OUR Manufacuring Facilities

Quality & Certifications

Maryland Packaging Ltd. is SQF-level2, GFSI, HACCP, Seafood HACCP, PCQI compliant, FDA registered, USDA, Non-GMO Project verified, Preventive Control Program and COMAR 117 compliant, Homeland Security & Food Defense Program compliant, and SARSS registered (military approved supplier).

Capabilities

HPP Bottling Skin Packaging MAP Packaging for Ready-to-Eat Meals Sous Vide Accelerator Kitchen. Plant Based Fermentation Smoothies Portion Control (sachets & cups) Food Service RTE RTD Acidified Foods Sauces (retail & food service)

A building that has maryland packaging on it.

Our Technology

HPP
High-Pressure Processing: A pasteurization method that uses pressure rather than heat to kill microor- ganisms in foods ensuring the food maintains flavor and integrity. HPP destroys Salmonella, E. Coli, Listeria, Vibrio, and Norovirus. HPP extends the shelf life of a product by 45-60 days.

Steam-O-Purge
A proprietary cooking method that allows our product to steam rather than cook in the microwave, keeping the product moist, fresh, and cooked to perfection.

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