The Organic Food Incubator
Bloomfield, NJ
SQF and USDA Organic certified contract manufacturer and co-packer in Bloomfield, New Jersey, founded in 2009 as a kitchen incubator, that makes sauces, condiments, soups, jams, salsas, pickles, lacto-fermented kimchi and sauerkraut, teas and functional beverages for small and growing brands. It also refines recipes, files scheduled processes with a process authority for clients, offers ready-made recipes under the client's label from 600 units, and packs products clients make themselves.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
0formats stated
Not stated in their published information.
Minimum order
PublishedPartner and private label program minimum of 600 units (45 cases of 12)
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- Bloomfield, NJ
- Process
- Fermentation
- Packaging
- Not stated in their published information
- Products
- Sauces and marinadesCondimentsSoups and brothsSalsasJams and preservesPickled and fermented vegetablesRTD tea and coffeeFunctional drinks
- Minimum order
- Partner and private label program minimum of 600 units (45 cases of 12)Close paraphrase of what the plant states. Confirm it on the call; minimums change.
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- USDA Organic
- Regulatory scope
- Not stated in their published information
- Equipment
- cooking equipment
- filling equipment
- labeling equipment
- Batch size or capacity
- Small-to-medium production runs; recipe development delivers about 5 cases (60 jars) over 3 test batches
- Services
- Formulation and R&DPilot and small runsProcess authority helpIngredient sourcingLabeling and regulatoryTurnkey (they buy materials)Tolling (you supply materials)Private label catalogRefers to other plantsCommercialization supportFood safety consulting
- Works with
- Idea-stage brandsStartups and first runsEmerging brands
- Also states
- Lacto-fermented, refrigerated kimchi and sauerkraut
- Tried and True recipe line: iced tea, lemonade, tomato sauce, hot sauce, salsas, chutney, harissa, pickles, pickled vegetables, jams
- Farmer program turning seasonal surplus into finished products
- Packaging-only co-packing of client-made products
- Total cost model with recipe development
- Consulting: supply chain, fractional COO, regulatory navigation, organic certification guidance
- Type of company
- Shared kitchen or incubatorCo-manufacturerCo-packerPrivate label
- Founded
- 2009
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
- 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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson