When you’re a plain copycat you hit for the moon with no-brainer approaches
in trying to duplicate (or at least approximate) a recipe or a concoction that had established loyal following.
You wish to ride-on to the “popularity” of what you’re copying.
Less expenses (this is with burning hope and fervent prayer that you hit it right IMMEDIATELY),
less effort, instant ride-on to popularity & less usage of brain.
Almost always, copiers (or we call them xerox-ers) are just passing scenes.
They do not stay long as their explicit & implicit knowledge are limited.
In contrast, “innovators” or “modifiers” are those with affluent stock of facts,
trial results & years of experience back-ups in their heads.
Their knowledge in food, its ingredients and production flow implemented thereby
capacitates them to pinpoint the “absence”, “lack” or “over/under ingredient-ized”
of “whatever” in the product they are working on.
Instantly knowing a certain, “lack”, for instance, in a food product,
enables the “innovator” to know what to:
substitute therein,
increase or decrease usage level thereof,
modify the production procedure(s) to give way to desired taste or presentation result(s)
and the MOST important…render the needed “TOTALITY” & ROUNDNESS” of flavor aspired for.
This is the case of real and authentic less expenses, less effort and direct to the point,
MAKING IT AN ART...”innovation” that is.
Though “innovation” has a tinge of copying, the objective that inspired the 2 types differs:
in plain copying
…the main objective is instant sales-instant profit.
in innovation
…the main objective is to improve-self satisfaction-achievement rolled into one.
Further explanation of both and a lot more “ins” & “outs” in food innovation & creation
are happening this year…with the launch of:
MANILA Q’s
Ingredients Specialization Institute
where right & proper usages of ingredients are primary,
technological cooking procedures, secondary
“plating”, thirdly
and
“product consistency”, last but the most important.(Currently sounding off prospective first batch so we would know
lecture, on hand product manufacturing and cooking facilities needed).
Write up your intent and/or inquiry:
jdamor@joaxingredients.net    or   productdevelopment@manilaq.net)
…and again…
MASTERY of INGREDIENTS…the key.

There are 4 types of regional sausage recipes in this shot.
Pardon the almost similarity in color as
WE DO NOT UTILIZE ARTIFICIAL COLOR AGENTS in our products.
1. Post-like standing 3: our LooQ Ban Longaniza
(the pure pork spice-rich collagen-cased version inspired by Lucban sausage in southern Luzon)
2. 6 pieces in front: our BEEF Tu Tey Longaniza
(the 100% pure US cattle beef sweet-beginning-to-piquant-ending modification of Batutay of Nueva Ecija)
3. the recognizable 2 pieces in the middle (which are actually 3): the crowds’ favorite Vigan Longaniza
(also, 100% pure pork infused abundantly with Ilocos garlic, red & black peppers widely popular
in Vigan a city in north Luzon)
4. the not so visible 6 pieces at the back: our Yabis Longaniza
(inspired by the sweet-garlicky-piquant pork sausage of Cebu a city in mid-Philippines, our take…
with full of twists)

Hmmm take a bite.