Why do recipes need to be altered when being mass-produced?
Recipes made at home in a single batch format are typically captured in volume measurements, but when commercializing a recipe, ingredients need to be measured by weight. Additionally, ingredients used for manufacturing are often not the same as ingredients used for smaller home-cooked or restaurant-prepared finished dishes. For example, when creating a BBQ sauce, many use processed prepared ketchup, which can be costly when batching up a large amount of sauce. Therefore this ingredient becomes tomato paste, vinegar, salt, pepper, and sugar, for example. Another example is preparing an item to survive freeze-thaw. The thawing of water that tends to crystalize needs to be managed with emulsifiers or thickeners that aren’t common in the traditional kitchen, like specialty industrial starches and hydrocolloids (Gums).
Our culinary technologists are skilled and ready to work with you to take your dish from a gold standard stovetop recipe to a commercialized plant-ready formula ready for manufacturing.
Step 1 – Audit
First, we’ll take an audit of your current recipe and the ingredients used: Will the product be frozen or fresh? What type of packaging and format will need to be used? Do you want to make nutritional claims or are there concerns with ingredients? For example, does it need to be gluten-free or GMO-free? Does it need to be refrigerated or shelf-stable and what are your shelf-life objectives? Once we have this information, we’ll have a better understanding of how we need to formulate and convert your recipe.