Category: News

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.”

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.

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.”

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. 

A food business consultant goes by several monikers, including a food service consultant and a restaurant consultant. No matter the name of the professional, the consultant provides similar services—making recommendations to increase the customer base while reducing overhead. Food business consultants have superior knowledge of industry trends and assist with launches, expansions, and reorganizations. If you’re interested in hiring a food consultant for your company, you should know the basics of what services to expect from the professional.

The expertise of the food business consultant

Before hiring a food consultant for your company, review their qualifications. The professional will have proficiency in a range of food service areas and have an innate knowledge of how the business works. Consultants have undergone specialized training to address the most pressing issues that clients face. Professionals understand how to advocate on behalf of food service companies and develop business plans for their success.

Specialized food product assistance

A food business consultant will provide specialized services based on the client’s needs and requests. Many turn to consultants to increase revenue, but they can recommend different strategies based on a few key factors. Before recommending any services, the food consultant will likely audit your business. Things reviewed by the consultant include:

• Age of business
• Target demographic
• Budget
• Location

Types of services offered by a food business consultant

After an initial evaluation, the food business consultant will recommend one or more services based on your goals. The following are types of services that a food business consultant may offer:

• Assessments. If you have a new product, you don’t want to leap into the market without any idea of how well it could sell. Consultants often provide an assessment of a product along with a detailed marketing strategy for launch.
• Food brokerage and distribution. The consultant hired by you can assist with making profitable brokerage agreements to help sell your product to stores. With a consultant advocating for you, profit margins improve. To attract brokers, a food business consultant will work with you to brand a product to ensure widespread appeal.
• Food branding and packaging. Consultants develop a marketing strategy with each client. As part of the marketing strategy, you will receive guidance on branding that sells your products. Packaging changes may be made as a way to stay in line with newly developed marketing plans.
• Food product development and launch. Food business consultants are available for hire at any stage, including the period before manufacturing commences. Even if you have the beginning of a food product plan, a consultant can step in and make your idea a reality. Most importantly, you reduce costs on the production line. Furthermore, launch services are essential for new businesses or established types with new products.
• Lower sourcing and manufacturing costs. When you sell food products, overhead costs can make or break your business. You’ll have to factor in costs such as manufacturing, brokerage, packaging, distribution, and marketing. Consultants help you lower these costs as a way to improve profit margins.

Trust the greater goods to help your organization succeed in a competitive field. Book a free consultation to see how we can help you surpass your current and future business goals.

Co-packaging may seem like an attractive option for your business right off the bat. Co-packaging allows you to take on more business by ramping up your production and overall volume, in order to increase your revenue. But co-packing is not a small commitment, and many businesses who are interested in this prospect actually are not ready to take such a step. So, how do you know if you’re ready to go the co-packaging route? In this article, we discuss 3 steps in making sure that this is the right move for your business.

What Stage is Your Business In?

Before deciding to sign your business up with a co-packer, you need to ask yourself: what stage is my business in? It’s important to note that co-packaging is not always an ideal choice for a start-up. Having said this, there are plenty of times where start-ups do require co-packers, especially if you’re lucky enough to find yourself with a demand for high volume right away.

Deb Mazzaferro from Growing Your Specialty Food Business tells PartnerSlate about the different stages that food businesses go through:

“If you are in the Exploring stage, you are probably just thinking about starting a food or beverage business and you may or may not even have a product idea. If you are at this stage you are most likely not ready for a co-packer. If you are in this stage, that’s awesome, continue doing just that. Explore what type of product you want to make, do your research, develop a formula and if you need help, start by reaching out to a food scientist or consultant because you are still a bit premature to begin co-packing conversations.”

You Have the Required Capital

Fleetchem.com explains why making sure you have the required capital is a must when it comes to co-packers:

“Once you’ve made sure that your recipe is set and demand is high enough, it’s time to think about capital. Partnering with a contract packer isn’t a small financial investment. The co-packer will be providing bulk manufacturing services, and you need to make sure you have the capital to sustain that.”

You Understand the Implications of Co-Packing

Working with a co-packer is often a multi-layered process, with lots of potential hidden fees. It’s important to make sure that you know exactly what your co-packer can offer you, and what it truly means to work with a co-packer. Discuss every detail with your potential new business partner, and don’t be afraid to ask questions.

Pod Foods explains why you need to thoroughly do your research before signing on with a co-packer:

“Even if you are not ready to make a commitment to a co-packer, familiarizing yourself with how they work over time will mean you are ready when the time comes. Different co-packers may offer different services, each with their own costs. Knowing exactly what you are looking for will give you an indication of how close you might be to working with a co-packer. Talking to fellow food business owners about their experiences with co-packers can prove extremely beneficial in judging your readiness for a co-packer.”

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.

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

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.

Many business owners in the food industry dream of developing the next great food product that will line the shelves of grocery stores and supermarkets across the country. However, developing a high-quality food product that sets itself apart from the competition is often much easier said than done. In this article, we’ll take a look at the various steps that make up the process of food product development in order to help you get started creating a food product that will take the world by storm.

The Food Product Development Process

Stage One: Business Strategy

Before you can get started creating your food product, you’ll first need to develop a thorough strategy for how you plan to sell and market it. Competition in the food industry is fierce, and creating a product that tastes great unfortunately isn’t enough to ensure sustainable profits. In order to carve out your share of the market, creating an effective business plan that covers every aspect of your sales and marketing strategy is a necessity.

Stage Two: Product Development

Once you have created a plan for how you intend to sell your food product, it’s time to get started creating it. In addition to perfecting the product itself, though, you will also need to perfect your process for producing it on a large scale since bulk production of your product will hopefully be required once your sales start to take off.

Stage Three: Product Testing

Safety standards in the food industry are incredibly high, and your food product will likely be required to undergo a wide range of safety testing before you are able to bring it to market. You may also wish to hire a focus group once all safety testing is complete in order to test the quality and taste of your food product as well.

Stage Four: Market Testing

After you have fine-tuned your food product, it’s time to start testing how it will be received. Once again, hiring focus groups is the best way to go about this phase of the food development process. In addition to testing the reception of the product itself, you may also want to test how people feel about your food product’s appearance and packaging.

Stage Five: Preparing for Product Launch

It’s never a good idea to rush the launch of your new product. Once you are finished testing it out, be sure to spend plenty of time preparing for a successful product launch before you start producing your product in bulk. Your initial product launch can often make or break your product’s success, so it’s certainly important to be well-prepared.

Stage Six: Product Launch

Having completed all of the prerequisite stages of food product development, it’s now time to reap your rewards. Ramp up production of your product, put your business plan into action, and (hopefully) enjoy the profits that your new product brings.

Stage Seven: Post-Launch Evaluation

After your product launch is complete, you’ll want to take a step back and evaluate its performance. Are there areas where your approach to marketing could improve? Is there something about your product or its packaging that needs to be changed? Is your production process as efficient as possible? Asking and answering questions such as this during your post-launch evaluation will help you improve your strategy moving forward.

How the Greater Good Can Help Bring Your Food Product to Market

At The Greater Goods, we are dedicated to helping businesses and entrepreneurs bring exciting new food products to market. From ingredient brokerage to food business consulting, we are able to help with every phase of the food product development process. To learn more about our industry-leading services, feel free to contact us today.

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).”

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. 

Highlights

• Mentoring a young entrepreneur
• Making a wealth of introductions
• Steering through brand launch 
• National retailer intros & contracts

Situation

Elle Gurrell was an event-management executive with a thriving side business. She was passionate about baking, both for the delicious results and because she found mindful baking a great way to relax and de-stress after long days at the office. 

When Elle reached out to The Greater Goods, she had transitioned from baking cupcakes for birthday parties, weddings and farmers’ markets to her own a gourmet-cupcake shop in a mall. But when COVID-19 came along, her plans changed. With her business shuttered by the pandemic, she determined to sell her gluten-free, naturally sweetened cupcakes through retailers. Just how to go about doing that was a big question mark for her…and that’s when she found The Greater Goods online.

Solution: market validation & branding

Right off the bat we felt Elle’s passion for baking and for healthful foods. Thumbs up! Since she was not already an established manufacturer and didn’t know the market intimately, we started by validating her offering. With the help of a strategic partner, we connected with a major retailer to find out their appetite for baked cupcakes. Based on the results of that meeting and additional research, we changed the offering from healthy, baked cupcakes to healthy cake mixes. 

We then enlisted a strategic partner to provided Elle with a branding concept for Cakry Cake Mixes, a unique branding that leveraged scrumptious photos, a pastel colour theme and flavours that aligned with her target market: predominately women age 25 to 45. 

Solution: product development & manufacturing

Next, we helped Elle to refine her mixes. Our food-science expert worked with Elle to develop a ‘goof-proof’ baking mix, taking it to the next level with wonderful taste and great mouthfeel. We then sourced all ingredients with half a dozen suppliers, with whom we have relationships, in Ontario and Quebec. The idea was to ensure top quality and drive down cost.

In parallel with this work, we sorted out all the regulatory stuff: nutritional labelling, health claims call-outs and submission to the Canadian Food Inspection Agency. Then we looked into co-manufacturing, which can be a challenge with gluten-free. We needed a manufacturer that could avoid gluten contamination and also fill the stand-up pouches that we had helped Elle choose for her mixes. Through our network, we found the perfect one in Newmarket. As they already know and love The Greater Goods, it was a perfect match. 

Then we reviewed the total costing model and made some adjustments. This is a step that many new food manufacturers miss, but it’s an important one! If it costs you $10 to manufacture, distribute and wholesale a $10 product, what do you end up with? Nothing! To avoid this, we keep careful track of all costs—ingredients, packaging, distribution, wholesale price—as the product is developed and as packaging, manufacturing and distribution are sourced.

Results 

Elle’s timing was excellent. With the help of The Greater Goods, she was able to ramp up very quickly and fill a void in the market, just as COVID-19 created a big spike in home baking. The big cake-mix brands that we all know are not good at pivoting quickly and still have not come out with premium, health-first products like Cakry Cake Mix. 

The result of all this is that Elle has a big winner on her hands. The Sobeys chain of grocery stores is committed to Cakry. In fact, they also want her to formulate a keto baking mix: instant line extension! Cakry has an agreement with a large, tier 1 national distributor that we introduced her to and is already selling at health food stores, select Ontario retailers and smaller retail chains. We would not be surprised to see Cakry top a million dollars in sales within 2 years. 

A helping hand

Everyone needs a boost when they are starting out, as well as a ton of connections. A consulting relationship doesn’t need to drain your resources when you don’t have many! 

If you’re a young growing company and could benefit from our expertise, let us know. Chances are good that we can steer you in the right direction. 

Testimonial

“Like so many people, I had felt defeated watching my dreams fall through. I was about to give up on myself and my business when I found The Greater Goods by using a few key search words on Google. After speaking to Bernard, I decided to give it one more shot! Not only has Bernard introduced me to amazing people, but he has guided me through each difficult part of running a business through a pandemic. If it was not for Bernard I would not be able to do any of this. Seeing my product flourish and the demand/ pre-orders for not one but multiple NATIONAL RETAIL BANNERS with hundreds of stores is something I can’t be more grateful for. Thank you Bernard and The Greater Goods Team!” 

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.”

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. 

Whether you’ve been producing and supplying packaged food for a number of years or are relatively new to the industry, you’re undoubtedly keeping an ear to the ground for potential ways to improve your appeal to consumers and to keep costs low without sacrificing quality. Stand up pouches are an excellent packaging solution for a variety of food and beverage items. Following are just eight of the many reasons why you should ask your food packaging consultant if they’re right for your business.

They Offer Superior Protection

Food stays fresher longer in stand up pouches than it does in alternative storage. They also offer superior protection against pests, atmospheric moisture, dust, and other environmental conditions with the potential to damage their contents. Because they’re puncture-resistant, there’s less chance of contents being damaged during routine handling. They also don’t tear easily, making them good choices for storing items such as chocolates, nuts, dried fruits, loose tea, and finely ground products such as coffee and cocoa.

They Offer Versatility

Custom manufacturing is available to ensure that stand up pouches are the right size and shape for their intended contents and can be die-cut for optimal visibility on the shelf. They can also be equipped with features such as zippers, transparent windows, handles, spouts, and top holes depending on which options are most suitable for individual products.

They’re Easily Transported

Stand up pouches are easy to transport thanks to their relative lightness when compared to their packaging counterparts as well as the fact that the individual units don’t take up much space. Both of these factors combine to reduce transit costs and make them easier to move and store. They’re also far less likely to get damaged while in a warehouse or on a freight truck.

They’re Less Expensive to Manufacture

Stand up pouches are also less expensive to manufacture than other packaging options such as boxes, bottles, and printed folding cartons. Other forms of packaging cost an average of three to six times as much per unit. This allows suppliers to pass savings on quality products on to their consumers.

They Offer Superior Shelf Impact

Another major advantage of stand up pouches is the way they look on a shelf. Because stand up pouches offer larger printable surfaces on the part that faces the customers, they have a distinct competitive edge over their counterparts. Enhanced HD graphics capability can also be utilized to create eye-catching designs and labels with maximum appeal to consumers.

They’re Extremely Convenient

Consumers also prefer this type of packaging because it’s so convenient. Techier resealable closures help extend the life of the products once they reach the homes of consumers, and features such as spouts and handles make them easy to use in the kitchen. Steamable stand up pouches are also available, creating ultimate consumer convenience for products that need to be microwaved before they can be eaten.

They’re Eco-Friendly

Due to their small size, stand up pouches take up less room in the landfill than other types of packaging such as boxes and bottles. Their light weight and compatible size results in less fuel emissions activity during transport. Their manufacturing process also involves fewer volatile compounds as well as less water and energy.

They’re Flexographic Printing Friendly

Flexographic printing technology can be utilized to provide stand up pouches with stunning graphics with extremely precise lettering and images, making it possible for package design to reflect brands with the highest possible degree of accuracy.

Please don’t hesitate to contact us for more information on the advantages of using stand up pouches for your products instead of traditional packaging.

Co-packers are an incredibly valuable partner to have in an industry that’s focused on competitive advantage, remaining profitable and attracting and keeping new customers. However, the use of co-packers is also a significant expense that should not be taken lightly. In this article, we take a look at 3 rules in order to stay competitive and profitable in the food industry with the employment of a co-packer.

There is Truth in Advertising

In order to find a reliable co-packer that you can depend on, take a look at your potential partners’ websites. A co-packer’s website should be detailed and transparent and is usually the first line of trust and engagement that you will have. Your co-packer should also have plenty of unbiased reviews available from both current and previous clients.

Natural Products Insider tells us more about your first step in finding a great co-packer: 

“One of the first steps most manufacturers and/or own-brand distributors take in sourcing a co-packer is via the least costly: Internet searches. Co-packer webpages are examined and information gleaned by a company’s procurement and/or compliance group. “A picture paints a thousand words,” the saying goes, and quite often, “paint” is exactly what some co-packer websites merely do.”

Negotiate An Agreement That Leaves Room For Your Business To Grow  

When negotiating an agreement with a co-packer, it’s important that you make a deal that you’re able to afford and that will allow your business to grow. If your co-packer is only able to fulfill orders that would satisfy your business right now, it might be time to look for someone else. A good co-packer should allow your business to expand and not keep it exactly where it is.

FoodDive.com explains why your agreement should allow your business to stay competitive and profitable, rather than potentially holding it back in the future:

“Once you’ve selected a co-packing partner, take the time to read and negotiate terms that preserve room for your business to grow. At a minimum, you must understand the terms of your contract. There is not a standard form of co-packing agreement. Even for early stage companies with relatively less negotiating leverage, there are a few key topics that should be addressed and a few terms that should be avoided.”

Investigate All Potential Hidden Fees

It’s well known in the culinary world that there can be a vast amount of hidden fees when you hire a co-packer. While the majority of good co-packers will be upfront about their fees in their entirety, you may be signing a contract that allows them to charge you for hidden extras, including ingredient prep. While many of these fees are understandable, finding a partner that details them up front is certainly ideal.

Food Truck Empire tells us more about potential hidden fees in the form of ingredient preparation:

“This one makes sense (to me), but make sure you incorporate it. Ingredient prep is typically charged by the hour. Let’s say you use fresh peppers. Well, your co­packer isn’t going to give you time for free to prep them, are they? This either leads you to use ingredients that require less prep (or not prep at all) or consider raising your prices to incorporate this added cost. Prep fees typically run $25­$50/hour because the facility not only has to cover labor cost, but they have to make some money, too.”

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. 

If you’re looking for the best chocolatey ingredient to include in your recipes, you’ll most definitely have come across both cocoa and cacao powder. While both sources of chocolate are kind of the same thing, they are also very different. It’s important to know these differences when including either in your recipes, as there are significant differences between the two. Not only in processing and flavor, but nutritional value as well! In this article, we take you through the difference between cacao and cocoa powder, allowing you to discover the truth about their differences.

What is Cocoa Powder?

Cocoa powder is the more common and inexpensive of the two powders, being used in the majority of recipes that require that rich, chocolatey flavor. Cocoa powder is processed quite differently than cacao powder and is actually the dry solid remains of fermented, dried and roasted cacao beans.

Epicurious.com tells us more on how and when cocoa powder is used for baking:

“Cocoa powder is made from dried and ground cocoa solids—what’s left over after most of the fat (a.k.a. cocoa butter) is processed out for other uses. Because it has the highest percentage of solids of any chocolate product, a little goes a long way in terms of imbuing a baked good or dessert with rich fudgy flavor. Most often you’ll find cocoa powder in a recipe whisked into the other dry ingredients; once hydrated, it will turn the whole batch of batter dark brown and deeply fragrant.”

What is Cacao Powder?

The more expensive and extra rich cacao powder is made more purposefully than cocoa powder and is also processed completely differently. The processing of the cocoa bean is what makes cocoa powder the healthier option between these two powders.

Jessica Gavin explains how cacao powder is processed and why it is considered more natural:

“The beans are processed at low temperatures and are considered raw. Once milled into powder, it contains a much higher amount of enzymes, minerals, and nutrients. That’s cacao powder. It tastes more bitter than cocoa powder but offers more nutritional content and is considered more natural.”

Which is the Better Option For Baking?

When choosing between cacao and cocoa powder, your ingredient of choice will come down to your preferences in both taste and nutritional value. Although more bitter in taste, cacao powder is a much healthier option, containing several types of nutrients, including polyphenols, fiber, and tryptophan. It’s important to note that cocoa powder also has a significant amount of health benefits, but that these are lessened by their roasting process.

Pure & Plant-Based tells us more about why cacao powder is the healthier option between the two:

“…cacao powder does not come from beans roasted at high temperatures. As a result, the copious amount of nutrients are still intact when the beans are ground into powder. Cacao powder is also far less processed and the closest you can get to the raw cacao bean. Cacao powder is full of nutritious health benefits making it the healthier option of the two.”

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.