Development brief
The Food Lab brief.
A one-page snapshot of what GOOD/SET is asking a qualified food technologist and manufacturer to develop and validate. These are culinary trial briefs and formulation targets — not production SOPs.
Eight pilot-core meals
Marketing targets only; the food lab should recommend the validation order.
| Meal | Cuisine | Pack* | Protein* | Kcal* | RRP* |
|---|---|---|---|---|---|
| Wok Thai Basil Chicken ผัดกะเพราไก่ | Thai | 420 g | 48 g | 535 | ฿159 |
| Gai Yang Chilli Chicken ไก่ย่างพริก | Thai | 420 g | 47 g | 560 | ฿169 |
| Creamy Tom Yum Chicken Penne เพนเน่ต้มยำไก่ | Thai-Western | 410 g | 44 g | 600 | ฿179 |
| Korean Beef Sesame Bowl ข้าวเนื้อเกาหลีงา | Asian | 430 g | 43 g | 610 | ฿179 |
| Slow-Cooked Beef Bolognese สปาเกตตี้เนื้อโบโลเนส | Western | 440 g | 46 g | 620 | ฿179 |
| Roast Garlic Chicken, Mash & Greens ไก่อบกระเทียมมันบด | Western | 430 g | 48 g | 590 | ฿179 |
| Beef Stroganoff with Buckwheat เนื้อสโตรกานอฟบัควีท · Бефстроганов с гречкой | Russian | 440 g | 45 g | 630 | ฿189 |
| Chicken Kotleti, Dill Potatoes & Mushroom Gravy ไก่คอตเลตมันฝรั่ง · Куриные котлеты с картофелем и грибным соусом | Russian | 430 g | 44 g | 575 | ฿179 |
* All values are formulation targets. Final consumer-facing numbers require the locked commercial formula and accepted validation.
What we need validated
- Locked commercial recipes & costed BOMs
- Lab nutrition analysis (protein, energy, macros)
- Allergen management & declarations
- Chilled shelf-life & challenge testing (0–4°C)
- Reheat validation & instructions
- Packaging, sealing & batch/lot coding
- Thai FDA / provincial public-health pathway
First-meeting agenda
- Range overview & pilot scope (Bang Tao)
- Which 3–4 meals to prototype first
- Costing envelope & MOQ
- Timeline to a validated pilot batch
- Regulatory responsibilities & who owns them
Recommended first contact: Really Good Food Lab / Really Good Food Group, Chalong, Phuket. Regulatory pre-application: Phuket Provincial Public Health Office.
Do not manufacture or sell until a qualified food technologist, an authorised manufacturer, a laboratory and Thai regulatory professionals have completed the required work. Nothing here is a validated production SOP.