We are a small manufacturer in Melbourne Australia and batch in say 100
kilo lots max. Most of what we do is adapted from domestic recipes that
I have cooked over the years.

Peter Watson

Julie Bove wrote:
> "Peter Watson" > wrote in message
> ...
>
>>G'day all.... I was diagnosed with T2 last year about June I think,
>>pannicked a bit, gave everything up, lost weight, though not enough yet,
>>started swimming, riding bikes etc etc. The fact is that I am a gourmet
>>food manufacturer in Oz and we do foods for the top end of town..
>>condiments, marinades etc etc, and you guesed it, I'm the cook. This has
>>lead me down a path that I am keen to explore... the point is that I
>>went into a couple of markets and tried some of the diabetic product and
>>it was yuk yuk yuk. I'm told that some good commercial products do
>>exist, I've yet to see em. I got in contact with the makers of all the
>>non sugar sweeteners to get all the info possible and the intention is
>>to make a small range... say six at most, of products for the diabetic
>>community and me. I was thinking of a marinade, a vinaigrette, a couple
>>of saucesm a jam or two and maybe a condiment. I wonder if anyone has
>>recipes they have used or hints they may be keen to share. Please accept
>>that I am a commercial manufacturer and I will be doing some product, so
>>if this offends you... don't reply.
>
>
> Here in the US, we have such products in most grocery stores. Some are
> good, some are terrible. I generally just buy regular foods. I'm not a big
> meat eater, so I don't do marinades and I don't eat salad dressing. I do
> buy a fruit spread sweetened with Splenda, but I eat just a tiny dab of it
> on a peanut butter sandwich occasionally.
>
> I am curious though as to why you might want our recipes if indeed you are a
> major manufacturer. Surely the recipes we'd have would be on a small scale.
> And I've gathered from the many cooking shows that I've seen that you can
> usually double or possibly even triple a recipe. But once you start going
> beyond that, you can't simply increase the proportions of things because it
> won't come out right.
>