Foodpreneur with Chelsea Ford
Imagine a consumer packaged goods (CPG) industry where both small and large players coexist on a level playing field, consumers have choice, there’s integrity in what they’re buying and they experience innovative, sustainable products.
In this weekly podcast, hosted by founder, award-winning coach, consultant & small business advocate, Chelsea Ford, you'll hear interviews with incredible founders and hard-to-reach industry specialists as well as practical and actionable content that directly supports your CPG business to grow, become more profitable and thrive.
Learn more at www.chelseaford.com .
Foodpreneur with Chelsea Ford
#128 Burnt Out & Broke: How to Afford a Co-Manufacturer
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You’re burning out – but still not paying yourself a wage. So how do you afford a co-manufacturer without cutting corners?
In episode 128 we’re getting real about the biggest challenge many Foodpreneurs face: you’re working non-stop, but your margins aren’t big enough to pay yourself - let alone afford to outsource production.
But here’s the thing: sticking with in-house manufacturing might actually be costing you more.
That’s why I’m joined by Naishad Dalal, food scientist, entrepreneur, and Founder of the Food Entrepreneurship Academy. Naishad knows everything about scaling food and drink products the smart way, and in this episode, he’s breaking down:
📈 How to assess your true production costs, and where you can find margin to pay yourself without switching to lesser-quality ingredients.
📈 The negotiation strategies that help Foodpreneurs reduce co-manufacturer MOQs (so you’re not overcommitting to huge runs you can’t afford).
📈 How economies of scale actually work, and why ingredient purchasing power could be your secret weapon.
📈 What founders get wrong about IP protection (yes, your ingredient list is public, but that doesn’t mean your formulation is up for grabs).
📈 Why your attachment to in-house production might be holding you back, and how to shift your mindset to unlock new growth opportunities.
We also talk about Doughlicious’ collaboration with PepsiCo and what emerging brands can learn from how they leveraged a co-manufacturer to tap into the hot new ‘swicy’ trend.
If you’re hesitant to outsource because you think you’ll lose agility, or you’re worried that co-mans will limit your ability to launch new products quickly, this episode will challenge your thinking.
Missed Naishad’s first episode? Check out Episode 107 for the foundations on developing a commercially viable food or drink product.
Season 13 is all about systemising your supply chain, so you can grow without grinding yourself into the ground. Tune in now and take the next step towards paying yourself while making more sales and building a stronger brand.
LINKS & RESOURCES:
- Food Entrepreneurship Academy Website
- Your Free Pitch Plan
- Become A Foodpreneurs Festival Insider
- Become a Chelsea Ford Insider
Season 17 with NFTC
Season 17, out now, is brought to you by NFTC – The Natural Foods Trading Company.
If you're a growing food brand navigating that tricky middle phase—scaling up, maybe landing your first major retailer, figuring out how to buy smarter—NFTC is worth knowing about.
They're a mid-tier ingredient supplier specialising in natural wholefoods: nuts, dried fruits, herbs, spices, seeds, and more. Small enough to offer lower minimums and genuine flexibility, but backed by serious sourcing capability and a team that actually knows its range inside out.
Think of them as the ingredient partner that grows with you—not one you'll outgrow.
Check them out at nftc.com.au
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