Prepared food co-packer in New Jersey
PlantCPM-NJ-NQ2KNew Jersey
SQF (level not verified)Takes startups or pilot runsLast verified 2026-10-03
Makes frozen meals, soups and broths and sauces and marinades. Runs baking, frying, smoking and blast freezing, packing into vacuum packs. Holds SQF, USDA inspection, HACCP and GMP. Offers formulation. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Hot fillCold fillHPPAsepticRetort
Lit: the preservation processes they state. 7 processes stated in all.
BakingFryingSmokingBlast freezingSlicing and portioningNitrogen flush and MAPVacuum packing
Packaging
1format stated
Vacuum packs
Minimum order
Not publishedAsk on the first call.
Certifications
SQF (level not verified)Takes startups or pilot runs
HACCPGMP
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- New JerseyBy state only. We introduce you to the plant by email.
- Process
- BakingFryingSmokingBlast freezingSlicing and portioningNitrogen flush and MAPVacuum packing
- Packaging
- Vacuum packs
- Products
- Frozen mealsSoups and brothsSauces and marinades
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPGMP
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Ovens
- Mixers and blenders
- Grinding and milling
- Smokehouses
- Fryers
- Freezers
- Shrink wrapping and sleeving
- Metal detection and checkweighers
- Depositors and molding
- Services
- Formulation and R&DTurnkey (they buy materials)
- Works with
- Idea-stage brands
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (6 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson