Sauce and condiment co-packer in California
Makes sauces and marinades, dressings, salsas and dips and spreads. Runs pouch filling and cup and tub filling, packing into portion cups, flexible bags and tubs. Holds SQF and USDA Organic. Offers formulation, recipe scale-up and label and regulatory help. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 processes stated in all.
Packaging
5formats stated
Minimum order
PublishedMinimum of 12,000 lb
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown. 2 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in Arkansas and CaliforniaBy state only. We introduce you to the plant by email.
- Process
- Pouch fillingCup and tub filling
- Packaging
- Portion cupsBags and flexible filmTubsBag-in-boxBulk and foodservice
- Products
- Sauces and marinadesDressingsSalsasDips and spreadsOils and vinegarsPlant-based dairy
- Minimum order
- Minimum of 12,000 lbOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- 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
- USDA Organic
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DCommercialization supportRecipe scale-upSensory testingLabeling and regulatory
- Works with
- Large CPG companies
- Allergens
- Not handled in the facility: peanuts
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (8 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
Listed under
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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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson