Our top priority is the health, safety and well-being of our customers, suppliers and employees.
Garden Complements remains committed to delivering quality, safely produced food products and services to our customer channels during this challenging time. We are following the Missouri Department of Health and Senior Services (DHSS) recommendations for food manufacturers/wholesalers for managing coronavirus (COVID-19) risk.
Here’s what you need to know to pack your product for resale…
People rave about your secret-recipe sauce. So much so, that you’re thinking about having it bottled so that people can enjoy it at home. Garden Complements has helped hundreds of customers transform their recipe into a formulation that can be kettle-cooked, and professionally pack it in your own custom-labeled packaging.
It’s called Contract Packing. You own the recipe; Garden Complements bottles it for retail.
If you are looking to produce a custom product that fits with our expertise, we’d love for you to consider Garden Complements as your contract packaging partner. We strictly adhere to FDA and HACCP management system guidelines and we are a certified Star K Kosher facility.
We work with entrepreneurs dedicated to succeeding and have a well-thought-out business plan and the ability to meet our payment requirements.
Here’s an overview of Garden Complements’ Contract Pack requirements:
We offer a wide variety of packaging and sizes (excluding pouches and packets).
While we do some cold fill, we are primarily a hot pack food processor.
We are not a small batch processor – our minimum batch size is 300 gallons.
What we DO pack:
Pasta and pizza sauces
Taco and enchilada sauces
Salad dressings and vinaigrettes
Glazes and finishing sauces
Sweet and sour sauces
What we do NOT pack:
Low-acid foods like asparagus
Dairy- and egg-based sauces or dressings (including mayonnaise)
Chutney, pickles, and relishes
If your product aligns with our requirements, we’d love to work with you! We also offer a full range of consulting services including product development, packaging, nutritional analysis, and labeling. We can also help you with fulfillment and distribution.
Gaetano’s was a popular Italian restaurant in Kansas City’s downtown and later in Lenexa, Kansas. It is a versatile family favorite — delicious on pasta, as a pizza sauce, and more.
Curley’s Famous Barbecue Sauces
It all began in 1955 when Curley Atwood and his wife, Christa, created a tasty sauce to top off their Hickory Burger, which they served at Mrs. Atwood’s Café in Winfield. Curley’s Hickory Barbecue Sauce became so popular that they started bottling the sauce and selling it at their adjacent Curley’s Inn and in the local grocery store.
Curley’s Famous Barbecue Sauces are available in retail and foodservice outlets. The varieties include:
With Thanksgiving just a few days away, it got me thinking about how our traditions have evolved since the first Thanksgiving feast in 1621. Given the fact I make barbecue sauce for a living, I immediately wondered why most people roast their turkey in the oven.
Doesn’t it make more sense that the pilgrims and their new friends, the Wampanoag Indians, would have smoked a turkey???
In my search to learn more, I ran across a few facts on a website for teachers called Kids Konnect. Here are a few I think are worth sharing:
By the fall of 1621, only half of the pilgrims, who had sailed on the Mayflower, survived. The survivors, thankful to be alive, decided to prepare a thanksgiving feast.
The Pilgrim leader, Governor William Bradford, had organized the first Thanksgiving feast in the year 1621, in Massachusetts.
The first Thanksgiving feast was held in the presence of around ninety Wampanoag Indians and the Wampanoag chief, Massasoit, was also invited.
The first Thanksgiving celebration lasted three days. The drink that the Puritans brought with them on the Mayflower was beer.
Once I read they had beer with their meal, I feel certain that the first turkey was smoked. I am also confident that it would have been even better slathered in barbecue sauce.
We get that question a lot. While they are seemingly very similar processes, here's a quick primer on the difference.
Contract Packing is the process that occurs when a customer owns an original recipe and wants it commercially produced. For example, a restaurant operator may bottle a special sauce or dressing for retail sale so customers can enjoy it at home.
Before the customer shares the proprietary recipe with us, a Non-Disclosure Agreement is signed. Then, we translate it into a precise formulation for production. Once the formula’s taste and consistency meet with the customer’s satisfaction, we process and pack it for end-use.
Private Labeling happens when a customer turns to us for help developing and bottling a product under the customer’s own brand name. In other words, the the customer is looking to us to help them develop a tasty product that can be labeled as as their very own brand.
We offer a full line of signature brands that can be private-labeled “as-is” or used as the base for a custom sauce, condiment or marinade including: