Sauce, Dressing & Condiment Contract Manufacturing — Built for Brands That Are Scaling
Chicago-based blending, filling, and co-packing for hot sauce, BBQ sauce, dressings, chili crisp, marinades, and specialty condiments. Founded by two engineers with over 20 years of combined experience at a top-5 global food company.
Production-ready Q2 2027. Now booking first-wave customers.
Finding a sauce co-packer takes most brands 6–12 months. MOQs are high, capacity is scarce, and Process Authority filings on acidified products can add another 4–8 weeks before a single bottle is filled.
We're opening fresh. Brands signing NDAs now get formula reviews, Process Authority coordination, reserved capacity, and first-wave production slots when we go live. If you're planning a 2027 launch or a supplier transition, start the conversation now.
Minimum Trial Run
250 cases
Production Launch
Q2 2027
Shelf Stable
Hot-fill + Oil-based Capabilities
FDA Registered
Process Authority filings supported
Who We Serve
Emerging Brands
Your farmers market dipping sauce is taking off. You're three months from a Whole Foods or Costco regional pitch and the only co-packers who'll talk to you want a 10,000-case minimum and a six-month lead time. We'll run your trial at 250 cases, coordinate your Process Authority filing, and help you scale your formula for a real production line — without making you commit to volumes you don't have orders for yet.
Established Brands
You're launching a new flavor line, looking for Midwest overflow capacity, or shopping for a second-source after a co-packer disruption. We bring CPG engineering rigor, full Process Authority documentation, and Chicago freight access.
What We Make
Hot sauces — thin acidified hot-fill, fermented bases, pepper mashes
BBQ sauces — smooth and chunky, sweet and savory profiles
Dressings & vinaigrettes — shelf-stable oil-based, acidified emulsions
Specialty condiments & spreads — mayo, ranch, mustard, flavored aioli, and other oil-preserved shelf-stable formats
Chili crisp & infused oils — oil-based ambient fill with particulates
Marinades — thin to medium viscosity, vinegar or citrus acidified
Cooking sauces & salsas — smooth simmer sauces and chunky salsas
Scope: shelf-stable only. We don't run aseptic, refrigerated, or retort processes.
Formats
Glass bottles (5–32 oz) — hot sauce, BBQ, dressings. Standard or flip-top closures, tamper-evident seal. MOQ: 500 cases.
Jars (8-64 oz) — chili crisp, spreads, chunky sauces. PET or glass, induction-sealed. MOQ: 500 cases.
Squeeze bottles (8–25 oz) — mustards, dressings, condiments. MOQ: 500 cases.
Bulk containers — foodservice and industrial formats. MOQ quoted per spec.
Trial runs of 250 cases available on all retail formats.
Secondary packaging — labeling, cartoning, case-packing, and palletizing are available on all formats.
Quality
FDA-registered facility
PCQI-certified leadership — both founders, under FSMA
HACCP-based food safety plan with documented prerequisite programs
Process Authority filings supported — we coordinate the scheduled process review required for acidified shelf-stable products
Validated CIP between runs — critical for multi-customer operation
Full lot traceability — raw material to finished product
SQF Level 2 certification in progress — target implementation 2027
We welcome customer audits.