How to Store 3 Common Baking Ingredients

While most common baking ingredients generally have a shelf life of 3-8 months, many of us find ourselves disposing of a bag of flour much earlier than expected. This is often due to the presence of unwanted pests and unusable clumps, which are caused by improper storage. And just as each of our favorite baking ingredients have different purposes, they also have slightly different storage and shelf-life requirements. In this article, we take a look at how to store 3 common baking ingredients, so you can get the most out of these pantry staples.

How to Store Flour

Flour is a staple in most pantries and is arguably the most essential baking ingredient out there. There is nothing worse than opening up a partially used bag of flour when you really need it, only to immediately throw it out due to some creepy, crawly critters that have burrowed themselves in there.

Taste of Home explains how to properly store your flour so you can avoid this startling find:
“To keep flour as fresh as possible, follow these simple steps. First, when you get home from the grocery store, pop your new bag of flour into the freezer. Leave it there for two days. That’ll kill off any weevils or eggs that may already be in the flour. (Here’s how to get rid of pests in the pantry.) After 48 hours, transfer the flour out of the bag and into an airtight container. A plastic storage container with a tight lid is ideal, but a large Ziploc bag is totally fine, too. The impermeable container will keep out pests as well as moisture.”

How to Store Cocoa Powder

Cocoa powder is used in several delicious, chocolatey recipes, and is most often included in brownies, chocolate cakes, and cookies. This pantry staple is the dry, solid remains of cacao beans, and must be carefully stored in order to remain unspoiled.

Canitgobad.net gives us their recommendations on storing cocoa powder:
“Cocoa powder should be stored in a cool, dry place in a tightly sealed container. Restricting exposure to moisture, heat, and oxygen is important to keep the cocoa powder from spoiling. While for most people, storing cocoa powder in the refrigerator is unnecessary, if you live in a very hot climate, this may be the best option. Be sure that the container powder is tightly sealed while in the refrigerator to prevent any excess moisture from coming in contact with the cocoa powder. Moisture will promote mold growth, even in the cold environment.”

How to Store Baking Powder

Baking powder is an absolute necessity for increasing the volume as well as lightening the texture of baked goods, and an item you do not want to be caught without while baking! This is a low maintenance staple to keep and can be safely kept in its original container (unless buying in bulk!).

Dixie Crystals give their advice on the proper and improper places to store baking powder:
“Baking powder can be stored in its original packaging in the pantry or a dark and cool cupboard. Just make sure the lid is shut tightly. Storage in a refrigerator or freezer is not recommended. The condensation in the fridge can make the powder react in the can. To test your baking powder for freshness, mix ½ tsp. with ¼ c. water. It will bubble if still fresh.”

Here at The Greater Goods, we offer consultation services for your business, from food production to distribution. If you’re looking for advice on how to get up and running, we offer a free consultation with our expert food industry consultants and food brokers.

Does Almond Butter Go Bad?

So, you opened a jar of delicious almond butter months ago, only to get distracted by another nutty spread in your cupboard. You’ve decided to return to it after a few months, but are now wondering – does almond butter go bad? You may have been unsure of how to properly store almond butter after opening, and are wondering if it was okay to leave it in your cupboard next to the rest of your non-perishable spreads. In this article, we take a look at exactly how you should be storing your almond butter after opening, as well as how to tell if your almond butter has hit its expiration date.

Natural and Non-Natural Nut Butters Have Different Rules

It’s important to remember that that creamy jar of Skippy you have in your cupboard is going to have different storage requirements than your favorite natural nut butter. This is due to the layer of oil that is present only in natural nut butters.

Huff Post explains how the layer of oil in natural nut butters makes a big difference in terms of their storage requirements:
“Whether it’s suggested that you refrigerate nut butter doesn’t depend on the type of nut used, but the method in which it’s prepared. Natural nut butters — the easiest way to make this distinction, other than the label, is to check if there’s a layer of oil on top — are generally suggested to be stored in the refrigerator. You don’t want that layer of oil to go rancid and ruin the flavor of your nut butter. If you opt for a non-natural, “no stir” type of nut butter (think popular peanut butter brands like Skippy or Jif), storing them in the pantry is completely fine.”

Storing Almond Butter

Now that we know that there are different rules for different types of nut butters, is there a difference in how long each can be stored in their respective storage areas? Most items that must be stored in the fridge are not meant to stay there indefinitely, while a pantry item tends to have a much longer shelf life.

Leaf.tv takes us through how long each nut butter can survive in both the refrigerator and the pantry:
“If the almond butter has oil separation, stir it with a butter knife before you refrigerate it. It’s easier to stir almond butter at room temperature. Homemade raw almond butter will keep in the refrigerator for about two weeks, and store-bought may keep for months. A cooler with block ice or reusable freezer packs can also substitute for refrigeration. To store almond butter without a fridge or cooler, choose a cool, dry, dark place. Because heat rises, a lower shelf in a closet or cabinet away from heat sources is a good place.”

How To Tell If Almond Butter Has Gone Bad

So, you’ve accidentally stored your nut butter in the pantry, or you’ve stored it in the fridge for longer than the recommended two weeks. How can you tell if your almond butter has gone bad?

Doesitgobad.com explains the key indicators behind when its time to throw your almond butter in the trash:
“First, give it a good whiff. If it smells sour, or somewhat chemical like oil paint, instead of the usual nutty aroma, that’s a sure sign it’s done for. Second, give it a taste, and if it’s off by any means, discard it. Other than oil going rancid, look for the usual signs of spoilage such as black or brown spots on the surface or the insides of the jar, any signs of mold, funny smell, or bad taste. If either is present, discard the vegan butter.”

3 Tips For Scaling Your Food Startup With a Co-Packer

Outsourcing your manufacturing to another company can be a fantastic way to grow your business, and is especially valuable when the demand for your product becomes way more than you can handle. As a start-up, it can be difficult to determine when you need a co-packer, nevermind how to go about choosing the right one for you. And while there are several reasons to hire a co-packer, there are an equal amount of reasons why a co-packer may not be right for you. In this article, we take a look at 3 tips for start-ups when it comes to selecting and working with a co-packer.

Understand Why You Want to Work With a Co-Packer

As a start-up, it’s important to have a thorough understanding of why you want to work with a co-packer in the first place. Have you outgrown in-house production? Can you no longer fulfill demand on your own? And if this is the case, is outsourcing to a co-packer the right choice for you, or do you invest in a larger facility for your own employees?

Food Tech Connect tells us more on reasons why you might want to consider outsourcing your production to a co-packer:
“Investing in a larger production facility comes with a lot of costs like equipment, rent, labor and certifications. Depending on your clientele, you may need additional quality control certifications like HACCP, Kosher and USDA Organic. Big box retailers require a ton of certifications in order to carry your product. This means a lot more money if you are starting a new facility, and is the main reason many startups turn to co-packers as they scale. A co-packer also saves you time, allowing you to focus on growing your business versus being stuck in the kitchen and managing a production facility.”

Provide As Many Details as Possible to Co-Packers

While some companies may be hesitant about revealing all to their co-packers before even signing a contract, it’s important to remember that co-packers aren’t out there to steal your ideas. The more detail you’re able to provide to a potential co-packer, the better. This allows both parties to better determine whether they’re the right fit for the other before making a binding commitment.

PacMoore explains why you should go into as much detail as possible with potential co-packers before committing:
“After you’ve gathered as much detail as possible in the product development phase, it’s time to put it all together in a project memo and show it to your potential contract manufacturing partners (unless they were already involved in the product development phase, which saves you a big step). The more you share the better.”

Speak to Other Entrepreneurs

Speaking to others that have previously been in your shoes is a great way to get more information on whether or not you need a co-packer, as well as having an opportunity to receive valuable industry contacts. Other entrepreneurs have already done the “dirty work” for you, and are able to pass on their own experiences.

Rocky Mountain Spice Co. tells us why other entrepreneurs can be your most valuable source of information:
“For the entrepreneur, the best source of information about co-packers, their abilities and how they work with entrepreneurs is often other entrepreneurs. Meet other entrepreneurs at state association meetings, food shows, and trade shows. More specialized co-packers will often advertise in food industry trade periodicals and directories. State directories of manufacturers will provide information about manufacturing companies. Those who list private-label products are usually copackers. University extension services and state food and drug or agricultural marketing agencies can also be of help.”

How Certified Organic Food is Regulated

When shopping for ingredients, you are more than likely to see the terms “natural”, “healthy” and “fresh” included on food labels. But the harsh reality is that these words don’t necessarily mean anything, and are often used to attract attention and repeat business. However, you can rest assured that the term “organic” does carry legal implications, and is strictly defined and regulated by the U.S. Department of Agriculture (USDA). In this article, we discuss how certified organic food is regulated, and why you can be confident that this label means what it says it does.

Food Growing Practices

The term “organic food” is primarily defined by how agricultural products are grown and processed. Without meeting these very specific requirements, the USDA cannot consider a product “organic” – and food companies therefore cannot label their products as such.

The U.S. Department of Agriculture (USDA) explains more on these exact requirements for organic food growing practices:
“Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible. Organic produce must be grown on soil that had no prohibited substances (most synthetic fertilizers and pesticides) applied for three years prior to harvest. As for organic meat, the standards require that animals are raised in living conditions accommodating their natural behaviors, fed organic feed, and not administered antibiotics or hormones.”

Annual Inspections

It’s true that a food company does not need to have each individual product certified organic in order to produce packaging with this label on it – however, the farm or food producer does need to apply for certification once per year. Without this certification of their growing practices, none of their products can be considered organic.

Nature’s Path Organic tells us more about why inspections must be performed every year:
“While the USDA creates the standards for organic certification in the US, it works with 80 private, state and international third-party certifiers to grant and enforce that certification on all products sold in the US. After a farm or food producer becomes certified organic, they are required to re-apply annually. On that annual application, farms must list any changes to their growing practices, inputs, and seed sources not accounted for in previous applications.In addition to monitoring all changes in a farm or food producer’s practices, third-party certifiers perform annual inspections in order to verify each applicant’s claims. All inspectors are trained to look for on-site clues that a producer is deviating from the national organic standards, to perform surprise inspections, and to carefully audit farm records for truth and accuracy.”

Residue Testing

Residue testing is another essential rule in certifying a farm or food producer as “organic”. Residue testing must also be performed annually, and must be performed on a minimum of five percent of the operations that they certify.

FoodSafetyTech.com explains more on the regulations surrounding residue testing:
“This action will help further ensure the integrity of products produced and handled under the NOP regulations.” The effective date of this final rule is January 1, 2013, and Certifying Agents must be fully compliant with the five percent requirement for the 2013 calendar year. The primary goal of this rule is to align the NOP regulations with the requirement for residue testing of organic products under the OFPA of 1990. Residue testing is a significant part of the organic certification process because it provides a quantitative means to monitor compliance with the NOP and discourages the mislabeling of agricultural products.”

The Best and Worst Ingredients To Buy in Bulk

There are a ton of good reasons to buy food from the bulk aisle. Not only does purchasing from the bulk aisle reduce packaging waste and allow you to buy exactly the amount that you want, but it can save you a ton of money – if you know what foods to buy. Yes, it is true that not every food in the bulk aisle will save you money. In this article, we take a look at the best ingredients to buy in bulk, as well as letting you know which ingredients you should skip.

Dried Beans

While canned beans may seem inexpensive when you’re just purchasing a can or two at a time, this amount will quickly add up if you work in the food industry. The solution comes in the form of dried beans, adding just a little bit of extra work for a huge overall savings.

Food52.com tells us more on why dry beans are one of their favorite ingredients to buy in bulk:
“We’re about to get real thrifty—ready? Already inexpensive canned beans are more expensive than dried ones. And bagged dried ones are more expensive than bulk ones. So basically, bulk dried beans should win you a money-saving award (imagine if it was a cash prize!). If your bulk aisle is worth its salt, it will have a variety of dried beans. At this store, kidney beans were $2.79/pound in bulk and $2.99 on the shelf for 1 pound. Black beans were the same shelf price and $1.99/pound in bulk.”

Frozen Berries

We all know how expensive fresh berries can get – especially when they’re out of season. Out of season berries not only carry a hefty price tag, but they also tend to be less flavorful. This is why hitting the bulk food aisle for frozen berries is a better and cheaper option overall.

Healthline explains why you should consider buying your berries frozen and in bulk:
“Though delicious and nutritious, fresh berries can be expensive and highly perishable. Thankfully, frozen berries are similar in nutritional value to fresh berries and can be purchased in bulk at lower prices. Harvesting then quickly freezing berries prolongs shelf life and maintains the nutritional content of fresh berries. According to the USDA, frozen fruit like berries can be safely stored in the freezer for up to six months. Adding berries to your diet can benefit health in many ways, including lowering your risk of heart disease, certain cancers, diabetes and mental decline.”

Brown Rice

Arguably everyone’s favorite staple, rice is one of the best items to purchase in bulk. Brown rice will allow you to fully get your money’s worth no matter how much you buy, as it will keep for years on the shelf without expiring. And while brown rice may not be everyone’s cup of tea, it does provide more nutrients than most other types of rice.

EatThis.com tells us more on why brown rice is one of the best foods out there for buying in bulk:
“This healthy staple has a much better nutritional profile than its white counterpart, and it keeps almost indefinitely on the shelf. And there’s several reasons it’s such a go-to among healthy eaters and dieters: it’s loaded with B vitamins, a natural source of long-lasting energy; it boasts essential micronutrients like manganese, phosphorous, selenium and magnesium; and packs plenty of fiber, which can keep your blood sugar in check and cravings for junk food at bay.”

Which Foods Should I Not Buy in Bulk?

While bulk shopping can be an excellent way to cut down on costs and fill your pantry or fridge, it can also end up costing you money. Certain foods will expire long before you get a chance to use them all, with many unable to be frozen to preserve their life. And unless you’re using the following ingredients on a daily basis, you may wish to skip the bulk aisle for these purchases:

Nuts
Coconut oil
Fresh fruits and vegetables
Eggs
Flour
Prepared foods

What Are the Different Types of Cocoa Powder?

All of your favorite rich, gooey, chocolatey desserts share one thing in common – and that’s cocoa powder. Cocoa powder in itself is quite inexpensive and can virtually transform a recipe with just a few spoonfuls. But did you know that there’s different types of cocoa powder? And we’re not just talking about the difference between cocoa and cacao. There are 3 different types of cocoa powder available that each serve a slightly different purpose – even if it’s just cosmetic. Scroll down to learn more about the three most popular varieties of cocoa powder.

Natural Cocoa Powder

Natural cocoa powder is the most common type of cocoa powder, both in stores and when used in recipes. Natural cocoa powder will be most widely available and the cheapest option for purchasing cocoa powder and contains a large amount of valuable nutrients.

Epicurious.com tells us more about what you can expect with natural cocoa powder:
“Natural” signifies that it is unprocessed beyond the initial separating from the cocoa butter and grinding into a powder; it is also sometimes labeled on packaging as “unsweetened cocoa powder” or “pure cocoa powder.” It is fruity, complex, and bitter in flavor, and light brown in color. Cocoa beans are naturally quite acidic, and regular cocoa powder is as well, with a pH level between 5.3 and 5.8. This makes it a great addition to recipes that include baking soda, as the cocoa will trigger the chemical reaction that causes lift and lightness in your final bake.”

Dutch Process Cocoa Powder

Dutch process cocoa powder has a smoother and more mellow flavor that gives off earthy, woodsy notes. It’s important to note that Dutch process cocoa powder is not acidic, so recipes that include this type of cocoa powder usually must include baking powder.

Serious Eats explains more on the composition and appearance of Dutch process cocoa powder:
“Dutch process cocoa powder (also sometimes called “alkalized,” “European style,” or “Dutched”) is washed with a potassium carbonate solution that neutralizes cocoa’s acidity to a pH of 7. Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue.”

Black Cocoa Powder

Last but not least, we have black cocoa powder. While black cocoa powder is mainly used for presentation (to give your cakes or cookies a darker appearance over the traditional rich brown), it actually has a smoother, non-bitter taste and tastes less chocolate-like than natural or Dutch processed cocoa powder.

TheBestCakeRecipes.com explains what black cocoa powder is and how it’s processed:
“Black cocoa powder is a highly processed form of cocoa powder. It is ultra-dutch processed, meaning it is treated with an alkaline solution to reduce acidity. It is smooth and super dark. Much darker than light brown natural cocoa powder (which is not as processed).”

3 Tips to Maximize Success With a Co-Packing Partner

Working with a co-packer is a great opportunity to manage long and short-term projects by boosting production efficiency, as well as by reducing your overall costs. However, there are several instances where working with a co-packer will not result in success, leaving you wondering where you went wrong. In this article, we take a look at 3 tips to maximizing success with a co-packing partner.

Be Diligent in Picking a Co-Packing Partner

When choosing a co-packer, it’s important that you do as much research as possible about your potential new partner – a quick internet search and a phone call will not cut it. There are several ways in which you can verify the information a co-packer is telling you, including visiting the facility itself and asking for references from current clients.

Food Dive tells us more about why it’s important to do your due diligence when picking a co-packing partner:
“You should investigate the experience and reliability of your prospective co-packing partners. For many food companies, a co-packer will be your most important business partner. Save yourself time and headache by doing some real due diligence up front. Marketing materials and online research are good places to start, but endeavor to verify the information and draw upon the experiences of others who may have worked with a particular co-packer. You can get substantive information directly by visiting the co-packer’s facilities, meeting with representatives and checking references.”

Look For a One-Stop-Shop

Many co-packers will offer an array of services that you would have otherwise hired a separate company for. By hiring a co-packer that can streamline multiple processes for you, you will not only save money in the long run, but you will minimize the amount of contracts that you’re locked into.

Manufacturing.net explains why you should ideally look for a co-packing partner that is a one-stop-shop:
“Look for a one-stop-shop to simplify logistics. Many co-packers can go beyond packing your products. They can transport your goods to other locations, work with other vendors to consolidate packaging efforts and streamline processes. This way you only have to deal with one partner while several others work for you behind the scene.”

Know Minimums & Capabilities

When choosing a co-packer, it’s important that you are working with a partner that will allow your business to grow. However, some co-packers may require a minimum volume in amounts that are simply unreasonable for your business. In this case, you can be certain that this co-packer is not for you.

Brad Denis, national sales manager–club, L&S Packing Company Inc. explains why you need to think hard before choosing a co-packer if they have high minimum runs on SpecialityFood.com:
“Determining if a co-packer wants a volume guarantee—and knowing you can meet it, or not—may be the deciding factor when choosing your co-packer. “If you only need 200 cases, and the co-packer’s minimum is 1,500, you need to look elsewhere,” Denis says.”

How To Store Chocolate

Chocolate is one of the most well loved treats out there and is an incredibly popular ingredient to use in recipes. This is why keeping it in the pantry as a baking staple is an absolute must. But while chocolate has a relatively long shelf life, it can spoil before you’ve even gotten a chance to use it. This is most often due to chocolate that has not been stored properly, especially if it’s been exposed to heat, leaving you in a pinch when you needed it most. In this article, we take a look at how to maximize the shelf life of your chocolate supply, so you can make sure it’s ready to go the next time a wave of inspiration hits.

How Best to Store Chocolate

It’s a common belief that you can extend the shelf life of chocolate if stored in the refrigerator. However, you should never store chocolate in the refrigerator if you can avoid it and should opt to stick to a specific temperature range if you want your chocolate to last.

The Spruce Eats tells us exactly how chocolate should be stored to increase its shelf life potential:
“Ideally, chocolate should be stored in a slightly cool, dry, dark place, preferably a consistent 60 to 70 F. It’s also best for chocolate to be stored somewhere with less than 50 percent humidity to avoid any risk of condensation, as water can cause chocolate to spoil. One lesser-known danger is strong odors, as chocolate can absorb the odor and therefore some of the flavors of other foods.”

Store Previously Opened Chocolate Carefully

There may be some cases in which you have no choice but to store your chocolate in the refrigerator – and a lack of air conditioning in hot weather is one of the top reasons. And unfortunately, when using a previously open package of chocolate, the risk of flavor contamination from your refrigerator runs even higher.

Lindt Excellence explains how you should best use previously open packages or bars of chocolate if stored in the refrigerator:
“The fat content in chocolate causes it to take on other flavours (like foods in the refrigerator) if not sealed properly. It’s best to take out only the amounts you want to use and eat. If you do have to store it in the refrigerator, use a resealable plastic bag and then allow it to come to room temperature before using. Avoid freezing your chocolate.”

If You Need To Store it Longer

Say that you’ve purchased more chocolate than you feel like you’ll be able to use in the foreseeable future or you no longer plan on using it for what you had in mind. Chocolate can in fact be frozen if careful consideration is taken to ensure that it’s integrity is not compromised and can be stored for up to a year.

Lake Champion Chocolates tells us how you can extend the shelf life of your chocolate by freezing it under the right circumstances:
“For durations of six months to a year, the freezer can be your friend. Follow the instructions above for placing your chocolates in the refrigerator. Once a full 24 hours have gone by, move the container from the fridge to your freezer (this avoids temperature shock, and helps preserve texture). To remove from the freezer — just reverse the steps. Move from freezer to fridge, wait a full 24 hours, remove from the fridge, and let come to room temperature before you finally unwrap them. (Always eat your chocolate at room temperature, especially truffles!).”

How Long Does Dried Fruit Last?

Dried fruit is one of the easiest and most popular ways to eat fruit and is especially popular with hikers due to its convenience. It’s also a fantastic ingredient to have in your kitchen for including in your food products and recipes. However, due to the nature of dried fruit, it can be incredibly difficult to tell when it’s gone bad. Dried fruit does still have a shelf life, which depends on a variety of factors including best by date, the original drying method and how the dried fruit has been stored. In this article, we take a look at how you can get the most out of your dried fruit.

What’s Freeze Drying Fruit All About?

As you may know, “dried” fruit is actually freeze dried fruit. Which means that this crunchy snack was once indeed a soft, ripe fruit. But how on earth do you achieve this radical transformation and what are the benefits of freeze drying fruit?

Luke LaBorde, associate professor of food science at Penn State tells Epicurious.com what freeze drying fruit is all about:
“In the freeze-drying process (called sublimation, if you want to get geeky), the water in the fruit converts directly to vapor, shrinking and concentrating the fruit. It’s a longer, costlier preservation method, which is why you’ll pay more for freeze-dried. There’s typically one ingredient listed: the fruit itself. “Because there’s no heating step involved and no disruption of the tissue, you get far better quality,” LaBorde says.”

How Do I Store Dried Food to Extend Its Shelf Life?

The shelf life of virtually any food can be extended if you store it properly, with dried fruit being no exception. Of course, just as all ripe fruit is not created with an equal shelf life, that goes for its freeze dried counterparts as well. However, there are simple ways that you can extend the shelf life of any dried fruit, including freezing for long term storage.

Eatbydate.com explains how you can extend the shelf life of various dried fruits:
“You can help dried fruit stay fresh longer by storing it in your refrigerator or in your pantry in a tightly closed container to keep out moisture and other contaminants. Some fruits, like prunes which are moister than many of the others, enjoy the moisture of the fridge and taste better cold. For a long-term option, you can also store your dried fruit in a freezer. Freezing is supposed to be an indefinite form of storage, but after varying amounts of time most foods start to break down or develop freezer burn. Properly dried fruit seems to be an exception – it really does freeze well for extended amounts of time if properly sealed with an airtight sealer. Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.”

What is the Recommended Time in Storage?

Although the very nature of dried fruit seems like it would last forever, all dried fruit does have a shelf life. Of course, this shelf life ranges quite a bit depending on if the dried fruit has been properly stored. If stored at the correct temperature, the shelf life of your dried fruit can be extended by as much as 8 months.

The National Centre For Home Food Preservation (NCHFP) tells us more on how you can extend the shelf life of your dried fruit:
“Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for 1 year at 60ºF, 6 months at 80ºF. Vegetables have about half the shelf-life of fruits. Dried foods kept in a good deep freezer can last almost indefinitely.”

3 Ways To Reduce Food Products Packaging Costs

As a food business consultant, we have observed that one of the main struggles business owners in the food industry encounter is the high cost of packaging for food products. This gets even more challenging where the laws are extremely strict on the quality and type of food packaging materials that food companies are required to meet. Since such processed foods are meant for human consumption, the company has to ensure it uses high-quality packaging that not only ensures the safety of food for human consumption but also ensures that the food products remain in an edible state for the longest time possible.

As such, it is important to take your time to find the best food product packaging solutions that will ensure your food products remain safe for human use for a long time and still adhere to the local laws on packaging dynamics. Let’s see some of the main steps you can take to cut back on food products packaging costs.

Buy Packaging Products in Bulk

For most products on the market, buying in small quantities comes at a higher price point than when you buy the same products in large quantities. This is true of food product packaging materials.

When you are buying the packaging items from a packaging company that is not affiliated to you in any way, it is important to buy the materials in bulk, say, enough of them to last at least three months before your next order. This will help you cut back on the cost in two ways. One, when you buy in bulk, the company has already set its pricing relatively lower compared to lower quantities of the same product. Secondly, you spend less money transporting the products to your premises if the company does not offer delivery options for orders at the level of your purchase.

Betterpackages.com observes that buying packaging products in bulk helps you cut back on the cost of the products and shipping:
“If you are tasked with ensuring that your packaging and shipping operations run smoothly and without interruption, it is critical that you keep your team supplied with the materials they need to be productive. It’s also important to do what you can to control shipping-related costs. Buying shipping supplies in bulk can help you achieve both your operational and financial costs. If you wait until there is an urgent need to replenish your supplies, you are likely to make the smaller purchase that you are familiar with, and you will miss out on the benefits of buying in bulk.”

Ditch Customized Packaging

If you are on a strict and tight budget, you can reduce the cost of packaging when you forego customized packaging. Instead, do the packaging designs on your own or enlist the services of an affordable stand-alone packaging expert to help you come up with catchy stock packaging that will best depict your brand and still remain highly competitive on the market.

The Greater Goods recognizes and approves the need to forego customized packaging when you are short on finances:
“If you are on a tight budget, use stock packaging rather than customized packaging. Hire a professional graphic designer to design a label that speaks to your brand identity and makes your food packaging look as appealing as possible.”

Hire a Food Packaging Consultant

If you have a healthy budget in place and money is among the least of your worries, hiring a professional food packaging consultant will keep the cost of packaging materials at a lower price point. Firstly, they will offer advice on and help you land the best packaging deals within your region of operation or beyond. Secondly, they will update you on packaging trends so that you can go for newer packaging solutions that are often more cost-friendly than the older ones. If you don’t have an in-house team to fully manage the packaging process, you can outsource it in its entirety.

Entreprenuershipinabox.com notes that outsourcing is helpful in cutting down packaging costs:
“Outsourcing is a practice in which one business hires the services or products of another company to reduce its operational, production, and business costs. It is always best to outsource non-core business activities, such as supply-chain management, logistics, and packaging.”

If you would love to learn more on how to lower your food product packaging costs from a renowned food industry constant, reach out to us at The Greater Goods for a free consultation.

The True Cost of Co-Packing: What To Consider

Running a food production business or a store isn’t easy. Even if the demand for your product is there, finding the time to create and manufacture your own products, while working on branding and running a business can be next to impossible without hiring outside help. Plus, without outside help to assist you in making the leap from small scale production to full-scale manufacturing, you’ll never be able to get your product on supermarket shelves. Having said this, it can be difficult to find quality co-packers, with many of these companies looking to make as much money as possible – even in the form of hidden fees. We’re going to take a look at what to consider when looking for a co-packer, so you can properly plan for your transition and avoid any unnecessary fees.

Manufacturer’s Scope of Services

You must first and foremost consider what you need your co-packer for – you might just need a hand with packaging, or you may want someone to make your product using the exact recipe you’ve laid out. Of course, the less you need your co-packer for the better, as more services will come at a higher cost.

Stemmlers tells us why you need to consider the manufacturers scope of services when it comes to calculating your co-packing costs:
“That’s the beauty of co-packing: flexibility. Co-packing encompasses a wide range of services. A co-packer can manufacture your product outright from start to finish (from sourcing your ingredients and packaging materials to processing and preparing the product to be shipped), or take certain time consuming processes off your hands. Of course, outsourcing your entire process to a co-packer will come at a greater cost than prepping, processing or packaging only. But don’t neglect to consider the hours you’ll gain back once manufacturing is off your plate! Instead of labouring in a small kitchen, you can focus on marketing your product to the people who crave it.”

Utilizing Experts For Product Improvement

Utilizing experts can be a fantastic way to add more credibility to your product, in a large variety of areas. However, this can of course add a significant extra cost to your co-packing fees. Luckily, there are options available if you’d like the additional expert help, without paying an arm and a leg for it.

Chris Bekermeier of Pacmoore.com explains why hiring experts can be a great but costly investment for your food company:
“There are many different places to find food scientists and other product development experts who will help you improve your products. One alternative is to leverage food science departments within our countries’ top universities. The Purdue University Food Science Department is one example. They have experts in many areas. They can help with process design, PH analysis, sensory panels, scaling, micro, and more. Even though there is a cost to cover expenses and development of all the different resources, it’s relatively inexpensive to go through a university compared to a commercial enterprise.”

Tap Co-Packer Knowledge

If you find the right co-packing company, chances are, they will want to help you save money. Developing a great relationship with their prospective clients should be at the top of the list of any great co-packer, and they will guide you towards how to keep your costs down, while still utilizing their services.

Jean Thilmany of Packaging World tells us why you should not be shy when it comes to simply talking to your co-packer about cutting costs:
“A contract packager can also suggest cost-cutting ideas. Arrange at least one formal meeting with your packer to review packaging specifications in detail. In addition, advises Dwight Sevaldson, contract operations manager at General Mills, be sure all the packaging players attend the summit, including material suppliers and any maker of special equipment that the contract packager uses. At these meetings, ask co-packers to share their experiences about similar packaging jobs and to introduce cost-cutting tips based on that experience. Co-packers want to help because they seek repeat business and a close client relationship.”

The 9 Best Healthy Nut Butters

Not many years ago, peanut butter was seemingly the only option in the grocery store when it came to nut butters. Now, we’re able to walk down our local health food aisles (or order online of course) and find nearly a dozen different types of nut butters, by different brands. But in this new world of nut butters, which do you choose if you’re trying to find the healthiest option? We’re going to take a look at the 9 best healthy nut butters that are readily available, so you can find the one that’s best suited to specific nutritional needs or fitness goals.

Peanut Butter

Peanut butter is, of course, the OG of nut butters. Having said this, the majority of us have opted for the sugary brands since we were children. Not just because they’re cheap to buy, but because they taste great! However, there are much better options for peanut butter out there, that are rich in protein, iron, potassium, magnesium, and vitamin B6 and zinc, without all of the added sugar.

Almond Butter

Almond butter is usually the first nut butter that customers will try after peanut butter, if their goal is to start expanding their horizons in this department.

Cleveland Clinic tells us why almond butter is top of their list if you want to start making a transition from the more traditional peanut butter:
“Almond butter is a great choice if you’re looking to broaden your taste horizons past peanut butter. Almond butter tastes great and is similar in texture and thickness to peanut butter. The good news nutritionally is that almond butter has about 3 grams more of heart-healthy monounsaturated fat per serving than peanut butter. Plus, unlike processed regular peanut butter, almond butter usually is lower in sugar and provides a little extra calcium, about 60 mg per tablespoon. Look for brands with a single ingredient: roasted almonds.”

Pistachio Butter

Pistachio butter is one of the best options out there if you’re looking to up your protein intake – plus, it naturally tastes delicious without any added sugar. This nut butter is also loaded with vitamin B, which can help turn calories into energy.

Walnut Butter

While walnut butter may not be as widely spoken about as peanut or almond butter, it’s incredibly good for you and offers a wide variety of important health benefits.

Dieticians Keri Gans and Scott Keatley weigh in on the many health benefits of walnut butter on Womenshealthmag.com:

“In addition to a solid serving of protein, walnut butter also offers alpha-linolenic acid (ALA), the omega-3 fatty acid found in plants. According to Keatley, ALA can help lower your risk of heart disease, lower your blood pressure and cholesterol, and reverse hardening of your blood vessels, so there’s that. Walnut butter also offers nut butters’ usual heart-boosting properties. “It also provides heart-healthy monounsaturated fats and vitamin E, which both have anti-inflammatory properties,” Gans says.”

Sunflower Seed Butter

Ever heard of sunflower seed butter? This is a fantastic alternative nut butter for anyone with a nut allergy or sensitivity. It’s high in vitamins E and A, and boasts more magnesium than any other butter on this list. It’s important to remember that sunflower seed butter is higher in calories and a little lower in protein than other nut or nut substitute butters, so it should be used somewhat sparingly.

Hazelnut Butter

Hazelnut butter is a fantastic alternative for those who specifically have a peanut allergy – not an overall nut allergy. Hazelnut butter is rich in oleic acid, a monounsaturated fat that can help lower your risk of heart disease and stroke. It’s also completely free of natural sugars, and is a great source of vitamin E. And no, hazelnut butter does not include hazelnut spreads like Nutella!

Tahini

Tahini is technically a seed butter as it is made from sesame seeds, but has become more popular in recent years as a nut butter alternative. Tahini is a great source of vitamin E and also contains a large amount of copper, which aids in the creation of red blood cells.

Cashew Butter

Cashew butter is a popular pick amongst nut butters (if not one of the more expensive), and naturally has a great taste. It’s also rich in the good monounsaturated fatty acids, while keeping the less beneficial fats at bay.

Kristen Mancinelli MS, RD of Livestrong.com tells us why cashew butter is a great lower fat option amongst the nut butters:
“Cashew butter has a relatively sweet taste and a smooth, creamy texture. Although cashew butter is somewhat lower in fat than other nut butters (two tablespoons contain 16 grams of fat, compared with 18 grams for almond butter and 19 grams for walnut butter), its fat profile is a winning one. Sixty-two percent of the fat in cashew butter is of the monounsaturated kind, making it one of the top sources of monounsaturated fatty acids (MUFAs) in the nut category. MUFAs, also found in high proportions in olive oil and avocados, have beneficial effects on blood pressure and cholesterol levels.”

Coconut Butter

Coconut butter is technically another nut butter alternative, with coconuts being classified as a fruit. However, it’s great for you in small doses, providing a source of protein, potassium, magnesium and iron. The reason why it’s only good for you in small doses, is because coconut contains a high amount of saturated fats, so it’s best not to go overboard on this nut butter alternative.