Sauce and condiment co-packer in Illinois
Makes sauces and marinades, dressings, soups and broths and oils and vinegars. Runs IQF freezing, pouch filling, enrobing coating and hot fill, packing into flexible bags, stand-up pouches and stick packs and sachets. Holds SQF, HACCP, FDA registration and USDA inspection. Offers formulation, ingredient sourcing, pilot and small runs and shelf-life testing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
6formats 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
- IllinoisBy state only. We introduce you to the plant by email.
- Process
- IQF freezingPouch fillingEnrobing and coatingHot fillCold fill
- Packaging
- Bags and flexible filmStand-up pouchesStick packs and sachetsTrays and clamshellsCartons and boxesBulk and foodservice
- Products
- Sauces and marinadesDressingsSoups and brothsOils and vinegarsShots and concentratesFrozen meals
- 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
- HACCPGMP
- 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.
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Vertical form fill seal (VFFS) lines for 4-side seal, gusseted, stand-up, pillow and specialty pouches
- Liquid pouch fillers for 3-side and 4-side seal pouches with tear notch, printed or plain film
- Tray and bowl filling with heat-sealed laminate film
- Automated cartoning for over-sleeves, folding cartons and display boxes
- Mixing systems and multiple rotary scales for blending and enrobing dry and frozen ingredients
- High-shear blending for sauces, soups and dressings
- Batch size or capacity
- Liquid pouch fills from 0.5 oz to 10 oz (custom sizes on request); stand-up pouches 4 oz to 5 lb; liquid fills in pouches and sachets 1 oz to 5 lb; up to 12,000 lb per production shift; frozen shelf life up to 12 months
- Services
- Formulation and R&DCommercialization supportIngredient sourcingPilot and small runsIn-house labShelf life testingLabeling and regulatoryCold storageDistribution and logisticsTurnkey (they buy materials)Tolling (you supply materials)Kitting and assemblyPrivate label catalog
- Works with
- Large CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (9 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
- 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