Sauce and condiment co-packer in Pennsylvania
Makes pickled and fermented vegetables, sauces and marinades, dressings and salsas. Runs acidified foods, hot fill and cold fill. Holds GMP and kosher. Offers formulation, ingredient sourcing and pilot and small runs. Takes first-time brands.
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
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
- Acidified foods (21 CFR 114)Hot fillCold fill
- Packaging
- Not stated in their published information
- Products
- Pickled and fermented vegetablesSauces and marinadesDressingsSalsasJams and preserves
- Minimum order
- Not published
- Size
- Not stated in their published information
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- GMPKosher
- Regulatory scope
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DIngredient sourcingPilot and small runs
- Works with
- Startups and first runsEmerging brands
- Type of company
- Co-packerCo-manufacturer
How we checked
Verified 2026-10-03 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson