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Replied May 20
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Hi Steve:
You do not have to list the name of the company that makes the wrapper but you do have to include all of the nutrition and ingredient information. Actually, if you did list the name of the company that makes the wrapper you would have t...
Hi Steve:
these folks have what you're looking for.
VanDrunen Farms
300 West 6th Street
Momence, IL 60954-0009
Phone: (815) 472-3100
Fax: (815) 472-3850
Hope that helps,
Paul
Comment Wall (4 comments)
- At 1:52pm on September 21, 2009,
Dexter Christian said…
- Hi Paul, at your convenience, can you call me @ 678-371-4297 to help me understand the process to extend the shelf-life of my products. Thank you, Dexter.
- At 12:31pm on September 17, 2009,
Dexter Christian said…
- Thanks for responding. I can be reached at 678-371-4297.
- At 4:05pm on September 16, 2009,
Dexter Christian said…
- Hello Paul, I been making my own flavored syrups for about a year to compliment my coffee and tea. I didn't consider marketing my syrups until I received compliments from family about my products. Before I start testing my products to an unbiased audience I need to address some shelf-life and food safety concerns.
The products are simple syrup infused with extracts and natural flavors(mint & vanilla bean) contained in glassed bottles. The syrup that is infused with almond extract seem to have an infinite shelf-life while the the other two that is steeped with fresh mint leaves and vanilla bean respectively go rancid after a few days at room temperature inside my pantry, however shelf-life is extended when stored inside the refrigerator. Like the competitors how can I extend the shelf-life of my syrups to be stored in a pantry at room temperature? Thanks, Dexter
- At 8:03am on December 24, 2008,
Frank Kaplan said…
- Hi paul can you call me @ 312-388-0189 working on a product need help
Profile Information
- Hometown:
- Los Angeles, CA
- About Me:
- MISSION STATEMENT: BETA Food Consulting provides our customers with comprehensive product development services that incorporate technical innovation, culinary creativity and marketing expertise for success from ideation to commercialization and product launch.
PROJECT DEVELOPMENT PLAN:
CONCEPT DEFINITION
o Definition: Establish clear understanding of client’s project parameters
o Concepts: Generate new product ideas and recommend options
o Research: Validate technical feasibility and marketplace viability
PRODUCT DEVELOPMENT
o Benchtop Phase: Formulate prototype that incorporates client mandatories, including nutritional specifications, cost parameters, processing requirements and packaging needs
o Optimization: Refine prototype based on client or consumer feedback
o Compliance: Generate nutritional panel and ingredient statement that comply with NLEA requirements
o Packaging: Develop package copy and provide creative direction to highlight product benefits
o Integration: Employ cohesive strategy that encompasses culinary product standards, market appeal, technical innovation, quality, cost parameters, processing requirements and packaging needs
o Client Service: Maintain regular communications to keep client informed of project status
COMMERCIALIZATION & LAUNCH
o Manufacturer Identification: Investigate and audit manufacturing facilities to find optimal manufacturing partner
o Quality Control: Establish QC parameters and process manual to ensure product quality and standards; determine final product and packaging specifications and offer recommendations for storage and handling
o Forecasting: Translate client assumptions into manufacturing forecast to determine production quantities
o Marketing Planning: Recommend cohesive support plan based on client budgets
o Production: Physically present for any and all production trials as requested by client
PROJECT EXPERIENCE:
BETA Food Consulting keeps aware of current trends in the marketplace and has access to new and innovative ingredients and technologies to keep our clients at the forefront of new food and beverage opportunities. Our experienced product development background includes a wide range of food categories, hands-on manufacturing and marketing experience, and an established ingredient supplier/processing facilities network. Product experience includes:
o Nutritional Bars: Extruded, High Protein/Low Carbohydrate, Baked Bars, Granola/Cereal type bars
o Nutraceuticals: Beverages, Bars, Fortified candy chews, Children’s products, Dairy and Juice products
o Dry Mixes: Beverages, Meal replacements, Soups, Seasoning blends, Fortification blends, Bakery mixes
o Aseptic Beverages: Meal replacement type beverages, Coffee concentrates for foodservice blended beverage application
o Retorted Products: Canned fruits and vegetables, Canned beans, Beverages (“regular” and nutritionally enhanced), Soups/Stews, Pasta and other meals
o Still and Carbonated Beverages: Isotonic, Partial/full juice, “Wellness” style beverages
o Vegetarian Products: Meat analogs, Ready-to-eat meals (frozen/refrigerated/retorted)
o Smoothies: Frozen, Refrigerated, Shelf-Stable – with and without fortification, ready to drink and concentrates for foodservice application
o Ethnic Foods: Tapenades, Chutneys, Frozen entrees, Marinades, Seasoning blends
- Website:
- http://www.betafc.com
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