Meat and protein pilot plant in Michigan
Makes meat and poultry, seafood, frozen meals and sauces and marinades. Runs retort, canning, bottling and low acid canned foods, packing into metal cans food, flexible bags and vacuum packs. Offers pilot and small runs, recipe scale-up, formulation and process authority help. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 12 processes stated in all.
Packaging
4formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- MichiganBy state only. We introduce you to the plant by email.
- Process
- RetortCanningBottlingLow-acid canned foods (21 CFR 113)Kettle cookingFryingIQF freezingSlicing and portioningEnrobing and coatingVacuum packingNitrogen flush and MAPPouch filling
- Packaging
- Steel food cansBags and flexible filmVacuum packsTrays and clamshells
- Products
- Meat and poultrySeafoodFrozen mealsSauces and marinadesCondiments
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- Not stated in their published information
- Regulatory scope
- FDA low-acid canned foods. The plant says it makes low-acid canned foods under 21 CFR 113.
- Equipment
- Retorts
- Cold storage
- Ovens
- Fryers
- Cooking kettles
- Freezers
- Liquid fillers
- Mixers and blenders
- Bagging and pouch machines
- Shrink wrapping and sleeving
- Metal detection and checkweighers
- Batching tanks
- Services
- Pilot and small runsRecipe scale-upCommercialization supportFormulation and R&DFood safety consultingProcess authority helpIn-house labCold storageWarehousingPackaging sourcing
- Works with
- Startups and first runs
- Type of company
- Commercial kitchenShared kitchen or incubator
How we checked
Verified 2026-10-03 from the plant's published information (9 pages checked).
Their own published information is thin, so some facts come from trade press, an industry association or a state directory.
We list what this plant runs, not who it is, and we do not publish its contact details.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.
Listed under
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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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson