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How to package fresh pasta and fresh pasta sauce for selling

post #1 of 6
Thread Starter 

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?

 

Thanks!~!

post #2 of 6

I don't think they are vacuum sealed. I think they are heat sealed around the edges. I could be totally wrong though.

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post #3 of 6

Sounds like a good idea.  However, I would get all my ducks in a row.  Perhaps this might help:

 

http://www.ehow.com/how_7703671_sell-homemade-pasta.html

 

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.

post #4 of 6

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.

 

Examples:

 

 

 

There's a lot of competition out there:

 

http://alfonsosgourmet.com/tortelloni-pearsandgorgonzola.aspx

 

http://alfonsosgourmet.com/ravioli-heartstripedlobster.aspx

post #5 of 6
Check out a Duniform machine. Many different options for food packaging.
post #6 of 6

I think your best bet is to go to the big guys like Barilla etc. Present them with a sample, and let them do the packaging.

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