What it is
Condiments live or die on consistency. The same viscosity, the same pour, the same color in bottle one and bottle forty thousand. We run condiments as an acidified hot-fill category with tight in-process checks on Brix, pH and fill weight so your brand tastes identical every time a customer reaches for it.
Products we run this way
- Ketchup and mustards
- Aioli-style and emulsified spreads
- Relishes and chow chow
- Pepper jellies
- Steak and wing sauces
On the line
- Fill-weight checks throughout the run
- Viscosity and color held to an approved gold standard
- Squeeze, glass and PET closures
- Ingredient lot traceability on every component
Brands that belong here
Regional brands scaling a table-top SKU into a broadliner
Restaurant groups converting a house condiment into a retail item
Private label programs needing a repeatable house standard
Plan around these
- — Emulsions need a documented shear and order-of-addition spec
- — Container choice drives perceived quality more in this category than any other
Common questions
Can a co-packer match my existing condiment exactly?
Yes — with a written, weighted recipe and an approved gold-standard sample. We run bench trials against your reference before committing a production batch.
Is condiments right for your product?
Send us your recipe details and volume — we will tell you straight.
Complete Discovery Form