It’s vital to understand what your product is made up of, so identifying the amount of milk-fat also known as butterfat and air also known as over run is imperative. Why the big deal, because establishing both can equate to the total cost of goods (cog’s) and gross...
Is one more important than the other, in a word, Yes. What is pasteurization? Pasteurization is a requirement and homogenization is not, making pasteurization the more important step in the process. I call homogenization a “product assistance” process because it...
Clients are requesting their product be labeled as “All Natural”, why, because they want to say to their customer that the product is as wholesome as possible. But does the word natural really tell the full story about what’s inside the product, maybe not. When...
Know the steps. The primary questions I receive are from individuals interested in private labeling a product. Individuals state that they have invested a considerable amount of time and money into the project and inquire on where they can have it made or ask how to...
Corn Sweeteners are produced in a variety of ways including liquid, syrup, and solid. Used in a variety of food applications including, beverages, baking, candy, confections, dairy, brewing and chocolate. Below is a chart showing dextrose equivalent (DE) percentage...
