From kitchen recipe to production-ready formula

Why the formula comes first

A co-packer search checklist lists a commercial formulation among the things to have before you approach a plant: the ingredients, the quantities and the processing instructions¹.

For an acidified sauce or salsa, a process authority evaluates the product and issues the scheduled process the plant must follow². Washington's agriculture department lists changing an acidified recipe without having it re-evaluated among the most common violations³, so the formula needs to be settled before that review, not after.

Shelf-life studies work best with a finalized formula and the real market packaging⁴.

Molly Mills Creative

Molly Mills Creative is a CPG food product development company run by a professionally trained chef and formulator, and has developed more than 300 product formulations. It specializes in kettle-cooked sauces, condiments, dressings, soups, dips and salsas, whether they are hot filled or cold filled, and in clean label products.

• Production-ready recipe development for co-packers
• Clean label recipe reformulation
• Product line expansion: new flavors and new categories
• Shelf life extension and shelf stability for clean label products

The work is done remotely, for brands anywhere in the US, and starts with a free discovery call. Baked goods, frozen products and other categories outside kettle-cooked products are not part of it.

Visit Molly Mills CreativeAsk us for an introduction

On the Get matched form, tick the box that asks for an introduction to Molly Mills Creative.

When your formula is ready

Find plants that run your process: kettle-cooked co-packers, hot fill co-packers and sauce, condiment and dressing co-packers. The lesson on low-acid canned foods and acidified foods explains the review your product goes through.