Private Label Manufacturer
Picking a private label manufacturer is about risk management. Start with food-safety credentials (HACCP/ISO 22000/BRC), audit history, allergen controls, traceability, and Certificates of Analysis. Ask for recent test reports and a sample run to confirm texture, color, and flavor against your spec.
Next, align operations: MOQs and batch sizes, lead times, change-control, and packaging options (retail, food-service, aseptic, drums). Confirm who owns artwork and tooling, what happens with overruns, and how non-conformances are handled. Insist on clear, written specs and codes.
Finally, de-risk logistics: incoterms, shelf-life targets, pallet patterns, and temperature requirements. Lock pricing bands for raw-material swings, and set response SLAs for production or quality issues. A disciplined checklist saves launches—and reputations.
