Quality-Control Expert Gives Food Marketers a Taste of Success

Unlike most science laboratories, Kathleen Simpson’s Oxnard operation has a loaded spice rack that would make Wolfgang Puck proud. And unlike most kitchens, the facility can brag of microbiology testing equipment within arm’s reach of the chopping counter.

Rather than being the result of an odd shopping spree, the products and machinery are the tools of the trade at Simpson’s Standard Quality ImprovementsFood Technology Lab.

Through her quality-control operation, Simpson tests and monitors safety in food preparation and handling, provides nutritional analysis of food products, formulates cost-effective recipes and serves as a consultant in the food manufacturing process.

The company, founded in 1996, has about 40 clients, including restaurants, medium-size businesses and start-up entrepreneurs. Among them are Santa Barbara Creative Foods, Aunt Rosie’s Wine Jellies, Mrs. Weinstein’s Toffee and the Grapevine Trading Co.

“The majority of my clients are starting at the beginning,” Simpson said. “The client brings in the ingredients, we iron out the kinks. A lot of people are very worried about whether their product will be safe, taking it from a cookbook or from Grandma’s recipe.”

Simpson started her food laboratory to fill a niche she said is not targeted by larger food analysis firms. Most companies, she said, cater more to large food manufacturers and generally charge more than SQI’s $300 basic consultation fee.

“Entrepreneurs really need a helping hand with their quality control,” Simpson said.

“Most of the entrepreneurs who walk through the door say, ‘We’re ready to go through production,’ ” she said. “I point out all the critical areas of their process that could be food safety hazards or could cost them a lot of money and could destroy their company. They’re ready to go for it, but their entire quality program has never been started.”

Tom and Annie Reed, partners in Slayman and Reed of Bakersfield, were referred to Simpson for help in producing a line of pomegranate-based vinegars and jellies. The couple, both former employees at Nalley’s Fine Foods, had recently teamed with pomegranate grower Dee Slayman and needed assistance introducing the new condiments.

“Our original project was pomegranate jelly,” said Annie Reed. “We had a good recipe, but we had a problem keeping it firm when it got warm outside. Kathleen recommended a certain pectin.”

Slayman and Reed plan to market within the next six months pomegranate vinegars, syrup and jellies in specialty and upscale food shops. Simpson probably will be on hand throughout the manufacturing process.

“Kathleen provided the nutritional analysis, where to go for the UPC codes, all the information the typical person needs to know,” Reed said. “We had an idea where these things were, but she had the names, addresses, food contacts.”

Simpson founded her company after being laid off from the Nestle plant in Oxnard, where she was a chemistry and microbiology technician supervisor. She wanted more flexible hours but was not thrilled with the idea of hunting for jobs, so she decided to become her own boss.

“I had a dream for years to kind of do a win-win program where I can hire who I want, train the people I want to and train both women and men,” she said.

Simpson has connected with the Ventura County Rescue Mission and Ventura County Women’s Shelter to hire and train residents. Tania O’Sullivan, a rescue mission resident, is Simpson’s assistant, and early next month Simpson plans to hire another resident to handle marketing.

“So far, my company has been by word of mouth,” Simpson said. “It’s very difficult to get your name known out there, and you have to convince people that they need your service. With some of my clients, I sit down with them for two hours teaching them the basics of chemistry and microbiology. Once they get educated, their eyes start opening.”