What it is
Dressings split into two engineering problems: stable emulsions that must never break, and separating vinaigrettes that must resuspend cleanly with a shake. We handle both, and we tell you up front which one your recipe actually is — that decision drives your equipment, your label copy and your shelf presentation.
Products we run this way
- Ranch and creamy emulsions
- Balsamic and citrus vinaigrettes
- Caesar and cheese-based dressings
- Slaw and cabbage dressings
- Herb and green goddess styles
On the line
- High-shear and gentle-blend options
- Refrigerated and shelf-stable paths
- Bulk gallon through 12 oz retail glass
- Separation and resuspension testing before launch
Brands that belong here
Chef and restaurant brands bottling a house dressing
Better-for-you brands with clean-label emulsion constraints
Food service brands supplying bulk to their own locations
Plan around these
- — Clean-label emulsions are the hardest thing in this category — plan bench time
- — Dairy and egg components may push you into refrigerated distribution
Common questions
Do dressings have to be refrigerated?
Not always. Acidified vinaigrettes and many emulsions can be shelf-stable; dairy- and egg-forward formulas usually require refrigerated distribution.
Is dressings right for your product?
Send us your recipe details and volume — we will tell you straight.
Complete Discovery Form