Sauce and condiment co-packer in California
Makes sauces and marinades, dressings, soups and broths and oils and vinegars. Runs dry blending. Holds SQF, BRCGS, GMP and HACCP. Offers formulation, ingredient sourcing and pilot and small runs. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
0formats stated
Not stated in their published information.
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. 3 plants.
- Batch range
- Up to 550 gallons
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in Arizona, California and MarylandBy state only. We introduce you to the plant by email.
- Process
- Dry blending
- Packaging
- Not stated in their published information
- Products
- Sauces and marinadesDressingsSoups and brothsOils and vinegarsSyrups and honeySeasonings and rubsDry mixesPowdered drink mixes
- 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
- SQFBRCGS
- Other certifications
- GMPHACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Cooking kettles
- Mixers and blenders
- Batch size
- Batches up to 550 gallons
- Services
- Formulation and R&DIngredient sourcingCommercialization supportPilot and small runs
- 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson