Learn how co-manufacturing works
Short lessons for founders, written from university extension programs, federal rules, standards bodies and industry sources. Every lesson cites its sources and links to the plants that fit.
Is co-manufacturing right for you
What the different kinds of plants are, and what a launch costs.
From kitchen recipe to production-ready formula
Turning a recipe into a weighed formula a plant can quote and a process authority can review.
Formulation helpThis module has no lessons yet. The formulation page explains what a production-ready formula is and who can build one. Read about formulation help
Food safety and regulation basics
The pH line, process authorities, and when USDA takes over from FDA.
- 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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
Processing and packaging methods
How fill and preservation methods differ, and what each asks of your recipe.
Finding and vetting a co-packer
Minimums, first-call questions and the certificates retailers ask for.
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
Money and contracts
How a quote is built and what to get in writing.