Sauce and condiment co-packer in Maine
Makes sauces and marinades, salsas, jams and preserves and dips and spreads. Runs hot fill, cold fill, acidified foods and bottling, packing into glass bottles, glass jars and bulk and foodservice packs. Holds SQF, USDA Organic and HACCP. Offers formulation, recipe scale-up, pilot and small runs and process authority help. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
3formats 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
- MaineBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillAcidified foods (21 CFR 114)Bottling
- Packaging
- Glass bottlesGlass jarsBulk and foodservice
- Products
- Sauces and marinadesSalsasJams and preservesDips and spreadsCondimentsDressings
- Minimum order
- Not published
- Size
- Small 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
- USDA OrganicHACCP
- 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
- Not stated in their published information
- Batch size or capacity
- Glass bottling from 4 oz to 128 oz; plastic in 1 gallon to 5 gallon containers.
- Services
- Formulation and R&DRecipe scale-upCommercialization supportPilot and small runsProcess authority helpShelf life testingLabeling and regulatoryPrivate label catalog
- Works with
- Startups and first runsEmerging brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (4 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We list what this plant runs, not who it is, and we do not publish its contact details.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