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Yes I'm still around. Some life happened that put things on delay but I'm still pushing forward. The PA info is: Mark Daeschel at Food Safety Assessments LLC. You should send him an email to both the following emails: mark.daeschel@oregonstate.edu foodsafetyassessments@gmail.com Let me know...

5 days!

Update: Can't say enough about my positive experiences with Oregon State University's Food Innovation Center in Portland. They performed a half-day R&D kitchen session and provided me with 4 different versions of my sauce by tweaking the production process at key steps. Very happy with the...

I've been working with Oregon State University's Food Innovation Center. They basically shrugged off the comment from Washington State University about the high oil content. I also spoke with the Washington State Department of Agriculture and they seemed perplexed that anyone say they couldn't...

Liquid Cartoon and scrambled eggs

Thanks! I contacted UNL but had a weird interaction and they said the turnaround time was 12 weeks. So I've reached out to the Oregon State Food Innovation Center. Will definitely get in contact with the other PAs you mentioned as well.

Gotcha. Yeah I'm thinking of the term in the sense of sitting on a store shelf until opened. Pretty easy to put a refrigerate after opening statement on the label. But HP said "No" to my refrigerate after opening question. So I'm fully confused.

Can you elaborate? I think Secret Aardvark and Formosa have oil yet they are shelf stable

So I've been reaching out to various process authorities regarding a process review. I was informed by WSU that they couldn't test/review my sauce because it has an oil content that is more than 10% of the total formulation weight. Has anyone heard this? It's not clear to me if WSU just...

You mean refigerate after opening?

I have a very simple ketchup recipe that I developed out of necessity as a base ingredient and think it's pretty good. Let me know what you think or what you'd change! Ketchup: tomato paste = 1/3 cup Apple cider vinegar = 4 oz Sugar = 4oz Salt = 1 tablespoon Combine in sauce pan and bring to...

Hey SL, do process authorities typically provide a nondisclosure agreement? I thought that would be pretty standard but the person I spoke with at UNL said they wouldn't provide NDA.

That's very interesting. Should have guessed Wazzu would Coug it up. Thanks!

SL, in terms of Washington process authorities, is there anyone else besides WSU?

Thanks all! This community is an incredible resource!

Thanks again SL! I'm on the Eastside of Seattle in Redmond. To start I plan on selling online. I have talked to a copacker in Tacoma that I think might be a good fit. (Low minimum run of 40lbs). But we have not gotten into specifics. A few questions I have regarding a copacker are: Would I...

Thanks SL. Which licensing entity are you thinking of and at what point would they sign off on my ingredients label? I've just gotten in contact with a company called LabelCalc. They said their database includes all major brand name ketchup and their software would generate a label with the...

Thanks Hellfire this is really helpful. I had not seen that one about the spices. For the ketchup I have thought about making my own but it's so much easier to use pre-made lol

Hello All. First time poster. Big time fan. I'm working to launch a sauce business and have many questions. One question I have not been able to find an answer to is around the protocals/requirements of listing my ingredients on my labels. I know there is a small business exemption possible...

Hello I am a big fan of hot sauces of all kinds and Chinese sauces too. I'm here to learn about new sauces and to learn about bottling my own sauce.