Pemberton's Gourmet Foods
Gray, ME
Co-packer and private label manufacturer in Gray, Maine with more than two decades of experience, focused on mid-size batches for emerging and growing brands. Hot and cold fills acidified sauces, salsas, jams, condiments, dips, dressings and dessert toppings into glass from 4 to 128 oz and plastic foodservice containers, in an SQF and MOFGA organic certified plant.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 4 processes stated in all.
Packaging
3formats 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
- Gray, ME
- Process
- Hot fillCold fillAcidified foods (21 CFR 114)Bottling
- Packaging
- Glass bottlesGlass jarsBulk and foodservice
- Products
- Sauces and marinadesSalsasJams and preservesDips and spreadsCondimentsDressings
- Minimum order
- Not published
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- USDA OrganicHACCP
- Regulatory scope
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- Not stated in their published information
- Batch size or capacity
- Glass bottling from 4 oz to 128 oz; plastic in 1 gallon to 5 gallon containers.
- Services
- Formulation and R&DRecipe scale-upCommercialization supportPilot and small runsProcess authority helpShelf life testingLabeling and regulatoryPrivate label catalog
- Works with
- Startups and first runsEmerging brands
- Also states
- Dessert sauces and toppings
- In-house chef and test kitchen
- Wide range of viscosity and particulate size
- Tapenades and chutneys
- Food safety and traceability systems
- Interstate and rail access
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the manufacturer's published information (4 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We do not publish this plant's contact details.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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson