Sauce and condiment co-packer in Florida
PlantCPM-FL-NWSGFlorida
Last verified 2026-10-03
Makes oils and vinegars, dressings, condiments and sauces and marinades. Packs into bulk and foodservice packs. Holds kosher, HACCP, GMP and USDA inspection. Offers formulation and private label products.
Request an introductionWhat this plant can run
Process
Hot fillCold fillHPPAsepticRetort
Lit: the preservation processes they state. 0 processes stated in all.
Packaging
1format stated
Bulk and foodservice
Minimum order
Not publishedAsk on the first call.
Certifications
GFSI certificateTakes startups or pilot runs
KosherHACCPGMP
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
- Not stated in their published information
- Packaging
- Bulk and foodservice
- Products
- Oils and vinegarsDressingsCondimentsSauces and marinadesSyrups and honey
- 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
- KosherHACCPGMP
- 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
- Not stated in their published information
- Services
- Formulation and R&DPrivate label catalogDistribution and logistics
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (10 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson
