Sauce and condiment co-packer in Arkansas
Makes jams and preserves, salsas, condiments and dressings. Runs bottling, packing into glass jars. Holds SQF. Offers formulation, label and regulatory help, ingredient sourcing and packaging sourcing. Takes first-time brands. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
1format stated
Minimum order
Not publishedAsk on the first call.
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- ArkansasBy state only. We introduce you to the plant by email.
- Process
- Bottling
- Packaging
- Glass jars
- Products
- Jams and preservesSalsasCondimentsDressingsSauces and marinadesPickled and fermented vegetablesSyrups and honey
- Minimum order
- Not published
- Size
- Mid-size operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Batch size or capacity
- Glass jars from 1.5 oz to 20 oz; states it is one of the largest 1.5 oz glass jar specialty food manufacturers in the US.
- Services
- Formulation and R&DLabeling and regulatoryPackaging and label designIngredient sourcingPackaging sourcingPrivate label catalogTurnkey (they buy materials)
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (4 pages checked).
Their own published information states these capabilities clearly.
We list what this plant runs, not who it is, and we do not publish its contact details. Request an introduction and we contact the plant for you.
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Before you call
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson