Hot-fill production
Sauces, salsas, jams and shelf-stable products in glass or PET.
from $2 per unit at volume
Brantford, Ontario
Minimum run of 500 units, not 50,000
SQF-certified co-packing for sauces, dressings and shelf-stable products — with runs small enough to actually launch on.
4.8 from 41 reviews
Serving Ontario, Quebec and Northeastern US
Capabilities
Capabilities
Hot-fill, cold-fill and dry blending, with in-house development and full regulatory support.
Cold-fill & dressings
Emulsified dressings, marinades and refrigerated products.
from $2 per unit at volume
Recipe scale-up
Take a kitchen recipe to a repeatable production formula that survives a retort.
from $2400 per formulation
Dry blending & packaging
Spice blends, mixes and powders, bagged or jarred.
from $1 per unit at volume
Regulatory & labelling
Nutritional panels, CFIA and FDA compliance, and shelf-life testing.
from $850 per SKU
About
The gap where good brands die
You have outgrown the shared kitchen but every co-packer wants a 50,000-unit minimum you cannot fund or sell. That gap kills more good food brands than bad recipes do. Our minimum is 500 units. We will scale your recipe, sort your nutritional panel and label compliance, and grow the run size with you as the orders come.
“Every other co-packer wanted 50,000 units. We launched on 800 and are now ordering 12,000 a quarter. We would not exist otherwise.”
Founder, hot sauce brand · Toronto
“They reformulated our dressing so it held emulsion through the supply chain. Our returns went to essentially zero.”
Operations lead, grocery brand · Montreal
“They caught a labelling issue that would have failed us at the border. We had no idea and it would have been a very expensive lesson.”
Co-founder, condiment startup · Buffalo, NY
Visit
Hours & location
Hours
Mon–Fri
07:00 – 16:00
Find us
740 Colborne Street East
Brantford, ON N3T 5L8
Serving Ontario, Quebec and Northeastern US
FAQ
Common questions
What is your minimum run?
500 units. That is deliberately low — most brands die in the gap between a rented kitchen and a 50,000-unit minimum.
Can you scale my kitchen recipe?
Yes, from $2,400 per formulation. A recipe that works in a pot often behaves differently at volume or through a retort, and that is the work.
Are you certified?
SQF certified, CFIA registered and FDA registered for US export. Audit documentation is available on request.
Do you help with labels and nutritionals?
Yes — nutritional panels, ingredient declarations and CFIA/FDA compliance from $850 a SKU. Getting this wrong at the border is expensive.