Sauce and condiment co-packer in New York
Makes sauces and marinades, condiments, dips and spreads and salsas. Runs hot fill, retort, cold fill and HPP, packing into glass jars, glass bottles and plastic bottles. Holds SQF, kosher, USDA Organic and USDA inspection. Offers formulation and pilot and small runs. Takes first-time brands. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 6 processes stated in all.
Packaging
4formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown. 3 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in California and New YorkBy state only. We introduce you to the plant by email.
- Process
- Hot fillRetortCold fillHPP (in house)BottlingCup and tub filling
- Packaging
- Glass jarsGlass bottlesPlastic bottlesTubs
- Products
- Sauces and marinadesCondimentsDips and spreadsSalsas
- Minimum order
- Not published
- Size
- Large 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
- KosherUSDA Organic
- 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
- Retorts
- HPP equipment
- Services
- Formulation and R&DCommercialization supportPilot and small runsKitting and assembly
- Works with
- Startups and first runsEmerging brandsRegional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (7 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- High pressure processing (HPP): what it is and when it paysHow high pressure processing works, what it costs, and when tolling beats owning a machine.Lesson
- 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