Making food in a factory and making food at home are two very different and unique disciplines. The advantage of making food at home is that you’ll only do it for a few people. Food made in a factory is for a lot of people, but isn’t eaten immediately, so …
Labels on food generally have two very important functions: 1) make the product look appealing and make people want to buy it and 2) tell the (legal) details of your food. You both want to make sure people know what your product is, where it comes from, what it contains, …
When scaling up your production process you’ve got to cover a lot different topics: how to transform your kitchen recipe into one suitable for a small factory/food business, what to consider when scaling up the process itself, how to determine the shelf life of your product, and what to think off when choosing your packaging. …
Dreaming of scaling up your grandmother’s cupcake recipe? Or are you running a food production company and looking into a new product? Chances are that you will have to scale up your recipe or any new product you’ve developed. Scaling up brings along its own challenges and choices, one of …
How long do your home made muffins remain fresh? When does the home made sausage start to spoil? Or how long can you store that cheese? When you make products at home you tend to use common sense and experience for determining whether you can still eat something. However, once …
Chemical engineers love scaling up, but cooks might not have such a scale up itch in them though. Coming up with recipes and great products might be more their cup of tea. However, if you’d like to sell and market your fantastic recipe you’ll most likely have to scale up …
You’ve made that perfect bread at home 100 times by now and have only heard super enthusiastic reaction from your friends and family who ate it. So you decide, it’s time to take the leap and start producing 100 of breads a day and start a little business! That’s where …
Ever wondered why there are preservatives in your food? Why the freshly chopped salad you made yourselves deteriorates so much fast than the store-bought one? How you can manage to scale up your (artisan) food product into a real business? Welcome to the world of ‘scaling up’, in this case …
