Colorado Co-Pack Directory
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Table of Contents
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The Colorado Agriculture and Food Co-Pack Directory was prepared by the Colorado Department of Agriculture to encourage the growth of existing businesses and the establishment of start-up businesses. The Colorado Department of Agriculture does not endorse or recommend any of the persons or entities listed herein. Professionals can best advise co-packers and persons seeking co-packing about any legal or financial matter, including contracts. For additional co-pack information or assistance, please contact:
Markets Division
Colorado Department of Agriculture
700 Kipling St., Suite 4000
Lakewood, CO 80215-8000
Phone: (303) 239-4114
Fax: (303) 239-4125
markets@ag.state.co.us
www.coloradoagriculture.com
1990, 1995, 1999, 2004
If you have a co-packing facility and would like to be included in this online directory at no charge, please click on the listing form link in the menu.
Contract Manufacturing: A Partnership. Contract manufacturing is a partnership between the company needing the product (contractor) and the company manufacturing it (processor). The contractor knows the details of the product, how it is made, potential problems and some idea of its costs and potential selling price. The processor knows the intricacies of the equipment and plant, and production and overhead costs. For this partnership to be a success, both parties must make money.
The initial burden of selecting and working with a processor falls on the contractor. This should be an engineer familiar with the equipment and production requirements, a quality control person and a project coordinator.
Product Quality: A Concern. The greatest concern when production is entrusted to an outside company is product quality. To minimize problems, you should have detailed production instructions and quality control guidelines incorporated into the contract. During initial production, the engineer, quality control people and production supervisor should work continuously with the contractor.
Once you are confident that any problems have been eliminated and production is satisfactory, you can reduce the amount of supervision to normal levels as specified in the manufacturing contract. At this stage, you should set up regular inspection visits and receive regular quality control reports. You should also be running product test panels on a regular basis, just as you would on products made in your own plants.
At some point as production increases, you should consider a second source of production. There are two reasons for this: yours and the processor's. From your standpoint, you don't want the availability of a successful product to be totally dependent on a company beyond your own control. If the processor decides he doesn't want to make your product, raises the price or just goes out of business, you no longer have a product to market.
The processor, on the other hand, doesn't want to be totally dependent on only your business. If you ever decide to terminate the contract, you would probably put him out of business. This can be a major concern when your product comprises more than half of his total production.
Many other factors enter into the selection of a processor. The accompanying checklist provides a handy reference.
- Courtesy of: Prepared Foods New Product Annual 1988
Location
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What is the proximity of plant
to ingredients and/or raw materials?
to packaging suppliers?
to interstate highways and/or railroads?
to a reliable labor pool? -
Will the location allow low-cost and efficient distribution of your product?
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Will the location allow you to expand your traditional market areas?
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What is the capacity of the plant?
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What percent of the plant's and processor¿s total production will your business represent?
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Will you be consulted if the processor increases or decreases your percent of his capacity?
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How will increases in production capacity be accommodated?
additional work shifts?
plant and equipment additions and expansions?
other (explain)
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Is the general arrangement of the equipment in the plant conducive to good quality control and sanitation?
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Could modifications be made to the general arrangements that would correct any deficiencies?
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Who owns the equipment in the plant?
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Is there space available for additional equipment that may be required for future product line extensions?
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Who will purchase packaging supplies?
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Will the processor make packaging on-site?
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Can the processor quickly and efficiently accommodate changes:
to your process?
to your ingredients?
to your formulations?
to your packaging?
to your shipping practices? -
What will the processor charge to change your product, package for formulation?
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How many QC people are on staff at the plant?
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How well trained are they?
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Are they using or familiar with statistical process control (SPC)?
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Are control procedures in place to ensure that finished product weights and volumes will meet your product specifications?
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Is there sufficient storage area for raw materials to take advantage of large quantity or bulk purchase of ingredients?
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Are there warehouse procedures to maintain the integrity of your product before it is shipped?
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Will the processor handle product distribution?
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Does the processor meet your standards in the way it handles products from the warehouse into the shipping vehicle?
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Is competitive commercial trucking available?
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Does the processor operate a truck fleet?
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If so, are the processor's trucks:
clean?
in good mechanical condition?
have temperature recorders for perishable products?
secure from tampering? -
Does the processor allow credit for back-hauls?
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Does the processor offer replacement for out-of-date product pick-up?
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How many employees does the plant have?
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Have plant employees had adequate training?
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How much additional training will they require for your operation?
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Do plant employees receive adequate compensation?
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Do plant employees perform quality work?
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What is the average length of employee service at the plant?
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Are the existing labor contracts and labor practices restrictive?
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Is the plant unionized?
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Does the plant have a history of labor strife?
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What is the plant's strike record?
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Does the processor have a history of labor strife?
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Does the plant appear to be well-maintained?
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What is the plant's annual maintenance budget?
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Does the plant have the following desirable features:
temperature and humidity controls?
bird and insect screens?
air curtains?
personnel control?
fire protection? -
Does the plant have any of the following problems:
physical abuse to packages?
inappropriate stack heights in the warehouse?
overhead dripping?
floor sweepings?
peeling paint?
out-of-date ingredients?
improperly tagged ingredients?
off-spec ingredients?
metal or plastics? -
Is there sufficient boiler capacity for your requirements?
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Is the steam quality sufficient for your requirements?
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Do you have any special steam requirements (for example, culinary steam for product contact or extra-high pressure steam)?
-
Is there sufficient air compressor capacity?
-
Is there sufficient refrigeration capacity?
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What is the source of the plant's water supply (city water or well)?
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Is the supply adequate?
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Are there any restrictions on water usage?
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Does the water quality equal that needed for your product?
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Is the water treatment used compatible with your product?
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How is waste water treated (plant system, city system, other)?
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What are the discharge limits (BOD, suspended solids, fats, other)?
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What are the costs of water and waste treatment?
Ingredient Purchasing and Handling
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Who will purchase the ingredients for your products?
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How often and in what quantities will the ingredients be purchased?
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How will they be transported to the plant?
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How will they be stored at the plant?
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Does the plant offer an adequate and dependable inventory tracking and control system?
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Is there a system to ensure that your ingredients will be used for your products?
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Will the processor keep your ingredient suppliers, costs, and specifications confidential?
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How many other customers does the processor have?
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Are any of the customers competitors of yours?
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How will the processor arrange to meet his contractual agreements in the event of strikes or work stoppages?
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Does the production agreement include contingency plans in the event that the processor is bought out by one of your competitors?
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Will the company be able to maintain business operations if it loses a key client?
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Do other customers confirm that the processor is reliable? service oriented?
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Is the processor's operation profitable?
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What does the processor plan for the future:
expansion?
merger?
retirement?
other (explain)?
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Can you determine the actual cost to the processor for the following:
ingredients
package material
manufacturing costs
overhead costs
profit -
Are the allowances for manufacturing loss based on verifiable performance?
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Who pays for major additions, repairs, and maintenance to the building and processing systems?
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How will charges for ingredients purchased by the processor be tabulated?
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Will you be allowed to inspect original invoices for charges by the processor?
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Are control procedures in place to ensure that manufacturing losses charged you are actually occurring?
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Will the formulation of your product be kept confidential from competitors who also use the plant?
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How will this confidentiality be assured?
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Will the processor ensure tight security prior to the introduction of new products?
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Will the processor allow you unrestricted access to the plant during production of your products?
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How often will you inspect the plant?
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Will inspections be scheduled?
- Information provided by Sverdrup Corp
Contact: Robert or Josee Muri
2670 Delta Drive
Colorado Springs, CO 80910
Ph. (719) 390-5117
Fax (719) 390-5120
E-mail: boscofoods@netzero.net
Product Categories
Dressings/ Pickles/Sauces, Fruit Fillings, Meat Packers, Poultry Packers, Frozen Specialties, and Vacuum Packed Specialties
Current Co-Packing Contracts
For Coleson Foods
References available upon request? Yes
Current Product Line
Item Type Package Unit Size Units/Case
Chicken Skewers 100 pc. Frozen case 17 lbs. 1
Sauces: barbeque
teriyaki, egg roll Bottles 8, 10, and 16 oz. 12 or 24/case
Chicken w/ sauce Vacuum packed 9oz. 18/case
Minimum Order: Min. 50 cases
Current Equipment Inventory
Vacuum packing machine, bottle filling machine, micro sham, stoves/stock pots. Cold processing room.
Standard Ingredient Inventory
Ingredients: poultry, soy sauce, sugar, spices
Ingredient purchaser (processor or contractor): Processor
Ingredient transporter to plant (processor or contractor): Contractor
Standard Packaging Inventory
Vacuum bags, bottles (various sizes), boxes (various sizes)
Packaging purchaser (processor or contractor): Processor
Quality Control
Quality Control standards: USDA regulation compliance and HACCP plan procedures
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: Thermometers, pH test strips
Product Development
Product development services available: Yes
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: No
Current Distribution Access
Distribution available for co-pack accounts: No
Distributors currently picking up at plant: Major distributors in Colorado
Transportation access: 5 miles from I-25
Plant
Percentage of plant capacity currently used: 80%
Plant expansion possible to obtain additional contracts: No
Year company was established: 1990
Age of plant: 10 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: Yes
Available room temperature storage: Yes
Available refrigerated storage: Yes
Available freezer storage: Yes
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: No
Waste water treated: No
Waste discharge limits: *
Employees
Number of employees (full-time/part-time): 6 / 0
Average employee tenure: 10 years
*Contact co-packer for information
Colorado Sausage Co., Inc.
Contact: John Sand
539 South Gilbert Street
Castle Rock, CO 80104
Ph. (303) 688-3844
Product Categories
Meats, Prepared and Sausage
Current Co-Packing Contracts
Fresh, cooked and smoked sausages. Snack sticks, jerky, smoked beef, pork, buffalo and poultry. Also private label.
References available upon request? Yes
Minimum Order: 500 lbs, negotiable
Standard Ingredient Inventory
Ingredients: 75 different spices, seasonings, etc.
Ingredient purchaser (processor or contractor): Processor
Ingredient transporter to plant (processor or contractor): Processor
Standard Packaging Inventory
Packaging purchaser (processor or contractor): Processor
Quality Control
Quality Control standards: TRC- HACCP
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: Outside lab-Industrial Labs
Product Development
Product development services available: Yes
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: No
Distributors currently picking up at plant: *
Transportation access: 1 mile to Interstate
Plant
Percentage of plant capacity currently used: *
Plant expansion possible to obtain additional contracts: No
Year company was established: 1977
Age of plant: *
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: No
If meat/poultry processor, have current USDA inspection: Yes
Available room temperature storage: Yes
Available refrigerated storage: Yes
Available freezer storage: Yes
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: No
Waste water treated: No
Waste discharge limits: *
Employees
Number of employees: *
Average employee tenure: *
*Contact co-packer for information
Columbine Specialty Products Inc.
Contact: Bob McNamara
4880 E. 41st Ave.
Denver, CO 80216
Ph. (303) 294-0315
E-mail: bobm@columbinesp.com
Website: www.columbinesp.com
Product Categories
Dressings/Pickles/Sauces, Flavoring, Extracts, Spices, Tea
Current Co-Packing Contracts
Water, cocktail mixes, maple syrup, BBQ sauce, energy dryings, soy sauce, vitamin drinks, non-carbonated soft drinks.
References available upon request? Yes
Minimum Order: 500 gallons finished product
Current Product Line
Item Type Package Unit Size Units/Case
Beich Cocktail mixes PET Bottles 32oz. 6 & 12
Richlow Cocktail mixes PET Bottles 32oz. 6 & 12
High Peaks Maple Syrup HDPE 1 gallon 4
Chef Larry BBQ Sauce HDPE 1 gallon 4
Conquistador Energy BIB Bag-n-Box 3 gallon 1
Current Equipment Inventory
18 valve filler, 6 valve water filler, shrink tunnel, press-on labeler, 28 and 38mm capper, code dater, bag-n-box filler, 1000 gallon mixing tanks, heat jacketed mixing tanks
Standard Ingredient Inventory
Ingredients: HFCS 42, citric acid, preservatives, colors, vinegar
Ingredient purchaser (processor or contractor): Contractor
Ingredient transporter to plant (processor or contractor): Contractor
Standard Packaging Inventory
PET bottles (32oz, 16.9oz), HDPE bottles (1gal, 5gal), Bag-n-Box (3gal, 5gal)
Packaging purchaser (processor or contractor): Contractor
Quality Control
Quality Control standards: HACCP program in place
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment:
Product Development
Product development services available: Yes
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: No
Distributors currently picking up at plant: Shamrock, US Foodservice, Sysco, Denver Syrup, Yancey's Roma Donsons, American Concessions, Andrews Produce, Chips Wholesale, Eagle Beverage, Giambrocco Produce, Mt. Olympus Water
Transportation access: 1/2 mile off I-70
Plant
Percentage of plant capacity currently used: 50%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1980
Age of plant: 28 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: No
Available room temperature storage: Yes
Available refrigerated storage: No
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City, Denver
Water pre-treated: Yes
Waste water treated: No
Employees
Number of employees: 7 full time
Average employee tenure: 15 years
Danny Cash Hot Sauce (Kitchen Space to Rent)
Contact: Danny Cash
Ph. (888) 3HOTSAUCE
E-mail: DannyCash@DannyCash.com
Web site: www.DannyCash.com
Type 2 licensed commercial kitchen available for rent. Equipment available includes two large stainless tables, bottling devices for semi-thin liquids, two stainless prep tables, two 40 gallon steam kettles, automatic dishwasher with triple sink and scrub sink, 18" immersion blender (boat motor), thermometers, pH testers, Kitchen-Aid mixer including juicer attachment.
Contact: Jim Williams
6235 Lookout Rd. #A
Boulder, CO 80301
Ph. (303) 527-1554
Fax (303) 527-3885
E-mail: jhwilliams@econaturalsolutions.com
Web site: www.econaturalsolutions.com
Product Categories
Candy/Confections
Current Co-Packing Contracts
Balled or tableted sweets, candies, etc.
References available upon request? Yes
Current Product Line
Item Type Package Unit Size Units/Case
Mints, Sweets, and Candy Tarts pocket boxes 3.9 grams 12/case
Mints, Sweets, and Candy Tarts tins 70.9 grams 12/case
Minimum Order: Min. 125,000 balls or 700,000 tablets
Current Equipment Inventory
Mixer, tableting equipment, packaging equipment, shrink wrap equipment
Standard Ingredient Inventory
Ingredients: Organic sugar, flavorings, essential oils
Ingredient purchaser (processor or contractor): Processor
Ingredient transporter to plant (processor or contractor): Processor/Contractor
Standard Packaging Inventory
Preprinted boxes and tins
Packaging purchaser (processor or contractor): *
Quality Control
Quality Control standards: U.S. Organic standards, and taste, hardness, and visual appraisal
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: *
Product Development
Product development services available: Yes
Product development services available w/o processing contract: Yes
Confidentiality agreement available if processor develops formulation: No
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: Yes
Distributors currently picking up at plant: United Natural Foods
Transportation access: 1/2 mile from Hwy. 119
Plant
Percentage of plant capacity currently used: 50%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1992
Age of plant: 5 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: No
Available room temperature storage: Yes
Available refrigerated storage: No
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: No
Waste water treated: No
Waste discharge limits: *
Employees
Number of employees (full-time/part-time): 8 / 2
Average employee tenure: 4 years
*Contact co-packer for information
Contact: Colleen Stephens
2545 Kipling Street
Lakewood, CO 80215
Ph. (303) 202-9982
Fax (303) 202-9983
E-mail: cdstephens@foodconceptsinc.com
Web site: www.foodconceptsinc.com
Product Categories
Candy/Confections, Dressings/Pickles/Sauces, Flavorings/Extracts/Syrups, Fruit Fillings, Icings, Juices-Fruit/Vegetable, Meat, Poultry, Canned Specialties, Frozen Specialties, Vacuum-Packed Specialties, Tea, Salsas, Hot Sauces
Current Co-Packing Contracts
BBQ, Hot Wing, Chili Sauce, Marinades, Finishing Sauces, Drink Mixes, Salsa, Spaghetti, Mustard, Peanut, Salad Dressing, Chocolate, Jams, Jellies, Pepper Jams & Jellies, Green Chilies, Oriental Sauces
References available upon request? Yes
Current Product Line
Item Package Type Unit Size Units/Case
Sauces Bottles 5oz.-32oz. 12
Salsa/Chilies Bottles or Tubs 10oz.-32oz. 12
Soups/Stews Bags 16oz.-8lbs. Client Specific
Jams/Jellies Bottles 6oz.-12oz. 12
Oriental Sauces Bottles & Jugs 10oz.-128oz. 4-12
Wing/BBQ Sauce Pails & Drums 5 gallon-55 gallon 1
Minimum Order: 50 Gallons
Current Equipment Inventory
100 gallon steam kettle, 200 gallon steam kettle, blenderizer, bottle filling equipment, bag filling equipment, chillers for bag prdoucts, labeler, vacuum sealer
Standard Ingredient Inventory
Ingredients: Vary according to production requirements.
Ingredient purchaser (processor or contractor): Contractor
Ingredient transporter to plant (processor or contractor): Contractor
Standard Packaging Inventory
Whatever packaing client requires is obtained, 2oz. bottles-55 gallon drums.
Packaging purchaser (processor or contractor): Contractor
Quality Control
Quality Control standards: USDA, FDA and HACCP plan procedures
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: pH testing, brix testing. If other tests are required, arrangements will be made with appropriate labs.
Product Development
Product development services available: Yes
Product development services available w/o processing contract: Yes
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: No
Current Distribution Access
Distribution available for co-pack accounts: No
Distributors currently picking up at plant: Sysco, Shamrock, US Foods
Transportation access: 4 miles from 6th Avenue; 4 miles from I-70; 15 miles from Denver International Airport
Plant
Percentage of plant capacity currently used: 60%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1996
Age of plant: 12 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Not required (USDA approved)
If meat/poultry processor, have current USDA inspection: Yes
Available room temperature storage: Yes
Available refrigerated storage: Yes
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: Lakewood City
Water pre-treated: Yes
Waste water treated: Yes
Waste discharge limits: *
Employees
Number of employees: 8 full time/4 part time
Average employee tenure: 7 years
*Contact co-packer for information
Contact: Ginger Steinecke
3815 Freedom Dr.
Trinidad, CO 81082
Ph. (719) 573-6012
Web site: www.fountainvalleyfoods.com
Product Categories
Dressings/Pickles/Sauces, Specialties, Vacuum-Packed, Spices and Condiments, Pickled Products
Current Co-Packing Contracts
Old Dutch Salsa, Peerless Salsa, Olive Harvest Tapinade, Katie's Salsa, Buffalo Bills Salsa, Manuel's Bean Dip, Sweet Peppers BBQ
References available upon request? Yes
Current Product Line
Item Type Package Unit Size Units/Case
Salsa glass 12 or 16oz. 12
BBQ glass 12oz. 12
Tapinade glass 16oz. 12
Bean Dip glass 16oz. 12
Enchilada Sauce plastic 1 gallon 4
Jalapenos pail 1 gallon 4
Jalapenos drum 30 gallon 1
Serranos drum 30 gallon 1
Spices box 50 pound 1
Current Equipment Inventory
100 gallon kettle, 60 gallon kettle, blender, filler, capper, cooling line, labeler, dicer, slicer, produce intake lines
Standard Ingredient Inventory
Ingredients: tomatoes, jalapenos, spices, lime juice, beans
Ingredient purchaser (processor or contractor): Processor
Ingredient transporter to plant (processor or contractor): Processor/Contractor
Standard Packaging Inventory
12/16oz. glass, 12/12oz. glass, 4/1 gallon plastic, 5 gallon plastic
Packaging purchaser (processor or contractor): Processor
Quality Control
Quality Control standards: U.S. pH, vacuum, closure, temp fill, cook times, batch ingredient checks, in-bound receiving of ingredients, packaging
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: gram scale, titration equipment, pH meter, moisture meter, pipettes, etc., test kitchen
Product Development
Product development services available: Yes
Product development services available w/o processing contract: Yes
Confidentiality agreement available if processor develops formulation: No
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): No
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): No
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: No
Transportation access: 2 miles from I-25 in Trinidad, CO plant
4 miles from I-25 in Colorado Springs, CO warehouse
Plant
Percentage of plant capacity currently used: 60%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1983
Age of plant: 5 years
Ongoing upkeep maintenance given to plant/equipment: Yes
Procedures for sanitary measures: Complete sanitation after production runs, weekly sanitation and safety checks.
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: N/A
Available room temperature storage: Yes
Available refrigerated storage: No
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: Yes
Waste water treated: No
Waste discharge limits: *
Employees
Number of employees (full-time/part-time): 7 / 30
Average employee tenure: 2 years
*Contact co-packer for information
Fresca Foods
2011 Cherry St., #206
Louisville, CO 80027
Ph. (303) 645-4888
Fax (303) 645-4884
Web site: www.frescafoodsinc.com
Product Categories
All natural and organic products such as frozen entrees, pizza dough balls, finished pizzas, private label home meal replacements (HMRs), branded frozen entrees for All-Natural retailers & Big Box retailers, prepared entrees for Natural Foods delis.
Current Co-Packing Contracts
All natural artisan crackers, nut butters, frozen entrees, energy bars, refrigerated cookie doughs
References available upon request? Yes
Current Product Line
Item Type Package Unit Size Units/Case
Entrees (frozen) Ovenable trays/outer carton Individual/Family/Dual Packs Varies
Pizza dough (frozen) Dough balls in bag in case Individual/Family/Dual Packs Varies
Co-Pack all natural items Varies Varies Varies
Minimum Order: Product dependent
Current Equipment Inventory
Doboys, three kettles, tilt skillet, conveyor oven, pump and fill system, vcm, choppers, peelers, 3 mixers, 150mm laminator, 300mm laminator, conveyorized pasta equipment cutter (tortellini), cheese waterfall, 4,000sq.ft. blast freezer, 10,000sq.ft. holding freezer, etc.
Standard Ingredient Inventory
Ingredients: All necessary ingredients for bringing fresh and shelf-stable products to market
Ingredient purchaser (processor or contractor): Processor
Ingredient transporter to plant (processor or contractor): Processor
Standard Packaging Inventory
Dual-ovenable trays, inner cartons, flow-wrapped foil packets, retail boxes, chubs, pouches, boxes, plastic containers. All come in a variety of sizes.
Packaging purchaser (processor or contractor): Product Dependent
Quality Control
Quality Control standards: Federal SSOP guidelines, full HACCP compliance, Silliker Gold Audit Status, USDA/FDA compliant
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: In-house and outsource to 3rd party (Industrial Labs, Warren Analytical Labs and CSU Food Science)
Product Development
Product development services available: Yes
Product development services available w/o processing contract: Yes
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: Yes
Distributors currently picking up at plant: Refrigerated common carrier from coast to coast, local distributor pick-up (Nobel Sysco, DPI, Shamrock, etc.)
Transportation access: 2 miles from I-25
Plant
Percentage of plant capacity currently used: 75%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1993
Age of plant: 25 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: Yes
Available room temperature storage: Yes
Available refrigerated storage: Yes
Available freezer storage: Yes
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: No
Waste water treated: No
Waste discharge limits: None
Employees
Number of employees: 150
Average employee tenure: 3 years
GBS Partners, Inc. dba Boulder Sausage
Contact: Tom Griffiths
513 S. Pierce Ave.
Louisville, CO 80027
Ph. (303) 665-6302
Fax (303) 665-3109
E-mail: bouldersausage@webaccess.net
Web site: www.bouldersausage.com
Product Categories
Meats, Prepared and Sausage
Current Co-Packing Contracts
Sausage for Albertsons, Papa Franks
References available upon request? No
Current Product Line
Item Type Package Unit Size
Sausages, various Links, Bulk 16oz, 20oz, Restaurant 10 lbs, 12.5 lbs Chorizo Bulk 16oz, 20 oz, Restaurant 10 lbs, 12.5 lbs
Minimum Order: Min. 500 lbs. Per variety
Current Equipment Inventory
Grinders, linkers, stuffers, wrappers, labelers, master pack gas flush, coolers freezers
Standard Ingredient Inventory
Ingredients: spices, pork
Ingredient purchaser (processor or contractor): Processor/Contractor
Ingredient transporter to plant (processor or contractor): Processor/Contractor
Standard Packaging Inventory
Boxes, trays, poly wrap, bags, gas flush bags
Packaging purchaser (processor or contractor): Processor/Contractor
Quality Control
Quality Control standards: Core testing, fat testing, bacteria testing
Quality Control forms used: No
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: Fat, standard plate tester
Product Development
Product development services available: Yes
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: Yes
Distributors currently picking up at plant: Yancey's, US Foodservice
Transportation access: 2 miles from Interstate
Plant
Percentage of plant capacity currently used: 40%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1989
Age of plant: 8 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: Yes
Available room temperature storage: No
Available refrigerated storage: Yes
Available freezer storage: Yes
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: Yes
Waste water treated: Yes
Waste discharge limits: None
Employees
Number of employees (full-time/part-time): 13 / 5
Average employee tenure: 5 years
Contact: Carl Musso
37143 Hwy 50 E.
Pueblo, CO 81006
Ph. (719) 948-9305
Fax (719) 948-9306
E-mail: mirasolchile@mirasolchile.com
Web site: www.mirasolchile.com
Product Categories
Specialties, Frozen Spices and Condiments, Growing Peppers for other companies
Current Co-Packing Contracts
Pueblo Chile, Salsa
References available upon request? Yes
Current Product Line
Item Type Package Unit Size Units/Case
Chiles and Salsas Jars 16 oz. 12/case
Frozen fire roasted chiles Bags 5 lb. 5/case
Minimum Order: *
Current Equipment Inventory
Standard Ingredient Inventory
Ingredients: Chiles
Ingredient purchaser (processor or contractor): *
Ingredient transporter to plant (processor or contractor): *
Standard Packaging Inventory
Packaging purchaser (processor or contractor): *
Quality Control
Quality Control standards: All Chile is #1 Chile, pest and disease free
Quality Control forms used: No
Quality Control personnel available for in-house runs: No
Specification confidentiality possible: No
Contractor may be present during runs: No
Current inventory of laboratory equipment: *
Product Development
Product development services available: No
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: No
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): No
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): No
Shelf life testing of new products available: No
Current Distribution Access
Distribution available for co-pack accounts: No
Distributors currently picking up at plant: *
Transportation access: *
Plant
Percentage of plant capacity currently used: 0%
Plant expansion possible to obtain additional contracts: No
Year company was established: *
Age of plant: *
Ongoing upkeep maintenance given to plant/equipment: No
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: No
Available room temperature storage: No
Available refrigerated storage: No
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: *
Water pre-treated: No
Waste water treated: No
Waste discharge limits: *
Employees
Number of employees: 0
Average employee tenure: N/A
*Contact co-packer for information
Morrison Road Complex (Kitchen Space to Rent)
Contact: Elaine & Dennis McFerrin
4986 Morrison Rd.
Denver, CO 80219
Ph. (303) 922-0222
Fax (303) 922-3080
E-mail: ddmcferrin@aol.com
Web site: www.denvercomkitchen.com
Current Co-Packing Contracts
Salsa, Syrup, Mustard, Jelly, Sauces
References available upon request? Yes
Current Product Line
Item Package Type Unit Size
Salsa Jar 16 oz.
Jelly Jar 12 oz.
Syrup Jar 16 oz.
Organic Salsa Tub 16 oz.
Mustard Jar 12 oz.
Organic Spices Jar 2 oz.
Minimum Order: 140 Gallons
Current Equipment Inventory
60 gallon Vulcan steam kettle, 80 gallon Groen steam kettle, Simplex filler-20 gal/pump, labeler
Standard Ingredient Inventory
Upon deliveries
Ingredient Purchasing responsibility (processor or contractor): Contractor
Ingredient Transportation responsibility (processor or contractor): Contractor
Packing Purchasing responsibility (processor or contractor): Contractor
Quality Control
Quality Control procedures: Organic/training
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: No
Specification confidentiality possible: No
Contractor may be present during runs: Yes
Product Development
Product development services available: No
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: No
Shelf life testing of new products available: No
Current Distribution Access
Distribution available for co-pack accounts: No
Plant
Percentage of plant capacity currently used: 20%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 2001
Age of plant: 40 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: No
Available room temperature storage: Yes
Available refrigerated storage: Yes
Available freezer storage: Yes
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: No
Waste water treated: No
Rocky Mountain Salsa Company (Kitchen Space to Rent)
905 N. College Ave.
Fort Collins, CO 80524
Amy or Gregg Lasley
(970) 217-8017 or (970) 282-0033
Email: info@rockymountainsalsa.com
Website: www.rockymountainsalsa.com
Main kitchen: 316 sq ft. Manufacturing set-up for semi thick to thin liquids: 60 gal kettle, Simplex filler, label machine, Stock pot stove, Baking: convection oven. Type II hood. Prep tables, 2 comp sink, walk in refrigerator and freezer.
Prep kitchen: 294 sq ft. Food prep only. Prep tables, 3 comp sink. Microwave. Dry Storage and cooler space available.
Quality control: Approved by Larimer County Health Dept.
Pending Approval by Colorado Health Dept as manufacturing facility.
Product Development: Consult with Colorado State University, Northern Colorado Food Incubator. No commercial chef on staff.
Rental/Lease available based on room & equipment used
Discounts for lease/rental commitments
Storage rates TBA
Options to combine ordering of jars/product to lower costs and meet minimum requirements for vendors
*Note: Stock pot stove only. No cooking that generates moderate grease disposal such as with frying or sautéing.
Contact: Kendra Bernal
3465 West 6400 South
Spanish Fork, Utah 84660
Ph. (801) 798-0344
Fax (801) 794-0544
E-mail: kendra@shepherdfoods.com
Web site: www.shepherdfoods.com
Product Categories
Specialties, Frozen
Current Co-Packing Contracts
Stuffed sandwiches, thaw & serve sandwiches, stuffed pretzels, calzones, pizzas, pastries, cupcakes, sloppy Joes, pot pies, misc. other meat production, cookies.
References available upon request? Yes
Minimum Order: Product dependent, please call.
Current Equipment Inventory
Rheon equipment, pizza equipment, kettles, proffer, ovens, freezer, quick freezer, blast freezer, warehouse, cartoning equipment, wrapping equipment, shrink wrap equipment
Standard Ingredient Inventory
Ingredients: Basic staples, other ingredients ordered as needed
Ingredient purchaser (processor or contractor): Processor
Ingredient transporter to plant (processor or contractor): Contractor
Standard Packaging Inventory
Individual wrapping film, ovenable film, food grade cartons, all purpose boxes
Packaging purchaser (processor or contractor): Processor
Quality Control
Quality Control standards: USDA inspected facility, HACCP plan in place, internal Quality Control staff.
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: All equipment for testing necessary to complete HACCP program and appropriate testings.
Product Development
Product development services available: Yes
Product development services available w/o processing contract: Yes
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: Yes
Current Distribution Access
Distribution available for co-pack accounts: Yes
Distributors currently picking up at plant: Sysco, US Foodservice, Nicholas and Co., various independents
Transportation access: 50 miles to International airport, 10 miles to city airport, no rail access, 5 miles to Interstate 15.
Plant
Percentage of plant capacity currently used: 50%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1991
Age of plant: 9 years
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: Yes
Available room temperature storage: Yes
Available refrigerated storage: Yes
Available freezer storage: Yes
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: Well & City
Water pre-treated: Yes
Waste water treated: N/A
Waste discharge limits: N/A on septic
Employees
Number of employees: 15 full time, 5 part time
Average employee tenure: 5 years
Twin Peaks Seed & Grain LLC /Twin PeaksTrading
Contact: Jim Hergenreder
2060 County Rd.
Longmont, CO 80504
Ph. (303) 772-7333
Fax (303) 772-6854
E-mail: twinseed@aol.com
Web site: www.twinpeakstrading.com
Product Categories
Field Crops, Bulk and Packaged, Grains, Nuts, Seeds
Current Co-Packing Contracts
Corn, Beans
References available upon request? Yes
Current Product Line
Minimum Order: 50,000 lbs. / Semi Load
Current Equipment Inventory
Air screen cleaner, gravity table, stoner, polisher, bagger, conveyors, elevator legs
Standard Ingredient Inventory
Ingredients: Corn, Beans
Ingredient purchaser (processor or contractor): Processor/Contractor
Ingredient transporter to plant (processor or contractor): *
Standard Packaging Inventory
25lb. bag, 50lb. bag, one ton totes or bulk
Packaging purchaser (processor or contractor): Processor/Contractor
Quality Control
Quality Control standards: USDA or Rocky Mtn. Bean Dealers standards
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Current inventory of laboratory equipment: Moisture, bu. Wt, %FM and 3rd party laboratories
Product Development
Product development services available: No
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: Yes
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes
Shelf life testing of new products available: No
Current Distribution Access
Distribution available for co-pack accounts: No
Distributors currently picking up at plant: *
Transportation access: Interstate 3 miles, airport 30 miles, rail is beside property
Plant
Percentage of plant capacity currently used: 30%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1996
Age of plant: 8
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: No
Available room temperature storage: Yes
Available refrigerated storage: No
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City
Water pre-treated: Yes
Waste water treated: No
Waste discharge limits: *
Employees
Number of employees: 3
Average employee tenure: 6 years
*Contact co-packer for information
Contact: Jerry Jernigan
4825 Nome St.
Denver, CO 80239
Ph. (303) 307-4500
Fax (303) 307-4600
E-mail: wiijerry@qwest.net
Web site: www.westerninnovationsinc.com
Product Categories
Candy/Confections, Cookies/Crackers, Dressings/Pickles/Sauces, Feeds-Prepared, Field Crops, Flavoring/Extracts/Syrups, Grains/Nuts/Seeds, Potato Chips, Spices/Condiments, Food Supplements
Current Co-Packing Contracts
Hot Sauces, Food Supplements, Animal Supplements, Pet Foods, Health Products, Candy
References available upon request? Yes
Minimum Run Requirements: Short runs are welcome. Specific quantities determined for each product.
Current Product Line
Item Type Package
Shelf stable tins, pillow packs, bottles
powders, liquids 4-sided, 3-sided, pillow pack
granulars, solids, pouches, straw packs,
capsules, tablets
Current Equipment Inventory
Vertical Form Fill, Horizontal Form Fill, Vertical Auger Filler, Piston Filler, Induction Seal, Labelers (round or 2-sided), Blister Form Fill/Foil, Tamper Seal, Shrink Wrap
Standard Ingredient Inventory
Ingredient purchaser (processor or contractor): Contractor
Ingredient transporter to plant (processor or contractor): Contractor
Standard Packaging Inventory
Clear films, barrier type
Packaging purchaser (processor or contractor): Contractor
Quality Control
HACCP, Good Manufacturing Practices
Quality Control standards: Yes
Quality Control forms used: Yes
Quality Control personnel available for in-house runs: Yes
Specification confidentiality possible: Yes
Contractor may be present during runs: Yes
Product Development
Product development services available: Yes
Product development services available w/o processing contract: No
Confidentiality agreement available if processor develops formulation: No
Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): No
Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): No
Shelf life testing of new products available: No
Current Distribution Access
Distribution available for co-pack accounts: No
Transportation access: 2 miles from Interstate 70, 10 miles from airport, rail access
Plant
Percentage of plant capacity currently used: 20%
Plant expansion possible to obtain additional contracts: Yes
Year company was established: 1976
Age of plant: 1 year
Ongoing upkeep maintenance given to plant/equipment: Yes
State/County Health Department approved: Yes
If meat/poultry processor, have current USDA inspection: N/A
Available room temperature storage: Yes
Available refrigerated storage: No
Available freezer storage: No
Restrictions on water/electricity/gas (if yes, explain): No
Water supply used: City of Denver
Water pre-treated: Yes, Deionized water available
Waste water treated: No
Waste discharge limits: Domestic
Employees
Number of employees (full-time/part-time): 20-35
Average employee tenure: 2-3 years
Kitchen Space Available to Rent
Danny Cash (see information above)
Morrison Road Complex (see information above)
Northern Colorado Food Incubator
Rocky Mountain Salsa Company (see information above)
Commercial Kitchen Space Available in Longmont. 2000 sq.ft. of primarily commercial baking space. Double stack convection oven, double stack deck oven (both gas powered), 4 burner gas stove, 3-bay veg prep sink, 3-bay dish sink (no dishwasher) and an 8x11 ft. walk-in. Looking for renters who want to work in the evenings and weekends. It may be possible to share the kitchen during the day depending on the kind of products produced, amount of staff, etc. The space is available on a 4 or 8 hour shift as few or many times a month as desired. Rates are determined by length of shift and frequency of rental. Call Elizabeth at (303) 684-6480 for more information.