Know-How Exchange : Strategy

Dear dwaynerosstraining,

Probably the first thing you'll need to do is to read through the
FDA rules on best practices.

You'll need to adhere to the FDA's Current Good Manufacturing Practices. You'll find information related to these essential rules here:

https://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/CurrentGoo...

Then, as Phil suggests, you need to work with a lawyer. You might also want to look into working with a food manufacturer where they take your essential ingredients and they mix, make, package, and distribute your product for you.

You'll find one such source here:

https://www.privatelabelfoods.com/pasta_sauce.php

This way, you could roll out extended ranges, and it takes the food preparation risks, duties, and liabilities off your shoulders. The thing that matters more to you and to your customers is frequency and consistency, both in mixes from batch to batch, and in terms of your brand, flavour, and the product your customers gain a taste for.

I hope this helps. Good luck with the gravy.

Gary Bloomer
Wilmington, DE, USA