Sauce and condiment co-packer in Wisconsin
Makes sauces and marinades, condiments, salsas and syrups. Runs hot fill, kettle cooking and pouch filling, packing into stand-up pouches, spouted pouches and flexible bags. Holds SQF, HACCP, kosher and Non-GMO Project verification. Offers formulation, recipe scale-up, pilot and small runs and ingredient sourcing. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
4formats stated
Minimum order
Not publishedAsk on the first call.
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 fillKettle cookingPouch filling
- Packaging
- Stand-up pouchesSpouted pouchesBags and flexible filmBulk and foodservice
- Products
- Sauces and marinadesCondimentsSalsasSyrups and honey
- Minimum order
- Not published
- Size
- Large operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPKosherNon-GMO ProjectCertified gluten-freeFair TradeUSDA Organic
- Regulatory scope
- Not stated in their published information
- Equipment
- Cooking kettles
- Freezers
- Bagging and pouch machines
- Metal detection and checkweighers
- Homogenizers and high-shear mixers
- Services
- Formulation and R&DRecipe scale-upCommercialization supportPilot and small runsIngredient sourcingPackaging sourcingIn-house labLabeling and regulatory
- Works with
- Regional and national brandsLarge CPG companies
- Allergens
- Not handled in the facility: peanuts, tree nuts
- Type of company
- Co-manufacturer
How we checked
Verified 2026-10-03 from the plant's published information (11 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We list what this plant runs, not who it is, and we do not publish its contact details.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