Cost depends on your ingredients, fill method (retort, cold-fill or aseptic), packaging format and order volume, with retort and aseptic processing generally carrying higher costs than simpler cold-fill methods. MOQs typically start from 100 kg, and retort processing in particular often carries a higher minimum than simpler cold-fill methods due to how batches are processed through the retort chamber. We provide a detailed quote after understanding your recipe and target shelf life.

Yes, this is one of our most common starting points in this category. A recipe that works at small batch size doesn’t automatically translate to commercial-scale batching, since factors like exact pH, water activity and heat processing need to be validated for food safety and consistency at volume. We work with you to standardise your recipe for commercial production while aiming to preserve the flavour and character of the original.

Yes, though it requires more careful process design than simply omitting preservatives from the ingredient list. Preservative-free, shelf-stable production usually relies on “hurdle technology”: combining pH control, water activity management, and thermal processing so the product is microbiologically safe without synthetic preservatives. If preservative-free or “clean label” is core to your brand positioning, tell us this at the very start, it affects which manufacturing partner and production method we recommend.

Yes, and choosing correctly between them affects your entire supply chain, not just the manufacturing step. Retort processing produces a shelf-stable, ambient product that’s easier and cheaper to distribute and store, but the higher heat process can affect flavour and texture more than gentler methods. Chilled/cold-chain production better preserves fresh flavour and texture but requires refrigerated storage and transport at every stage. We’ll talk through your distribution plan before recommending which method fits your brand.

We can source glass jars, stand-up pouches, squeeze bottles and food-safe plastic tubs, depending on your product’s viscosity, production method and brand positioning. We only place projects with manufacturers holding certifications appropriate to the process involved, typically HACCP at minimum, with many partner facilities also holding SQF or BRC certification depending on the retailer requirements you’re targeting.

Yes, we build in sample and trial batches before any commercial production commitment specifically so you can validate taste, texture and packaging before investing in a full run. Recipe ownership is confirmed in writing as part of your manufacturing agreement before development begins. In most cases, a recipe developed or adapted specifically for your brand remains your intellectual property.

This varies based on recipe complexity and fill method, but as a general guide, expect 4–8 months from initial brief through recipe development, food safety validation, sample approval and a first production run.