Chef network · Formulation · Commercialization
Food product development, from concept to commercialization
Allen Lee Foods runs food product development projects with a network of chefs, food scientists and development partners, taking new products from concept and benchtop prototype through ingredient sourcing, plant trials and commercial production. Our focus is IQF frozen and shelf-stable meals and meal components.
What we do
Chef-led development, built for the plant.
Chef network
Research and culinary chefs who build recipes, flavor profiles and culinary-forward concepts for retail, club and foodservice.
Formulation for manufacturing
Formulas written for the plant: ingredient functionality, processing, shelf life and cost targets.
IQF frozen meals & components
Bowls, entrées, sides, sauced vegetables, grain and bean blends and protein components built for frozen production.
Shelf-stable meals
Soups, sauces, retort pouches, aseptic and dry meal formats developed for ambient distribution.
Ingredient sourcing built in
Ingredients are specified, sourced and costed as the formula is written, so the prototype matches what you can buy at scale.
Scale-up & co-manufacturing
Plant trials with the co-manufacturer that will produce it, then the move to commercial runs.
How a project runs
Concept, prototype, trial, launch.
- 1
Concept & brief
Target consumer, channel, price point, claims and format.
- 2
Prototype
Chef-led benchtop prototypes refined into a manufacturable formula and specification.
- 3
Source & trial
Ingredients sourced and costed, then a plant trial at a matched co-manufacturer.
- 4
Commercialize
Final specifications, costing, packaging and scheduled production for launch.
Ready to produce an existing formula? See co-manufacturing.
Answers
Product development questions
What does product development with Allen Lee Foods include?
Concept and brief, chef-led prototypes, formulation for manufacturing, ingredient sourcing and costing, plant trials with a co-manufacturer, and the move to commercial production. Projects are run with our network of chefs, food scientists and development partners.
Do you develop frozen and shelf-stable meals?
Yes. Our development focus is IQF frozen and shelf-stable meals and components: bowls, entrées, soups, sauces, sides, grain and bean blends, and retort, aseptic and dry meal formats.
Can you take a new product all the way to commercial production?
Yes. We source the ingredients, match the product to a co-manufacturer with the right capability, support the plant trial and set up scheduled production.
How do I start a product development project?
Send a short brief: the product concept, target channel (retail, club or foodservice), target cost, claims and expected volume. We'll set up a call to scope the project.
Have a product idea or a brief?
Send the concept, target channel, target cost and expected volume. We'll set up a call to scope the project.