Sauce and condiment co-packer in Michigan
Makes jams and preserves, salsas, sauces and marinades and condiments. Runs hot fill, cold fill and acidified foods, packing into glass bottles, glass jars and bulk and foodservice packs. Holds USDA Organic. Offers label and regulatory help and private label products.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
3formats stated
Minimum order
PublishedMinimum order quantity is 1,200 units per product
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
- Hot fillCold fillAcidified foods (21 CFR 114)
- Packaging
- Glass bottlesGlass jarsBulk and foodservice
- Products
- Jams and preservesSalsasSauces and marinadesCondimentsDressingsSyrups and honeyShots and concentrates
- Minimum order
- Minimum order quantity is 1,200 units per productClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- 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
- USDA Organic
- 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
- Selected glass bottles and jars with continuous thread lids, 4 oz to 32 oz (standard 8 oz straight-side jar, 12 oz mayo jar, 12 oz ring neck bottle); food grade plastic pails 1 to 5 gallons. New products take at least 4 to 6 months to be production ready, plus any waitlist.
- Services
- Labeling and regulatoryPrivate label catalog
- Works with
- Emerging brands
- Type of company
- Co-packerCo-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (5 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
Listed under
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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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson