Sauce and condiment co-packer in Massachusetts
Makes sauces and marinades, dressings and seasonings and rubs. Runs hot fill, cold fill, bottling and pouch filling, packing into bulk and foodservice packs and bag in box. Holds SQF and HACCP. Offers formulation, recipe scale-up, pilot and small runs and ingredient sourcing. Takes first-time brands. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
2formats stated
Minimum order
Not publishedWhat they say: Minimums vary by product type and packaging and are described as flexible
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Lines
- Four production lines: electromagnetic filler line, pressure overflow and piston filler line, auger filler line for dry spices and seasonings, and a 5-gallon pail and bag-in-box line
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 fillCold fillBottlingPouch fillingDry blending
- Packaging
- Bulk and foodserviceBag-in-box
- Products
- Sauces and marinadesDressingsSeasonings and rubs
- Minimum order
- Minimum not publishedWhat they say: Minimums vary by product type and packaging and are described as flexible
- Size
- Mid-size operation
- Four production lines: electromagnetic filler line, pressure overflow and piston filler line, auger filler line for dry spices and seasonings, and a 5-gallon pail and bag-in-box line
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Electromagnetic filler (Production Line 1)
- Pressure overflow and piston fillers (Production Line 2)
- Auger filler for dry spices and seasonings (Production Line 3)
- 5-gallon pail and bag-in-box filling (Production Line 4)
- Automated filling and capping
- Label application and batch coding
- Batch size or capacity
- Four production lines in a 55,000 sq ft facility: an electromagnetic filler line, a pressure overflow and piston filler line, an auger filler line for dry spices, and a 5-gallon pail and bag-in-box line. Automated filling and capping into bottles, jugs or pouches.
- Services
- Formulation and R&DRecipe scale-upPilot and small runsIngredient sourcingLabeling and regulatoryPackaging and label designShelf life testingTurnkey (they buy materials)WarehousingDistribution and logistics
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (9 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
- 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