Prepared food co-packer in Ohio
Makes shelf-stable meals, soups and broths, meat and poultry and sauces and marinades. Runs canning, packing into metal cans food. Holds USDA inspection. Offers formulation and private label products. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
1format 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. 2 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in Ohio and TennesseeBy state only. We introduce you to the plant by email.
- Process
- Canning
- Packaging
- Steel food cans
- Products
- Shelf-stable mealsSoups and brothsMeat and poultrySauces 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
- 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
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DPrivate label catalog
- 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 (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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson