Sauce and condiment co-packer in Wisconsin
Makes sauces and marinades, dressings, condiments and salsas. Runs hot fill, cold fill, acidified foods and dry blending, packing into stand-up pouches, spouted pouches and flexible bags. Holds SQF, HACCP, GMP and kosher. Offers formulation, ingredient sourcing, packaging sourcing and private label products. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 7 processes stated in all.
Packaging
12formats stated
Minimum order
PublishedMinimum of 50,000 units
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown. 3 plants.
- Lines
- 14 production lines
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in WisconsinBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillAcidified foods (21 CFR 114)Dry blendingPouch fillingCup and tub fillingBottling
- Packaging
- Stand-up pouchesSpouted pouchesBags and flexible filmStick packs and sachetsSingle-serve cupsTubsPlastic bottlesGlass bottlesPlastic jarsCanistersBulk and foodserviceBag-in-box
- Products
- Sauces and marinadesDressingsCondimentsSalsasSyrups and honeyJuiceOils and vinegarsDry mixesSeasonings and rubsPowdered drink mixesProtein powdersCandyNut and seed buttersPet food and treats
- Minimum order
- Minimum of 50,000 unitsOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- Size
- Large operation
- 14 production lines
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPGMPKosherUSDA OrganicCertified gluten-freeNon-GMO ProjectNSF Certified for Sport
- Regulatory scope
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- Bagging and pouch machines
- Liquid fillers
- Freezers
- Mixers and blenders
- Labelers
- Services
- Formulation and R&DIngredient sourcingPackaging sourcingTurnkey (they buy materials)Tolling (you supply materials)Kitting and assemblyPrivate label catalog
- Works with
- Large CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (17 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