Sauce and condiment co-packer in New York
Makes sauces and marinades, condiments, dressings and salsas. Runs hot fill, acidified foods, kettle cooking and bottling. Holds FDA registration and GMP. Offers pilot and small runs. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
0formats stated
Not stated in their published information.
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.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- New YorkBy state only. We introduce you to the plant by email.
- Process
- Hot fillAcidified foods (21 CFR 114)Kettle cookingBottling
- Packaging
- Not stated in their published information
- Products
- Sauces and marinadesCondimentsDressingsSalsasDips and spreadsSyrups and honeyOils and vinegarsPickled and fermented vegetablesSeasonings and rubsDry mixesSoups and broths
- Minimum order
- Not published
- 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
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- FDA food facility registration. The plant says it is registered with FDA as a food facility. Registration is required of most plants and is not an FDA approval.
- Equipment
- 100 gallon kettle
- 60 gallon kettle used for training and testing new products
- Services
- Pilot and small runsDistribution and logistics
- Works with
- Startups and first runs
- Type of company
- Co-packer
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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