Sauce and condiment co-packer in North Carolina
Makes sauces and marinades, dressings and seasonings and rubs. Runs acidified foods and bottling. Holds SQF. Offers formulation, ingredient sourcing, private label products and recipe scale-up. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 processes stated in all.
Packaging
0formats stated
Not stated in their published information.
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
- North CarolinaBy state only. We introduce you to the plant by email.
- Process
- Acidified foods (21 CFR 114)Bottling
- Packaging
- Not stated in their published information
- Products
- Sauces and marinadesDressingsSeasonings and rubs
- Minimum order
- Not published
- Size
- Small 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
- Not stated in their published information
- 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
- Services
- Formulation and R&DIngredient sourcingPhotography and marketingPrivate label catalogRecipe scale-upLabeling and regulatoryDistribution and logistics
- Works with
- Startups and first runsRegional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (4 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson