Sauce and condiment co-packer in Massachusetts
Makes soups and broths, sauces and marinades, frozen meals and refrigerated prepared foods. Runs kettle cooking, pouch filling, cup and tub filling and vacuum packing, packing into trays clamshells, tubs and bulk and foodservice packs. Holds SQF. Offers formulation and private label products. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
5formats 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
- 5 plants in California, Massachusetts, Maryland, Washington and WisconsinBy state only. We introduce you to the plant by email.
- Process
- Kettle cookingPouch fillingCup and tub fillingVacuum packing
- Packaging
- Trays and clamshellsTubsBulk and foodserviceVacuum packsBags and flexible film
- Products
- Soups and brothsSauces and marinadesFrozen mealsRefrigerated prepared foods
- Minimum order
- Not published
- Size
- Large operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Steam kettles
- Double-rack ovens
- Pouch fillers
- Cup fillers
- Tray fillers
- Bag fillers
- Tub and pail fillers
- Vacuum pack fillers
- Batch size or capacity
- Five plants; is 200,000 sq ft with about 500 employees, 168,000 sq ft, 104,000 sq ft, 33,000 sq ft
- Services
- Formulation and R&DPrivate label catalogPhotography and marketing
- Works with
- Regional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (8 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson