When moving your product from a commercial kitchen to larger scale production there are many things to consider, and an often overlooked topic is how do you approach scaling your formula so you maintain your product quality and consistency. You will need to work successfully within the new guardrails of the larger production cycle and there may be shifts in your sourcing, claims, ingredient deck, and more. Join us on May 31st for this Lunch 'n Learn Educational session on formula development beyond the kitchen, featuring guest speakers from Stauber Ingredients​, Becki Schwietz​ and Olivia Feilen​. They, along with Kate LaBrosse​ from Sted Chocolate​, will discuss how to formulate for your market opportunity, the timeline and what to watch out for when shifting to a larger scale, and how to manage this process so you have a smooth transition.