Editor’s Note: This is the second in a series of expert insight columns directed to entrepreneurial founder-leaders at start-up food and beverage companies.
There are three “C’s” to entrepreneurial start-up leaders. The first two involve developing a concept and understanding your consumer. Now comes the fun part: developing your product so it’s ready to commercialize.
You might be starting from scratch in a kitchen, or perhaps you already have a recipe you like. Either way, now is the time to think forward. You’re going to be choosing the ingredients and packaging you need to meet consumer expectations, support the statements and claims you want to make, and match way you expect to manufacture it.
Simplify
Even if you don’t know exactly how you will make your food in a manufacturing environment, simplify your recipe, procedure, and packaging during development so there are only a few basic steps and as few components as possible.
Look for food ingredients that eliminate pre-processing steps or blend multiple ingredients together before you receive them. For packaging, think about using standard sizes and stock containers so your fill weight and shelf-life can be established early on. Simplification now saves time later by avoiding rework when you are ready to get to market.
Suppliers can provide a wealth of information to help think through options for simplification. For example, peeling fresh fruit or vegetables and cooking them down into a puree might be part of your “from-scratch” process. However, is this step critical to achieving the sensory characteristics you need? Sourcing from a commercial processor of fruit or vegetables, experienced in handling fresh produce and quick-freezing purees to a consistent pH and sugar content could be a more consistent, economical choice for achieving the same product.
Similarly, if your food includes small amounts of different seasonings, spices and herbs, consider purchasing a blend custom made for you so there are fewer small items to weigh for each batch.
Your manufacturing partner may also have recommendations on ingredients, containers and packaging that work well in their plant and make your start-up go much more smoothly. They may even require a specific package configuration to accommodate your product.
Document What You Choose
Whether you choose your suppliers directly or your manufacturing partner does some of the selection for you, be sure they are capable of meeting your requirements. Plan to procure directly from a source manufacturer or from a broker for a category of materials. You should avoid buying these critical materials from just a restaurant supply store or retail supplier.
This direct sourcing gives you access to your suppliers’ food safety accreditations, specifications, certifications and batch analyses—plus any specific information you need for your product’s identity. If they aren’t supplied up-front, request them.
Let’s face it, collecting and reviewing technical data sheets is rarely anyone’s favorite pastime and this can be tempting to skip. However, this information becomes the basis for verifying your intended claims and determining if your suppliers can meet the quality and food safety requirements you put in place with your manufacturing partner. It is worth your time to look this over.
I had an experience in the early days of bioengineered (BE) labeling where a sugar supplier’s specification stated the material did not contain bioengineered material. This was factually true because it was a highly refined ingredient. However, we later learned that the source crop was bioengineered sugar beets, which ultimately disqualified this particular sugar for an intended Non-GMO verification.
Reviewing and discussing information gets everyone on the same page (literally) on expectations for the materials you plan to use. Establish a habit of documenting everything you use and how you’re approving it. Then you will be in a better position to work with a quality-focused manufacturing partner.
In short, keep it simple, document what you do and learn from your business partners.
About the Author
Lisa Thorsten, Principal, Thorsten Consulting LLC, has more than 35 years’ experience in the packaged and fresh foods business as a food scientist, nutritionist, quality manager and regulatory affairs leader for small and large food makers. She has developed many new products and commercialized them in both small co-manufacturing and Fortune 100 food manufacturing operations.
