Food Product Formulation

Your signature sauce could be your next revenue stream.

That sauce customers always ask about? That spice blend that makes everything better? Turn kitchen creations into retail products.

Whether you’re developing a new packaged sauce, fermented condiment, snack, or wellness food, I offer R&D support for culinary product creation. I guide you from idea validation to test batches — combining flavor precision with shelf stability, sourcing, and feasibility.

What you get:

  • Product Development From concept to commercial formulation. Sauces, spice blends, marinades, condiments - whatever makes your food special.

    Scaling & Standardization Take small-batch kitchen creations and make them commercially viable. Consistent quality, proper shelf life, real profitability.

    Regulatory Compliance Navigate food safety, labeling, and production requirements. I work with food engineering professionals to ensure everything meets standards.

    Market Positioning How to price, package, and position your products. Your restaurant becomes the proof of concept for retail success.Ingredient sourcing and feasibility analysis

Product formulation
Three jars of honey with black, white, and gold labels, featuring a bee and crossed honey dipper icons, on a wooden surface with a cloudy sky background.

The Process

  1. Concept Development - Identify what makes your signature items special

  2. Formulation - Create scalable, shelf-stable versions

  3. Testing & Refinement - Perfect the recipe for commercial production

  4. Launch Strategy - Bring to market through your restaurant firs

Optional add-ons

  • Collaboration with third-party food scientists or production labs

  • Product usage recipes or content for launch

  • Royalty or licensing structure if applicable

Ready to turn recipes into revenue?

  • Masahiro Nishio, Country Inn Milky House (Japan)

    “Raph brought a completely new approach to our kitchen. His dishes were grounded in Japanese ingredients but expressed with Italian balance and soul. Our guests felt the difference, and our team grew from his training. It was more than a collaboration, it was a turning point”

  • Jenny Tran, Napoli Pop-Up (Germany)

    “We came to Raph for a new pizza slice concept, and he delivered far more than we imagined—signature sauces, topping prep systems, and a clear seasonal rotation plan. Our first launch sold out. His work brings structure and flavor.”

  • Rolandas Kijuc - Ghost Kitchen (Lithuania)

    "Very active and helpful, attention to details. Patient with many revisions to make a complete recipe list based on our needs"

  • Marco D’Alessio, Slice Society (UK)

    Working with Raph transformed our pizza offering. He created seasonal toppings that surprised our customers while staying true to our identity. Deep ingredient knowledge. We’ve never had this kind of response from just a menu change”

  • Bill Bradley, Mediterranean Living Blog (USA)

    "Raph did great work. He contributed many traditional Italian recipes plus writeups and pictures. He is truly a professional and passionate”

  • Abdullah, Mexican & Healthy Take Away (Egypt)

    "We glad we chose Raph for the job, not only is he skillful and passionate about his profession but also took complete ownership of the project and treat it as if it's his own he made sure he fully understood the scoop of the project”