Sauce and condiment co-packer in Pennsylvania
Makes soups and broths, sauces and marinades, salsas and pickled and fermented vegetables. Runs retort, hot fill and acidified foods, packing into glass jars. Holds SQF, kosher and USDA Organic. Offers formulation, ingredient sourcing and packaging sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
1format 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
- PennsylvaniaBy state only. We introduce you to the plant by email.
- Process
- RetortHot fillAcidified foods (21 CFR 114)
- Packaging
- Glass jars
- Products
- Soups and brothsSauces and marinadesSalsasPickled and fermented vegetablesDips and spreads
- 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
- KosherUSDA Organic
- 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
- Batch size or capacity
- Packs in 12 to 32 oz glass jars.
- Services
- Turnkey (they buy materials)Tolling (you supply materials)Formulation and R&DIngredient sourcingPackaging sourcing
- Works with
- Idea-stage brandsRegional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (3 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We list what this plant runs, not who it is, and we do not publish its contact details.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