe	2/4/2008
Q: My wife and I run a small cafe in Damascus, VA. We are constantly getting requests for our tartar ... A: Stanley, Good Afternoon. The first thing any potential packer would ask you is what your estimate ...
Vinegar based hot sauce	1/28/2008
Q: Jim, I am developing a recipe for pickled pepper sauce that I would like to bring to market using a ... A: John, If you force me to put on my legal hat (and I am not an attorney), I would suggest to you that ...
Smoothies	1/17/2008
Q: I want to make pulp fruit smoothies, I want to know the best way to keep a good shelf life without ... A: Fernando, The best answer - always - for shelf life is first to keep it cold. Usually between 33 ...
outsource	1/15/2008
Q: Aloha, My husband and I own a bar/restaurant and our BOH labor is at 50%. Everything is made in ... A: Candice, Good Morning. Wow!! You got me on these! I guess I've led a sheltered life, because I've ...
Drinks	1/9/2008
Q: I have a menu of drinks that i have created. There is one in particular that i would like to market ... A: Brandon, When you enter the alcoholic beverages arena...you lose me, since I have no experience ...
How do I package and sell my own snacks?	1/4/2008
Q: I am a distributor for a local snack company in New York. I am looking for information on how to ... A: Vincent, I am not a lawyer, and I also do not live in NY, so I would not even attempt to address ...
fresh carrot juice	12/29/2007
Q: I’m trying to manufacture fresh carrot juice with shelf life of around 10 days (in refrigerated ... A: Nick, Good morning. I am not convinced that you have to flash pasteurize. Most chilled fruit juice ...
To "refrigerate after opening" or not	12/21/2007
Q: I make my own BBQ sauce and don't refrigerate it after it's made. It does contain a large amoung of ... A: Saralyn, There are no hard and fast criteria, but obviously there can be nothing in the formula that ...
cookie packaging	12/18/2007
Q: I am launching a line of artisan cookies to sell to upscale specialty retailers and on the Web and ... A: You need to first look at two websites. The first - www.packexpo.com - is run by the PMMI and allows ...
PP bottle for hotfill	12/17/2007
Q: I am trying to do in-container sterilization of my sports drink by giving the clear PP bottles a hot ... A: Samit, I don't know if there is an answer. I have also seen the deformation that you're seeing. I ...
start up	12/13/2007
Q: Pfister My wife and I want to manufacture a salsa to be sold as shelf live (it will be boiled) but ... A: Jose, Because things vary from state-to-state, you should really sit down with your attorney to find ...
process of maufacture of carbonated/non-carbonated drinks?	11/23/2007
Q: Sir i want to know about how the process of maufacturing soft drinks(carbonated/non-carbonated) ... A: Ket, There are a lot of different ways to do it. For example, high-speed bottling plants ( making ...
Salad Dressing	11/17/2007
Q: i own a restaurant and want to manufacture my salad dressing how can i get started? A: Liron, I fielded a similar question recently. See below. Jim P. Subject: salad dressingI have ...
marinade, bbq sauce, and wing sauce	10/28/2007
Q: I have three basic sauces that are really good. I was wondering what I should do if I wanted to ... A: Brian, Besides having a business plan thought out (you do, don't you?), you should have a one-pager ...
Salad Dressing	10/27/2007
Q: Ok, I have been trying to bottle my dressing for 4 years know, and I'm getting closer and closer ... A: Domenic, The only label suppliers that I know are the high volume guys, so they'll be no help to ...
manufacturing pasta sauce companies	10/24/2007
Q: I'm currently in a Food Science class as a nutrition major doing a project on processed pasta sauce ... A: Amy, I can outline some things for you. Understand that each company has their own variations, but ...
packaging of baby food	10/24/2007
Q: I'm in Australia and would like to (investigate) filling a niche market for quality,(organic)tasty ... A: Joan, I suggest your rent and watch the Diane Keaton movie "Baby Boom". You're attempting to ...
How to package and sell a homemade recipe	10/24/2007
Q: I would like to know what are the steps to get a product out of your home based kitchen into the ... A: Randy, If you have no experience manufacturing, selling, or distributing...then the best thing to do ...
Breath Mints	10/23/2007
Q: I have an idea to make a breath freshning product on the order of a Tic Tac/Certs type of product. ... A: Miguel, I am sorry to say that, in my long career, this is a product that I have never worked with. ...
food idea	10/19/2007
Q: can you please give me information on how to go about pitching a food idea or new product i have to ... A: Assuming things are the same in Canada as they are here, the first thing you need to do is visit ...
food manufacturing	10/13/2007
Q: My wife and I are doing research for starting our own food business. We have several frozen food ... A: Nick, You have taken all of the first steps that I would have. I know there's is a frozen foods ...
Salad Dressing	10/11/2007
Q: She wants to bottle it and eventually sell it but is concerned about someone stealing her recipe. ... A: If she has no experience, and if her recipe is THAT unique, then she needs to do two things: (1) ...
Legal Patent	10/9/2007
Q: I have a traditional family recipe in which is in the process of being developed into a product, I ... A: Jamil, This is a legal question that should only be answered by a patent attorney, or at least your ...
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: Elias, Without at least a schematic level design, there isn't much I can do in terms of equipment ...
Get local restaurant to sell my product	10/5/2007
Q: I make a stuffed roll similar to a southwest roll you can get from a place like chili's using a ... A: Tamara, This question is really outside of what I do, so I'm afraid I can't be of much help. I would ...
peanut butter manufacture	9/22/2007
Q: what is the best temperature to use for roasting unshelled peanuts?How long should the roasting and ... A: I would suggest that you contact a roaster manufacturer, who has this info. I do not. Do a Google ...
Cookie Baking/Selling	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: Sharon, If you have no experience and/or no baking/packaging facility, the best thing to do is to ...
RE: Re-packing juices	9/7/2007
Q: Pfister How do you do, I have found the advice on this site very helpful. I hope that you will help ... A: Nicole, I see RED FLAGS all over the place, and your concerns about maintaining 'sterility' are ...
bottling my own sauce	9/5/2007
Q: ANSWER: Mordy, Can you clarify? I can't tell whether you want to start up your own bottling plant, ... A: I would recommend that you contact either the SBA or SCORE office in your area. Both are set-up to ...
Packaging for organic based goods	8/30/2007
Q: I am currently starting an organic dog treat business and am having a hard time deciding on ... A: Kerry, I don't have the 'organic' experience to give you an answer. I know that there is now a ...
icetea	8/29/2007
Q: i have a family recpice for icetea and want to bring it to market, what are my 1 st steps should i ... A: Jay, If all you have is the recipe, then pushing samples to private label manufacturers may be a ...
Cranberry Sauce Manufacturing Cost	8/18/2007
Q: I am doing a marketing plan for school, and need to know the estimated fixed cost and variable cost ... A: This is a really tough question, and almost impossible to answer off of the cuff. There are far too ...
Manufacturing juice from concentrate	8/14/2007
Q: Pfister, I would like to venture into manufacturing mangosteen juice. I have obtained concentrates ... A: Nicole, Good Morning. Until just now, I had never heard of a 'mangosteen'..but I have since looked ...
cleaning	7/27/2007
Q: .. why is it so different from dishwashing liquids for example (alkalinity/ active ingredients)? A: This isn't exactly my area, but I'll attempt to answer. Soils are all different, and each type ...
my juice	7/26/2007
Q: PFISTER. I AM A NEW BUSINESS OWNER I HAVE A NEW JUICE FOR THE MARKET THAT I CURRENTLY ... A: Nicole, If you are totally new, I'd suggest you contact your local SBA or SCORE office, who may be ...
Re-labeling	7/11/2007
Q: I want to re-label hot sauces and salad dressings. Mine is a marketing idea and I would like to ... A: That question puts you out of my area of expertise, although speaking with somebody at the PLA might ...
Re-labeling	7/11/2007
Q: I want to re-label hot sauces and salad dressings. Mine is a marketing idea and I would like to ... A: I'm not clear why you refer to this as "re-labeling"? There are contract packing houses and ...
Manufacturing our Salad Dressing	6/29/2007
Q: We own a restaurant and make a very popular salad dressing that has been in our family for over 50 ... A: Leslie, If you have never done any manufacturing, then - unless you have millions to invest and can ...
Sauce	6/18/2007
Q: ive got a great recipe for a high end spaghetti sauce. Im a stay at home Mom and everyone begs me ... A: Shea, To use your words, it could take a lot of time, and could be very expensive. The first thing I ...
selling homemade tea	5/25/2007
Q: I would like to sell my homemade ice tea. The ingredients I use are all USDA organic. A health food ... A: I can't help much here, since I do little in organics. I do know that there is a whole certification ...
Manufacturing a Product	5/22/2007
Q: We have been in the restaurant business for many years and have been asked to bottle our homemade ... A: Mary, I know of one or two cases like this. What you need to do is find someone who'll process, ...
small scale spaghetti sauce manufacturing.	5/15/2007
Q: I am planning to start a small scale spaghetti sauce manufacturing and packaging business. I tried ... A: For someone new, setting up a complete manufacturing, sales, and distribution system from scratch is ...
How to manufacturing juice	3/18/2007
Q: Greetings. I know of a couple tropical fruits that I would like to use to make juice drink, ... A: To get started, you can find some info at places like practicalaction.com or intota.com . You'll ...
manufacturing my salad dressing	3/5/2007
Q: i have a mad my won balsamic salad dressing and I don't know how to manufacture it. I have called ... A: You haven't given me a lot of info, so I will answer with some basics. The first thing to do is to ...
Peanut Butter bottling	12/29/2006
Q: I am working on a gift product and am looking for information on specific bottling requirements and ... A: I am not aware of any 'special' rules for jarring peanut butter...other than the same rules you'd ...
food bar	12/15/2006
Q: Bringing a food bar to market, having trouble finding manufacturer. Need small run 10 to 15k units ... A: Marty, Have you checked into either the Contract Packers Assn or the Private Label Manufacturers ...
Follow-up	11/12/2006
Q: I couldn't find the information I wanted in either web site. I'm interested in the answer in ... A: I think it may not be available. I looked thru Google using all kinds of variations, but found ...
Barbeque Sauce	10/20/2006
Q: I live in California and have created a fabulous new barbeque sauce. I am the queen of buying ... A: Molly, When I get these "I'm starting from Square One" type inquiries, I usually suggest that they ...
Bottling stocks and sauces	10/10/2006
Q: I own a small, succesful, high end restaurant and am looking to add another revenue center. Given ... A: Larry, There are well-established technologies - such as hot filling, retorting, and aseptic filling ...
Brand and Generic Foods?	9/2/2006
Q: Mr. Pfister: I think that my question is sort of in the middle of the topic's chosen. But I ... A: Patricia, I will try to give you an answer, but please understand that to give you the full details ...
food bottling of suaces and spreads	6/27/2006
Q: My wife and I would like to go into business bottling her homemade sauces, spreads, dips, and ... A: Gary, I would start with the FDA website. There you'll find tons of info on labeling, etc. Re: ...
Hot Sauce-BBQ Sauce Start up	5/16/2006
Q: Jim, I manufacture and distribute hot sauces and BBQ sauces on a very part time basis. I have ... A: Jim, If you're looking for a group of venture cap guys to bankroll you, that's not my expertise. ...
snack food manufacturing	5/9/2006
Q: Would you be able to give me a list of food manufactures that would produce and distribute under my ... A: Paul, Not knowing anything further than what you said in your note - and particularly the geographic ...
shelf stability of jello	4/11/2006
Q: 1. Shelf stability of jello How long is it shelf stable? Since it is processed, what is added/how is ... A: I cannot really answer your first question, as you need to talk to someone who does formulations, ...
jello food packagind	3/6/2006
Q: what is type of packaging of jello and the steps that it must go through to be packaged. Please ... A: Sara, Good Morning! Most gelatin packaging that I have seen is called "bag in box". That simply ...
Retort - different types of Agitation	2/14/2006
Q: My name is Henrik Lundgren, and I have been appointed to take a closer look at the retort process ... A: Henrik, Good Morning! The main reason for agitating is to get even heat penetration throughout the ...
canning/bottling of own sauce	1/7/2006
Q: I need some help. I own a small restaurant, and business is doing well. But one thing above all ... A: Cindy, I have a client in CA who owns one or two upscale restaurants in SF, had received the same ...
Food Science	7/9/2005
Q: I am experimenting to make a dry mix for smoothies which can have a reasonable shelf life and which ... A: This isn't really my field, but it sounds like something that the Inst. of Food Technologists ( IFT ...
Food Packaging	1/13/2005
Q: I'm a restruant manager in Virginia, and one of my employees asked me why a #10 can is called a ... A: I'm embarassed to say that, even with working with these for years, I can't say where the ...
Food packaging	10/5/2004
Q: I am working at Owens Illinois in Venezuela. This company produces glass packaging. Our Clients are ... A: Dilia, I suggest that you check the web. There are many companies that make both air and water ...
Factory Acceptance Testing (FAT) literture	7/14/2004
Q: Mr. Pfister, Can you recommend reference books for the planning, design and execution of food ... A: Tony, We at PEPCOM are currently revising the IoPP's booklet on writing packaging specifications to ...
Food Manufacturing	6/21/2004
Q: My partner and I are in the research stage of starting our own company. We have both recently left ... A: Jack, Would you believe that your question is the one that I get the most? And, my frequency seems ...
Food Distribution	5/4/2004
Q: I'm looking to distribute my restaurants bleu cheese in local supermarkets. I need to know how I ... A: Chris, Its hard to reply without more info. If I can assume that you are just starting out, then I ...
Food Packaging	10/27/2003
Q: I am Amanda Pratt and I am doing a project for my 8th grade science fair project. I was wondering ... A: Amanda, There is no, one answer to your question. People will buy for both reasons. For a new ...
Retort manufacturing process	10/4/2002
Q: Pfister: I am based in Guatemala City. We have been presented with the opportunity to start a line ... A: Juan, There is no short answer to your question, as the retorting process will vary with with the ...
dear jim pfister hello I...	1/2/2002
Q: hello I have a question about soft drink. I want to know what is the advantage and disadvantage of ... A: It is hard to give a short answer to this question, but I'll try. HCFS came into widespread use ...

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