Sauce and condiment co-packer in Georgia
Makes sauces and marinades, dressings, condiments and salsas. Runs dry blending. Offers formulation, recipe scale-up, pilot and small runs and process authority help. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
0formats stated
Not stated in their published information.
Minimum order
PublishedMinimum of 60 gallons
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
- Dry blending
- Packaging
- Not stated in their published information
- Products
- Sauces and marinadesDressingsCondimentsSalsasJams and preservesSeasonings and rubsDry mixes
- Minimum order
- Minimum of 60 gallonsOur summary of the minimum the plant publishes. 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
- Not stated in their published information
- Services
- Formulation and R&DRecipe scale-upPilot and small runsProcess authority helpLabeling and regulatoryIngredient sourcingPackaging sourcingWarehousingCold storage
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (7 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson