Your brand. Our plant.On shelf in weeks, not years.

It depends entirely on the category. Spices and dry blends start around 200 kg, instant mixes around 500 kg, extruded snacks from 2,000 packs, retort pouches from 2,000 pouches with a 100 kg pilot first, beverages from 5,000 bottles, and canned products from 1,000 cases because tin minimums are the highest in food. We publish the MOQ on every product page rather than hiding it behind a contact form.

Yes. That is contract manufacturing, and it is one of the three arrangements we work under. You bring the formulation, we scale it to a production line without losing what made it work, and you keep ownership of it. We hand back documented process parameters that belong to you. We sign a confidentiality agreement before you share anything.

Using one of our existing formulations, two to four weeks from order to despatch once packaging is ready. Adapting a formulation to your brief, four to six weeks. Developing something new or scaling your own recipe, eight to sixteen weeks including a pilot batch and shelf life validation. Packaging readiness is the most common cause of delay, not production.

Thirteen nutrition and food technology specialists, led by food scientists who hold PhDs. They handle formulation development, scaling recipes from kitchen to line, shelf life validation through accelerated and real time studies, and regulatory review of your artwork and claims before anything reaches a printer.

Yes. You can rent the plant on a batch or shift basis, bring your own raw material, and produce your own product under our supervision. It suits founders validating a product, brands who would rather not share a formulation, and seasonal producers. Note that in most rental arrangements you become the manufacturer of record for regulatory purposes, so your FSSAI licence must cover the category. We will walk you through that.

Eighteen of our 24 lines run under our own roof, including retort, canning, pulping, freezing, pasteurisation, homogenisation, twin screw and hot extrusion, chocolate coating, spice processing, vinegar fermentation, dehydration and millet processing. Six (freeze drying, heat pump drying, vacuum freezing, vacuum frying, virgin coconut oil and cold-press oil) run at vetted units in our manufacturing network, with specification, trials, quality verification and logistics managed by us.