Organising with Nutrifare to prepare your recipe (or ours) for your services is quite simple. We provide a discrete manufacturing environment for your recipe needs.

1. Where to start
2. Requirements
3. Products
4. Tips
5. Things to consider
6. Recipe development
7. Important info

Manufacturing Inquiries

Business Development Manager

Email: bdm@nutrifare.co.nz

Tips for creating your Recipe

1. Keep it simple and standard if possible. Obviously a recipe with 25 ingredients will be more costly to produce than a recipe with 10.

2. Avoid building a recipe around a name brand product. Try the recipe with the more cost-effective generic ingredients if possible. Some of these name brand products will require a licensing agreement for use in your recipe.

3. Avoid using pre-packaged seasoning blends such as seasoned salt or quacamole mix as these are very costly to purchase and are usually not available in bulk. Be creative and develop your own flavor profile by using your own blend of single ingredients such as garlic powder, black pepper, salt, ground celery, cumin, and more.

4. Avoid using blended canned products such as Mexican Style Stewed Tomatoes or Mamas Special Tomato Sauce.

5. Be accurate in your measurements.

• If you are using a A10 can of Pinapple, please state that in your recipe.
• If you are using raw vegetables, please give the total weight of the vegetables used rather than a count of the items. (example: 336 grams of green bell capsicum instead of 1 green capsicum)
• If you are measuring out dry ingredients instead of weighing them, please convert those measurements to weight. If this is not possible, then please clarify your measurements by using the terms such as level teaspoon, rounded teaspoon or heaping teaspoon. Please convert measurements such as a ‘pinch’ or ‘dash’ into weights as the meaning of this type of measurement has eroded over the years to mean many things to many people.
  

Next - Things to consider