Sauce and condiment co-packer in North Carolina
Makes sauces and marinades, syrups, seasonings and rubs and dry mixes. Runs hot fill, cold fill, bottling and dry blending, packing into glass bottles, plastic bottles and portion cups. Offers formulation, recipe scale-up and ingredient sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
6formats 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
- North CarolinaBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillBottlingDry blending
- Packaging
- Glass bottlesPlastic bottlesPortion cupsBulk and foodserviceBags and flexible filmCartons and boxes
- Products
- Sauces and marinadesSyrups and honeySeasonings and rubsDry mixes
- 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
- Not stated in their published information
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingTurnkey (they buy materials)Tolling (you supply materials)Distribution and logistics
- Works with
- Startups and first runsRegional and national brands
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (3 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
Listed under
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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