Sauce and condiment co-packer in California
Makes pickled and fermented vegetables, salsas, sauces and marinades and dressings. Runs hot fill and cold fill, packing into bulk and foodservice packs. Holds BRCGS, USDA Organic, kosher and HACCP. Offers formulation, pilot and small runs, label and regulatory help and warehousing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 processes stated in all.
Packaging
1format 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
- Hot fillCold fill
- Packaging
- Bulk and foodservice
- Products
- Pickled and fermented vegetablesSalsasSauces and marinadesDressingsDips and spreadsCondiments
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- BRCGS
- Other certifications
- USDA OrganicKosherHACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Three processing, filling and pasteurizing production lines
- Full pilot plant
- Batch size or capacity
- Capacity in excess of 7 million cases per year. Packages in glass, plastic or pouch from 4 oz to 55 gallons, for specialty, retail and foodservice.
- Services
- Formulation and R&DPilot and small runsPackaging and label designLabeling and regulatoryWarehousingPrivate label catalog
- Works with
- Regional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (2 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson