Developing Commercial Food Products

by Terrie

Hello

I am developing commercial food products and I am in the midst of creating a very great but new relish hopefully for commercial purposes and or possibly for a restaurant (don't know about the restaurant yet). Relish is in development stages only.

I learned that mayonnaise home made is dangerous if kept longer than a week so I wonder how long any homemade BBQ sauce is safe without special preparation too?

Can a person or persons market their own food using already prepared BBQ sauce and use commercial mayonnaise in their own recipe mix.

In fact I have a wow-em cake and decadent glazed frosting. Of course I take the easy way and use a cake mix with my own ideas but can make it just as great and delightful by scratch it is just more time consuming by scratch. Legally I just don't know if I can market the desert commercially using a cake mix?

I just feel henceforth all my special foods must be made from scratch to avoid legal problems I guess or does anyone know?

Warm Regards,

Terrie

Paul's Thoughts:-

Terrie,

I no food hygienist so don't take this information as definitive but I think there are a couple of reasonable rules that you can apply.

Mayonnaise contains raw egg. How long would you keep a raw egg in your refrigerator? Certainly not more than a week.
Homemade barbecue sauce usually contains vinegar (a natural preservative) and no animal ingredients so it will keep longer but I wouldn't leave it more than a couple of weeks.

As for your final point about using manufactured ingredients in a commercial product of your own, I would say that this is OK provided it's not a branded product that you've bought at the supermarket - you need to be buying from the catering industry wholesaler. If you're going to developing commercial food products that are financially viable you cannot afford to use branded products and pay top dollar anyway.

For the legal position on this point however, contact a lawyer.

See Also:-
Who Makes The Best BBQ Sauce?

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