From Home Recipe to Whole Foods Shelf: How a Food Co-Packer Does It.

Got a sauce, syrup, drink, ferment or pickle that people love? Chef and founder Mike Schwartz of the Organic Food Incubator walks through how a home recipe becomes a shelf-stable product you can sell to stores. You'll learn why we start every client with a blueprint before spending on R&D, why you have to weigh every ingredient (your pinch is different than my pinch), how shelf-stable products work, why you should start in a stock bottle, and why food safety and SQF matter. Book a free consult: [calendly.com/ofi-meetings/initial-consultation](https://calendly.com/ofi-meetings/ini...) Organic Food Incubator: [organicfoodincubator.com](https://organicfoodincubator.com/) Join the CPG Founders Roundtable: [www.skool.com/about](https://www.skool.com/cpg-founders-ro...) Farmers, turn your harvest into a product: [gardenstategrown.org](https://gardenstategrown.org/) Watch our SQF story: [youtu.be](   • What Is SQF Certification? (And Do You Nee...  ) 00:00 Where every client starts: the blueprint 00:46 Recipe development, costing and scaling 01:50 The #1 rule: weigh every ingredient 03:02 Regulatory paperwork: the scheduled process 03:28 How shelf-stable works (and why greens are hard) 04:16 What OFI makes: sauces, syrups, drinks, ferments, pickles 05:20 The custom bottle trap 06:44 You still have to sell it 07:14 Food safety, SQF and "I made that" #FoodBusiness #CoPacker #CPG