We’re Here To Help You!

Q.  I’ve been reading a lot about start ups in major news outlets.  How can you help me?

This is what we do.

We help with all the steps required by the Food and Drug Administration (FDA) and state governments in taking a recipe from the kitchen to a commercial venue. We're one of the few companies who are as excited about helping people with the process of getting a food product off the ground as much as the customer.

Our services include everything that is necessary to take a recipe from The Kitchen to the Marketplace, including FDA approval.  It’s one of the things that we’ve based our whole business approach on. 

We believe that this is the most important thing that’s happening in the food business in a long time.  The foodies, chefs and anyone passionate about their own creations are now ready to take the leap into the great unknown.

In her most recent blog on SmartBlog, Janet Forgrieve wrote:

Today, U.S. specialty food and beverage manufacturers market an average of 41 different products and last year the industry did a record $88.3 billion in retail and foodservice sales, according to the association. Sales dipped in 2009, as the recession hit, but they came back strong in the ensuing years, as foodies who had been used to fine dining started cooking at home more, said spokeswoman Louis Kramer.

At the same time, people who were losing jobs or otherwise downsizing were also reassessing their lives, dusting off old dreams and creating entrepreneurial food businesses, many of which are on display in the new-product hall at the show. Despite their brief histories, many of the newest ventures already have deals that put their products on retail shelves and restaurant tables.

And that, Ladies and Gentleman, is what we’re specializing in…”dusting off old dreams and creating entrepreneurial food businesses.”

We hope you choose us to help you go from Your Kitchen to the Marketplace.  Our dream is to help you fulfill your dream.

TJ Gallivan

© foodproductlaunch.com 2014 All Rights Reserved.  We encourage you to repost this blog in its entirety.  If you choose to use portions of it…give credit where credit is due.

Makin’ Bacon–Part III A Maple Variation

Q.  I really enjoyed your blogs on makin’ bacon.  I like different flavored bacons, such as maple.  Can you tell me how to do this?

Absolutely. 

This recipe is not etched in stone and there are more things that you can do.  So, just for one example (mainly because you asked!), here is a way to make maple infused bacon.

Ingredients:

• 6 pounds of fresh pork belly. 
• Ask your butcher to cut it into two 3 pound slabs
• 1/2 gallon water
• 6 ounces of Kosher or pickling salt
• 4 ounces maple sugar, which consists of:
• (1/2 ounce maple syrup and 4 ounces of sugar)
• 2 ounces liquid smoke (because I’m not really smoking it)

Curing Method:

1. Mix the water, sugar, salt and liquid smoke in a medium sized mixing bowl
2. Place the pork belly in a gallon zip-log bag or a plastic container with a lid.  Pour as much brine over the meat as will fit in the bag/container.  In a container, you may have to weigh the pork belly down in order for the brine to completely cover the meat.
3. Place in the refrigerator for 72-96 hours.
4. If you’ve put it in a zip lock bag as pictured here, be sure to flip it every day to make sure the pork is fully cured.

See Part II for the smoking directions.

There are many other variations, you can do and I plan on making a spicy bacon one day by adding pepper mash to the curing process.  And for this recipe, just for example, I subtracted the amount of salt, because I thought it was too salty the first couple of times around.  You can make it sweeter by adding more sugar, smokier by adding more liquid smoke, saltier by adding more salt, etc. 

Please check out my webpage at FoodProductLaunch.com.  I’ve always wanted to help people in their quest to get going when it comes to launching and developing recipes for sauces, salsas, dressings and condiments and go from Your Kitchen to the Marketplace. 

Let us help you!

TJ Gallivan

© foodproductlaunch.com 2014 All Rights Reserved.  We encourage you to repost this blog in its entirety.  If you choose to use portions of it…give credit where credit is due.