Sauce and condiment pilot plant in Massachusetts
Makes sauces and marinades, salsas, jams and preserves and pickled and fermented vegetables. Runs hot fill, acidified foods and kettle cooking, packing into glass jars and tubs. Holds GMP and USDA Organic. Offers pilot and small runs, formulation, recipe scale-up and process authority help. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
2formats stated
Minimum order
PublishedCo-pack production runs yield between 500 and 2,000 units depending on unit size; farm value-added products each carry a minimum weight of the key farm ingredient
Certifications
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 fillAcidified foods (21 CFR 114)Kettle cooking
- Packaging
- Glass jarsTubs
- Products
- Sauces and marinadesSalsasJams and preservesPickled and fermented vegetablesCondiments
- Minimum order
- Co-pack production runs yield between 500 and 2,000 units depending on unit size; farm value-added products each carry a minimum weight of the key farm ingredientClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- GMPUSDA Organic
- Regulatory scope
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- 20 gallon kettle (rental kitchen)
- Liquid filling machines
- Single-head electric and pneumatic piston fillers
- Blast chiller
- Vertical cutter mixer (VCM)
- Robot Coupe CL60
- Tilt skillet
- Table-top labeler
- Convection ovens
- 20 gallon kettle
- single head electric piston filler
- single head pneumatic piston filler
- liquid filling machines
- high-speed labeler and table-top labeler
- blast chiller
- Robot Coupe CL60, VCM and Blixer
- standing Hobart and Berkel mixers
- tilt skillet, convection ovens and griddle
- Batch size or capacity
- Production runs yield between 500 and 2,000 units depending on size.
- Services
- Pilot and small runsFormulation and R&DRecipe scale-upProcess authority helpLabeling and regulatoryWarehousingCold storageDistribution and logisticsFood safety consultingTolling (you supply materials)Private label catalog
- Works with
- Idea-stage brandsStartups and first runsEmerging brands
- Type of company
- Shared kitchen or incubatorCo-packerCommercial kitchen
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