Bloomfield, New Jersey · Since day one
From your idea — or your field — to a jar on the shelf.
OFI is an SQF and Organic certified contract manufacturer in Bloomfield, NJ. We turn recipes into market-ready products, and surplus harvests into farm-stand gold.
Not sure it's worth it? See what your crop is worth →
For farmers, grocers, and fundraisers
Better Than White Label.
"There are plenty of services that slap your label on a product made from someone else's harvest. That is not us. Your produce makes your product — washed, prepped, cooked, and jarred separately from every other farm's. When it's garlic scape season and six farms deliver on the same day, every farm gets its own scapes back."
The surplus that was headed for the compost pile.
Use your printer or ours. [MIKE CONFIRM: label printer status — in progress via farm grant]
Shelf-stable, safe, sellable for years — made only from your farm's harvest.
A jar costs roughly $3–5 finished. At your farm stand, made-on-this-farm products sell for $9–12. Your raw ingredient was headed to compost — the margin is the point.
[MIKE CONFIRM exact framing]
Minimum run: 600 units (45 cases of 12). Our recipes are tested, regulatory-compliant, and built for fast turnaround — use ours free, or we recreate yours.
Contract manufacturing · product development · consulting
Your recipe. Our scars.
"OFI was built by people who failed at their first food business and turned every mistake into a system. We navigate the regulations, refine the recipe, and run the production — with agreements designed to be fair: no long-term lock-ins, mutual NDAs, DocuSign-simple. If you don't like us after your first run, we part as friends. You'll be out a couple thousand dollars, not your company."
State-of-the-art cooking, filling, and labeling equipment built for flexibility. We cut your development time and get you to shelf.
Led by seasoned chefs. We make your recipe delicious, safe, and shelf-ready — or build one with you from scratch.
Decades of experience scaling products, reading consumer trends, and satisfying food-safety regulators. Avoid the pitfalls we already paid for.
No nuts, meat, poultry, or seafood in the facility — it keeps everyone's products safer and compliance simpler. Organic and conventional both welcome.
Who runs this place
OFI is run by Mike Schwartz — dishwasher turned Le Cirque cook turned culinary instructor turned founder.
He teaches this stuff for a living; now his team makes it for yours.
"I made every mistake you could possibly make as a small business owner. Now my job is making sure you don't have to."
From church basements to store shelves.
What OFI did — one to two lines about the scope: recipe, scale, packaging, regulatory pathway.
Result: one-line outcome.
What OFI did — one to two lines about the scope: recipe, scale, packaging, regulatory pathway.
Result: one-line outcome.
What OFI did — one to two lines about the scope: recipe, scale, packaging, regulatory pathway.
Result: one-line outcome.