Sauce and condiment co-packer in California
Makes sauces and marinades, dressings, soups and broths and salsas. Runs kettle cooking, cold fill, dry blending and cup and tub filling, packing into stick packs and sachets and bulk and foodservice packs. Holds SQF, USDA inspection, HACCP and GMP. Offers formulation and ingredient sourcing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
2formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- CaliforniaBy state only. We introduce you to the plant by email.
- Process
- Kettle cookingCold fillDry blendingCup and tub fillingPouch filling
- Packaging
- Stick packs and sachetsBulk and foodservice
- Products
- Sauces and marinadesDressingsSoups and brothsSalsasMeat and poultryGrains, rice and legumesShots and concentratesSeasonings and rubsDry mixes
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPGMP
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Cooking kettles
- Roasters
- Mixers and blenders
- Heat exchangers and chillers
- Liquid fillers
- Services
- Formulation and R&DIngredient sourcing
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (5 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- Hot fill vs cold fillThe pH, temperatures and holds behind the two most common sauce and drink fills.Lesson
- 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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson