Sauce and condiment co-packer in Florida
Makes oils and vinegars, dressings, sauces and marinades and dips and spreads. Runs hot fill, cold fill, bottling and dry blending, packing into bulk and foodservice packs and stick packs and sachets. Offers ingredient sourcing. Takes first-time brands. A small operation.
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
- FloridaBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillBottlingDry blending
- Packaging
- Bulk and foodserviceStick packs and sachets
- Products
- Oils and vinegarsDressingsSauces and marinadesDips and spreadsSeasonings and rubsDry mixes
- Minimum order
- Not published
- Size
- Small operation
- Two production lines filling hot or cold, 5 fl oz to 1 gallon and 5 gallon
- Up to 1,000 units per hour
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Two production lines, up to 1,000 units per hour
- Batch size or capacity
- Fills 5 fl oz to 1 gallon and 5 gallon; two production lines up to 1,000 units per hour; foodservice, retail and portion control packets.
- Services
- Ingredient sourcingTurnkey (they buy materials)
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (3 pages checked).
Their own published information is thin, so some facts come from trade press, an industry association or a state directory.
We list what this plant runs, not who it is, and we do not publish its contact details.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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson