Sauce and condiment co-packer in Oregon
Makes sauces and marinades, dips and spreads, condiments and dressings. Runs cold fill, packing into portion cups, tubs and jars plastic. Holds SQF and FDA registration. Offers formulation, ingredient sourcing, label and regulatory help and pilot and small runs. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
4formats 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.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- OregonBy state only. We introduce you to the plant by email.
- Process
- Cold fill
- Packaging
- Portion cupsTubsPlastic jarsBulk and foodservice
- Products
- Sauces and marinadesDips and spreadsCondimentsDressingsRefrigerated prepared foods
- Minimum order
- Not published
- Size
- Small 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
- Not stated in their published information
- 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.
- Equipment
- Not stated in their published information
- Batch size or capacity
- Sample size 0.65 oz, retail 6 to 24 oz, bulk 1 liter to 28 lb buckets. Small market-test batches through large-scale distribution runs.
- Services
- Formulation and R&DCommercialization supportIngredient sourcingLabeling and regulatoryPilot and small runsPrivate label catalog
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (5 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson