1. Choose the food series and intended use
Our current range covers sauces & seasonings; chili & paprika; ginger, garlic & onion; frozen vegetables & fruit; peanuts & nuts; ice cream & frozen desserts; candy & bakery snacks; canned fruit & pickled vegetables; noodles & convenience foods; fish & prepared seafood. Identify the exact product and whether it is for retail, foodservice or further manufacturing. Include a reference sample, desired taste and intended application.
2. Define the formula or grade
State whether you need an existing recipe, a flavor adjustment or new development. List ingredient requirements, allergens to assess and the quality parameters that matter. For chili, these may include heat, color and particle size; for sesame and oils, the seed or oil type, processing and intended use; for seasoning and coating mixes, the application and preparation method; for peanuts, the grade, form and processing; for salt, the grade, grain size and intended food application; and for dehydrated garlic and onion, the raw material, drying method, dimensions or mesh, moisture, microbiological requirements and intended use.
3. Specify every pack and quantity
Record net contents, container or bag type, units per carton and quantity for each recipe, grade and label. Separate the first order from expected repeat demand. Ask about production and printed-packaging minimums separately.
4. Agree storage and shelf-life requirements
State the required shelf life, minimum remaining life on arrival, storage conditions and lot-code format. For chilled or frozen food, agree sample handling, cold storage, transport, handover responsibilities and receiving criteria for the actual product.
5. Identify the destination and importer
Provide the destination country and port or delivery point. Identify who will review import requirements, ingredients, labels and requested claims. Product suitability and required documents are assessed for the actual manufacturer, product and destination.
6. Request manufacturer evidence
Request the specification, ingredient and allergen information, manufacturing location, traceability arrangements and agreed batch documents. Check requested certifications against their issuer, site, product scope and validity. A partner-factory certificate is not a certification held by NexusPoint.
7. Record sample and label approval
Connect each sample to a recipe or grade, batch and pack format. Agree tasting criteria, any laboratory checks and packaging requirements. Assign responsibility for nutrition information, translations and final label artwork. Record differences between a sample and commercial production.
8. Confirm costs and release decisions
Review current availability before commitment. Separate goods, sample freight, development, printing setup, testing and delivery costs where applicable. Confirm the seller, payment milestones, delivery term and named place. Identify who can release production and shipment.
Before you move forward
Send the food product, specification, pack, quantity and destination first. NexusPoint then reviews factory options, samples and commercial terms. This checklist prepares the buying conversation; the exact documentation and responsibilities are agreed for the order.
Use this checklist to prepare a conversation. The actual work, tests and responsibilities are agreed for each project.
Discuss your requirementsRelated checklists and services
Sources and further reading
Official guidance and service references provide context. They do not establish approval for a specific product or NexusPoint pricing and commitments.