Sauce and condiment co-packer in California
Makes sauces and marinades, dressings and oils and vinegars. Runs hot fill, cold fill and bottling, packing into glass bottles, plastic bottles and squeeze bottles. Holds BRCGS, GMP, HACCP and kosher. Offers formulation, recipe scale-up, ingredient sourcing and packaging sourcing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
6formats stated
Minimum order
PublishedMinimum of 10,000 lb per formula
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 fillBottling
- Packaging
- Glass bottlesPlastic bottlesSqueeze bottlesGlass jarsStick packs and sachetsBulk and foodservice
- Products
- Sauces and marinadesDressingsOils and vinegars
- Minimum order
- Minimum of 10,000 lb per formulaOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- BRCGS
- Other certifications
- GMPHACCPKosherNon-GMO Project
- Regulatory scope
- Not stated in their published information
- Equipment
- Liquid fillers
- Services
- Formulation and R&DRecipe scale-upCommercialization supportIngredient sourcingPackaging sourcingLabeling and regulatoryIn-house lab
- Works with
- Regional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (7 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We list what this plant runs, not who it is, and we do not publish its contact details.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