Sauce and condiment co-packer in Georgia
Makes condiments, dressings, sauces and marinades and jams and preserves. Runs hot fill, cold fill, pouch filling and cup and tub filling, packing into single serve cups, portion cups and flexible bags. Holds SQF, HACCP, USDA Organic and USDA inspection. Offers formulation, label and regulatory help, process authority help and ingredient sourcing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
3formats 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
- GeorgiaBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillPouch fillingCup and tub filling
- Packaging
- Single-serve cupsPortion cupsBags and flexible film
- Products
- CondimentsDressingsSauces and marinadesJams and preservesNut and seed buttersDairySeasonings and rubs
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPUSDA Organic
- 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
- Bagging and pouch machines
- Services
- Formulation and R&DCommercialization supportLabeling and regulatoryProcess authority helpIngredient sourcingPackaging sourcingTurnkey (they buy materials)Kitting and assembly
- Works with
- Emerging brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (6 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson