Prepared food co-packer in California
Makes frozen meals, meat and poultry, seafood and plant-based meat. Runs frying, extrusion, kettle cooking and baking, packing into flow wrap and bulk and foodservice packs. Holds SQF, USDA Organic, kosher and certified gluten-free. Offers formulation and recipe scale-up. A mid-size operation.
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
- 2 plants in CaliforniaBy state only. We introduce you to the plant by email.
- Process
- FryingExtrusionKettle cookingBakingEnrobing and coating
- Packaging
- Flow wrapBulk and foodservice
- Products
- Frozen mealsMeat and poultrySeafoodPlant-based meatPasta and noodlesSoups and brothsSauces and marinadesFrozen dough and pizzaRefrigerated prepared foods
- 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
- USDA OrganicKosherCertified gluten-free
- Regulatory scope
- Not stated in their published information
- Equipment
- Small batch kettles
- On-site pasta extrusion plant
- High-speed filling lines
- Batch size or capacity
- Small-batch culinary production combined with high-speed filling lines
- Services
- Formulation and R&DRecipe scale-up
- Works with
- Regional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson