Prepared food co-packer in Massachusetts
Makes refrigerated prepared foods and dips and spreads. Packs into single serve cups and bulk and foodservice packs. Holds SQF, HACCP and USDA inspection. Offers formulation. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 0 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.
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
- Not stated in their published information
- Packaging
- Single-serve cupsBulk and foodservice
- Products
- Refrigerated prepared foodsDips and spreads
- 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
- HACCP
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Not stated in their published information
- Batch size or capacity
- 112,000 sq ft facility; ingredients received each morning and produced the same day, shipped within 1 to 2 days
- Services
- Formulation and R&DIn-house lab
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (6 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.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