Private label food manufacturers, usually called co-packers, produce sauces, seasonings, snacks and other foods to your recipe or theirs, then pack them under your brand. Minimums vary hugely: from one case per flavor at a gourmet supplier to hundreds of units or gallons per SKU at a sauce co-packer. Food carries more rules than most private label categories: federal food safety controls, facility registration, a detailed label, and, for some products, USDA rather than FDA oversight.
I’ll compare co-packers, cover what to ask, the rules, the label checklist, and Amazon.
Co-packers and minimums
From each company’s own site, checked in October 2026:
| Co-packer | Location | Products | Published minimum |
|---|---|---|---|
| Sonoma Farm | Indiana | Oils, vinegars, sauces | 1 case per flavor |
| Croix Valley Foods | Hudson, Wisconsin | Sauces, rubs, seasonings | 100 gallons per SKU (liquids); 150 lbs per SKU (dry) |
| The Spice Guy | Denver, Colorado | Spices and seasonings | 504 units per SKU or flavor |
My take: start with a gourmet supplier’s existing products under your label to test demand, then move to a co-packer with your own recipe once you know what sells. Don’t develop a custom recipe before you’ve proven anyone wants it.
What to ask a co-packer
- Food safety plan: do they operate under FSMA preventive controls, and can you see their latest third-party audit (such as SQF)?
- Facility registration with the FDA, current for the latest renewal cycle.
- Allergens on site and how they prevent cross-contact.
- Nutrition Facts: will they provide a lab analysis or database calculation?
- Shelf life testing and how products are dated.
- Recipe ownership for custom work.
- Limits: many co-packers exclude certain product types. One sauce co-packer above lists no dairy, mayo or cold-fill, for example.
The rules, briefly
FSMA Preventive Controls (21 CFR 117). Facilities required to register with the FDA must follow the Preventive Controls for Human Food rule, including a food safety plan with a hazard analysis and risk-based preventive controls. Where a hazard is controlled by a supplier, manufacturers need a supply chain program.
Facility registration. Facilities that manufacture, process, pack or hold food for US consumption must register with the FDA and renew between October 1 and December 31 of every even-numbered year. If you only own the brand and never handle the food, registration usually falls on the co-packer, but check your exact setup.
FDA or USDA? Most foods fall under the FDA. Products with meat or poultry above certain thresholds fall under USDA’s Food Safety and Inspection Service; one FSIS notice, for example, applies its jurisdiction to flavor products with more than 3% raw or 2% or more cooked meat or poultry. If your recipe includes meat, confirm which agency applies before you design a label.
The food label checklist
| Element | Rule |
|---|---|
| Statement of identity | A principal feature of the front panel (21 CFR 101.3) |
| Net quantity | On the front panel (21 CFR 101.7) |
| Ingredients | Common names, in descending order by weight (21 CFR 101.4) |
| Allergens | The nine major allergens, including sesame since January 1, 2023 |
| Nutrition Facts | Required unless an exemption applies (21 CFR 101.9) |
| Name and place of business | “Manufactured for” or “Distributed by” your company, with street address, city, state and ZIP (21 CFR 101.5) |
Honestly, I’d pay a food labeling specialist to review your first label. It costs far less than relabeling a production run.
Selling private label food on Amazon
- Approval: Amazon lists grocery and gourmet foods among restricted categories. If you see “Apply to sell”, you need approval first.
- Shelf life: Amazon’s guidance says products need enough shelf life to be fully consumed plus an additional 90 days when they arrive at FBA.
- Dates: expiration dates must be clearly marked; lot numbers alone are not enough.
When you plan production, work backward from Amazon’s shelf-life rules so stock doesn’t arrive too close to expiry. For specific categories, see our guides to private label coffee suppliers, private label protein bars and private label energy drink manufacturers. If you’d like a team to source and vet co-packers, that’s our complete sourcing management service.
FAQ
What is a co-packer?
A food manufacturer that produces and packs food for other brands, either to the brand’s recipe or its own.
What is the minimum order for private label food?
It ranges from one case per flavor at gourmet suppliers to hundreds of units, gallons or pounds per SKU at co-packers.
Do I need FDA registration for my private label food brand?
Facilities that make, pack or hold food must register. A brand owner who never handles the product usually relies on the co-packer’s registration, but confirm based on your setup.
Is my food product regulated by the FDA or the USDA?
Most foods are FDA-regulated. Products with significant meat or poultry content can fall under USDA’s FSIS.
What must be on a private label food label?
A statement of identity, net quantity, ingredients by weight, allergen declaration, Nutrition Facts unless exempt, and the distributor’s name and address.
How much shelf life does Amazon require for food?
Amazon’s guidance says products need enough shelf life to be consumed fully plus an additional 90 days when received at FBA.
Last updated: October 5, 2026. General information, not legal advice; confirm requirements with the FDA, USDA and Amazon. Sources: FDA, FSMA preventive controls for human food; 21 CFR 1.225; FDA, biennial registration renewal; 21 CFR part 101; FDA, food allergies; FSIS notice on flavor products (2007); Amazon, expiration-dated products; Sonoma Farm; Croix Valley Foods; The Spice Guy.
