Private label

Private-label sauce manufacturing

Hot-fill and cold-fill sauces, dressings, marinades and condiments made to your recipe or ours, filled into your packaging, under your brand. Two fill technologies on one site, from formulation to pallet.

Send an Enquiry See technical documents

A 4.5kg jug of hot-filled Olympic tomato ketchup — Hot-filled Olympic ketchup, produced on our own lines at Whiston.

Formats

What we can fill

Which line a product runs on is a technical decision, not a menu choice — it follows from pH, viscosity and the shelf life you need. We have both, so the recipe drives the process rather than the other way round.

Category	Examples from our own range	Fill	Formats we run
Mayonnaise and emulsions	Mayonnaise, flavoured mayonnaise, burger sauce, ranch	Cold	2.5L / 5L / 10L / 10kg / 20kg bucket, 6 × 1L
Salad cream and seafood sauces	Salad cream, prawn cocktail, tartare	Cold	10L bucket, 6 × 1L, 2 × 2.27L jar
Table sauces	Ketchup, brown sauce	Hot	6 × 1L, 2 × 4L jug, 2 × 4.5kg jug, 10kg / 20kg bucket
Chilli sauces	Chilli and hot sauces	Hot	6 × 1L, 2 × 2.27L jar, 10kg bucket
BBQ sauces	BBQ and smoked sauces	Hot	6 × 1L, 2 × 2.27L jar, 2 × 4.5kg jug, 10kg bucket
Cooking pastes	Curry and spice pastes	Hot	2 × 2.38kg jar
Speciality sauces	Raita, mint sauce	Hot or cold	6 × 1L, 2 × 2.27L jar

Formats

Hot-fill product detail

Hot filling puts product into the pack above pasteurisation temperature, then uses the product's own heat to sterilise the closure and headspace on inversion — ambient shelf life on acidified products, no retort, no cold chain.

Product type	Formats we run	Per pallet	Typical pH
Ketchup	6 × 1L HDPE, 2 × 4L jug, 2 × 4.5kg jug, 10kg / 20kg bucket	140 / 92 / 92 / 56 / 33	3.2–3.6
Brown sauce	6 × 1L HDPE, 2 × 4.5kg jug	140 / 92	3.2–3.6
BBQ sauce	6 × 1L, 2 × 2.27L jar, 2 × 4.5kg jug, 10kg bucket	140 / 205 / 92 / 56	3.4–3.8
Chilli and hot sauces	6 × 1L, 2 × 2.27L jar, 10kg bucket	140 / 205 / 56	3.0–3.5
Cooking pastes	2 × 2.38kg jar	168	3.8–4.2

Volumes

Minimum volumes and lead times

Nothing here is a hidden condition. If your volume sits below a minimum, say so and we will tell you the nearest workable route.

First production run	6 pallets per SKU
Brief to first sample	2–3 weeks
Accelerated shelf-life data	6 weeks
Sample approval to production	6–8 weeks including artwork and packaging lead time
Packaging supplied by you	Delivered 2 weeks before the production slot

Sectors served

Who we supply

Restaurant and pub groups

Signature sauces produced at group scale.

Food brands and start-ups

Route to production without building a factory.

Wholesalers and buying groups

Own-brand ranges across a category.

Retail own label

Retailer-standard certification and traceability.

Meal kit and subscription

Formats sized to a recipe box.

Export

Documentation and labelling for overseas markets.

Client Testimonial

15+ Years Partnership

Olympic Foods and Fast Food Systems have maintained a highly successful working relationship for over 15 years in the production and distribution of our exclusive Southern Fried Chicken Piri Piri sauce range. We are extremely satisfied with the consistently high quality of the sauces and the reliability of the service provided. Communication between our companies has always been clear and efficient, with the Olympic Foods team demonstrating responsiveness and a proactive approach to our requirements. Overall, we value Olympic Foods as a trusted supplier and appreciate the professional service and product consistency they continue to deliver.

Nick Edwards Ingredients Business Development Manager, Fast Food Systems Limited

Technical documents

Documentation available on request

Technical teams should not have to chase paperwork. These are issued on request, and most within the same working day.

Product specificationFull spec per product and format

Certificate of analysisIssued by production batch

Allergen declarationIngredient and cross-contact status

Nutritional dataPer 100g and per portion

Safety data sheetWhere applicable to the product

Certification certificatesBRCGS, RSPO, Kosher, Sedex

Shelf-life dataStorage conditions and durability

Supplier questionnairesCompleted and returned

BRCGS Grade AARSPO SegregatedKosher — Manchester Beth DinHalal suitableSedex member

Questions

Frequently asked

Do you hot fill or cold fill?

Both, on separate lines. Hot fill suits acidified products that need ambient shelf stability — ketchup, brown sauce, BBQ, chilli sauces, cooking pastes. Cold fill suits emulsions and dressings where heat would break the emulsion or flatten the flavour. Send us the recipe and we will tell you which route it belongs on and why.

What is hot filling, and why does it matter?

Product is filled at 82–88°C, capped immediately and inverted so its own heat sterilises the cap and headspace, then cooled. On an acidified product that gives ambient shelf stability — no chiller, no freezer, no retort.

Can you make my sauce shelf stable?

If it can be acidified to below pH 4.2 without wrecking the flavour, almost certainly. Above pH 4.6 a product needs retort or aseptic processing, which we do not have — we would tell you that at the first conversation rather than after you had paid for development.

What shelf life can hot fill give us?

Up to 12–18 months ambient on an acidified product, unopened, against 6–12 months typical for a cold-filled sauce. Actual life is confirmed by shelf-life testing on your specific formulation before launch, not assumed from the category.

What is the minimum production run?

6 pallets per SKU for a first run on either line. That is deliberately low for a private-label sauce operation — it lets a brand test a line before committing to volume.

Who owns the recipe?

You do. If you bring a recipe, it remains yours. If we develop one for you under a paid development agreement, ownership is set out in that agreement before work starts.

What packaging do you fill into?

Hot-fill grade HDPE bottles, jars and pails for hot-filled products; a wider range for cold fill. We do not fill glass. Packaging has to hold its shape at fill temperature and pull the right vacuum on cooling, so bring the pack spec early and we will confirm it is compatible before you commit to tooling.

Do you supply the packaging?

Either way. We can source bottles, jars, pails, caps and labels through our supply chain, or fill into packaging you supply — delivered two weeks before the production slot.

How long from first conversation to first pallet?

Typically 8–12 weeks: 2–3 weeks to first sample, then approval, artwork, packaging lead time and a production slot.

Can you handle allergen-controlled production?

Yes. Allergen controls, segregation and cleaning validation are covered by our BRCGS Grade AA certification, and we issue a full allergen declaration for every finished product.

Enquiry

Start a private-label sauce project

Send a brief or a sample of what you want matched. We will come back with a route, a timeline and an indicative cost.

Hot-fill and cold-fill on separate lines
Your recipe or ours, under your brand
Packaging sourced or supplied by you

Prefer to talk it through first?

Email Sales@olympicfoods.co.uk or call 0151 449 4930.

Fallows Way, Whiston, Merseyside, L35 1RZ

Send an Enquiry