Sauce and condiment co-packer in Wisconsin
Makes sauces and marinades and meat and poultry. Runs kettle cooking, continuous cooking, blast freezing and emulsification homogenization, packing into flexible bags, trays clamshells and bulk and foodservice packs. Holds USDA inspection, USDA Organic, kosher and HACCP. Offers formulation, recipe scale-up, ingredient sourcing and packaging sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 10 processes stated in all.
Packaging
3formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
Size
Size tier not published.
- Batch range
- 100 to 2,500 lb
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
- Kettle cookingContinuous cookingBlast freezingEmulsifying and homogenizingDry blendingMilling and grindingSlicing and portioningPouch fillingBottlingCup and tub filling
- Packaging
- Bags and flexible filmTrays and clamshellsBulk and foodservice
- Products
- Sauces and marinadesMeat 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
- USDA OrganicKosherHACCP
- 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
- Cooking kettles
- Heat exchangers and chillers
- Bagging and pouch machines
- Grinding and milling
- Homogenizers and high-shear mixers
- Batch size
- Batches from 100 to 2,500 lb
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingPackaging sourcingLabeling and regulatory
- 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 (2 pages checked).
Their own published information is thin, so some facts come from trade press, an industry association or a state directory.
We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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