Sauce Bottling Advice

Look up the Food Science department at LSU and contact them. They have a program for this with a pilot processing plant. This is how most of the local bottling products get started.

They can help you make it. But then you have to take it to grocery stores yourself and sell it store by store, unless you find a distributor.

Your other option is to have a seasoning company or sauce company make it and bottle it for you. Any seasoning company can make your blend and put it in a bottle. They will have all the nutrition labeling and regulations handled for you. All you have to do is sell it. You’ll need a large enough order to make it worth their while. Every Boudreaux and Landry thinks they can sell their own seasoning and there’s tons out there.

Check out Edible Enterprises, a food incubator in Norco, LA. Full kitchens available on an hourly basis, plus bottling and labeling capacity. LINK

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I was wondering if anyone here has ever created a sauce, seasoning, etc. to sell in retail. And would be willing to give some insight into what that path looks like.

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I know a guy that makes a killer rib sauce that he used to sell locally but his bottler went bankrupt and he is having a hard time finding someone to bottle less than a 1000 gal.
That is a lot for him to distribute at one time.