Sauce and condiment co-packer in Illinois
Makes sauces and marinades, condiments, dressings and seasonings and rubs. Runs hot fill, cold fill and bottling, packing into glass bottles, plastic bottles and bulk and foodservice packs. Holds SQF, HACCP and GMP. Offers pilot and small runs, process authority help, label and regulatory help and packaging sourcing.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
3formats stated
Minimum order
PublishedMinimum of 120 gallons
Certifications
Size
Size tier not published.
- Batch range
- From 120 gallons
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
- Hot fillCold fillBottling
- Packaging
- Glass bottlesPlastic bottlesBulk and foodservice
- Products
- Sauces and marinadesCondimentsDressingsSeasonings and rubs
- Minimum order
- Minimum of 120 gallonsOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- 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
- Not stated in their published information
- Equipment
- Liquid fillers
- Batch size
- Batches from 120 gallons
- Services
- Pilot and small runsProcess authority helpLabeling and regulatoryPackaging sourcing
- Works with
- Not stated in their published information
- Type of company
- Co-packerCo-manufacturer
How we checked
Verified 2026-10-03 from the plant's published information (3 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson