Western Massachusetts Food Processing Center

What they state

Plant locations

• Greenfield, MA

Process

Hot fillAcidified foods (21 CFR 114)Kettle cooking

Packaging

Glass jarsTubs

Products

Sauces and marinadesSalsasJams and preservesPickled and fermented vegetablesCondiments

Minimum order

Co-pack production runs yield between 500 and 2,000 units depending on unit size; farm value-added products each carry a minimum weight of the key farm ingredient

Close 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

GMPUSDA 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

• 20 gallon kettle (rental kitchen)
• Liquid filling machines
• Single-head electric and pneumatic piston fillers
• Blast chiller
• Vertical cutter mixer (VCM)
• Robot Coupe CL60
• Tilt skillet
• Table-top labeler
• Convection ovens
• 20 gallon kettle
• single head electric piston filler
• single head pneumatic piston filler
• liquid filling machines
• high-speed labeler and table-top labeler
• blast chiller
• Robot Coupe CL60, VCM and Blixer
• standing Hobart and Berkel mixers
• tilt skillet, convection ovens and griddle

Batch size or capacity

Production runs yield between 500 and 2,000 units depending on size. Co-pack program billed per production day (published 2026 rate sheet: full day and partial day rates).

Services

Pilot and small runsFormulation and R&DRecipe scale-upProcess authority helpLabeling and regulatoryWarehousingCold storageDistribution and logisticsFood safety consultingTolling (you supply materials)Private label catalog

Works with

Idea-stage brandsStartups and first runsEmerging brands

Also states

• Organic processing under the center's own organic certification
• Prototyping services November through May
• Scheduled process preparation and FDA filing help for acidified foods
• Monthly Recipe for Success workshop and 3-month wholesale readiness accelerator
• Third-party logistics with ambient, cooler and freezer storage and cross-docking
• Hourly rental kitchen
• Preserve the Valley program: about a dozen set recipes made with a farm's own produce and label
• Blanched and frozen vegetables and frozen pesto for farms
• Certified PCQI on site
• Hot pack and hold processing of shelf-stable prepared and acidified foods
• Preserve the Valley farm value-added program with 12 recipes, including frozen vegetables
• Ambient, cooler and freezer pallet storage, cross-docking and third-party logistics (no direct-to-consumer shipping)
• Certified PCQI on site and Better Process Control School certified staff
• Wholesale permitting, licensing navigation and business planning support
• Wholesale Readiness accelerator for early stage producers

Type of company

Shared kitchen or incubatorCo-packerCommercial kitchen

Founded

2001