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Collect Data And Pretend You Are Bigger Than You Are
Business Tip: Collect data and Sometimes, Pretend You Are Bigger Than You Are Just like meeting a person for the first time, businesses often make judgments on first impressions. Here’s a business tip that you might want to consider- pretend you’re bigger than you are. Potential vendors, co-manufacturers, distributors and retailers may be hesitant to
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Intro to Product Shelf Life
For many shelf stable products, acidity is a very important aspect of development, as it can help ensure shelf life stability. During the process Low pH and heat act together as the protection to prevent pathogenic bacteria, yeast and mold growth. In small batch food manufacturing, pH is a critical factor enabling your product to
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Water Activity As A Critical Control Point
Water activity can be used as a CCP (critical control point) for food production. Water activity is a measure of the amount of water available for microbial growth and chemical reactions in a food product. It is represented on a scale from 0 to 1, with 0 being completely dry and 1 being pure water.
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What is a Scheduled Process?
You just came up with a brand new product. Now, you want to get it distributed and produced on a large scale to send out to stores. Before you can do that, you want to ensure that it is safely produced and in most cases, that it is shelf stable. The main document that proves
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Where To Start
Where To Start? How To Start Producing And Selling Your Product! You have an incredible product, everyone tells you so. And now you want to produce and sell. We would love to help–but before we do, here are some steps to streamline the process: Know your product– Understand the measurements and ingredients needed to make
