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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