Co packer
Hello,
I am a Master's 2 student in Brand Marketing & Innovation, and I am developing
a final year project on the launch of a gluten-free food product brand.
MY PROJECT:
I wish to launch a range of gluten-free pasta salads certified by AFDIAG,
in a 250g Doypack® format, ready-to-eat cold (no cooking required).
Two variants are being considered:
• Recipe 1: Gluten-free fusilli + carrots + spinach + olives + vinaigrette
• Recipe 2: Gluten-free fusilli + chicken + zucchini + carrots + vinaigrette
Would you have a few minutes to answer some questions about your manufacturing
process and pricing? I need to understand:
R&D COSTS:
- How much does it cost to develop ONE recipe (testing, adjustments,
gluten-free certification validation)?
- What are the timelines for recipe validation?
- Is it possible to do a pilot batch before full-scale production?
RAW MATERIAL SELECTION:
- How do you select your ingredient suppliers?
- What criteria do you use to guarantee quality and AFDIAG certification?
- Do you prefer local or European suppliers?
- Fresh or frozen vegetables - what is your recommendation?
CO-PACKING COSTS:
- What is your average unit price for a typical product (250g Doypack®)
starting from 10,000 units/year?
- Are there economies of scale if we increase to 20,000 units?
- What additional costs should we expect (labeling, cartons, transport)?
- Do you have an initial setup cost?
Thank you very much for your help!