Endorphin Farms
St. Augustine, FL
Contract sauce bottler in St. Augustine, Florida, founded in 1998, that batches hot sauces, BBQ sauces and marinades from scratch in kettles and runs automated filling, weighing and labeling lines into glass bottles from 1.7 to 32 oz plus jugs, pails, drums and totes. Minimum run is two kettles (about 200 gallons), and a $500 sample fee covers sample batches, a process authority letter, a nutrition panel and an FDA label review.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
2formats stated
Minimum order
PublishedMinimum of 2 kettles per product, about 2,000 lbs or 200 gallons
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- St. Augustine, FL
- Process
- Kettle cookingHot fillBottling
- Packaging
- Glass bottlesBulk and foodservice
- Products
- Sauces and marinades
- Minimum order
- Minimum of 2 kettles per product, about 2,000 lbs or 200 gallonsClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- 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
- Not stated in their published information
- Equipment
- Batch kettles (2-kettle minimum is about 200 gallons)
- Automated filling, weighing and labeling
- Second production line added 2022
- Portion pack line added 2021
- Shrink band sealing
- Batch size or capacity
- Two automated production lines. Minimum run of 2 kettles (about 2,000 lbs or 200 gallons). Stock bottles: 1.7 oz mini, 5 oz woozy, 8, 10, 12 and 16 oz glass styles, 32 oz mixer, half gallon, gallon, 5 gallon pails, 55 gallon drums and 275 gallon totes.
- Services
- Formulation and R&DRecipe scale-upIngredient sourcingPackaging sourcingProcess authority helpLabeling and regulatoryTurnkey (they buy materials)Distribution and logistics
- Works with
- Not stated in their published information
- Also states
- Over 1,050 ingredients in stock for formulation
- Portion-controlled packages of sauces
- Process authority letters from NC State University
- Does not make cold processed products (fresh salsas, refrigerated dressings), dry rubs or spice mixes, or seafood, meat or dairy products
- Downloadable co-packing checklist, questionnaire, NDA and recipe template
- Type of company
- Co-manufacturerCo-packer
- Founded
- 1998
How we checked
Verified 2026-10-02 from the manufacturer's published information (7 pages checked).
Their own published information states these capabilities clearly.
We do not publish this plant's 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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson