FormuLab holds your formulas as percentages, so any batch size costs itself out to the gram the moment you type it.
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Most small producers keep recipes in a notebook and scale them in a spreadsheet built for one batch size. It holds until the day an order comes in bigger than usual.
Every new jar size, every larger run, every substituted ingredient means recalculating the whole sheet and hoping nothing was missed.
Ingredient prices move. Unless the sheet is rebuilt, last quarter's cost is still driving this quarter's price.
Three files named final, final2, and final-actual. The batch everyone liked is in one of them.
Built around how production actually runs, not how software usually organizes it.
Formulas live as percentages. Ask for 12 oz jars or a hundred kilos and every weight lands correctly, with no rounding drift down the list.
Keep ingredient prices in one database. Update a price once and every formula that uses it reprices immediately.
Set different margins for pickles than for cured meats. Raw cost, overhead, and profit roll up into a final unit price.
Every change is a version you can return to. Lock a formula once it's approved so a good batch stays reproducible.
See which category is eating your margin. When flour is 48 percent of your cost, you know where to negotiate.
Send a PDF to your team or your co-packer, and keep a backup of your whole workspace whenever you want.
Nutrition and pH are the two numbers that decide whether a product can legally go on a shelf. Normally you only learn them after you have already paid a lab and waited.
To be clear about what this is. These are estimates for your own decision making, not certified analysis. Anything printed on a package still needs a real lab and, for acidified foods, a process authority. What FormuLab saves you is the rounds of testing you would have spent getting to a formula worth submitting.
FormuLab started as my own notebook and a spreadsheet I rebuilt too many times. After seventeen years on the production floor, I finally built the tool I kept wishing existed.
Name, unit, and what you pay for it. Once entered, it's available to every formula.
Enter your recipe once. FormuLab converts it to percentages so it can scale in any direction.
Pick the size you need. Weights and costs update as you go, ready for the production floor.
Approve the version that worked, lock it, and export a PDF for your team or your co-packer.
Prices are shown here for reference. You pick and pay for a plan inside the app, not on this page.
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Nothing you already made goes away. You keep full access to every formula you built on the free plan, you just can't add a fourth until you move to a paid plan. Plans and prices are shown inside the app.
No, and it isn't meant to be. It's an estimate built from USDA ingredient data, so you can check a formula before you spend money on lab testing. Anything printed on a package still needs certified analysis.
It's a calculation from the acid ingredients in your formula, so it tells you roughly where you're heading. Real pH depends on ingredient quality, processing, and temperature, and for an acidified food it still has to be confirmed by a lab and a process authority.
No. FormuLab runs in the browser on desktop, tablet, and phone. Sign in and your formulas are there.
Yes. Export any formula as a PDF, and back up your full workspace whenever you want. Your recipes stay yours.
Three formulas free, no card, nothing to install. If it saves you one rebuilt spreadsheet, it has already paid for itself.
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