Sauce and condiment co-packer in North Carolina
Makes sauces and marinades, condiments, dressings and syrups. Runs hot fill and cold fill, packing into plastic bottles, squeeze bottles and glass bottles. Holds SQF, kosher and USDA Organic. Offers formulation, warehousing, cold storage and private label products. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 processes stated in all.
Packaging
4formats 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.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in Missouri and North CarolinaBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fill
- Packaging
- Plastic bottlesSqueeze bottlesGlass bottlesBulk and foodservice
- Products
- Sauces and marinadesCondimentsDressingsSyrups and honeyShots and concentrates
- Minimum order
- Not published
- 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
- KosherUSDA Organic
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Batch size or capacity
- Packs from a few ounces to industrial sizes: PET and squeeze PET, glass bottles, pouches, rigid foodservice gallons, industrial totes and drums, tray pack and overwrap, multipacks; jars and jugs also named. Receives oils, sugar and honey in full-load tankers.
- Services
- Formulation and R&DDistribution and logisticsTurnkey (they buy materials)In-house labPackaging and label designWarehousingCold storagePrivate label catalog
- Works with
- Regional and national brands
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson