Here are a few online databases of co-packers. But they think of themselves differently and offer different solutions. Private labelers, contract packagers and co-packers are all copackers – meaning they will provide a finish production run to your specs. Example: Someone looking to run 50,000 cans of their all-natural carbonated beverage in a 12 oz slim can, and a have a finished shelf tested formula, should search for “carbonated beverage tunnel pasteurized aluminum can copacker” “Co-Packer” – When you have a formula or recipe perfected, are ready to scale up, or need specific production techniques for your product such as aseptic, cold fill, etc. Example: Someone looking to repackage several pallets of 50 pound rice bags into many one pound rice bags should search for a “contract packager repackage, grains, dry mix”. Contract packagers usually have a wide range of machines and the ability to set up workstations on a per project basis. “Contract Packager” – When you are looking to repackage large quantities into small quantities, and unusual jobs that don’t fit in any common category. Example: Someone looking to do a short run of their BBQ sauce should search for a “private label condiment, sauce, BBQ sauce” “Private Label” – When you are looking for short run, small batch, off the shelf turn-key formulas and recipes or help with recipe and formulation. Good luck and hang in there! Co-Packing Search Terms Tips and Tricks Below that is my own list of co-packers sorted by type ( cold fill, aseptic, dry blending, frozen foods, beverages, etc). Below are some of the better databases for co-packers. The resources available are incomplete and fragmented. The industry puts little effort into marketing themselves and co-packers in general seem uninterested in attracting new clients. It will take a lot of tweaking to match the quality that you were accustomed to in your home kitchen.Ĭompounding the problem of finding a co-packer is just that – finding one. The scale is entirely different so everything else needs to scale as well. This means your mixing and cooking methods will be entirely different, the batches will be enormous, and you will stop buying your ingredients from the farmers market and the natural foods store. Co-packers require huge productions runs to be profitable. But all this changes when you jump up to a co-packer. Scaling up to a commercial kitchen is not a problem either as you are still making small batches using top ingredients. You buy exactly the ingredients you want, from the most trusted suppliers, and create in small controlled batches. Co-Packers, Contract Packagers, and Private Labelers Choosing Your Co-Packer is Probably the Most Stressful and Anxiety Producing Aspect of Launching a Food Product.

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