Sauce and condiment co-packer in New Jersey
Makes soups and broths, sauces and marinades, salsas and jams and preserves. Runs hot fill, acidified foods, bottling and kettle cooking, packing into glass bottles and plastic bottles. Holds USDA inspection and GMP. Offers formulation, recipe scale-up, pilot and small runs and label and regulatory help. Takes first-time brands. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
2formats 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
- 2 plants in New JerseyBy state only. We introduce you to the plant by email.
- Process
- Hot fillAcidified foods (21 CFR 114)BottlingKettle cookingBlast freezing
- Packaging
- Glass bottlesPlastic bottles
- Products
- Soups and brothsSauces and marinadesSalsasJams and preservesRefrigerated prepared foodsMeat and poultrySeafood
- Minimum order
- Not published
- Size
- Mid-size operation
- One 6-head filling line for high-acid and acidified shelf-stable glass and PET bottling
- 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
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- 6-head automated bottling line for acidified, hot-filled products
- steam jacketed kettle with agitation
- HEPA-filtered cold assembly clean room
- blast chillers and freezers
- product development kitchens
- food microbiology and food chemistry labs
- GC-MS, HPLC and HPLC-MS instruments (FIC Chemistry)
- Batch size or capacity
- 6-head filling line for high-acid and acidified shelf-stable glass and PET bottling; bottling line booked 6 to 12 weeks ahead
- Services
- Formulation and R&DRecipe scale-upCommercialization supportPilot and small runsLabeling and regulatoryIn-house labSensory testingFood safety consultingCold storageWarehousing
- Works with
- Idea-stage brandsStartups and first runsEmerging brands
- Type of company
- Shared kitchen or incubatorCommercial kitchenR&D and pilot labCo-manufacturer
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.
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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson