Find a co-packer. See process, packaging and minimums before you make the call.
A free directory of 245 US food and beverage co-packers and co-manufacturers in 43 states. Every fact is checked against the manufacturer's own published information, with the date we checked it.245 US plants in 43 states. Every fact checked and dated.
Browse by what you make
Sauces, condiments, dressings and soups are the deepest section. Every category below lists plants with their process and published minimums.
Sauce, condiment and dressing co-packers88 plants
Juice, RTD tea and coffee, functional, carbonated, plant milk and alcohol67 plants
Bread, tortillas, cookies, crackers, cakes and gluten-free27 plants
Bars, granola, chips, popcorn, pretzels and nuts50 plants
Candy, gummies, toffee and chocolate23 plants
Frozen meals, desserts, dough and pizza31 plants
Beef jerky, meat sticks and meat snacks6 plants
Seasonings, rubs, baking mixes and drink mixes38 plants
Capsules, tablets, gummies and protein powders17 plantsStart from the process
The process decides which plants can make your product at all. No other directory we reviewed lets you filter by it.
- Hot fillFill hot so the heat sterilizes the jar and lid. Shelf-stable sauces, juices and teas.50 plants
- Cold fillFill at room temperature or colder. Either high acid and a hold, or a cold chain.41 plants
- HPPSealed packages pressed in water. Fresh flavor, but it stays refrigerated.7 plants
- AsepticProduct and package sterilized separately. The route to shelf-stable cartons.11 plants
- RetortSeal first, then cook in the container. Shelf-stable soups, meals and beans.9 plants
- Kettle-cookedBatch cooking in steam-jacketed kettles. Sauces, soups, salsas and fillings.37 plants
- Tunnel pasteurizationSealed cans and bottles heated on a conveyor. Beer, juice blends, functional drinks.13 plants
- Dry blendingBatch blending of powders: seasonings, mixes, drink and protein powders.35 plants
How it works
Filter by what decides fit
Product, process, package, published minimum, GFSI certification and plant location. 67 plants publish a minimum, and we show it word for word.
Ask for a match or an intro
Tell us what you make in four fields. A second, optional step covers stage, volume and timing.
We introduce you to up to 3 plants
We check the fit first. Plants do not see your contact details until you approve the introduction.
Every fact is checked and dated
Every fact is checked against the manufacturer's own published information, with the date we checked it. If a plant does not say something, the listing says “not stated” instead of guessing. We do not publish plants' contact details: tell us what you make, and we make the introduction.
- Process
- Hot fillAcidified foods (21 CFR 114)Kettle cookingBottlingEmulsifying and homogenizing
- Packaging
- Glass bottlesGlass jarsBulk and foodserviceCartons and boxes
- Published minimum
- Minimum run of 600 gallons per flavor
- Checked
- Verified 2026-10-02 from the manufacturer's published information (7 pages checked)
Learn how co-manufacturing works
Plain-English lessons written from university, regulator and industry sources, each one cited.
- What is a co-packer?The meaning of co-packer, co-manufacturer and private label, and what a co-packer does for you.Lesson
- Hot fill vs cold fillThe pH, temperatures and holds behind the two most common sauce and drink fills.Lesson
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.Lesson
- Process authorities compared: fees and turnaroundPublished process authority fees and turnaround, side by side.Lesson
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