Food product launch support
Launch Your Food Product — Safely and Legally
From your kitchen to a bottle, jar or box. We help you get the testing, shelf life, labels and paperwork right before you start selling.
Who it's for
Takeaways and restaurants selling a signature product, home and small producers, market and event traders, and food start-ups across Birmingham and the West Midlands.
Fee
Quoted after a free call
Every product is different. Lab testing fees are passed on at cost with no mark-up.
Who it's for
Turning a recipe into a product you can sell
- Takeaways & restaurants
- You already sell a signature sauce, dessert or dish over the counter and want it in a jar, bottle or box.
- Home & small producers
- A recipe that people keep asking to buy, and a plan to sell it properly rather than informally.
- Market & event traders
- Selling at markets, fairs and events, where labelling and shelf life get questioned quickly.
- Food start-ups
- A new brand preparing to list online, approach independents or pitch to a retailer.
- Area covered
- Site visits across Birmingham, Solihull, Coventry, Wolverhampton, Walsall, Dudley, Sandwell and the wider West Midlands. Remote support available for labelling and documents.
Example products
Products we work on
- P01Sauces, dips and marinades
- P02Rubs and seasonings
- P03Cakes and desserts
- P04Ready meals
- P05Frozen items
- P06Pickles and chutneys
- P07Drinks
Selling online, at markets or to shops — the requirements change with the product and the route to market.
Scope
What we help with
S01
Product risk assessment
What could go wrong with your recipe, and whether it can be sold chilled, frozen or kept at room temperature.
S02
Testing and shelf life
We plan the lab tests — pH, water activity, microbiology and shelf-life studies — arrange them with an accredited lab, and interpret the results with you.
S03
Labels and online listings
Ingredients, the 14 allergens, nutrition, use-by or best-before, storage instructions and net quantity, plus the information you must show on your website before someone buys.
S04
Specifications and suppliers
Ingredient specifications, supplier checks and allergen cross-contact controls.
S05
HACCP and records
A HACCP plan for making the product, batch records, batch codes, traceability and a recall plan.
S06
Where to make it
Whether your own kitchen is suitable, what the council needs to know, and when a manufacturer (co-packer) makes more sense.
How it works
Four steps from recipe to launch
- 01Free call — tell us about your product.
- 02Fixed quote — a clear plan of the testing and work needed. Lab fees are passed on at cost.
- 03Testing and paperwork — we run the process with you.
- 04Launch — compliant labels, records and website wording, ready to sell.
Pricing
Quoted, not off the shelf
Every product is different, so we quote after a free call. Lab testing fees are passed on at cost with no mark-up.
Clarification
Who is responsible for what
Pear Consultancy is not a laboratory and is not UKAS-accredited. Testing is carried out by an accredited laboratory, and as the food business operator you remain legally responsible for your product, its label and what you sell. Our role is to advise, plan the work and support you through it.
Not sure where to start? Send an enquiry and describe the product.
Queries
Frequently asked questions
Keep going
Related services
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Natasha's Law labelling, allergen matrices and cross-contact controls that hold up under questioning.
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A documented food safety system built around your actual menu and flow, not a downloaded template.
Manufacturing compliance
BRCGS and SALSA preparation, retailer audits and interim technical management across the West Midlands.
Mock EHO inspection — £295
A rehearsal of the real visit: scored report, prioritised action plan and a staff debrief before I leave.
Next step
Talk through your product idea
Tell me where you are — a booked-in EHO visit, a rating you need to fix, or allergens you are not confident in. No obligation, no jargon.