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Started By
Message
Does anyone here sell homemade food products?
Posted on 5/16/23 at 8:47 am
Posted on 5/16/23 at 8:47 am
More specifically at Farmers Markets or similar?
I have been making hot sauce lately and I am planning to sell them at conventions I attend and also at local farmers markets. I have been doing a ton of research into Louisiana Cottage Laws and of course proper methods of ensuring the sauce is shelf stable.
In addition to forming an LLC and acquiring FLIP insurance, I may have all bases covered.
I was speaking with a buddy in New York who makes and sells his own hot sauce and he told me I needed a Process Authority from the FDA as well. I don't mind doing this, but it conflicts with Cottage Laws, which are super lax for Louisiana.
Anyone here make and sell their own food products who could shine some light onto your process?
I have been making hot sauce lately and I am planning to sell them at conventions I attend and also at local farmers markets. I have been doing a ton of research into Louisiana Cottage Laws and of course proper methods of ensuring the sauce is shelf stable.
In addition to forming an LLC and acquiring FLIP insurance, I may have all bases covered.
I was speaking with a buddy in New York who makes and sells his own hot sauce and he told me I needed a Process Authority from the FDA as well. I don't mind doing this, but it conflicts with Cottage Laws, which are super lax for Louisiana.
Anyone here make and sell their own food products who could shine some light onto your process?
7
Posted on 5/16/23 at 9:01 am to LSUZombie
Mayhaw jelly anyone?
Posted on 5/16/23 at 7:04 pm to LSUZombie
Other states have different rules, so what he needs in NYC will be different than what you need locally. Based on what you listed, you are covered to sell in La until you surpass the cottage law threshold.
Posted on 5/16/23 at 7:51 pm to LSUZombie
Contact the LSU AG Center food incubator and ask them. If you can’t find it, call the food science department. It’s designed to let people process and package their own products for retail sale.
I’m not sure the exact regulations with the FDA, but yes, your hot sauce will fall under FDA regulations if it’s sold retail (somewhere other than your store).
There are probably exceptions for farmers markets if your hot sauce fits into a specified category, I’m sure. You can sell products out of your own business, in this case your home (although you may fall under state and parish health department regulations). Your issue is going to be selling at conventions. But there may be exemptions for small batch items.
In simple terms, the more you sell and the more places you sell it, the more regulations you are going to face. Let’s hope you’re exempt from most.
I’m not sure the exact regulations with the FDA, but yes, your hot sauce will fall under FDA regulations if it’s sold retail (somewhere other than your store).
There are probably exceptions for farmers markets if your hot sauce fits into a specified category, I’m sure. You can sell products out of your own business, in this case your home (although you may fall under state and parish health department regulations). Your issue is going to be selling at conventions. But there may be exemptions for small batch items.
In simple terms, the more you sell and the more places you sell it, the more regulations you are going to face. Let’s hope you’re exempt from most.
This post was edited on 5/16/23 at 9:09 pm
Posted on 5/16/23 at 11:55 pm to LSUZombie
Posted on 5/17/23 at 12:21 am to LSUZombie
Most cottage industry regulation are fairly straightforward. If you haven't encountered the requirement of a Process Authority from the FDA on the state or county website, then I think it's pretty safe to say that it's not required.
I'd also wager a guess that LSU's Ag Center extension would have someone on staff that could help you flesh out your uncertainties. They may even test your product for you to determine your shelf stability (for a nominal fee of course).
That's what we did for a class project in Georgia. The boys down at the UGA Food PIC (Product Innovation & Commercialization Center) were happy to help.
Wouldn't hurt to give them a call for piece of mind.
Edit to add: well, looks like someone already made this suggestion.
I'd also wager a guess that LSU's Ag Center extension would have someone on staff that could help you flesh out your uncertainties. They may even test your product for you to determine your shelf stability (for a nominal fee of course).
That's what we did for a class project in Georgia. The boys down at the UGA Food PIC (Product Innovation & Commercialization Center) were happy to help.
Wouldn't hurt to give them a call for piece of mind.
Edit to add: well, looks like someone already made this suggestion.
This post was edited on 5/17/23 at 12:24 am
Posted on 5/17/23 at 9:11 am to JimJack
quote:
LSU AgCenter Food Innovation Institute
That's pretty interesting and actually may be perfect for my sausage making venture.
Thanks everyone for the info
This post was edited on 5/17/23 at 9:16 am
Posted on 5/17/23 at 9:13 am to BigDropper
quote:
Most cottage industry regulation are fairly straightforward. If you haven't encountered the requirement of a Process Authority from the FDA on the state or county website, then I think it's pretty safe to say that it's not required.
That's what I'm thinking as well, though I also hate to assume.
I do know by ensuring the sauce is below a certain pH, the bottles are sterilized, and the sauce is heated to a certain temperature for an amount of time is sufficient, though I just want to be confident in what I'm doing.
Posted on 5/17/23 at 9:20 am to LSUZombie
quote:Will require USDA inspection and all the great programs that come with that.
sausage making venture
Posted on 5/17/23 at 9:28 am to LSUZombie
Website Info
This has great info, if it's accurate. It looks like as long as your sales are below $30,000, you have the green light for just about everything. I'm surprised you can sell in grocery stores, that's good news. USDA (meat) doesn't allow this.
I am not sure how this applies when you cross state lines, so research that if you're selling at conventions out of state.
This has great info, if it's accurate. It looks like as long as your sales are below $30,000, you have the green light for just about everything. I'm surprised you can sell in grocery stores, that's good news. USDA (meat) doesn't allow this.
I am not sure how this applies when you cross state lines, so research that if you're selling at conventions out of state.
Posted on 5/17/23 at 9:31 am to SixthAndBarone
quote:
This has great info, if it's accurate. It looks like as long as your sales are below $30,000, you have the green light for just about everything. I'm surprised you can sell in grocery stores, that's good news. USDA (meat) doesn't allow this.
I am not sure how this applies when you cross state lines, so research that if you're selling at conventions out of state.
Yeah that's the website I've mostly been reading, and being able to sell at grocery stores and even online is pretty cool, and a little surprising.
Louisiana has some of the most relaxed cottage laws in the nation, so hooray for that.
Posted on 5/17/23 at 10:17 am to LSUZombie
quote:
I do know by ensuring the sauce is below a certain pH, the bottles are sterilized, and the sauce is heated to a certain temperature for an amount of time is sufficient
It's really that easy. Every little town around my area has a weekly farmer's market with plenty of produce, jams, jellies, hot sauces, baked goods, and confections.
There's even a famer who hawks his cattle in various forms. He only required to have a mobile meat license.
I really like the direction some states are taking with regards to cottage industries and hope it continues to develop further to allow for broader food offerings.
Posted on 5/17/23 at 10:42 pm to LSUZombie
Make for select distribution? Yes.
Sell? No.
But following thread for info.
Sell? No.
But following thread for info.
Posted on 5/17/23 at 10:57 pm to LSUZombie
You should incorporate your TD name into you hot sauce names. 
Can you give some details on your hot sauce and availability? I’m kinda a connoisseur.
Can you give some details on your hot sauce and availability? I’m kinda a connoisseur.
Posted on 5/18/23 at 7:46 am to LSUZombie
quote:
LSUZombie
I was involved with the LSU food incubator for 4-5 years and sold stuff at farmers market. Will be happy to connect via email or phone call if you want to talk to someone that went through the whole process.
Posted on 5/18/23 at 9:50 am to Havoc
quote:
Can you give some details on your hot sauce and availability? I’m kinda a connoisseur.
So far I have two recipes I am very happy with. One is a smoky chipotle and the other is a serrano-habanero in the style of Peri Peri.
My brand centers around Halloween so the labels I've had designed have vintage Halloween masks on them, but the sauces are good year round!
From some friends I trust, the feedback has been great and I'm excited to get these out there, though I want to do so safely. haha
Posted on 5/18/23 at 9:51 am to horsesandbulls
quote:
horsesandbulls
That sounds great.
What type of food did you make to sell?
Posted on 5/18/23 at 10:00 am to LSUZombie
I had a BBQ sauce.
trey bacon at g mail dot com
trey bacon at g mail dot com
Posted on 5/18/23 at 10:05 am to horsesandbulls
Awesome. I will be in touch. Thanks!
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