Sauce and condiment co-packer in Wisconsin
Makes condiments, sauces and marinades, dips and spreads and dressings. Runs hot fill, cold fill, bottling and pouch filling, packing into glass bottles, plastic bottles and glass jars. Holds BRCGS, kosher, HACCP and GMP. Offers formulation, ingredient sourcing, shelf-life testing and private label products. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
6formats stated
Minimum order
PublishedPublishes a minimum; we confirm it when we introduce you
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- WisconsinBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillBottlingPouch fillingCup and tub filling
- Packaging
- Glass bottlesPlastic bottlesGlass jarsSqueeze bottlesPortion cupsBulk and foodservice
- Products
- CondimentsSauces and marinadesDips and spreadsDressings
- Minimum order
- Publishes a minimum; we confirm it when we introduce youOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- 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
- KosherHACCPGMP
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DIngredient sourcingShelf life testingSensory testingPrivate label catalog
- Works with
- Emerging brandsLarge CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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