Sauce and condiment co-packer in New York
Makes sauces and marinades, dressings, oils and vinegars and soups and broths. Runs kettle cooking, bottling and pouch filling, packing into bulk and foodservice packs. Holds SQF, kosher, FDA registration and USDA inspection. Offers formulation, pilot and small runs, recipe scale-up and ingredient sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
1format stated
Minimum order
No minimumMid-size and small batch production with no minimums
Certifications
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
- Kettle cookingBottlingPouch filling
- Packaging
- Bulk and foodservice
- Products
- Sauces and marinadesDressingsOils and vinegarsSoups and brothsShelf-stable meals
- Minimum order
- No minimumMid-size and small batch production with no minimumsClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Kosher
- Regulatory scope
- 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.
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Three 100 gallon kettles
- Two 40 gallon kettles for small and specialty batches
- Fully automated 18 to 24 bottle per minute line
- Pouch filler, 16 to 128 oz
- Batch size or capacity
- Kettles as small as 40 gallons for small and trial batches; bottling line runs up to 2,000 gallons per day.
- Services
- Formulation and R&DPilot and small runsRecipe scale-upIngredient sourcingLabeling and regulatoryCommercialization supportPrivate label catalog
- Works with
- Idea-stage brandsStartups and first runsEmerging brandsRegional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (4 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We list what this plant runs, not who it is, and we do not publish its contact details.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