Sauce and condiment co-packer in Colorado
Makes soups and broths, sauces and marinades, dips and spreads and grains and legumes. Runs kettle cooking and pouch filling, packing into bulk and foodservice packs and flexible bags. Holds SQF and BRCGS. Offers formulation, recipe scale-up, ingredient sourcing and label and regulatory help. Takes first-time brands. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 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
- ColoradoBy state only. We introduce you to the plant by email.
- Process
- Kettle cookingPouch filling
- Packaging
- Bulk and foodserviceBags and flexible film
- Products
- Soups and brothsSauces and marinadesDips and spreadsGrains, rice and legumesRefrigerated prepared foodsSalsasJams and preserves
- Minimum order
- Not published
- Size
- Large operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- SQFBRCGS
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Kettles
- Immersion cooking
- Cryovac and Tipper Tie bag packing
- Batch size or capacity
- Quick-chilled fresh and frozen items in bulk pouches (5 lb or less bags, Cryovac and Tipper Tie) packed in cases; some retail bag-in-cup packaging. Frozen shelf life 6 months, fresh items 60 days.
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingPhotography and marketingIn-house labLabeling and regulatoryPilot and small runsTurnkey (they buy materials)
- Works with
- Regional and national brandsIdea-stage brands
- Type of company
- Co-manufacturerPrivate labelCo-packer
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson