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Editor’s Note: This is the third in a series of expert insight columns directed to entrepreneurial founder-leaders at start-up food and beverage companies.
Ready to start making your new product? If you’ve passed your initial formulation hurdles, you’re ready to think about where to sell the item, an initial volume and how the food will be safely processed and packaged. Possibilities include a home kitchen, a commercial kitchen or co-manufacturing plant, just to name a few.