Prepared food co-packer in Pennsylvania
Makes grains and legumes, pasta, soups and broths and sauces and marinades. Runs canning, IQF freezing, baking and extrusion, packing into metal cans food, flexible bags and stand-up pouches. Holds BRCGS, kosher and USDA Organic. Offers formulation and cold storage. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
5formats 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. 8 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 8 plants in Delaware, New Jersey and PennsylvaniaBy state only. We introduce you to the plant by email.
- Process
- CanningIQF freezingBakingExtrusionDehydration
- Packaging
- Steel food cansBags and flexible filmStand-up pouchesBulk and foodserviceTrays and clamshells
- Products
- Grains, rice and legumesPasta and noodlesSoups and brothsSauces and marinadesShelf-stable mealsFrozen mealsRefrigerated prepared foodsChips and extruded snacksPopcorn and pretzelsFrozen dough and pizzaMeat and poultry
- Minimum order
- Not published
- Size
- Large operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- BRCGS
- Other certifications
- KosherUSDA Organic
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DCold storage
- Works with
- Not stated in their published information
- Type of company
- Co-packerCo-manufacturerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (16 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson