How to find a co-packer: a step-by-step guide for food brands
Most founders start by searching for a co-packer. The ones who find a good fit fastest start somewhere else: with a clear picture of what they are asking a facility to do. Here is the order that works.
1. Get specific about your product and process
Co-packers sort inquiries by fit. A facility that hot fills glass jars will not run a refrigerated pouch, no matter how good your product is. Before you contact anyone, write down:
- What the product is, how many SKUs, and how many flavors
- How it is made: hot fill, acidified and shelf stable, retort, HPP, refrigerated, frozen, baked, formed into bars, dry blended, or canned and bottled
- The package and fill size
- Your first run size per SKU and a realistic 12-month volume
2. Decide which certifications you need
If your label will say organic, the facility itself needs organic certification for handling. Retailers may also ask for kosher, halal, or gluten-free certification, or a food safety audit recognized by the Global Food Safety Initiative, such as SQF or BRCGS. Deciding this first can shorten your list a lot.
3. Know which rules your product falls under
A few product types come with rules that decide which facilities can make them:
- Shelf stable acidified foods, with a finished pH of 4.6 or below, need a scheduled process from a qualified process authority under FDA rules.
- Low-acid canned foods fall under stricter FDA canning rules.
- Products with meat or poultry are regulated by USDA's Food Safety and Inspection Service, and anything sold across state lines generally has to be made in an inspected establishment.
Most facilities that make or pack food for the US market must also be registered with FDA, so ask for their registration. This guide is general information, not legal advice. Your process authority, certifier, or a regulatory consultant can confirm what applies to your product.
4. Build a short list, not a long one
Aim for five to eight facilities that match your process and certifications. Good places to look:
- CoPacker Index, where you can filter certified co-packers by what you make, by state, and by certification
- University extension programs and state agriculture departments, many of which publish local co-packer lists
- Trade associations such as PLMA and SNAC International, whose trade shows include contract manufacturers
5. Send a brief, not a list of questions
Co-packers answer brands that make it easy to say yes. A one-page brief with your product, process, packaging, run size, volume, and timeline gets faster and more honest answers than a first email full of questions. Our free brief builder walks you through it in about five minutes.
6. Vet the facilities that answer
Ask for their current certificates, not just a line on their website. For organic, you can confirm any facility in the USDA Organic Integrity Database. Ask for a reference from a brand around your size, and visit before you sign. Our list of questions to ask a co-packer covers what to ask and when.
7. Run a pilot, then sign
A pilot or trial run shows how your recipe behaves at scale before you commit to volume. Your agreement should cover who owns the formula, what the price includes, minimums, lead times, payment terms and deposits, quality specifications, and responsibility for recalls. Have a lawyer review it before you sign.