Sauce and condiment co-packer in New York
Makes sauces and marinades, condiments, dressings and syrups. Runs hot fill, cold fill, bottling and dry blending, packing into glass bottles, plastic bottles and bulk and foodservice packs. Offers formulation, recipe scale-up, pilot and small runs and ingredient sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
3formats stated
Minimum order
PublishedMinimum of 80 gallons
Certifications
Size
Size tier not published.
- Batch range
- From 80 gallons
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 fillCold fillBottlingDry blendingPouch filling
- Packaging
- Glass bottlesPlastic bottlesBulk and foodservice
- Products
- Sauces and marinadesCondimentsDressingsSyrups and honeySeasonings and rubs
- Minimum order
- Minimum of 80 gallonsOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Liquid fillers
- Batch size
- Batches from 80 gallons
- Services
- Formulation and R&DRecipe scale-upPilot and small runsIngredient sourcingPackaging sourcingPackaging and label designLabeling and regulatoryProcess authority helpShelf life testing
- Works with
- Idea-stage brandsStartups and first runs
- Type of company
- Co-packerCo-manufacturerPrivate 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson