Sauce and condiment co-packer in Massachusetts
Makes pickled and fermented vegetables and sauces and marinades. Runs hot fill, kettle cooking, blast freezing and pouch filling, packing into flexible bags. Holds GMP and HACCP. Offers pilot and small runs, formulation, recipe scale-up and private label products. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
1format stated
Minimum order
Not publishedWhat they say: States it has lower minimums than other co-packers
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Batch range
- Up to 100 gallons
- Throughput
- Kitchen hosts 50+ member food companies; storage of 3,000 sq ft dry, 2,000 sq ft walk-in cold and 1,300 sq ft frozen
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- MassachusettsBy state only. We introduce you to the plant by email.
- Process
- Hot fillKettle cookingBlast freezingPouch fillingBottling
- Packaging
- Bags and flexible film
- Products
- Pickled and fermented vegetablesSauces and marinades
- Minimum order
- Minimum not publishedWhat they say: States it has lower minimums than other co-packers
- Size
- Small operation
- Batches up to 100 gallons
- Kitchen hosts 50+ member food companies; storage of 3,000 sq ft dry, 2,000 sq ft walk-in cold and 1,300 sq ft frozen
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- GMPHACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Two 100 gallon steam jacketed kettles
- 140 qt and 40 qt Robot Coupe processors
- Hot filler
- Unifiller
- 3-rack blast freezer
- Vertical form fill seal machine
- Pouch filler
- Combitherm oven
- 40 gallon tilt skillet
- Kook-E-King dough depositor
- VeMag
- two 100 gallon steam jacketed kettles
- hot filler
- Unifiller depositor
- vertical form fill sealer
- pouch filler
- 140 qt and 40 qt Robot Coupe
- Batch size or capacity
- Two 100 gallon steam jacketed kettles; lower minimums than other co-packers (no number published).
- Services
- Pilot and small runsFormulation and R&DRecipe scale-upPrivate label catalogTolling (you supply materials)Cold storageWarehousing
- Works with
- Startups and first runsEmerging brands
- Type of company
- Shared kitchen or incubatorCo-manufacturerCommercial kitchenCo-packer
How we checked
Verified 2026-10-02 from the plant's published information (7 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
- 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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson