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belinda
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Posted: Fri Aug 12th, 2005 10:58 pm |
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I have a dry seasoning blend that I am in the "beginning stages" of marketing to sell. However, I am looking for some insight from someone who has or did have a food seasoning product that they marketed. I have some general questions and would like to know where to purchase "anti-caking" ingredients.
Thanks,
Belinda
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ChefAl
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Posted: Sat Aug 13th, 2005 03:04 am |
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I have never marketed such a product for retail sale,... however, I have made dry rubs, spice blends, etc. for many a restaurant, that had very long shelf lives.
Without being specific, what kind of blend would need such an anti-caking device ?
The packaging, and how it seals after opening, would be more important ,... I would think.
Or are you thinking about 50+ lb bags/tubs, or something in a shaker ??
Let me know - but don't give away any "trade secrets" ,... 
your pal, chefal
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"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
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bessnfloyd
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Posted: Sat Aug 13th, 2005 03:10 am |
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The only spices that cake real bad, I believe, are those that contain salt, which limits its marketability anyway. While cheap, small containers without salt are a better choice to buy, so I would think, also, to market.
I'm sure there's FDA regulations, but I know nothing about them.
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Bess W.
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belinda
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Posted: Sat Aug 13th, 2005 02:29 pm |
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Thanks for your response. The product I am putting together does contain salt as a main ingredient. I have checked FDA and they require no more than 2% anti-caking agent such as silicon dioxide. When you mentioned marketability... what exactly are you referencing? I am new to this and any advice is so appreciated!!!!
Thanks,
Belinda
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bessnfloyd
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Posted: Sat Aug 13th, 2005 04:13 pm |
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Well, some people will like it better as they eat a lot of salt. However, by adding salt, which is readily available anywhere, (1) you have to use a larger container, (however people that don't read labels will think they are getting more cheaper, so that's maybe 50/50) and (2) with all the urging of consumers to read labels and limit sodium, the few that do, or persons instructed by their doctors to avoid salt, those persons wouldn't buy it.
It's not a big thing, but for instance, Watkins used to market a lot of seasonings and their soup and gravy base with salt, and they took most of the salt out - first, it made it heavier to ship less seasoining or gravy base, most of the weight being salt; second, it did cake sometimes anyway, and third, many customers were trying to limit salt, or perhaps wanted to use more of a particular seasoning and couldn't as it would make it too salty.
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Bess W.
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