Private Labeling

mbailey - What you're looking for is known as a food contract packer, or more commonly called a co-packer. By definition, a private label firm formulates and manufacture product then bottles it with your label. A co-packer formulates your recipe then after your testing and approval manufactures and bottles it with your label. In reality, some private label firms also co-pack as they already have the infrastructure in place.

Getting started, after a review of your product and the recipe, a sample or test batch will be prepared, for which there will be a fee. Upon your approval, then it's off to production and distribution. Every co-packer has a minimum quantity production run and the biggest challenge will be in finding a co-packer willing to work with a small operation such as that yours may be at the outset. They're out there but you'll need to do some digging. It's also a plus if you can find one in your area to that you can visit and become familiar with their operations, and also save on shipping costs. In your case that might not be possible, but you never know. If you have independent grocery stores or restaurants in your area that sell their own sauces (not private label) ask them who their co-packer is. They will probably be willing to share that with you especially since you have a product that's non-competing.

I'm familiar with a couple co-packing firms in Florida. They're probably not suitable for your purposes at the present time but information on there web sites might give you some guidance and a better understanding of the overall process and costs. Check here and here.

Good Luck.

How much do you want to make?

A lot of folks in these parts are using rented inspected kitchens to make "small" batch canned products like salsa, pimento cheese, and jams. Your definition of small batch may differ, but I know of some people that produce enough in this manner to supply several(15-20) grocery stores with product. I personally make several thousand pint jars of jam each year to sell at the farmers market using a rented kitchen.

These kitchens in my area are usually part of a community college and work in conjunction with the Dept. Of Ag. to help promote locally produced foods. The going rate is about $10 per hour to rent. You could also do this in an inspected church kitchen or a restaurant kitchen if you can find one that has available time, like maybe a breakfast only type of place.

It might sound like work, but once you get into the right space with plenty of work area, you'd be surprised how much salsa you could make in a few hours if you plan ahead. And even though rules vary, NC tends to be very cautious, so I'm sure if it can be done here, IA must have some similar options available.

I found one kitchen in Coraville, and another in Washington. I know these aren't in your backyard, but for a once every couple of months thing, it looks doable. If you go this route and have more questions about process or doing large batches, ask away. Have fun! Info below:


Hotz-Haywood Foods LLC
1114 N Iowa Ave, Washington, IA 52353, USA
Phone: 319-930-7354
Phone 2: 319-338-0581
midwest-best-chef@hotmail.com
------------------------

B-Amazing! Foods
Commercial kitchen located in Coralville Iowa, certified Kosher and parve, currently available for short term interval leasing.

We produce a nutritional health bar and have current excess capacity of unused time in the kitchen. We have a fully functioning, very clean kitchen and packaging area with all working facilities of stoves, ovens, sinks, dishwashers, refrigeration and freezers and prep tables.

For additional information, please contact me at michaeltermini@mchsi.com.

B-Amazing! Foods
800 2nd Street, Suite 300
Coralville, IA 52241
319-338-7007

Thanks a bunch for the info guys. Washington is only about 45 miles from us so I will be checking that out.

As far as how much, it's hard to say. Our main market would be our customers at our BBQ trailer and maybe a handful of local grocery stores in our area and see how it goes. I have always assumed the margin is pretty tight on this sort of thing but that's what I am trying to figure out.

I think I could produce fresh salsa with the kitchen we have now but what I am running into is we don't have a "commercial canning facility" (for lack of better explanation) that is approved to seal the jars up. There are people selling products at our local farmer's market in mason and kerr jars that they sealed in a pressure caner or even using a water bath. How they are getting by with that? I don't know. I haven't asked our health inspector about them but she did tell me that I can't sell salsa by this method. For all I know, there is some sort of exemption for farmers markets. Regardless, that doesn't matter to much as it isn't time effective to make it this way. I would much rather have the professional look with the twist off resealable lid. You all know what I mean.

As far as liability we wouldn't have to do anything additional. Our premium may go up a tad bit do to increased sales but that would be a minor expense. I have a buddy that would warehouse it and has the forklift, loading dock and always has someone there anyway. My uncle does graphic design for stuff like this. I already have 10 UPC's registered anyway that I'm not using. I'm sure there are other hurdles but the next step is finding a company that does what you are talking about and see what it would cost.

Any other input is always appreciated.

Thanks again...

Just a couple of random thoughts here:

When I looked at private label production a few years ago i was shocked at the cost of jars and shipping. Ultimately I felt the margins were too small to justify the endeavor. That's just me though.

If you run into the same issues, you might consider changing the salsa into a fresh refrigerated product. Several local makers around here do this, and it allows them to bypass the whole canning process and sell their salsa in clear, clam shell deli containers (very inexpensive, looks great). You will need to add some preservative to the mix to get a 7-10 day shelf life, but depending on recipe, this could be as simple as ascorbic acid(Vit. C) or sodium nitrate/nitrite in miniscule quantities. Your state ag. dept. would guide you here. Also, marketing this as a "fresh" product might open some doors for you.

Whichever route you choose, good luck!

quote:

Originally posted by mbailey:

Any other input is always appreciated.

Thanks again...

Check out Stello Foods in Punxsutawney, PA (insert groundhog joke here)! They do contract packing and private labeling. It may be cost prohibitive but worth a look. I can vouch for the quality of their products.
While your there, I recommend the Rosie's Ringers! they're great on saltines.

You can also contact Phil Wingo at Top Shelf Specialty Foods in Chicago. Great BBQ guy.

http://www.tssfoods.com/ Or on Facebook at https://www.facebook.com/pages...oods/253280394782755