Sauce and condiment co-packer in Minnesota
Makes pickled and fermented vegetables, condiments, dressings and salsas. Runs hot fill, cold fill, continuous cooking and bottling, packing into squeeze bottles and bulk and foodservice packs. Offers formulation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
2formats 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
- MinnesotaBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillContinuous cookingBottling
- Packaging
- Squeeze bottlesBulk and foodservice
- Products
- Pickled and fermented vegetablesCondimentsDressingsSalsasSauces and marinades
- 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
- Not stated in their published information
- Equipment
- Plate heat exchangers
- Scraped surface heat exchangers
- Batch size or capacity
- Glass and plastic containers, round or flat, from 8 to 128 fl oz (250 ml to 4 liters), including squeeze bottles; foodservice and industrial containers from 2 to 300 gallons. Heat exchangers take product from ambient to up to 200 F and back to ambient in 30 seconds.
- Services
- Formulation and R&D
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-02 from the plant's published information (3 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson