Sauce and condiment co-packer in Michigan
Makes dips and spreads, salsas, sauces and marinades and dressings. Runs cup and tub filling, packing into tubs, portion cups and trays clamshells. Holds SQF, USDA inspection and HACCP. Offers formulation, ingredient sourcing, label and regulatory help and shelf-life testing. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process 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. 2 plants.
- Batch range
- 75 to 1,500 lb
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in MichiganBy state only. We introduce you to the plant by email.
- Process
- Cup and tub filling
- Packaging
- TubsPortion cupsTrays and clamshells
- Products
- Dips and spreadsSalsasSauces and marinadesDressingsRefrigerated prepared foodsSeafoodMeat and poultry
- Minimum order
- Minimum not publishedThey mention minimums without a figure. Ask on the first call.
- Size
- Large 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
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- HPP equipment
- Liquid fillers
- Mixers and blenders
- Labelers
- Batch size
- Batches from 75 to 1,500 lb
- Services
- Formulation and R&DIngredient sourcingPackaging and label designLabeling and regulatoryShelf life testingPrivate label catalogDistribution and logisticsPhotography and marketing
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (8 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson