Kettle Cuisine
Lynn, MA. Plants in California, Massachusetts, Maryland, Washington, Wisconsin
Private brand soup and prepared foods manufacturer with five plants in Massachusetts, Washington, California, Wisconsin and Maryland, making refrigerated and frozen soups, bone broths, demis and concentrates, sauces, slow-cooked proteins and sides for retailers, foodservice operators and national brands. Plants use steam kettles with pouch, cup, tray, bag, tub, pail and vacuum pack fillers.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
5formats 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
- Plant locations
- Lynn, MA
- Everett, WA
- Union City, CA
- Green Bay, WI
- Savage, MD
- Process
- Kettle cookingPouch fillingCup and tub fillingVacuum packing
- Packaging
- Trays and clamshellsTubsBulk and foodserviceVacuum packsBags and flexible film
- Products
- Soups and brothsSauces and marinadesFrozen mealsRefrigerated prepared foods
- Minimum order
- Not published
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Steam kettles
- Double-rack ovens
- Pouch fillers
- Cup fillers
- Tray fillers
- Bag fillers
- Tub and pail fillers
- Vacuum pack fillers
- Batch size or capacity
- Five plants; Lynn, MA is 200,000 sq ft with about 500 employees, Savage, MD 168,000 sq ft, Green Bay, WI 104,000 sq ft, Union City, CA 33,000 sq ft
- Services
- Formulation and R&DPrivate label catalogPhotography and marketing
- Works with
- Regional and national brandsLarge CPG companies
- Also states
- Private brand programs for retailers
- Bone broths, demi-glace and liquid concentrates
- Culinary consulting and menu development
- SQF Level 3 at Lynn, Everett, Union City and Savage; SQF Level 2 at Green Bay
- Refrigerated and frozen soups
- Shelf-stable broth, base and demi concentrates
- Double-rack ovens for oven-seared and slow-cooked proteins (Green Bay, Savage)
- Mac and cheese, beans and oatmeal sides
- Type of company
- Co-manufacturerPrivate label
- Founded
- 1986
How we checked
Verified 2026-10-02 from the manufacturer's published information (8 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.
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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson