Protocol Raw — Co-Packer RFQ Package¶
Document ID: RFQ-COPACKER-v2.0
Last Updated: February 2026
Classification: CONFIDENTIAL
1. Introduction¶
Protocol Raw is launching a premium raw dog food product. We're seeking a UK-based toll manufacturer to process and pack our FEDIAF-compliant complete formula.
What makes this simple for you: - We supply all ingredients — meat, organs, eggs, oils, and pre-measured functional packs arrive at your cold store on a standing delivery schedule - No sourcing, procurement, or supplier management required from you - No synthetic vitamin/mineral premix to handle - No micro-ingredient weighing — we supply a pre-measured Functional Pack preblend and an Oil Pack; you add them at the mixing stage and record lot numbers - Packaging system is standardised (tray + lidding film + label); we supply packaging components
The proposition: We rent your line time. You provide the facility, equipment, and labour. We provide everything else.
2. Product Summary¶
| Parameter | Specification |
|---|---|
| Product | Protocol Raw Complete |
| Format | 500g thermoform rPET tray + heat-sealed lidding film (MAP where available) + linerless C-wrap label |
| Standard | FEDIAF All Life Stages (Growth & Reproduction) |
| Shelf Life | 12 months frozen (-18°C) |
| Phase A Volume | 0.5–4 t/month |
| Phase B Volume | 55–80 t/month |
| Target Volume | 1,200+ t/month (100,000+ customers @ 12kg/month) |
Note: If you cannot support Target volumes in your current facility, we require a clear transition path (additional lines/facility expansion/partner facility).
3. Volume Requirements¶
| Phase | Customers | Monthly Volume | Batch Size | Frequency |
|---|---|---|---|---|
| Prove-out | Pre-launch | 500 kg | 500 kg | 1 batch (first run) |
| Phase A early | 50-150 | 0.5-1.5 tonnes | 500-1,000 kg | 1-2 batches/month |
| Phase A end | 300-500 | 2.5-4 tonnes | 1,000 kg | 2-4 batches/month |
| Phase B | 7,000-10,000 | 55-80 tonnes | 2,500 kg | 6-8 batches/week |
| Target (100k+) | 100,000+ | 1,200+ tonnes | 10,000–20,000 kg+ | Daily production |
Note: Target volumes require industrial capacity. We are seeking either (a) a partner who can grow with us, or (b) a clear transition path to a larger facility without changing the product spec.
4. Toll Manufacturing Model — What We Supply vs What You Provide¶
4.1 We Supply — All Ingredients (100% of formula)¶
All ingredients are delivered to your cold store on a standing schedule. You do not source, procure, or substitute any ingredient.
Meats & Organs (89.2%)¶
| Ingredient | % | Per 1,000 kg Batch | Spec Summary | Delivery State |
|---|---|---|---|---|
| Bone-in Chicken Mince | 23.0% | 230 kg | 3-5mm particle, 8-12% bone | Frozen |
| Beef Heart | 19.9% | 199 kg | Trimmed | Frozen |
| Beef Trim (60/40) | 16.2% | 162 kg | 60% lean / 40% fat | Frozen |
| Chicken Skin (fat-on) | 10.1% | 101 kg | — | Frozen |
| Chicken Gizzards | 7.0% | 70 kg | Cleaned | Frozen |
| Green Beef Tripe | 4.3% | 43 kg | Unwashed/green | Frozen |
| Beef Kidney/Spleen (75/25) | 6.0% | 60 kg | Pre-blended | Frozen |
| Beef Liver | 2.7% | 27 kg | — | Frozen |
Eggs & Commodity Oils (3.6%)¶
| Ingredient | % | Per 1,000 kg Batch | Spec | Delivery State |
|---|---|---|---|---|
| Pasteurised Whole Egg | 2.7% | 27 kg | Liquid or fresh | Chilled |
| Fish Oil (Salmon/Sardine) | 0.8% | 8 kg | EPA+DHA ≥25%, peroxide <5 | Ambient |
| Flaxseed Oil | 0.1% | 1 kg | Food/feed grade | Ambient |
Functional Packs (7.2% — pre-measured, lot-tracked)¶
| Item | Format | Per 1,000 kg Batch | Your Action |
|---|---|---|---|
| Dry Functional Pack (anchors + fibre system) | Pre-measured preblend unit (bag/drum/tote) | 70 kg | Add at masterbatch stage |
| Oil Pack (CLO) | Sealed bottle | 2 kg | Add to egg/oil mixture |
You do not need to weigh or blend micro-ingredients. We supply the pre-measured Functional Pack and Oil Pack, labelled with lot numbers. You record the lot numbers and add the entire contents.
Important: Psyllium in the Functional Pack must be dispersed via a meat masterbatch step to prevent clumping (see Section 6).
4.2 We Also Supply — Packaging¶
| Component | Format | Your Action |
|---|---|---|
| Thermoform rPET trays | Palletised delivery | Use in tray sealer |
| Lidding film | Rolls | Use in tray sealer |
| Linerless C-wrap labels | Batch-specific rolls (pre-printed with variable data) | Apply per our spec |
4.3 You Provide — Facility, Equipment & Labour¶
| Requirement | Detail |
|---|---|
| Facility | HACCP-certified, temperature-controlled raw meat processing environment |
| Cold storage | Receive and hold our ingredient deliveries (frozen + chilled) between production runs |
| Grinder | Capable of 8-10mm plate, handling bone-in mince |
| Mixer | Capable of 500-1,000 kg batch (Phase A); ideally scalable to 2,500 kg |
| Secondary mixer or bowl | For masterbatch step (50-100 kg capacity) |
| Tray filler + sealer | Thermoform fill-seal line; MAP gas flush preferred |
| Label applicator | C-wrap application (manual acceptable for prove-out; machine preferred at scale) |
| Blast freezer | Capacity to reach -18°C core |
| Quarantine storage | Segregated area for HOLD stock pending our lab clearance |
| Labour | Production team to execute the process per our SOP |
4.4 Ingredient Logistics — How Deliveries Work¶
We manage all supplier relationships and delivery scheduling. Your role is to receive and store.
| Activity | Responsibility | Frequency |
|---|---|---|
| Negotiate supplier accounts & specs | Protocol Raw | One-time setup |
| Place ingredient orders | Protocol Raw | Per production schedule |
| Deliver ingredients to your cold store | Our suppliers (direct) | Weekly or per production run |
| Receive, check temperature, log delivery | You | On receipt |
| Flag shortages or quality concerns on receipt | You | On receipt |
| Confirm stock levels before production day | Both (we check; you verify physically) | D-2 before production |
| Pull ingredients from storage for batch | You | Production day |
Stock management agreement: We will agree a simple stock check process. Before each production run, we confirm expected stock levels and you verify physically. If anything is short or damaged, you notify us at D-2 minimum so we can arrange replacement.
5. Capability Checklist¶
Please complete and return with your quote.
Must-Have Requirements¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 1 | Licensed/approved for pet food manufacture (DEFRA/APHA) or willing to register | Approval number (if existing): | |
| 2 | Documented HACCP plan for raw meat processing | ||
| 3 | Cold storage capacity to hold our ingredient deliveries between production runs | Frozen capacity (pallets): / Chilled capacity: | |
| 4 | 500g tray filling + heat-sealed lidding film capability | Tray/sealer model: | |
| 5 | Can apply C-wrap labels (manual acceptable for prove-out; machine preferred for scale) | Equipment: | |
| 6 | MAP capability (gas flush) for trays (preferred, not mandatory) | Gas mix / validation approach: | |
| 7 | Cold chain ≤4°C throughout processing (logged) | ||
| 8 | Blast freezing to -18°C core | Time to freeze 500kg: | |
| 9 | Quarantine/HOLD storage capacity (segregated from released stock) | Pallet spaces available: | |
| 10 | Lot-level traceability (ingredients → batch → tray) |
Allergen Handling¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 11 | Can handle fish (fish oil in formula) | ||
| 12 | Can handle egg (whole egg in formula) | ||
| 13 | Can handle molluscs (in our Functional Pack preblend) |
Ingredient Receiving & Storage¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 14 | Will receive deliveries from our suppliers on a standing schedule | ||
| 15 | Will log delivery temperatures and lot numbers on receipt | ||
| 16 | Will store frozen ingredients at -18°C and chilled ingredients at ≤4°C | ||
| 17 | Will notify us of any delivery shortages, damage, or temperature exceedances |
Functional Pack Handling¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 18 | Will accept pre-measured preblend units + Oil Pack bottles from us | ||
| 19 | Will record preblend unit/bottle lot numbers per batch | ||
| 20 | Will add preblend contents at mixing stage per our instructions |
Note: You don't need micro-scales or in-house blending capability. Our preblend units are pre-weighed for your batch size.
Plant Powder Handling (Fibre System)¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| A | Can handle plant powders (pumpkin/carrot fibre, psyllium) hygienically | Dust control / closed addition? | |
| B | Will follow masterbatch dispersion step to prevent clumping | ||
| C | Foreign body controls (sieving/magnets) appropriate for powders |
Capacity¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 21 | Can run 500 kg prove-out batch | Earliest slot: | |
| 22 | Can support 1,000 kg batches, 2-4x/month (Phase A) | ||
| 23 | Can scale to 2,500 kg batches, 6-8x/week (Phase B: 55-80 t/mo) | ||
| 24 | Can discuss transition path to 1,200+ t/month (or refer us to larger facility) | ||
| 25 | Can hold batch in quarantine 48-72 hrs pending our lab clearance |
6. The Process (What We're Asking You To Do)¶
Step-by-Step¶
- Receive & store ingredient deliveries from our suppliers between production runs
- Confirm stock at D-2: verify all ingredients for the upcoming batch are present and at correct temperature
- Temper frozen ingredients per our spec (fridge thaw, target -2°C to +2°C core)
- Weigh ingredients per batch sheet (we provide a batch-specific production sheet with exact weights)
- Grind meats/organs (single-pass, 8–10mm plate)
- Masterbatch (critical): Mix 50–100 kg ground meat + entire Functional Pack preblend until fully dispersed with no clumps
- Main mix: Combine all ground meats + masterbatch + eggs + oils + Oil Pack (CLO)
- Fill into 500g thermoform trays (500g ±10g)
- Seal with lidding film (MAP gas flush where available) and verify seal integrity
- Apply batch-specific linerless C-wrap label (we supply label rolls with variable data)
- Freeze to -18°C core
- Hold in quarantine until we confirm lab clearance (48–72 hrs typical)
- Release to us or our 3PL on our instruction
What You Record Per Batch¶
- All ingredient lot numbers (from delivery records)
- Functional Pack preblend lot number
- Oil Pack bottle lot number
- Temperatures (tempering, mixing, post-freeze)
- Tray count and sample weights
- Sealer parameters (temp/dwell/pressure) and seal integrity checks
- Label roll ID / lot number used for the batch
- MAP gas settings (if used)
- Operator sign-off
7. Commercial Quote Request¶
Pricing Scenarios¶
Since we supply all ingredients and packaging, your quote covers processing, labour, storage, and facility costs only.
Scenario 1: Prove-out Batch (500 kg)
| Cost Element | £/kg | £ Total | Notes |
|---|---|---|---|
| Processing / conversion | Grind, mix, fill, seal, freeze | ||
| Label application (C-wrap) | Manual for prove-out | ||
| Quarantine storage (48-72 hrs) | |||
| Total |
Scenario 2: Phase A (1,000 kg batch, 2-4x/month)
| Cost Element | £/kg | Notes |
|---|---|---|
| Processing / conversion | ||
| Label application (C-wrap) | ||
| Ingredient storage (between production runs) | Per pallet/week or monthly | |
| Quarantine storage | ||
| Total £/kg |
Scenario 3: Phase B (2,500 kg batch, 6-8x/week = 60-80 t/month)
| Cost Element | £/kg | Notes |
|---|---|---|
| Processing / conversion | ||
| Label application (C-wrap) | ||
| Ingredient storage | ||
| Quarantine storage | ||
| Total £/kg |
Scenario 4: Target Scale (10,000-20,000 kg batch, daily = 1,200+ t/month)
| Cost Element | £/kg | Notes |
|---|---|---|
| Processing / conversion | ||
| Label application (C-wrap) | ||
| Ingredient storage | ||
| Quarantine storage | ||
| Total £/kg |
Note: If you cannot support Phase B/Target volumes, please indicate your maximum capacity and whether you can recommend a larger facility for our growth path.
Additional Costs¶
| Item | Cost | Basis |
|---|---|---|
| Setup/changeover fee | £______ | Per batch / per day |
| Minimum order quantity | ______ kg | |
| Ingredient receiving & logging | £______ | Per delivery / included in storage |
| Rush production (<1 week notice) | £______ | Premium % |
Lead Times¶
| Item | Your Lead Time |
|---|---|
| Standard production slot | ______ weeks from confirmation |
| Earliest available slot | Date: ______ |
| Minimum notice for production day | ______ days |
8. Site Visit Agenda¶
We will visit shortlisted facilities. Please be prepared to show:
- Cold storage — where our ingredient deliveries will be held; frozen and chilled zones
- Goods-in process — how you receive, temperature-check, and log deliveries
- Grind/mix area — equipment, temperature controls
- Tray filling + sealing line — lidding film, seal integrity, MAP capability if available
- Label application — C-wrap application method (manual vs machine), freezer adhesion performance
- Blast freezer — capacity, time to -18°C
- Quarantine/HOLD area — how you segregate unreleased stock
- Traceability demo — pick a recent batch, show ingredient lots → finished product
- Allergen controls — how you handle fish/egg/mollusc
We will ask: - "Walk us through what happens when a delivery arrives from one of our suppliers" - "If we send you a preblend unit labelled 'Lot FP-2026-001', where does that lot number appear in your batch records?" - "Show us where HOLD stock is stored and how it's labelled" - "Walk us through what happens if we reject a batch after production" - "Show us the masterbatch step you will use to disperse the Functional Pack preblend (how do you prevent psyllium clumping)?" - "How much cold storage capacity can you allocate to our ingredient stock?"
9. Timeline¶
| Milestone | Target |
|---|---|
| RFQ issued | Week 1 |
| Quotes received | Week 3 |
| Site visits (top 2-3) | Weeks 4-5 |
| Selection decision | Week 6 |
| Contract signed (incl. stock management agreement) | Week 8 |
| Ingredient supplier deliveries begin to your facility | Week 9 |
| Functional Pack preblend delivered to you | Week 9 |
| Prove-out batch (500 kg) | Week 10 |
| Lab clearance + release | Week 11 |
10. Contact & Submission¶
Submit completed checklist and quote to:
Anton
Founder, Protocol Raw
[email]
[phone]
Submission deadline: [DATE]
Please include: - Completed capability checklist (Section 5) - Completed pricing tables (Section 7) - Your DEFRA/APHA approval number (or confirmation of willingness to register) - Available cold storage capacity for our ingredient stock - Any questions or clarifications
Appendix: Formulation Overview¶
| Category | % | We Supply | You Provide |
|---|---|---|---|
| Chicken (mince, skin, gizzards) | 40.1% | ✔ | |
| Beef (heart, trim, tripe, organs, liver) | 49.1% | ✔ | |
| Eggs | 2.7% | ✔ | |
| Fish oil + Flaxseed oil | 0.9% | ✔ | |
| Dry Functional Pack (preblend) | 7.0% | ✔ | |
| Oil Pack / CLO (bottle) | 0.2% | ✔ | |
| Packaging (trays, lids, labels) | — | ✔ | |
| Facility, equipment, labour | — | ✔ |
Processing: Grind (8–10mm) → Masterbatch with Functional Pack preblend → Main mix → Fill 500g trays → Seal (MAP where used) → Label → Blast freeze → HOLD
Output: 500g thermoform trays, labelled with batch-specific QR codes (we supply batch-specific label rolls)
Document Control¶
| Field | Value |
|---|---|
| Document | Co-Packer RFQ Package |
| Version | 2.0 |
| Created | January 2026 |
| Updated | February 2026 |
| Owner | Anton |
| Classification | CONFIDENTIAL |
Changes from v1.2¶
Major change: Sourcing model shifted from co-packer sourcing to toll manufacturing.
- All ingredients now supplied by Protocol Raw. Co-packer no longer sources any meat, eggs, or commodity oils. The co-packer provides facility, equipment, and labour only.
- Section 4 completely restructured: "What You Source vs What We Supply" → "Toll Manufacturing Model — What We Supply vs What You Provide"
- New Section 4.3: "You Provide — Facility, Equipment & Labour" explicitly lists what the co-packer is responsible for
- New Section 4.4: "Ingredient Logistics — How Deliveries Work" explains the standing delivery model and stock management responsibilities
- New capability checklist items (14-17): Ingredient receiving, storage, temperature logging, and shortage notification
- Pricing tables restructured: removed "Raw materials" line (since we supply); added "Ingredient storage" line; all costs now reflect processing/conversion only
- Additional costs: added "Ingredient receiving & logging" line
- Site visit agenda: added cold storage inspection, goods-in process walkthrough, and storage capacity question
- Timeline: added "Ingredient supplier deliveries begin" milestone
- Submission requirements: added "Available cold storage capacity" request
- Capability checklist item 1 updated: "Licensed/approved for pet food manufacture or willing to register" — reflecting that human food facilities may need to add pet food registration
- Appendix table flipped: "You Source" → "We Supply" for all ingredient categories