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0 reviewsWondering what the secrets are to turn your great fresh or packaged food product idea into a successful business? Planning is one thing, but the food science laboratory development work is where you "do or die."
The technical part of the food industry is mysterious for a reason. Most food scientists work directly for food companies, and the technical knowledge is proprietary and is not typically shared! However, with the recent surge of entrepreneur start-up food companies, the technical science basics must be shared in order to ensure we continue to have an efficient and safe food supply.
As a food scientist and food product developer consultant I have helped many aspiring food entrepreneurs and start up food companies understand these technical steps and moving parts needed to bring an idea from kitchen to commercialization.
The Food Business Tool Kit brings you my many years of hands-on experience with:
✓ Sourcing Ingredients from reliable suppliers
✓ Finding co-manufacturers/co-packers
✓ Creating food prototypes using weights and percentages (not tables and teaspoons!)
✓ Scaling up so a co packer can easily understand how to manufacture your product
✓ Understanding when you may have to compromise your idea in order to ensure you are delivering a safe product to the consumer.
✓ Avoiding food safety disasters like microbial growth!
The Food Business Tool Kit guides entrepreneurs through the confusing technical issues of formulating your commercial recipe, which is very different from the recipe you are making at home.
This book is not about business plans or marketing (there are lots of other resources for that!) This book gets into the nitty gritty, hard to find information related to government regulations, food safety, shelf life testing, how to create a 'formula", and making sure your product can last in a package on the shelf or supermarket refrigerator.
It is not possible to find all the information in this book online.
