Sauce and condiment co-packer in Illinois
Makes syrups, sauces and marinades, dressings and shots and concentrates. Runs hot fill, cold fill, kettle cooking and HTST pasteurization, packing into plastic bottles, glass bottles and bag in box. Holds SQF and HACCP. Offers formulation, shelf-life testing, ingredient sourcing and packaging sourcing. Takes first-time brands. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
4formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Lines
- 11 production lines
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 fillKettle cookingHTST pasteurizationBottling
- Packaging
- Plastic bottlesGlass bottlesBag-in-boxBulk and foodservice
- Products
- Syrups and honeySauces and marinadesDressingsShots and concentratesFunctional drinks
- Minimum order
- Minimum not publishedThey mention minimums without a figure. Ask on the first call.
- Size
- Large operation
- 11 production lines
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Liquid fillers
- Pasteurizers
- Batching tanks
- On-site lab
- Services
- Formulation and R&DIn-house labShelf life testingIngredient sourcingPackaging sourcingTurnkey (they buy materials)Distribution and logisticsPrivate label catalog
- Works with
- Startups and first runsRegional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (15 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We list what this plant runs, not who it is, and we do not publish its contact details.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