Sauce and condiment co-packer in Florida
Makes sauces and marinades. Runs kettle cooking, hot fill and bottling, packing into glass bottles and bulk and foodservice packs. 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
2formats stated
Minimum order
PublishedMinimum of 2 kettles per product, about 2,000 lbs or 200 gallons
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
- Kettle cookingHot fillBottling
- Packaging
- Glass bottlesBulk and foodservice
- Products
- Sauces and marinades
- Minimum order
- Minimum of 2 kettles per product, about 2,000 lbs or 200 gallonsClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- 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
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Batch kettles (2-kettle minimum is about 200 gallons)
- Automated filling, weighing and labeling
- Shrink band sealing
- Batch size or capacity
- Two automated production lines. Minimum run of 2 kettles (about 2,000 lbs or 200 gallons). Stock bottles: 1.7 oz mini, 5 oz woozy, 8, 10, 12 and 16 oz glass styles, 32 oz mixer, half gallon, gallon, 5 gallon pails, 55 gallon drums and 275 gallon totes.
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingPackaging sourcingProcess authority helpLabeling and regulatoryTurnkey (they buy materials)Distribution and logistics
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson