Sauce and condiment co-packer in Georgia
Makes jams and preserves, condiments, pickled and fermented vegetables and sauces and marinades. Runs acidified foods. Offers private label products and label and regulatory 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 order of $500
Certifications
Size
Size tier not published.
- Batch range
- 20 to 25 gallons
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
- Acidified foods (21 CFR 114)
- Packaging
- Not stated in their published information
- Products
- Jams and preservesCondimentsPickled and fermented vegetablesSauces and marinadesDressingsSalsasSyrups and honeyJuiceOils and vinegars
- Minimum order
- Minimum order of $500Our 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
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- Not stated in their published information
- Batch size
- Batches from 20 to 25 gallons
- Services
- Private label catalogTolling (you supply materials)Packaging and label designLabeling and regulatory
- Works with
- Startups and first runs
- Type of company
- Private label
How we checked
Verified 2026-10-03 from the plant's published information (8 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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