Sauce and condiment co-packer in California
Makes sauces and marinades, dressings, salsas and dips and spreads. Runs kettle cooking, cold fill, slicing portioning and pouch filling, packing into bulk and foodservice packs and stick packs and sachets. Holds USDA inspection and HACCP. Offers formulation, recipe scale-up, pilot and small runs and label and regulatory help.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
2formats 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
- Kettle cookingCold fillSlicing and portioningPouch filling
- Packaging
- Bulk and foodserviceStick packs and sachets
- Products
- Sauces and marinadesDressingsSalsasDips and spreadsSoups and brothsMeat and poultrySeasonings and rubsGrains, rice and legumesPasta and noodles
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- HACCP
- 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
- Cooking kettles
- Bagging and pouch machines
- Services
- Formulation and R&DRecipe scale-upPilot and small runsLabeling and regulatoryShelf life testingDistribution and logistics
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (4 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
Listed under
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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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson