Sauce and condiment co-packer in Pennsylvania
Makes sauces and marinades, meat and poultry, bread and cakes and pastries. Runs baking, frying, hot fill and kettle cooking, packing into flexible bags, trays clamshells and cartons and boxes. Holds USDA inspection. Offers formulation and pilot and small runs. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
3formats 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
- PennsylvaniaBy state only. We introduce you to the plant by email.
- Process
- BakingFryingHot fillKettle cooking
- Packaging
- Bags and flexible filmTrays and clamshellsCartons and boxes
- Products
- Sauces and marinadesMeat and poultryBread and tortillasCakes and pastriesCookies and crackersFrozen dough and pizza
- 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
- Mixers and blenders
- Cooking kettles
- Depositors and molding
- Ovens
- Freezers
- Liquid fillers
- Services
- Formulation and R&DPilot and small runs
- Works with
- Regional and national brandsLarge CPG companies
- Type of company
- Co-packerCo-manufacturer
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We list what this plant runs, not who it is, and we do not publish its contact details.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
Similar plants
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