What the course will cover
The container and the process
Which containers stand up to hot fill, HPP, retort or a refrigerated shelf.
Closures and seals
Caps, liners and the vacuum a hot-filled jar depends on.
Labels that stay on
Label stock and adhesives for cold, wet and frozen storage.
Sourcing at your volume
Supplier minimums, lead times, stock or custom packaging, and who pays up front.
Cases, pallets and freight
How case size and pallet pattern set your shipping cost.
Testing before the run
Fill, seal, shipping and storage tests, and why a new size can mean a new process filing.
Who it is for
- Founders choosing a first jar, bottle, can or pouch
- Brands moving to a container a co-packer's line can run
- Anyone whose label or closure failed in storage or in transit
Start now with the free guides
These guides cover parts of this course today, with their sources cited.
- Is your recipe ready for a co-packer?The ten things plants ask about before they quote, and how to get each one ready.7 min read
- Hot fill vs cold fillThe pH, temperatures and holds behind the two most common sauce and drink fills.3 min read
- High pressure processing (HPP): what it is and when it paysHow high pressure processing works, what it costs, and when tolling beats owning a machine.2 min read
Further reading from Molly Mills Creative
Molly Mills Creative, a sister company of Co-Packer Match, builds production-ready formulas for sauces, condiments, dressings, soups, dips and salsas. These articles from its blog cover parts of this course.
This course is in development. The outline shows what it is planned to cover and may change before it opens.