Sauce and condiment co-packer in Ohio
Makes sauces and marinades, soups and broths, dips and spreads and condiments. Runs kettle cooking, dry blending and slicing portioning, packing into bulk and foodservice packs, flexible bags and portion cups. Holds SQF, HACCP, USDA inspection and USDA Organic. Offers formulation, recipe scale-up and label and regulatory help.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
3formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
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
- Kettle cookingDry blendingSlicing and portioning
- Packaging
- Bulk and foodserviceBags and flexible filmPortion cups
- Products
- Sauces and marinadesSoups and brothsDips and spreadsCondimentsSeasonings and rubsMeat and poultry
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPUSDA OrganicKosher
- 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&DRecipe scale-upLabeling and regulatoryIn-house lab
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturer
How we checked
Verified 2026-10-03 from the plant's published information (10 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We list what this plant runs, not who it is, and we do not publish its contact details.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