Sauce and condiment co-packer in Kansas
Makes sauces and marinades, salsas and seasonings and rubs. Runs kettle cooking, hot fill and bottling, packing into glass bottles and bulk and foodservice packs. Holds BRCGS and HACCP. Offers formulation, recipe scale-up, ingredient sourcing and label and regulatory help. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
2formats 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
- Four production lines; kettles from 204 to 500 gallons
- Throughput
- Over 20,000 units a day
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- KansasBy state only. We introduce you to the plant by email.
- Process
- Kettle cookingHot fillBottling
- Packaging
- Glass bottlesBulk and foodservice
- Products
- Sauces and marinadesSalsasSeasonings and rubs
- Minimum order
- Not published
- Size
- Mid-size operation
- Four production lines; kettles from 204 to 500 gallons
- Over 20,000 units a day
- Food safety certification
- BRCGS
- Other certifications
- HACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Kettles from 204 to 500 gallons
- 4 production lines
- Test kitchen with full-time chef
- Batch size or capacity
- Kettles from 204 to 500 gallons; 4 production lines producing over 20,000 units a day. Glass retail bottles 2 to 32 oz, plus plastic jugs, pails, drums and totes.
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingLabeling and regulatoryPackaging and label designShelf life testingPrivate label catalogDistribution and logistics
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson