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1. We are in the business of making ketchup sauces in both the Philippine tropical fruit tradition as in base chutneys as beginning and also borrowing from the temperate fruit traditions - also with chutneys. Fruit stock begins with the ff. selections:
A. Tropical: red bell peppers (chilli), papaya, mangosteen, santol, mango (chilli), banana (chilli) and pineapple.
B. Temperate: apricot, peaches, apple, strawberry, orange, lemon, lime and cherry.
To take an e. g. of product in making a ketchup the following ingredients are mixed in a blender and simmered for 45-60 mins or until seasoned and cooked. Ingredients: a) tomato paste, b) white vineagre, c) brown sugar, d) garlic powder, e) onion powder, f) allspice, g) molasses, h) corn syrup, i) salt and j) water.
C. A product that we have out already is a Peanut-Pepper Sauce called in three markets TBA with trade marking (TM) with ForSaleByInventor(R) of PA USA: Sambal Manis Ketchup (Philippine market), Sambal Manis Kecap (Indonesian market), Peri Peanut Pepper Sauce (Australia), and in the USA Peanut Pepper Ketchup. The idea is to keep the trade secret a secret and market without patenting as a Trade Mark branding strategy to save on legal costs. We welcome all investors to our company and already have (5) on board.
2. B. C. - Honeyed Spreads of a Different Colour or Flavour:
A. Sweet Chilli, Lime and Br. Sugar that have been partially caramelized with honey and mixed in with the rest of the pasteurized spread. Try it as an alternative to jam or marmalade spread (lemon or orange or blood oranges) to reduce glucose intake. Try one for a Toasty Treat or even for Filipino Plain Balanghoy (Sweet Cassava) or Sweet Potato passed under the oven grille for coffee or tea sweetened with a bit of honey with hi-fructose syrup and you'll get what's coming for your money.
B. Ginger, Sesame Seed (crushed), Br. Sugar again as following above. Try this with tea and creme with sugar to reduce glucose intake.
C. Cherry and Strawberry Jam made with Hi-Fructose Syrup Spun with Honey pasteurized previously. Try this on toast made the French way or just straight by itself for breakfast or tea.
D. Honey with Vanilla Essence (artificial) to be applied to the spring-form pan configuration at the base and made for Leche Flan (Spanish-style Milk-Egg Pudding) still popular among Filipinos especially during holiday fiesta time.
E. Melon-Lime Squash Syrup (try Singapore for sourcing and shipment) spun with honey that has been pasteurized for a Ensaymada (soft sweet rolls the Filipino way) without the cane sugar-margarine topping, instead.
Footnote: We are recommending a new look into honey as a product on the shelf for purposes of imbibing a sweetener that is used in modicum and more tolerable to sugar-diabetics in a tasteful and more satisfying way. If asking further, yes, we are proponents to limiting sugar intake and promoting honey substitution, as an e. g., along the way.
Footnote: We believe at PFC in the savoury alternatives to foodmaking in the American English tradition from BC Canada as the Japanese venerate their umami traditions in their tastebuds!
Last update of this entry: August 01, 2021