Manufacturing
We scale your recipe and validate it for retort.
π From idea to your brand on shelf inΒ 6β8 weeksΒ Β· FSSAI Β· GMP Β· NABL Tested Β· Export Ready
Retort-processed curries and gravy bases. Shelf-stable with no preservatives and no cold chain.
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ISO 22000:2018No:3050260818174F
We scale your recipe and validate it for retort.
Our chefs and food technologists build a retort-stable recipe.
Concept to shelf-ready pouch. One partner, one invoice.
You supply ingredients. We cook, fill and retort.
New brands get low-MOQ runs to launch and test. Scale up when you're ready.
Approve taste, texture and shelf life.
Recipe, process and QC frozen in writing.
No re-trials. Batch 50 matches batch 1.
Shelf-stable pouches ship without refrigeration. Ideal for diaspora retail and global private label.
Why brands switch
Kitchen to retort
Inside the retort line
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Typically up to 12 months at room temperature, depending on the recipe and pack. We confirm it for every SKU with shelf-life and incubation testing.
No. Retort processing sterilises the sealed pouch with heat and pressure, so no preservatives are needed.
We support low MOQs for new brands. Exact MOQ depends on recipe and pack size; we share it on the discovery call.
scale it and validate the retort cycle so taste and texture hold after sterilisation.
Yes. Our chefs and food technologists develop the recipe, run trials and shelf-life checks, and hand you a production-ready product.
Yes, including chicken and mutton curries and bone broth. Tell us your requirement on the call.
Yes. Under conversion, you send ingredients and we cook, fill, retort and pack them.
Yes. We are US FDA registered and certified to ISO 22000, HACCP and GMP, and we supply CoA, batch records and specification sheets with every shipment.
Sample kits are paid. The amount is credited against your first production order above βΉ50,000.
Blockchain traceability on every batch, from raw material to dispatch.