Sauce and condiment co-packer in Illinois
Makes soups and broths, sauces and marinades, seasonings and rubs and dry mixes. Runs dry blending, packing into flexible bags, tubs and bulk and foodservice packs. Holds SQF, BRCGS, HACCP and USDA inspection. Offers formulation, recipe scale-up, pilot and small runs and ingredient sourcing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
3formats 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
- Dry blending
- Packaging
- Bags and flexible filmTubsBulk and foodservice
- Products
- Soups and brothsSauces and marinadesSeasonings and rubsDry mixesProtein powdersPowdered drink mixes
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- SQFBRCGS
- Other certifications
- HACCP
- 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
- Formulation and R&DRecipe scale-upPilot and small runsIngredient sourcingPrivate label catalogKitting and assembly
- Works with
- Regional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (10 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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