Protocol Raw — Co-Packer RFQ Package¶
Document ID: RFQ-COPACKER-v2.1
Last Updated: February 2026
Classification: CONFIDENTIAL
1. Introduction¶
Protocol Raw is a premium raw dog food brand operating an APHA-approved self-manufacture facility. We are seeking a UK-based co-manufacturer to take over production as we scale beyond our founder-operated capacity.
What we bring to this conversation: - An APHA-approved self-manufacture facility with active production - Validated formulation with FEDIAF All Life Stages (Growth & Reproduction) compliance (lab-confirmed) - Proven hold-and-release protocol with UKAS-accredited pathogen testing on every batch - Growing subscriber base with validated retention metrics - Complete production specification including golden recipe, equipment parameters, and QC checkpoints - By the time of transition (Month 7–8), we will have: 6+ months of production history, 20–30+ published batch reports, and 250–300 active subscribers
What makes this straightforward: - Single SKU, single recipe — no flavour variants, no seasonal changes - We supply the critical control items: a pre-measured Functional Pack preblend (anchors + fibre system), an Oil Pack (assayed CLO), and all packaging components - You source the bulk ingredients (meats, organs, eggs, commodity oils) to our specification — ingredients you likely already handle for other clients - No synthetic vitamin/mineral premix to manage - No micro-ingredient weighing — our preblend units are pre-measured and lot-tracked; you add them at the mixing stage and record lot numbers
The proposition: You do what you do best — source quality meat, run a production line, manage cold chain. We provide the formulation control, packaging, QA overlay, and customer demand.
2. Product Summary¶
| Parameter | Specification |
|---|---|
| Product | Protocol Raw Complete |
| Format | 500g thermoform rPET tray + mono-PET heat-sealed lidding film (MAP 70/30 CO₂/N₂) + linerless C-wrap label |
| Standard | FEDIAF All Life Stages (Growth & Reproduction) — lab-validated |
| Shelf Life | 12 months frozen (−18°C) |
| Species | Beef-led (49.1%) / Chicken (40.1%) |
| Initial Volume (Phase B) | 10–20 t/month |
| Growth 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¶
Planning assumption: 12 kg/customer/month (blended average across 8kg, 12kg, 16kg box sizes).
| Phase | Customers | Monthly Volume | Batch Size | Cadence |
|---|---|---|---|---|
| Prove-out | Pre-transition | 500–1,000 kg | 500–1,000 kg | 1–2 batches (qualification) |
| Phase B early | 300–1,000 | 4–12 tonnes | 1,000–1,500 kg | 1–2 batches/week |
| Phase B growth | 1,000–5,000 | 12–60 tonnes | 2,500 kg | 1–5 batches/day |
| Phase B late | 5,000–10,000 | 60–120 tonnes | 2,500–5,000 kg | 3–8 batches/day |
| Target (100k+) | 100,000+ | 1,200+ tonnes | Continuous | Daily production, multiple lines |
Context: Protocol Raw currently self-manufactures at 3–6 tonnes/month. We are transitioning to a co-packer to unlock growth beyond founder-operated capacity. The prove-out batch is a qualification run to validate that your facility achieves equivalent quality to our self-manufacture baseline before we commit production volume.
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. Sourcing Model — Who Supplies What¶
4.1 You Source — Meats, Organs, Eggs & Commodity Oils (92.8%)¶
You source the bulk ingredients to our specification. These are standard raw pet food ingredients that you likely already procure for existing clients. We require COAs on specific items (see table).
Meats & Organs (89.2%)¶
| Ingredient | % | Per 1,000 kg Batch | Spec Summary | COA Required |
|---|---|---|---|---|
| Bone-in Chicken Mince | 23.0% | 230 kg | 3–5mm particle, 8–12% bone | Ca %, P %, Ash % |
| Beef Heart | 19.9% | 199 kg | Trimmed | Supplier cert |
| Beef Trim (60/40) | 16.2% | 162 kg | 60% lean / 40% fat | Supplier cert |
| Chicken Skin (fat-on) | 10.1% | 101 kg | — | Supplier cert |
| Chicken Gizzards | 7.0% | 70 kg | Cleaned | Supplier cert |
| Green Beef Tripe | 4.3% | 43 kg | Unwashed/green | Supplier cert |
| Beef Kidney/Spleen (75/25) | 6.0% | 60 kg | Pre-blended | Supplier cert |
| Beef Liver | 2.7% | 27 kg | — | Supplier cert |
All meats/organs must be: Human chain or Category 3 ABP, UK origin, from APHA-approved or registered suppliers.
Eggs & Commodity Oils (3.6%)¶
| Ingredient | % | Per 1,000 kg Batch | Spec | COA Required |
|---|---|---|---|---|
| Pasteurised Whole Egg | 2.7% | 27 kg | Liquid or fresh | Supplier cert |
| Fish Oil (Salmon/Sardine) | 0.8% | 8 kg | EPA+DHA ≥25%, peroxide <5 | EPA %, DHA %, PV |
| Flaxseed Oil | 0.1% | 1 kg | Food/feed grade | Supplier cert |
Pricing note: Your quote should include the cost of sourcing these ingredients (see Section 7). We expect your bulk purchasing to deliver better unit costs than our current small-batch self-manufacture sourcing.
4.2 We Supply — Functional Packs (7.2%)¶
These are the formulation-critical items that we control for FEDIAF compliance. They contain COA-controlled anchor ingredients (kelp, oyster powder, mussel powder) and a whole-food fibre system (pumpkin/carrot fibre, psyllium) that must be verified for potency. We (or our appointed blender/packer) prepare these as pre-measured, lot-tracked units.
| 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 (assayed 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).
Why we control this: The Functional Pack contains ingredients whose potency varies by lot (e.g., kelp iodine content ranges 800–1200 mg/kg). We adjust the preblend formula based on supplier COAs to maintain FEDIAF compliance. This adjustment happens before the preblend reaches you — your process is unchanged regardless of COA variations.
4.3 We Supply — Packaging¶
| Component | Format | Your Action |
|---|---|---|
| Thermoform rPET trays | Palletised delivery | Use in tray sealer |
| Mono-PET lidding film | Rolls | Use in tray sealer |
| Linerless C-wrap labels | Batch-specific rolls (pre-printed with variable data) | Apply per our spec |
Why we supply packaging: Our labels carry batch-specific QR codes linked to our proof portal. Each production run gets unique label rolls with variable data (batch ID, dates, QR). This is central to our brand proposition and customer experience. We need to control this regardless of who manufactures.
4.4 You Provide — Facility, Equipment & Labour¶
| Requirement | Detail |
|---|---|
| Facility | HACCP-certified, temperature-controlled raw meat processing environment |
| Cold storage | Ingredient storage (frozen + chilled) and finished product storage |
| Grinder | Capable of 8–10mm plate, handling bone-in mince |
| Mixer | Capable of 1,000–2,500 kg batch; ideally scalable |
| Secondary mixer or bowl | For masterbatch step (see Section 6 for capacity requirements) |
| Tray filler + sealer | Tray filling + MAP tray sealing line (we supply pre-formed trays; 70/30 CO₂/N₂) |
| Label applicator | C-wrap application (manual acceptable for prove-out; machine required 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 |
Note on MAP: MAP gas flush with 70/30 CO₂/N₂ is a requirement, not a preference. Our entire batch history is MAP-sealed, our proof system references MAP, and our customers expect MAP packaging. We cannot accept atmospheric seal.
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) | Approval number: | |
| 2 | Documented HACCP plan for raw meat processing | ||
| 3 | Established meat/organ supplier relationships (beef, chicken) | Current suppliers / origin: | |
| 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 (70/30 CO₂/N₂ gas flush) for trays — required | Gas mix capability / validation approach: | |
| 7 | Cold chain ≤4°C throughout processing (logged) | ||
| 8 | Blast freezing to −18°C core | Time to freeze 500 kg: | |
| 9 | Quarantine/HOLD storage capacity (segregated from released stock) | Pallet spaces available: | |
| 10 | Lot-level traceability (ingredients → batch → tray) |
Ingredient Sourcing¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 11 | Can source bone-in chicken mince (3–5mm particle, 8–12% bone) with Ca/P COA | Current supplier: | |
| 12 | Can source beef heart, trim, tripe, organs, liver — UK origin, human chain or Cat 3 | Current supplier(s): | |
| 13 | Can source fish oil (EPA+DHA ≥25%, peroxide <5) with COA | Current supplier: | |
| 14 | Can source pasteurised whole egg | ||
| 15 | Can provide ingredient lot numbers and COAs per batch on request |
Allergen Handling¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 16 | Can handle fish (fish oil in formula) | ||
| 17 | Can handle egg (whole egg in formula) | ||
| 18 | Can handle molluscs (in our Functional Pack preblend) |
Functional Pack Handling¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 19 | Will accept pre-measured preblend units + Oil Pack bottles from us | ||
| 20 | Will record preblend unit/bottle lot numbers per batch | ||
| 21 | 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 |
|---|---|---|---|
| 22 | Can run 500–1,000 kg prove-out batch | Earliest slot: | |
| 23 | Can support 1,000–1,500 kg batches, 1–2x/week (Phase B early: 4–12 t/mo) | ||
| 24 | Can scale to 2,500 kg batches, 1–5x/day (Phase B growth: 12–60 t/mo) | ||
| 25 | Can discuss transition path to 1,200+ t/month (or refer us to larger facility) | ||
| 26 | Can hold batch in quarantine pending our lab clearance (minimum 5 working days capacity) |
Quality & Traceability Alignment¶
| # | Requirement | YES / NO | Notes |
|---|---|---|---|
| 27 | Willing to integrate with our batch ID and QR code system (we provide batch-specific labels; you apply them) | ||
| 28 | Can provide batch production records in a format we specify (or agree a shared template) | ||
| 29 | Willing to submit samples to a UKAS lab of our choosing (we cover lab costs) |
6. The Process (What We're Asking You To Do)¶
Step-by-Step¶
- Source & store ingredients to our specification (standing orders for meats, organs, eggs, oils)
- Receive & store our Functional Pack preblend units and Oil Pack bottles (delivered per production schedule)
- Receive & store our packaging (trays, lidding film, batch-specific labels)
- Confirm stock at D-2: verify all ingredients, preblend, and packaging 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): Transfer 25–40% of batch mass to mixer. Add entire Functional Pack preblend in 2–4 increments, mixing between additions. Mix 6–10 minutes until fully dispersed with no visible clumps or gel pockets. We will provide a detailed SOP and can demonstrate the process based on our self-manufacture experience.
- Main mix: Combine all ground meats + masterbatch + eggs + oils + Oil Pack (CLO). Mix until uniform (4–6 minutes). Temperature must not exceed 4°C.
- Fill into 500g thermoform rPET trays (500g ±10g)
- Seal with mono-PET lidding film using MAP gas flush (70/30 CO₂/N₂). Verify seal integrity. MAP validation via residual O₂ measurement at line start-up and at defined frequency during the run (agree frequency during QA alignment). Target residual O₂ ≤1.0%.
- Apply batch-specific linerless C-wrap label (we supply label rolls with variable data)
- Freeze to −18°C core via blast freezer
- Hold in quarantine until we confirm lab clearance
- Release to us or our 3PL on our instruction
Release Authority & Manufacturer Responsibility¶
The co-packer retains all manufacturer responsibilities under applicable regulations (APHA approval conditions, food/feed safety law). Protocol Raw does not replace the co-packer's own quality obligations.
The release workflow operates as follows: - Protocol Raw defines release criteria (pathogen testing: Salmonella ND, Listeria ND, Enterobacteriaceae <100 cfu/g), pays for all UKAS lab testing, and communicates the release or reject decision. - The co-packer holds the batch in quarantine, maintains cold chain and segregation, and does not dispatch without written release instruction from Protocol Raw. - Both parties agree the release workflow, recordkeeping format, and escalation process during QA alignment (Month 5). This includes: who collects and submits the samples, turnaround expectations, communication channels for release/reject decisions, and the procedure if a batch is rejected post-production.
This will be formalised in the co-packing agreement.
What You Record Per Batch¶
- All ingredient lot numbers (meats, organs, eggs, oils — from your supplier records)
- Functional Pack preblend lot number (from our label)
- Oil Pack bottle lot number (from our label)
- 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 and residual O₂ readings
- Labour hours (total production time)
- Operator sign-off
7. Commercial Quote Request¶
Pricing Scenarios¶
Your quote should cover all costs including ingredient sourcing, processing, labour, storage, and facility costs. We supply the Functional Pack preblend, Oil Pack, and packaging separately — those costs are excluded from your quote.
We expect to see ingredient cost and conversion cost broken out so we can track COGS components independently.
Scenario 1: Prove-out Batch (500–1,000 kg)
| Cost Element | £/kg | £ Total | Notes |
|---|---|---|---|
| Ingredients (meats, organs, eggs, commodity oils) | To our spec | ||
| Processing / conversion | Grind, mix, fill, seal, freeze | ||
| Label application (C-wrap) | Manual acceptable for prove-out | ||
| Quarantine storage | Until lab clearance received | ||
| Total |
Scenario 2: Phase B Early (1,000–1,500 kg batch, 1–2x/week = 4–12 t/month)
| Cost Element | £/kg | Notes |
|---|---|---|
| Ingredients (meats, organs, eggs, commodity oils) | ||
| Processing / conversion | ||
| Label application (C-wrap) | ||
| Quarantine storage | ||
| Total £/kg |
Scenario 3: Phase B Growth (2,500 kg batch, 1–5x/day = 12–60 t/month)
| Cost Element | £/kg | Notes |
|---|---|---|
| Ingredients (meats, organs, eggs, commodity oils) | ||
| Processing / conversion | ||
| Label application (C-wrap) | ||
| Quarantine storage | ||
| Total £/kg |
Scenario 4: Target Scale (1,200+ t/month — continuous daily production, multiple lines)
| Cost Element | £/kg | Notes |
|---|---|---|
| Ingredients (meats, organs, eggs, commodity oils) | ||
| Processing / conversion | ||
| Label application (C-wrap) | ||
| Quarantine storage | ||
| Total £/kg |
Note: If you cannot support 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 | |
| Receiving our preblend + Oil Pack + packaging | £______ | Per delivery / included |
| Rush production (<1 week notice) | £______ | Premium % |
| Tooling (if tray format requires new tooling for your sealer) | £______ | One-time |
Lead Times¶
| Item | Your Lead Time |
|---|---|
| Standard production slot | ______ weeks from confirmation |
| Earliest available slot | Date: ______ |
| Minimum notice for production day | ______ days |
| Ingredient lead time (how far ahead you need to order meats) | ______ days |
8. Site Visit Agenda¶
We will visit shortlisted facilities. Please be prepared to show:
- Cold storage — ingredient storage (frozen and chilled zones), finished product storage
- Goods-in process — how you receive and log ingredient deliveries from your suppliers
- Grind/mix area — equipment, temperature controls
- Tray filling + sealing line — lidding film, seal integrity, MAP capability (70/30 CO₂/N₂)
- 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
- Supplier relationships — who supplies your beef and chicken currently; how you manage COAs
We will ask: - "Walk us through your current meat sourcing — who supplies your beef heart, trim, chicken mince?" - "Can you source bone-in chicken mince at 3–5mm particle with 8–12% bone and provide a Ca/P COA?" - "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)?" - "What MAP gas mix do you currently run for similar products, and can you validate 70/30 CO₂/N₂?" - "Can we see your batch record format? We'll need to align it with our traceability system." - "What's your current cost per kg for beef heart / trim / chicken mince at the volumes we're discussing?"
We will also bring: - Sample trays, lidding film, and labels from our self-manufacture production so you can assess compatibility with your equipment - Our Production Master Specification (under NDA) - Example batch production records from our own facility as a template for what we expect
9. Timeline¶
This RFQ is issued as part of a parallel track running alongside Protocol Raw's self-manufacture Phase A. The goal is to have a qualified co-packer ready for production transition following seed close.
| Milestone | Target |
|---|---|
| Discovery calls + shortlist | Month 2–3 |
| NDA signed, specification shared | Month 3 |
| RFQ issued to top 3–5 candidates | Month 3 |
| Quotes received | Month 3–4 |
| Site visits (top 2–3) | Month 4 |
| Selection decision | Month 4–5 |
| QA alignment (sampling plan, batch records, release criteria) | Month 5 |
| Functional Pack preblend + Oil Pack delivered to your facility | Month 5–6 |
| Packaging delivered to your facility | Month 5–6 |
| Prove-out batch (500–1,000 kg) | Month 5–6 |
| Lab clearance + quality comparison to self-manufacture baseline | Month 6 |
| Contract finalised (post-seed) | Month 7 |
| Production transition begins | Month 7–8 |
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 - Current meat/organ supplier details (or confirmation you can source to our spec) - Current MAP gas capability and mix range - Any questions or clarifications
Appendix: Formulation Overview¶
| Category | % | You Source | We Supply |
|---|---|---|---|
| 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, mono-PET lid, labels) | — | ✓ | |
| Facility, equipment, labour | — | ✓ |
Processing: Grind (8–10mm) → Masterbatch with Functional Pack preblend → Main mix → Fill 500g trays → MAP seal (70/30 CO₂/N₂) → Label → Blast freeze → HOLD
Output: 500g thermoform rPET trays, MAP-sealed, labelled with batch-specific QR codes (we supply batch-specific label rolls)
Document Control¶
| Field | Value |
|---|---|
| Document | Co-Packer RFQ Package |
| Version | 2.1 |
| Created | January 2026 |
| Updated | February 2026 |
| Owner | Anton |
| Classification | CONFIDENTIAL |
Changes from v2.0¶
Major changes:
- Sourcing model shifted from toll manufacturing to hybrid co-pack. Co-packer now sources meats, organs, eggs, and commodity oils (92.8% of formula) to Protocol Raw's specification. Protocol Raw supplies only the Functional Pack preblend (7.0%), Oil Pack (0.2%), and packaging. This reflects reality: a dedicated raw pet food co-packer has established supplier relationships and bulk purchasing power that delivers better unit costs on commodity ingredients. Protocol Raw retains control of the formulation-critical items where COA verification drives FEDIAF compliance.
- Reframed as Phase B document within two-phase manufacturing strategy. Protocol Raw approaches with 6+ months of self-manufacture production history, validated batch records, and 250–300 active customers.
- Volume table restructured: Phase A scenarios removed (self-manufacture handles Phase A). Prove-out batch reframed as qualification run.
- MAP locked as required (70/30 CO₂/N₂), not "preferred" or "where available".
- Lidding film locked to mono-PET (matching rPET tray).
- Masterbatch step updated to ratio-based language (25–40% of batch mass) per Production Master Spec v2.6.
- MAP headspace target added (30–40% of tray volume).
- New capability checklist items for ingredient sourcing capability, batch ID/QR integration, record format alignment, and UKAS lab submission.
- Pricing tables restructured: now include ingredient cost line (co-packer-sourced) broken out from conversion cost.
- Timeline restructured to Month 2–6 parallel track with production transition at Month 7–8 post-seed.
- Site visit agenda expanded: added supplier relationship review, ingredient cost transparency question, and note that Protocol Raw brings sample product for equipment compatibility.
- Species declaration corrected to Beef-led (49.1%) / Chicken (40.1%).