Sauce and condiment co-packer in Pennsylvania
Makes sauces and marinades, dips and spreads, soups and broths and dairy. Runs aseptic, hot fill, cup and tub filling and pouch filling, packing into metal cans food, single serve cups and spouted pouches. Holds kosher. Offers formulation and private label products. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 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. 3 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in California, Pennsylvania and WisconsinBy state only. We introduce you to the plant by email.
- Process
- AsepticHot fillCup and tub fillingPouch fillingCanning
- Packaging
- Steel food cansSingle-serve cupsSpouted pouches
- Products
- Sauces and marinadesDips and spreadsSoups and brothsDairy
- 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
- Kosher
- Regulatory scope
- Not stated in their published information
- Equipment
- Aseptic processing and filling
- Bagging and pouch machines
- Services
- Formulation and R&DPrivate label catalog
- Works with
- Regional and national brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (9 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We list what this plant runs, not who it is, and we do not publish its contact details.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