Sauce and condiment co-packer in California
Makes sauces and marinades, dressings, dips and spreads and salsas. Runs hot fill, cold fill and bottling, packing into glass jars, glass bottles and plastic bottles. Holds USDA Organic, kosher and BRCGS. Offers formulation. Takes first-time brands. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 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.
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 jarsGlass bottlesPlastic bottlesBulk and foodservice
- Products
- Sauces and marinadesDressingsDips and spreadsSalsasJams and preservesSyrups and honeyPickled and fermented vegetablesFunctional drinks
- Minimum order
- Minimum not publishedThey mention minimums without a figure. Ask on the first call.
- Size
- Mid-size operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- BRCGS
- Other certifications
- USDA OrganicKosher
- Regulatory scope
- Not stated in their published information
- Equipment
- Shrink wrapping and sleeving
- Labelers
- Services
- Formulation and R&DKitting and assembly
- Works with
- Startups and first runsRegional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (6 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We list what this plant runs, not who it is, and we do not publish its contact details.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