Tomiwa Osunkoya

Thanks for the info Jenny. I recently came across a site called ReciPal that has really affordable nutritional labeling. In case you haven’t heard of it, it may be worth checking out.

You would no longer be able to make your products from home, and you’d need to get a commercial license: http://forrager.com/faq/#commercial

I really have no idea. When you make a health claim on the label, you need to get the nutrition facts for it, but in this case, I think you should call the health dept for more details.

They just released an amendment and it was not added, which tells me that it’s unlikely to ever get added by the health dept.

You need a commercial (and catering, I believe) license, and you need to cook your foods in a commercial kitchen: http://forrager.com/faq/#commercial

Colorado actually doesn’t specifically say in their online resources that shipping is disallowed, but if you asked the health dept, I’m 95% sure they would say no to shipping. You can interpret it however you want, but interstate sales are definitely not allowed.

I know someone in San Francisco (Cookie Dough Cookies) that was approved to sell cookie dough made with pasteurized eggs. He doesn’t freeze it but that doesn’t matter. Even still, your county might not allow it, but it’s definitely possible.

You must start your CFO in the home you primarily live in.
1) You can sell cakes directly in other counties in CA. You can’t sell indirectly unless the counties coordinate with each other and agree on it.
2) It’s a little more expensive and complicated, but it’s best to get the Class B up-front if you think you’ll use it in the next year. If you…[Read more]

Even though the liquid version is shelf-stable, that doesn’t mean they would approve it.

If it has a smooth consistency, then it would probably be a nut butter, even though it’s dried. Nut butters that aren’t dried are okay, so I can’t see why this wouldn’t be allowed.

Basically, your final product needs to be non-potentially hazardous. When you add milk to cake batter and then bake it, it is no longer considered potentially hazardous. When you mix milk into frosting, the sugar stabilizes it and the final frosting product is non-perishable. Ice cream is a potentially hazardous food and cannot go in a cottage…[Read more]

This is an interesting product… haven’t seen something like it before. On your site you say that your creamers come in “liquid or powder”. It does sound like the liquid version would probably not be allowed.

However, you should be okay with the dry version. As long as the consumer is adding the water, there shouldn’t be any issues. I’d imagine…[Read more]