Sauce and condiment co-packer in Georgia
Makes sauces and marinades, soups and broths, meat and poultry and salsas. Runs kettle cooking, sous vide and IQF freezing, packing into bulk and foodservice packs and flexible bags. Holds SQF and USDA inspection. Offers recipe scale-up and pilot and small runs. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
2formats 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
- Kettle cookingSous videIQF freezing
- Packaging
- Bulk and foodserviceBags and flexible film
- Products
- Sauces and marinadesSoups and brothsMeat and poultrySalsasGrains, rice and legumes
- Minimum order
- Minimum not publishedThey mention minimums without a figure. Ask on the first call.
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- 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
- Recipe scale-upPilot and small runsDistribution and logistics
- 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 (4 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We list what this plant runs, not who it is, and we do not publish its contact details.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
Similar plants
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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson