Sauce and condiment co-packer in California
Makes dressings, sauces and marinades, condiments and dips and spreads. Packs into portion cups, stick packs and sachets and tubs. Holds gfsi other. Offers formulation. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 0 processes stated in all.
Packaging
5formats 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. 14 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 14 plants in Alabama, California, Florida, Georgia, Iowa, Louisiana, Minnesota, Missouri, Oregon, Pennsylvania, Texas and WisconsinBy state only. We introduce you to the plant by email.
- Process
- Not stated in their published information
- Packaging
- Portion cupsStick packs and sachetsTubsBag-in-boxBulk and foodservice
- Products
- DressingsSauces and marinadesCondimentsDips and spreadsOils and vinegarsSoups and brothsPowdered drink mixesDry mixes
- Minimum order
- Not published
- Size
- Large operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- Other GFSI scheme
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Services
- Formulation and R&D
- Works with
- Not stated in their published information
- Type of company
- Private labelCo-manufacturer
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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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