Sauce and condiment co-packer in Wisconsin
Makes jams and preserves, salsas, sauces and marinades and pickled and fermented vegetables. Runs hot fill, cold fill and acidified foods, packing into bulk and foodservice packs. Offers ingredient sourcing, packaging sourcing, recipe scale-up and process authority help. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 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
- WisconsinBy state only. We introduce you to the plant by email.
- Process
- Hot fillCold fillAcidified foods (21 CFR 114)
- Packaging
- Bulk and foodservice
- Products
- Jams and preservesSalsasSauces and marinadesPickled and fermented vegetables
- Minimum order
- Minimum not publishedThey mention minimums without a figure. Ask on the first call.
- 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
- 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
- Pasteurizers
- Services
- Ingredient sourcingPackaging sourcingTurnkey (they buy materials)Recipe scale-upProcess authority helpWarehousingCold storageDistribution and logisticsKitting and assembly
- Works with
- Startups and first runs
- Type of company
- Co-manufacturerCo-packer
How we checked
Verified 2026-10-03 from the plant's published information (6 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We list what this plant runs, not who it is, and we do not publish its contact details.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
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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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson