Sunny Dell Specialty
Oxford, PA
Oxford, Pennsylvania co-manufacturer and private labeler, in business since 1995, that makes small-batch natural and organic foods for national brands and retailers. Retorts soups, broths and gravies, hot fills acidified sauces and salsas, and packs marinated vegetables in 12 to 32 oz glass jars, with turnkey production that includes buying materials, or tolling.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
1format 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
- Oxford, PA
- Process
- RetortHot fillAcidified foods (21 CFR 114)
- Packaging
- Glass jars
- Products
- Soups and brothsSauces and marinadesSalsasPickled and fermented vegetablesDips and spreads
- Minimum order
- Not published
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- KosherUSDA Organic
- 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
- Packs in 12 to 32 oz glass jars.
- Services
- Turnkey (they buy materials)Tolling (you supply materials)Formulation and R&DIngredient sourcingPackaging sourcing
- Works with
- Idea-stage brandsRegional and national brands
- Also states
- Gravies
- Marinated vegetables such as mushrooms, asparagus, peppers and pickled red onions
- Ethnic sauces such as butter chicken sauce
- Non-GMO (program not named)
- Slow-simmered small-batch process
- Type of company
- Co-manufacturerCo-packerPrivate label
- Founded
- 1995
How we checked
Verified 2026-10-02 from the manufacturer's published information (3 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We do not publish this plant's contact details.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