Sauce and condiment co-packer in California
Makes sauces and marinades, condiments, dressings and dips and spreads. Packs into portion cups, stick packs and sachets and bag in box. Holds SQF, HACCP, GMP and USDA inspection. Offers formulation and pilot and small runs. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 0 processes stated in all.
Packaging
4formats 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. 2 plants.
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
- Not stated in their published information
- Packaging
- Portion cupsStick packs and sachetsBag-in-boxBulk and foodservice
- Products
- Sauces and marinadesCondimentsDressingsDips and spreadsSalsasSoups and broths
- 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
- HACCPGMP
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DPilot and small runsCommercialization supportDistribution and logistics
- Works with
- Emerging brandsRegional and national brandsLarge CPG companies
- 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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