Ice Cream and Gelato That Carries Your Name

Building a gelato line means pasteurisers, homogenisers and freezers, cold rooms, a testing lab, a technical team to run all of it, and a complete regulatory file — every bit of it before you sell a single tub. Private label puts that infrastructure at your disposal, built and certified, so your capital moves out of fixed assets and into what actually builds a brand: the product, the marketing and the distribution.

• No investment in equipment, premises or line maintenance.
• A recipe lab and a flavor development team working on your product.
• A food safety system already running and audited, not one you build from zero.
• The ability to test the market with a real product before scaling into it.
• Full attention on brand and distribution instead of running a plant.

The work moves through ordered stages, each closed before the next opens. That order is not bureaucracy: it is what stops a problem surfacing at the last stage that could have been solved at the first, for a fraction of the cost.

• Scope: which product, for which audience, at which price position — that alone decides the ingredients and the pack format together.
• Recipe development: our team translates the taste you describe into a formulation that can be produced repeatably.
• Samples and tasting: you taste and adjust, and we iterate until you sign off on flavor and texture.
• Packaging: choosing the format, specifying the food-contact material, and designing the label to what regulation requires.
• Trial production: a batch that proves the recipe behaves on the line the way it behaved in the lab.
• Commercial production: recurring supply on a fixed recipe, with every batch traceable by its number.

This is the most important question in private label, and the most commonly muddled. The brand, the design and the label are unambiguously yours. The recipe is a term agreed explicitly before development starts, not after: some clients want an exclusive formulation produced for nobody else, and others prefer to start from a recipe already in our register, adjusted to their audience.

The two paths follow different logic. The second is faster and costs less in development because it builds on a stable formulation; the first gives you a difference your competitor cannot buy from the same supplier. We put both in front of you before anything is written in the lab, because the exclusivity decision changes the development path itself, not just the contract.

A food product does not reach the shelf on good design alone. It needs registration with the Saudi Food and Drug Authority, a label declaring ingredients, allergens and nutritional values in Arabic, a barcode registered to the brand, and storage and shelf-life data grounded in testing rather than estimation.

A facility operating under ISO 22000 and HACCP means the documentation and traceability that file asks for already exist inside production, so the paperwork is not assembled retroactively at submission. During the scoping stage we set out which part of the file falls to you and which falls to us, before you commit to anything.

Tell us the product idea, its audience and where you intend to sell it, and we will come back with a practical route: what can be produced from our register directly, what needs development, and what each path asks of you.

Do I need a registered trademark before starting?

Not to begin development and tasting, but yes before commercial production and food registration, because the brand name appears on the label and inside the registration file. You can run both tracks in parallel rather than waiting on one.

Does the recipe you develop become exclusive to me?

Exclusivity is a term agreed before development begins; it is not an automatic outcome. We set out both paths — an exclusive formulation, or an adjustment to a recipe from our register — and explain how each differs in development time and in market differentiation.

Can I start with one product and expand later?

Yes, and it is the most common route. A single launch tests real market response before you widen the range, and the approved recipe stays a fixed reference for anything added afterwards.

Who handles the packaging design?

The design is yours, and it comes from your team or your designer. Our part is specifying the food-contact material, the format dimensions and the regulatory label requirements, so the design comes back printable and fillable the first time.