This Inventor is Out to Change How You Think about Peanut Butter

Just when you thought there was nothing about a jar of peanut butter that could be improved, Andy Scherer of Southern California has invented the peanut butter pump.

Raising three children as a single dad, Scherer remembers the challenges of getting kids ready, lunches made and out the door every day. “When my kids were younger, I thought ‘Wouldn’t it be great if there was pump to make their peanut butter sandwiches easier and faster?’” Scherer is a self-proclaimed tinkerer and kept a running list of inventions he wanted to work on when he retired from his financial services career. The extra time came around more quickly when he was unexpectantly laid off. But he jumped right into pursuing the item at the top of his inventions list: the peanut butter pump.

“I played around with different pump styles and peanut butters and found myself and my family putting peanut butter on everything, from topping hotdogs to adding to stir fries,” said Scherer.    

Scherer designed many tests and prototypes and found a pump design that can be added to almost any 40-ounce peanut butter jar. “It cuts down on messes because you’re not using a knife or spoon, and you’re getting more out of the jar so there’s less waste,” said Scherer.

Reactions to the peanut butter pump are surpassing expectations. The peanut butter pump crowd-funding campaign has surpassed its original goal by more than 200%. And media outlets are taking a bite: “Peanut Butter Lovers: This Pump Was Made with You In Mind” reads the headline from Delish.com.

“I’m out to change the way that people think about peanut butter,” said Scherer. “You can make those PB&Js and ants on a log faster, but you can also add peanut butter to many different foods and even explore different cultures,” said Scherer. He mentioned a traditional Ecuadorian peanut sauce that tops potato cakes, fried cassava or meat.

In addition to busy parents, kids and foodies using the peanut butter pump, Scherer envisions chefs and restaurants adding it to their kitchens and buffet lines as well.

We’re pumped about the potential.

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