Sauce and condiment co-packer in North Carolina
Makes sauces and marinades, salsas, dressings and seasonings and rubs. Runs bottling and dry blending, packing into bulk and foodservice packs. Offers formulation, pilot and small runs, ingredient sourcing and packaging sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 processes stated in all.
Packaging
1format stated
Minimum order
PublishedMinimum of 20 gallons
Certifications
Size
Size tier not published.
- Batch range
- From 20 gallons
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- North CarolinaBy state only. We introduce you to the plant by email.
- Process
- BottlingDry blending
- Packaging
- Bulk and foodservice
- Products
- Sauces and marinadesSalsasDressingsSeasonings and rubs
- Minimum order
- Minimum of 20 gallonsOur summary of the minimum the plant publishes. 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
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Batch size
- Batches from 20 gallons
- Services
- Formulation and R&DPilot and small runsIngredient sourcingPackaging sourcingPackaging and label designLabeling and regulatoryTurnkey (they buy materials)Private label catalogDistribution and logistics
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (7 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson