Prepared food co-packer in Michigan
Makes frozen meals, pasta, sauces and marinades and grains and legumes. Runs blast freezing, kettle cooking, continuous cooking and extrusion, packing into trays clamshells, cartons and boxes and flexible bags. Holds BRCGS, USDA inspection and HACCP. Offers formulation, recipe scale-up and label and regulatory help. Takes first-time brands. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 6 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. 3 plants.
- Lines
- High-speed, high-volume lines plus moderately sized lines for startup projects
- Throughput
- Spiral freezers rated 2,500 to 25,000 lb per hour
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in MichiganBy state only. We introduce you to the plant by email.
- Process
- Blast freezingKettle cookingContinuous cookingExtrusionPouch fillingCold fill
- Packaging
- Trays and clamshellsCartons and boxesBags and flexible film
- Products
- Frozen mealsPasta and noodlesSauces and marinadesGrains, rice and legumes
- Minimum order
- Not published
- Size
- Large operation
- High-speed, high-volume lines plus moderately sized lines for startup projects
- Spiral freezers rated 2,500 to 25,000 lb per hour
- Food safety certification
- BRCGS
- 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
- Spiral, double-spiral and product contact spiral blast freezers (2,500 to 25,000 lb/hr)
- Liquid nitrogen tunnel freezing for sauce pucks
- Steam-injected kettles
- Continuous blanchers with cooling and dewatering
- Impingement belt oven
- Steam-jacketed horizontal blending cookers
- Rack cooking steam oven
- Swept-surface heat exchangers
- Demaco noodle presses with extrusion dies
- Piston fillers
- Handtmann vacuum fillers
- Dial fillers
- Inline multihead weighers
- Multi-Fill MPF particulate fillers
- Patty forming
- Paddle and ribbon blenders
- Pouch filling (hot or cold fill) 8 oz to 6 lb
- Vertical-fill skillet bag forming 12 to 48 oz
- Metal detection, X-ray and in-line barcode scanners
- Batch size or capacity
- 903,000 sq ft of cooking, blending, freezing and packing space across three plants; spiral freezers sized from 2,500 to 25,000 pounds per hour; high-speed lines plus moderate-speed lines for lower volume and startup projects
- Services
- Formulation and R&DRecipe scale-upCommercialization supportIn-house labLabeling and regulatoryDistribution and logisticsPhotography and marketing
- Works with
- Startups and first runsEmerging brandsRegional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-02 from the plant's published information (10 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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson