Since the late 70’s, we have spent many hours of research in order to develop products that will give our customers the best in flavor and freshness. It is my contention that the food industry, as a whole, does a poor job at best on informing the public about the additives and preservatives they use to keep their products fresh. From what I have read, if the American manufacturer didn’t preserve most of our food items, there wouldn’t be enough food to feed our masses. Bread is a good example. It would become moldy shortly after it was put into its plastic wrapper. Many of our products are totally preservative free. Some have very small amounts. This is possible by using the science of Food Technology to stabilize our products with Good Manufacturing Practices, a low pH that is not conducive to bacteria growth and proprietary formulating procedures. Just read the label.
Listed below are all of the ingredients with “funny names” we use in our products along with a simple explanation of what they are and where they come from:
- Purified Water is City water that has been filtered first, and then totally deionized; which means all impurities, minerals and chlorine residue have been removed. All that is left is pure Water. Then we go one step further and pass it through an Ultra Violet Light so it is 100% pure and free of any possible contamination.
- Spices is the way we get to keep our flavors secret. The government permits us to list the word “Spices” without revealing actually which spices are used. The same way the pharmaceutical companies do.
- Natural Flavor is basically the same as above since it could be the flavor of a spice or something else that is natural.
- Sorbic Acid is to protect the delicate flavor of these products. It is used at a level of 0.10%, or 1 tenth of one percent. In a 12oz. jar of sauce, this would probably equate to the amount you would find on the head of a pin. All our products are in the low pH range where micro-organisms will not usually grow. The pH scale is just a reference on the acidity or alkalinity of a product.
- Xanthan Gum is a thickener that gives body to the liquid products and is considered a natural ingredient. The amount used is also very small but it doesn’t take much to thicken up a product. Unlike starch, it won’t burn.
- Silicon Dioxide is fine natural silicon that separates the components of the seasonings so they won’t cake up or stick together.
Always put seasonings in the refrigerator after use.
The refrigerator is a natural dehumidifier which will keeps the seasoning from hardening.
Just for the record, we never use Artificial Colors, Flavors or MSG in our products
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