Sauce and condiment pilot plant in North Carolina
Makes sauces and marinades, jams and preserves, salsas and tea. Runs kettle cooking, bottling, baking and dehydration, packing into vacuum packs. Holds GMP. Offers formulation, recipe scale-up, label and regulatory help and warehousing. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 7 processes stated in all.
Packaging
1format stated
Minimum order
PublishedMinimum of 2,000 units per production run
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Batch range
- Up to 80 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
- Kettle cookingBottlingBakingDehydrationFermentationMilling and grindingSlicing and portioning
- Packaging
- Vacuum packs
- Products
- Sauces and marinadesJams and preservesSalsasTeaNuts and trail mixDried fruit and vegetablesKombucha and fermented drinksDietary supplements
- Minimum order
- Minimum of 2,000 units per production runOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- Size
- Small operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- GMP
- Regulatory scope
- Not stated in their published information
- Equipment
- Cooking kettles
- Grinding and milling
- Tilt skillets
- Powder fillers
- Labelers
- Liquid fillers
- Freezers
- Batch size
- Batches up to 80 gallons
- Services
- Formulation and R&DRecipe scale-upLabeling and regulatoryTolling (you supply materials)WarehousingCold storage
- Works with
- Startups and first runsEmerging brands
- Type of company
- Shared kitchen or incubatorCommercial kitchenCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (5 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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