- Original Poster
- #1
Hello everyone.
I own a small sports supplement company of which I outsource the manufacturing, I am looking to start a new brand of similar products, mostly capsule products, and to bring costs right down I would like to manufacture a lot of the new range myself. The process itself is a doddle I know how to accurately mix and measure ingredients etc, but I can’t seem to find much info online about where/how I can and can’t make them. As these are labelled as dietary supplements I imagine a simple FSA compliant area/unit would be sufficiant? Ideally I’d like to make them at home again to keep costing down, I am familiar with most fsa regs as I was a chef for many years always holding 5 stars on my kitchens. But it seems the majority of these regs would be redundant on this business as I certainly don’t need fridge temps and double sinks etc.
I literally just need to have a storage area and small area for the capsule machine and mixing/packaging area.
I do know a few people with working commercial kitchens which I could potentially have access to during the night, if that would be a simpler option for being compliant? If it would, and it would just then be a case of having the labels correct then that may be the way to go.
I will add this isn’t a big operation. At least not to begin with.
If anybody has any advice or experience in this it would be greatly appreciated!
Regards
Dan
I own a small sports supplement company of which I outsource the manufacturing, I am looking to start a new brand of similar products, mostly capsule products, and to bring costs right down I would like to manufacture a lot of the new range myself. The process itself is a doddle I know how to accurately mix and measure ingredients etc, but I can’t seem to find much info online about where/how I can and can’t make them. As these are labelled as dietary supplements I imagine a simple FSA compliant area/unit would be sufficiant? Ideally I’d like to make them at home again to keep costing down, I am familiar with most fsa regs as I was a chef for many years always holding 5 stars on my kitchens. But it seems the majority of these regs would be redundant on this business as I certainly don’t need fridge temps and double sinks etc.
I literally just need to have a storage area and small area for the capsule machine and mixing/packaging area.
I do know a few people with working commercial kitchens which I could potentially have access to during the night, if that would be a simpler option for being compliant? If it would, and it would just then be a case of having the labels correct then that may be the way to go.
I will add this isn’t a big operation. At least not to begin with.
If anybody has any advice or experience in this it would be greatly appreciated!
Regards
Dan
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