Mad Will's Food Company
Auburn, CA
Employee-owned sauce and specialty food maker in Auburn, California, a division of Norcal Food Solutions, that co-packs shelf-stable products under pH 4.6 and private labels its own catalog of sauces, salsas, dressings, ketchups and spreads. Hot and cold fills retail glass bottles and jars and HDPE foodservice jugs and buckets, with a one-batch co-packing minimum (about 70 to 200 cases) aimed at small businesses, chefs and entrepreneurs.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
3formats stated
Minimum order
PublishedCo-packing minimum is one batch per recipe, typically around 100 cases (about 70 to 200 cases of 12 depending on container size); private label minimum is 5 cases of retail glass or 3 cases of foodservice per order
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- Auburn, CA
- Process
- Hot fillCold fillKettle cookingBottling
- Packaging
- Glass bottlesGlass jarsBulk and foodservice
- Products
- Sauces and marinadesSalsasDressingsCondimentsDips and spreadsJams and preserves
- Minimum order
- Co-packing minimum is one batch per recipe, typically around 100 cases (about 70 to 200 cases of 12 depending on container size); private label minimum is 5 cases of retail glass or 3 cases of foodservice per orderClose 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
- HACCPGMP
- Regulatory scope
- Not stated in their published information
- Equipment
- Kettles (kettle yield is a costing factor)
- Metal lug and plastic cap closures
- Neckband and capsule options
- Batch size or capacity
- One batch per recipe yields about 70 to 200 cases of 12. Stocked glass: 6, 8 and 12 oz Paragon, 6, 8 and 12 oz ring neck, 8 oz composite, 9 oz straight side, 12 oz stout and fluted, 16 oz Paragon, salsa, decanter and mayo, 24 oz pasta, and 250 to 750 mL bottles; foodservice HDPE half gallon and gallon jugs and 5 gallon buckets.
- Services
- Formulation and R&DRecipe scale-upPilot and small runsIngredient sourcingPackaging sourcingPackaging and label designLabeling and regulatoryProcess authority helpTurnkey (they buy materials)Private label catalog
- Works with
- Idea-stage brandsStartups and first runs
- Also states
- Accepts products with pH below 4.6
- Arranges state pH testing and release of each batch and S-Letter certification with the State of California
- Ten-pound test batches, up to 3 per SKU
- Facility tours with a co-packing specialist
- UPC barcode guidance and label compliance review
- Private label line includes tapenades, bruschetta, pasta and pizza sauces, ketchups, fruit butters, dessert sauces, Bloody Mary mix and Sichuan chili paste
- Products can be developed to meet gluten-free, non-GMO (program not named) and Whole Foods compliant requirements
- Type of company
- Co-packerCo-manufacturerPrivate label
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