Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm wanting to avoid using anything artificial. I want to keep the ingredients as simple and as natural as possible. The problem is that commercailly available Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat

Google's your friend, mate. I'm sure there are wholesale suppliers somewhere
there that would sell you a 40 pound bag of just pectin. Did you think of
adapting a cooked down apple jelly recipe (which makes it's own pectin) to
your needs? Or check out Putting It By or google again for making your own
pectin from apples or citrus or best, quince seeds. I checked out the
additives and they aren't so bad - dextrose is just a form of sugar and you
have to use that anyway. Citric acid (sour salt) is a naturally occurring
substance and not bad for ya unless you got some dietary limitations. In
which case you probably should eat jam anyways. Kerr's brand of pectin
advertises that it is kosher!
Edrena

"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting to avoid using anything artificial. I want to keep the ingredients
as simple and as natural as possible. The problem is that commercailly
available Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat

Eredena, many thanks for your reply.

We are at the small batch stage at the moment, so 40lb bags are slight
overkill. I've googled extensively and not had tonnes of luck - at least for
a sensible quantity and price.

As far as the additives are concerned, as a cook I understand what you are
saying about citric acid, It's no problem to me. However, we are trying to
keep the ingredients as 'un-chemically' as possible. It's kind of a
marketing thing.

Going to have a go at extracting pectin from apples, just looking for easy -
and cheap routes. The more complex we make our processes, the more expensive
and time consuming it gets.

Mat


"The Joneses" wrote in message
...
Google's your friend, mate. I'm sure there are wholesale suppliers
somewhere there that would sell you a 40 pound bag of just pectin. Did you
think of adapting a cooked down apple jelly recipe (which makes it's own
pectin) to your needs? Or check out Putting It By or google again for
making your own pectin from apples or citrus or best, quince seeds. I
checked out the additives and they aren't so bad - dextrose is just a form
of sugar and you have to use that anyway. Citric acid (sour salt) is a
naturally occurring substance and not bad for ya unless you got some
dietary limitations. In which case you probably should eat jam anyways.
Kerr's brand of pectin advertises that it is kosher!
Edrena

"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting to avoid using anything artificial. I want to keep the ingredients
as simple and as natural as possible. The problem is that commercailly
available Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat

"TBI" wrote in message
...
Edrena, many thanks for your reply.

We are at the small batch stage at the moment, so 40lb bags are slight
overkill. I've googled extensively and not had tonnes of luck - at least
for a sensible quantity and price.

As far as the additives are concerned, as a cook I understand what you are
saying about citric acid, It's no problem to me. However, we are trying to
keep the ingredients as 'un-chemically' as possible. It's kind of a
marketing thing.

Going to have a go at extracting pectin from apples, just looking for
easy - and cheap routes. The more complex we make our processes, the more
expensive and time consuming it gets.

Mat

Good luck Mat, what country exactly are you writing from? We have
correspondents from all over the world who may be able to help. We've also
had discussions on the all-natural approach when one is a businessperson.
Sometimes it's just not possible. The ingrediants are still all-natural
after all, if not highly processed. If y'all want to keep stuff, ya just
have to process it somehow.
Let us know how you do?
Edrena

In article ,
"TBI" wrote:

Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm wanting
to avoid using anything artificial. I want to keep the ingredients as simple
and as natural as possible. The problem is that commercailly available
Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat

Add hot pepper bits to apple jelly. I have made my crabapple jelly
without additional pectin. The beauty of this little project is that
you can cook maybe one or two jars worth as a test batch. I believe a
typical measure is one cup juice and 3/4 cup granulated sugar. You do
the conversion. Bring to a boil and cook rapidly to 220 degrees
Fahrenheit (that conversion thing again is for you to do -- there are
converters available online).

Ping Ophelia -- she reads here and lives in Scotland. She might be able
to point you to some sources easier for you to work with.

Best luck.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article ,
"TBI" wrote:

Eredena, many thanks for your reply.

We are at the small batch stage at the moment, so 40lb bags are slight
overkill. I've googled extensively and not had tonnes of luck - at least for
a sensible quantity and price.

As far as the additives are concerned, as a cook I understand what you are
saying about citric acid, It's no problem to me. However, we are trying to
keep the ingredients as 'un-chemically' as possible. It's kind of a
marketing thing.

Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.


"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting to avoid using anything artificial. I want to keep the ingredients
as simple and as natural as possible. The problem is that commercailly
available Pectins contain additivies.

So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because it
is less expensive than Sure€Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?

Have you looked into the rules and regs for commercial production? You
might get tips from those folks or referrals. Have you talked to other
vendors about their suppliers?

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

You're willing to do more fiddling than I am. Have fun.

You're on the other side of the pond from me by the looks of your mail
address. Look up Herbstreith & Fox KG
http://www.bioprofibre.com/html/herb...___fox_kg.html
They sell to the trade but you might be able to get some samples and
some information from them. That page is in English. :-)

I'm not sure if theirs is apple pectin or citrus pectin -- I'm thinking
it is apple pectin. It's a powder to mix with water to approximate the
liquid pectin we can buy commercially here.


Many thanks for your thoughts,

You're welcome. I have lots of thoughts. :-)

Mat

Let us know what you come up with, Mat.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

Hmmm... like your thinking. Athough I'm trying to for a rich smoky sweet
flavour as opposed to a chilli monster.

Gonna play with red peppers and apples - might be easier (bloody will be)
than fiddling with making pectin.

Might work out a little cheaper than pure pepper as well.

Genius... thank you


"Melba's Jammin'" wrote in message
...
In article ,
"TBI" wrote:

Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting
to avoid using anything artificial. I want to keep the ingredients as
simple
and as natural as possible. The problem is that commercailly available
Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat

Add hot pepper bits to apple jelly. I have made my crabapple jelly
without additional pectin. The beauty of this little project is that
you can cook maybe one or two jars worth as a test batch. I believe a
typical measure is one cup juice and 3/4 cup granulated sugar. You do
the conversion. Bring to a boil and cook rapidly to 220 degrees
Fahrenheit (that conversion thing again is for you to do -- there are
converters available online).

Ping Ophelia -- she reads here and lives in Scotland. She might be able
to point you to some sources easier for you to work with.

Best luck.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

"Melba's Jammin'" wrote in message
...
In article ,
"TBI" wrote:

Eredena, many thanks for your reply.

We are at the small batch stage at the moment, so 40lb bags are slight
overkill. I've googled extensively and not had tonnes of luck - at least
for
a sensible quantity and price.

As far as the additives are concerned, as a cook I understand what you
are
saying about citric acid, It's no problem to me. However, we are trying
to
keep the ingredients as 'un-chemically' as possible. It's kind of a
marketing thing.

Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.


"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting to avoid using anything artificial. I want to keep the
ingredients
as simple and as natural as possible. The problem is that commercailly
available Pectins contain additivies.

So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because it
is less expensive than Sure?Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?

I agree with you totaly, but citric acid sounds chemically - and so does
dextrose. I know what they are and where they come from - I've no problem
coz I understand food, but to the uninitiated they don't look natural. It's
more of a branding thing. It gives people a warm fuzzy feeling.


Have you looked into the rules and regs for commercial production? You
might get tips from those folks or referrals. Have you talked to other
vendors about their suppliers?

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

You're willing to do more fiddling than I am. Have fun.

You're on the other side of the pond from me by the looks of your mail
address. Look up Herbstreith & Fox KG
http://www.bioprofibre.com/html/herb...___fox_kg.html
They sell to the trade but you might be able to get some samples and
some information from them. That page is in English. :-)

I'm not sure if theirs is apple pectin or citrus pectin -- I'm thinking
it is apple pectin. It's a powder to mix with water to approximate the
liquid pectin we can buy commercially here.


Many thanks for your thoughts,

You're welcome. I have lots of thoughts. :-)

Mat

Let us know what you come up with, Mat.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article ,
"TBI" wrote:

"Melba's Jammin'" wrote in message
...

marketing thing.

Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.


"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local
markets. I'm wanting to avoid using anything artificial. I want
to keep the ingredients as simple and as natural as possible.
The problem is that commercailly available Pectins contain
additivies.


So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because it
is less expensive than Sure?Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?

I agree with you totaly, but citric acid sounds chemically - and so does
dextrose. I know what they are and where they come from - I've no problem
coz I understand food, but to the uninitiated they don't look natural. It's
more of a branding thing. It gives people a warm fuzzy feeling.

Mat

In a word, pishtosh! You're talking about a "branding thing" and giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

"Melba's Jammin'" wrote in message
...
In article ,
"TBI" wrote:

"Melba's Jammin'" wrote in message
...

marketing thing.

Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product
ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.


"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local
markets. I'm wanting to avoid using anything artificial. I want
to keep the ingredients as simple and as natural as possible.
The problem is that commercailly available Pectins contain
additivies.


So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because it
is less expensive than Sure?Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?

I agree with you totaly, but citric acid sounds chemically - and so does
dextrose. I know what they are and where they come from - I've no problem
coz I understand food, but to the uninitiated they don't look natural.
It's
more of a branding thing. It gives people a warm fuzzy feeling.

Mat

In a word, pishtosh! You're talking about a "branding thing" and giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.

I totally agree with you... but folks don't get that - same as they don't
see the 'no added sugar' thing. It's a culture and education thing I guess.




--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

"TBI" wrote in message
...
Hmmm... like your thinking. Athough I'm trying to for a rich smoky sweet
flavour as opposed to a chilli monster.

Gonna play with red peppers and apples - might be easier (bloody will be)
than fiddling with making pectin.

Might work out a little cheaper than pure pepper as well.

Genius... thank you


Bin thinkin' that's the best bet for your flavor - Hot Apple Jelly. Tell
us what you're going to call it. I called the blackberry serrano jam Hot
Love. Only it wasn't very hot. All that sugar takes the hot out.
You might want to think about using dried chipotle (smoked ripe/red
jalapenyos) for that different taste. Even better, fresh smoked. I think the
green jalapenyos have a crisper, greener taste (for the crabapples?) and the
smoky chipotles maybe for aromatic winesaps (my personal favorite which I
cannot get here in the high west Texas desert). Barb has also posted a
raspberry (cherry?) chipotle stuff that is very very fab.
Edrena
I love hot stuff

"Melba's Jammin'" wrote in message
...
In article ,
"TBI" wrote:

"Melba's Jammin'" wrote in message
...

marketing thing.

Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product
ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.


"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local
markets. I'm wanting to avoid using anything artificial. I want
to keep the ingredients as simple and as natural as possible.
The problem is that commercailly available Pectins contain
additivies.


So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because it
is less expensive than Sure?Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?

I agree with you totaly, but citric acid sounds chemically - and so does
dextrose. I know what they are and where they come from - I've no problem
coz I understand food, but to the uninitiated they don't look natural.
It's
more of a branding thing. It gives people a warm fuzzy feeling.

Mat

In a word, pishtosh! You're talking about a "branding thing" and giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.


Barb...you're my hero.....



lol....following the thread, and learning, and thinking you (and Edrena) are
the kewlest - ever !

Kathi



--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article ,
"Kathi Jones" wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"TBI" wrote:

"Melba's Jammin'" wrote in message
...

marketing thing.

Kind of like here where the "all-fruit spreads" are pitched to the
public as having no added sugar? Whoops!! "Liar, liar, pants on fire,
nose is as long as a telephone wire." They use fruit juices as
sweetener -- typically apple, white grape, or pear juice. (Hint:
they're sweet because of the sugars they contain.) The end product
ends
up having maybe 10 fewer calories per tablespoon than a full sugar
product. A few grams less of carbohydrates, too.


"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local
markets. I'm wanting to avoid using anything artificial. I want
to keep the ingredients as simple and as natural as possible.
The problem is that commercailly available Pectins contain
additivies.


So do some jellies. :-)
Ball brand Fruit Jell powdered pectin (i use it exclusively because it
is less expensive than Sure?Jell or Certo) lists ingredients as
dextrose, fruit pectin, and citric acid. Dextrose is a sugar. It's
there to prevent the powdered pectin from caking. Citric acid adds
acidity which helps the set and reduces the pH level. What's the
problem, other than availability?

I agree with you totaly, but citric acid sounds chemically - and
so does dextrose. I know what they are and where they come from -
I've no problem coz I understand food, but to the uninitiated they
don't look natural. It's more of a branding thing. It gives people
a warm fuzzy feeling.


Mat

In a word, pishtosh! You're talking about a "branding thing" and giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.


Barb...you're my hero.....


lol....following the thread, and learning, and thinking you (and Edrena) are
the kewlest - ever !

Kathi


LOL!! Why is that?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article ,
"The Joneses" wrote:

cannot get here in the high west Texas desert). Barb has also posted a
raspberry (cherry?) chipotle stuff that is very very fab.
Edrena
I love hot stuff

Cherry.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

"TBI" wrote in message
...

"Melba's Jammin'" wrote in message
...

I agree with you totaly, but citric acid sounds chemically - and so
does
dextrose. I know what they are and where they come from - I've no
problem
coz I understand food, but to the uninitiated they don't look natural.
It's
more of a branding thing. It gives people a warm fuzzy feeling.

Mat

In a word, pishtosh! You're talking about a "branding thing" and giving
people a warm fuzzy feeling. Kewl. So your labels say, "Ingredients:
Sugar, vinegar, peppers, fruit pectin (mixed with dextrose [a natural
sugar], and citric acid (to brighten the flavor and assist in the
gelling process). BTW, citric acid sounds no more chemical than
ascorbic acid, er-r-r-r vitamin C.

I totally agree with you... but folks don't get that - same as they don't
see the 'no added sugar' thing. It's a culture and education thing I
guess.


I hate to burst your bubble but if you slap the term "Natural" on jelly
you are breaking the law. There is no such thing as "Natural" jelly.

The definition for Natural is he

http://www.fsis.usda.gov/Fact_Sheets...erms/index.asp

"...A product containing no artificial ingredient or added color AND IS ONLY
minimally
processed..."

Making peppers into jelly would NOT qualify as "minimally processed" because
it fundamentally does alter the raw product.

Now, let me give you a bit of advice on this jelly thing.

The SINGLE biggest difference between small-batch jellies and the big
commercial jellies and jams is the use of HFCS. (High Fructose Corn Syrup),
AND the selection of raw fruit used to make the jam or jelly.

There is absolutely no way in hell to disguise the taste of HFCS. The
big commercial food industry has spent 40 years gradually weaning the
buying public off Cane Sugar and onto HFCS because Cane Sugar is
more expensive. But there's a solid minority of people who are fighting
this and can still taste the difference - that is why Coca Cola is able to
sell Passover Coke, and why Haggen-Daz is able to sell ice cream that
is 3 times more expensive than the cheap stuff.

Furthermore, there is ALSO a NOTICEABLE difference in taste between
Beet Sugar and Cane Sugar. In fact, I deliberately use beet sugar for
Blackberry jam and Cane sugar for Rasberry jam because the Beet
sugar flavor is heavier and overrides the Rasberry flavorants in the
fruit, whereas the Cane sugar flavor is much lighter.

The other major variable is the ripeness of the fruit. The large commercial
houses make jam in such large batches that they have to take the fruit in
whatever shape they get it. Fruit that is on the green side of ripeness
makes one kind of taste and fruit that is well advanced in ripeness makes
an entirely different taste.

If your goal is to be successful in selling small batches you will need to
focus on a particular flavor that is different than the large jam makers.

Besides making jam myself I have bought at least 1 jar of most of the
local small-batch productions in my area over the years. There are very
definite
taste differences between producers. In a way, making jam at that level
is much like making beer - you can adjust the type and quantity of
sugar to affect flavor, you can adjust the ripeness of the fruit your
putting
in to affect flavor and so on. You will find that if you are able to figure
out
a flavor that is unique to you and reproduce it with some regularity, that
doing that will be FAR more important than whether your labelling is
able to mislead the public that your product is "natural" because people
will
try your product, and the ones that find that they like it will go out of
their
way to buy it again. THAT is the hook that will get you your repeat
customers and get your sales up, it is the TASTE.

Your hung up on the ingredient list, but only a few really off-the-deep-end
people actually buy all their food based solely on the ingredient list.
Most
buy their food based on if it tastes good or not. (of course, loudly
complaining
all the while to anyone who listens that they care about the ingredients)
And you must understand that
the big food producers have very severe constraints on them in that they
must use ingredients that are cheap, and available in bulk, whenever
possible
and that is fundamentally in opposition to the delicate bouquet of flavors
that is achievable with small batches where your free to use the higher
quality raw ingredients.

Ted