Sauce and condiment co-packer in Maryland
Makes condiments, sauces and marinades, dressings and salsas. Packs into flexible bags, stick packs and sachets and single serve cups. Holds SQF and HACCP. Offers formulation, recipe scale-up, packaging sourcing and label and regulatory help. Takes first-time brands. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 0 processes stated in all.
Packaging
4formats 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. 2 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in Maryland and OhioBy state only. We introduce you to the plant by email.
- Process
- Not stated in their published information
- Packaging
- Bags and flexible filmStick packs and sachetsSingle-serve cupsBulk and foodservice
- Products
- CondimentsSauces and marinadesDressingsSalsas
- Minimum order
- Not published
- Size
- Mid-size 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
- Not stated in their published information
- Equipment
- Not stated in their published information
- Batch size or capacity
- High-volume co-packing. Glass and plastic containers, vertical form fill pouches, portion control sachets and single serve dip cups in retail, foodservice and bulk formats; industrial packs in 30 and 35 lb pails and 400 lb drums.
- Services
- Formulation and R&DRecipe scale-upCommercialization supportPackaging sourcingPackaging and label designLabeling and regulatoryIn-house lab
- Works with
- Idea-stage brands
- Type of company
- Co-manufacturerCo-packerPrivate label
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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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