Sauce and condiment co-packer in Ohio
Makes sauces and marinades. Runs hot fill, cold fill and retort. Holds SQF, USDA inspection, GMP and HACCP. Offers formulation, label and regulatory help, shelf-life testing and warehousing. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 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
- OhioBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillRetort
- Packaging
- Not stated in their published information
- Products
- Sauces and marinades
- Minimum order
- Not published
- Size
- Mid-size 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
- GMPHACCP
- 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
- Liquid fillers
- On-site lab
- Services
- Formulation and R&DSensory testingLabeling and regulatoryIn-house labShelf life testingWarehousing
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-03 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson