AboutJim Pfister 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.
1. Shelf stability of jello
How long is it shelf stable? Since it is processed, what is added/how is it stored to make it last longer than the fresh form of the food.
2. Cost Evaluation
Choose a national brand (name brand like Oreos) and a generic brand (Spartan Brand crème filled cookies) and compare the ingredients, nutrition facts and the price. Is paying more for the national brand worth it?
thank you for ur time
Answer I cannot really answer your first question, as you need to talk to someone who does formulations, and my experience is in equipment. I suggest you visit the IFT web site, and they can probably help you.
Secondly, whether the "name" brand is worth it...is really a matter of preference. There are customers who buy one, and some who buy the other. Neither is right, and neither is wrong. It's a matter of preference.
