The equipment to match your recipe

Our facilities can accurately, quickly, and professionally produce and co-package your food products in high volume. You can cost-effectively scale your recipes to meet your specifications and to meet your market demand. Most importantly, the food packaging is accomplished while maintaining the integrity and taste of your food product.

Low volume does not mean low commitment. Not ready to produce and package your product on a large scale? We have low volume lines that allow you to produce small batches. But you aren't stuck there — you can scale up as the market demand for your product increases.

Palace Foods is one of the few food co-packing facilities in the region with the ability to produce ghee. Our co-packing facilities are capable of manufacturing, packaging and labeling high-quality ghee at any volume.

For food products that can take the heat, we use hot packing. We heat bottles to a high temperature in order to sterilize the product being poured into the bottle. After filling, we immediately move the bottles to give them time to cool. Hot packing helps preserve the product's taste and nutrients, and we use it for products with high acid levels like fruit juices, sodas and other drinks.

Cold fill keeps heat-sensitive products true to the original recipe. Product is filled at ambient or chilled temperature rather than being heated in the bottle, which protects delicate aromatics, colour and texture that a hot process can flatten. We use cold fill for recipes where the character of the fresh ingredient is the whole point.

Producing shelf-stable acidified or low-acid canned food is not something a plant can simply decide to do. Under FDA regulation the facility has to be registered, and every product has to run to a scheduled process filed with the agency. Palace Foods is registered for both Acidified Foods and Low-Acid Canned Foods, and is a licensed food establishment under the Pennsylvania Department of Agriculture. In practice that means we can take on shelf-stable sauces, chutneys, salsas, curries, lentils and ready meals that most contract manufacturers have to turn away — and that your product can sit on an ambient shelf rather than in a refrigerated case.

Pasteurization gives your product the shelf life retailers expect without compromising what makes it good. We apply controlled thermal processing matched to your recipe's acidity and viscosity, so the product is safe and stable on shelf while the flavour you developed survives the process intact.