Sauce and condiment co-packer in Florida
Makes sauces and marinades, condiments, oils and vinegars and jams and preserves. Runs hot fill, cold fill and bottling, packing into glass bottles, glass jars and plastic bottles. Holds SQF, FDA registration and kosher. Offers ingredient sourcing and packaging sourcing. 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
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in FloridaBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillBottling
- Packaging
- Glass bottlesGlass jarsPlastic bottlesBulk and foodservice
- Products
- Sauces and marinadesCondimentsOils and vinegarsJams and preservesJuiceRTD tea and coffee
- Minimum order
- Not published
- Size
- Mid-size operation
- Hot-fill and cold-fill lines at both Florida facilities ( and )
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Kosher
- Regulatory scope
- FDA food facility registration. The plant says it is registered with FDA as a food facility. Registration is required of most plants and is not an FDA approval.
- Equipment
- Not stated in their published information
- Batch size or capacity
- Glass and PET bottles and jars from 5 oz to 1 gallon (5, 8, 12, 16, 25, 32 oz and gallon), packed in 6, 8 and 12 count shippers or 24 count club trays; cooking wine in 55 gallon drums, 330 gallon totes and 5,600 gallon tankers.
- Services
- Tolling (you supply materials)Turnkey (they buy materials)Ingredient sourcingPackaging sourcingRefers to other plants
- Works with
- Emerging brands
- Type of company
- Co-manufacturerCo-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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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