I want to sell my ravioli, gnocchi and fresh pasta sauces in refrigerated departments of stores. Does any one know how they package their products so that they last 2 weeks or more? Is it vacuum sealed?
Sounds like a good idea. However, I would get all my ducks in a row. Perhaps this might help:
You might "partner" with a local restaurant, and prepare the fresh pasta and sauces on their premises/in their kitchens. Good luck. Wish you much success.
FWIW, recently I came across some interesting pasta sold on Amazon, etc. The pasta looked very appealing and unique, but reading through several reviews (it arrived broken, etc., & wondered how long it was on the shelf), I'm still on the fence.
There's a lot of competition out there: