9/19/2023 0 Comments Sell my recipes online![]() ![]() As a result, lots of stock went out of date and the brand failed. This meant that by the time it ended up on the retailers’ shelf it only had a few days left to be consumed. It was a great product, but it only had 10 days shelf life. For example, we know of a lady who owned her own bakery which provided skinny low-calorie alternatives to sugary cakes. Step three: Consider the shelf life of your product. Some products sold as supplements can’t be sold for mass consumption in food and drink. Novel Foods is another one to look out for beware of ingredients that may be legal in other countries but not necessarily in the UK. ![]() If not, ensure you find a co-packer that can cope with the allergens, and that your packaging makes them clear. Check out the top 14 allergens (), and wherever possible remove them. But more importantly you also need to make all allergens VERY clear to consumers. You also need to look out for allergens such as milk or peanuts as many co-packers will refuse to fill your product due to the process of informing every client of the potential exposure. This will save you money in the long run. New products can spend far longer sitting on the shelf than established brands so ensure you have that shelf life. ![]() The most important thing to consider is that your ingredients need to have a longer shelf life to cope with the route to market, whether this is via wholesalers and physical retailers or mail order. Your recipe at home has the option to be filled with the most expensive good quality fresh ingredients which provide the best end result, but if you want to mass produce then you may have to change ingredients to ensure the product isn’t ridiculously expensive and can be mass produced cost effectively. Step two: Your product could be the most delicious product in the world, sell amazingly with your friends, family and local farmer’s market, but the hardest pill many of my clients have to swallow is that the recipe will simply not taste the same when produced on a massive scale. To ensure that this can be done correctly and safely, with a reasonable shelf life and all the right information on the packaging, you need to get a professional recipe developer on board to help and guide you. They also need to believe in your product as much as you do, so before you speak to them make sure your company and brand look professional, many co-packers won’t even respond to Hotmail or Gmail addresses, so get brand ready.Īnother thing to remember is that many co-packers will only take on a product if it is going to be produced in its thousands (not hundreds). A co-packer will be looking at volume and unless you can give them confidence this project will grow and fast, then very few will consider taking it on. Step one: It is so important to understand before you take on any business venture that the production of your product cannot be just a few cakes or drinks here and there it’s either all or nothing. The best idea is to take your recipe to an experienced manufacturer (co-packer) that will make and fill the product for you, but before you do, you will need the help and guidance of a professional recipe developer, as what works in your home kitchen usually cannot be directly translated to mass production. You could hire a commercial kitchen and bring in staff to help you make the product, but that is still only going to give you limited production. Once you’ve done your research and you feel confident that there is an opportunity here for your idea, the next stage is looking at mass production after all you can’t sell into the mainstream from your kitchen. What’s the competition? Is there anything similar in the market either in the UK or internationally? How is it selling? How is it communicated and what recipes are they using? Knowledge is strength and the more knowledge you have the stronger your chances of breaking into the market and making your idea fly. Start by looking online and visiting your target stores and venues. So, research is the key to establishing whether there is a market for your idea and what the chances of success are. What will sell today may not sell in 12 months’ time. So, if you have a family recipe or a new take on an old flavour, how do you know if it will work? The simple answer is research. It’s very easy to believe that your recipe will go viral when it hits the food and drinks market you aren’t the first person to think that, and you definitely won’t be the last. Perhaps you have a family recipe you can trace back to Charlemagne, or perhaps your signature dish was a happy accident. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |