Prepared food co-packer in Washington
Makes pasta, refrigerated prepared foods, soups and broths and sauces and marinades. Runs slicing portioning and baking, packing into bulk and foodservice packs. Holds USDA inspection. Offers formulation, recipe scale-up, ingredient sourcing and private label products.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 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
- WashingtonBy state only. We introduce you to the plant by email.
- Process
- Slicing and portioningBaking
- Packaging
- Bulk and foodservice
- Products
- Pasta and noodlesRefrigerated prepared foodsSoups and brothsSauces and marinadesDips and spreadsMeat and poultry
- 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
- Not stated in their published information
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Not stated in their published information
- Batch size or capacity
- Wholesale sold per pound or case: pasta in 10 lb bags, lasagna 2 per case, meatballs in 10 lb cases, pot pies 12 per case, sauces from 8 oz portions, proteins from 5 lb portions
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingDistribution and logisticsPrivate label catalog
- Works with
- Not stated in their published information
- Type of company
- Co-packerCo-manufacturerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (7 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
Listed under
Similar plants
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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson