Sauce and condiment co-packer in Georgia
Makes salsas, condiments and jams and preserves. Runs kettle cooking, packing into glass jars and bulk and foodservice packs. Holds FDA registration. Offers formulation, recipe scale-up, packaging sourcing and warehousing. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
2formats stated
Minimum order
PublishedMinimum of 100 cases
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Batch range
- 275 to 550 gallons
- Lines
- 2 production lines
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 cooking
- Packaging
- Glass jarsBulk and foodservice
- Products
- SalsasCondimentsJams and preserves
- Minimum order
- Minimum of 100 casesOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- Size
- Small operation
- 2 production lines
- 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 food facility registration. The plant says it is registered with FDA as a food facility. Registration is required of most plants and is not an FDA approval.
- Equipment
- Cooking kettles
- Liquid fillers
- Batch size
- Batches from 275 to 550 gallons
- Services
- Formulation and R&DRecipe scale-upPackaging sourcingWarehousingPrivate label catalog
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (6 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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