Food and beverage manufacturer
Food for Thought
Traverse City, MI
Public sources reviewed Aug 2026
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Why it may fit
- Products: Fruit preserves, jams, jellies; salsas; pasta sauces; BBQ; ketchups; salad dressings; Bloody Mary mix; dessert toppings; caramel; syrups; hot sauces; mustards (high-acid hot pack). Cannot do mayo, cheese, fresh herbs, pickled vegetables, ferment, soups, dry spices, nut butters.
- Packaging: Glass bottles and jars with CT lids, 4 oz to 32 oz; foodservice pails 1 to 5 gallon
- Location
- Traverse City, MI
- Processes
- Unknown, ask the manufacturer
- Product types
- Fruit preserves, jams, jellies; salsas; pasta sauces; BBQ; ketchups; salad dressings; Bloody Mary mix; dessert toppings; caramel; syrups; hot sauces; mustards (high-acid hot pack). Cannot do mayo, cheese, fresh herbs, pickled vegetables, ferment, soups, dry spices, nut butters.
- Manufacturing capabilities
- Three programs: (1) co-pack of client recipes, (2) ready-to-label unlabeled jars of their SKUs, (3) private label of their line at 1200+ units. Certified organic production claimed. Small-batch (story page says 240 jars or less per batch for their brand). They want a proven product line with distribution; 4-6 months to production plus waitlist. No warehousing/fulfillment.
- Packaging
- Glass bottles and jars with CT lids, 4 oz to 32 oz; foodservice pails 1 to 5 gallon
- Published minimum
- 1,200 units per product. Private-label option also 1,200 or more units.
- Source basis
- Company pages and other public sources
- Operating model
- Co-packer
- Website
- Visit official website
- Phone
- (888) 935-2748
- Public email
- orders@foodforthought.net
Regulatory and quality information
These terms do not all mean the same thing. Registration and inspection are regulatory statuses. HACCP and GMP describe food-safety systems. SQF and BRCGS are third-party certification programs. Confirm the current facility, scope, and expiration directly.
- Product or facility certifications
- Certified organic production facility (claimed)
What the manufacturer says
Public sources list these products: Fruit preserves, jams, jellies; salsas; pasta sauces; BBQ; ketchups; salad dressings; Bloody Mary mix; dessert toppings; caramel; syrups; hot sauces; mustards (high-acid hot pack). Cannot do mayo, cheese, fresh herbs, pickled vegetables, ferment, soups, dry spices, nut butters..
Public sources describe these capabilities: Three programs: (1) co-pack of client recipes, (2) ready-to-label unlabeled jars of their SKUs, (3) private label of their line at 1200+ units. Certified organic production claimed. Small-batch (story page says 240 jars or less per batch for their brand). They want a proven product line with distribution; 4-6 months to production plus waitlist. No warehousing/fulfillment..
Publicly listed locations
- Traverse City, MI
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What to ask next
- Is my formula, storage plan, and expected shelf life compatible with your process?
- What documents and test results do you need before a first run?
Sources
1. Official website · 2. Our Story · 3. Build Your Brand With Us · 4. Contact · 5. PickYourOwn state co-packer listing
A directory profile is a starting point, not an endorsement or a guarantee of fit.
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