Prepared food co-packer in Pennsylvania
Makes shelf-stable meals, soups and broths and sauces and marinades. Holds SQF, USDA Organic, kosher and certified gluten-free. Offers formulation, ingredient sourcing, pilot and small runs and label and regulatory help. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 0 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
- Not stated in their published information
- Packaging
- Not stated in their published information
- Products
- Shelf-stable mealsSoups and brothsSauces and marinades
- 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
- USDA OrganicKosherCertified gluten-free
- Regulatory scope
- Not stated in their published information
- Equipment
- Tetra Recart carton line (200, 340, 390, 440 and 500 ml)
- Batch size or capacity
- Up to 6,000 units per hour; small-batch and large-scale runs
- Services
- Formulation and R&DIngredient sourcingPilot and small runsLabeling and regulatoryPackaging and label designPrivate label catalogShelf life testingCommercialization supportTurnkey (they buy materials)
- Works with
- Startups and first runsEmerging brandsRegional and national brands
- Type of company
- Co-packerCo-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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson