I came up with a new Sauce

[Shura]

How do I go about getting the sauce on the market and start selling it?

Please help!

[C Cina]

1. If you have the recipe finalized, what size batch is it? Will it still hold the same nuances of flavors at 1000 gallons? Most do not.
2. You need to have it analyzed for shelf stability at a food lab. I did my BBQ sauce at CSU Food Labs in Colorado. If it won't last 6 months, back to the drawing board.
3. Obtain nutritional information, this can generally be done at the same food lab.
4. Figure out packaging, and labels, keeping in mind your government Labeling Laws
5. Obtain UPC barcode for your specific product. larger stores won't accept a bottle label without the UPC.
6. Obtain Liability Insurance before you sell/give bottles away. If someone gets sick, it could end your dreams very rapidly.
7. Obtain business license and retail sales license.
8. Make as much as you can by hand and shop it around, farmers markets, friends, and such. Depending upon ingredients you may be able to get it into little mom and pop stores.
9. If you can swing a deal with a larger chain, then you need to find a manufacturer, you will need to come up with the money up front, but that will be easier with a guarantee of a large chain carrying it.
10. It's a major undertaking just for one product, I did it and I'm not sure if I would do it again, although I did learn alot about that side of the business.

Best of luck and email if you have anymore questions I may not have addressed.

[phatch]

All the things noted above are important, especially the effect of mass production on flavor and quality.

You may have to rent or buy a commercial kitchen for early sales as it's generally illegal to do that from your home. Plus bottles, labels and canning equipment. At some point if you're successful, you'll have to contract out the cooking and canning to a commercial source and arrange shipping and so on.

Lastly, if you succeed and sell the rights to the product, expect it to get changed to lesser ingredients and fillers for profiteering on your good name and reputation. See Stephens Cocoa and Bear Lake Soups for two examples of good products that went downhill after being sold from the originators. (I was never a fan of Bear Lake, but they were very popular).

[wonderwoman]

Originally Posted by C Cina

1. If you have the recipe finalized, what size batch is it? Will it still hold the same nuances of flavors at 1000 gallons? Most do not.
2. You need to have it analyzed for shelf stability at a food lab. I did my BBQ sauce at CSU Food Labs in Colorado. If it won't last 6 months, back to the drawing board.
3. Obtain nutritional information, this can generally be done at the same food lab.
4. Figure out packaging, and labels, keeping in mind your government Labeling Laws
5. Obtain UPC barcode for your specific product. larger stores won't accept a bottle label without the UPC.
6. Obtain Liability Insurance before you sell/give bottles away. If someone gets sick, it could end your dreams very rapidly.
7. Obtain business license and retail sales license.
8. Make as much as you can by hand and shop it around, farmers markets, friends, and such. Depending upon ingredients you may be able to get it into little mom and pop stores.
9. If you can swing a deal with a larger chain, then you need to find a manufacturer, you will need to come up with the money up front, but that will be easier with a guarantee of a large chain carrying it.
10. It's a major undertaking just for one product, I did it and I'm not sure if I would do it again, although I did learn alot about that side of the business.

Best of luck and email if you have anymore questions I may not have addressed.

this is a great help for me also, thanks!