Victoria Questions & Answers

Co-packing and private labeling a product under your brand name is a serious venture.Your co-packer literally has your business in is hands and as a business person, we are sure you have many questions.

In the following sections we have tried in a Question and Answer format to answer some of the most frequently asked questions. If you need further help, please don't hesitate to call, write, or e-mail us and we will do our very best to help you.

Q: What experience does VICTORIA have in the Private Label and Co-Packing areas?
A: VICTORIA has been a family owned business since 1929 and has over 76 years of experience packing quality specialty food products for the trade.

Q: Who owns VICTORIA?
A: VICTORIA is owned by Benjamin and Gerald Aquilina who are brothers and the grandsons of the founder Pelligrino Aquilina.

Q:What is their experience?
A: Ben has been with the firm since 1961. He heads up the sales, marketing, and financial aspects of the firm. He is affiliated with a number of National Trade Associations and has given numerous educational seminars on food safety and the packaging of food products. Gerald has been with the firm since 1975. He heads up production, distribution, and quality control.

Q: Over the years, what type of products have you packed?
A: We estimate in 76 years that we have packed over 2,000 different diverse products. Products such as Pasta Sauces, meat sauces, Bloody Mary mixes, Salsa, Dessert toppings, Spices, Barbeque Sauces, Pickles, Apple Sauce, Olives, Zucchini, Grilled Vegetables, and the list goes on.

Q: We want to sell our product to the supermarket chains and warehouse clubs. What is your experience in this area?
A: VICTORIA has 23 full time company paid salespeople and is a DSD vendor to all the major supermarket chains such as Shop Rite, A&P, Stop&Shop, Kings, etc., and have significant expertise in this area. We have been selling to Costco, Sam�s and BJ�s for over 5 years and are familiar with all of their requirements. We are well respected in both the supermarket and club store area, we have the approvals and are well aware of their needs.

Q: I make a great product and I want to sell it into the supermarkets. I want someone to produce my product but I don't know how to begin. Can you help me?
A: We are experienced Specialty Food Firm and can guide you through the maze of regulations, labeling, UPC codes, nutritional information, etc. We are not here for the hobbyist, someone on an ego trip, or someone who just wants to see their name on a product, we are here for the serious businessperson. To make the process as simple as possible, we offer a consulting session and a turnkey co-packing arrangement.

Q: What is a consulting session?
A: We will arrange for meeting where we would go over your product, show you the containers available, make recommendations on your product, give you a plant tour, and in general let you pick our brain. There is a fee for this and this fee will be refunded when and if a production run is made. If you are serious about getting into the specialty food business and you do not have any knowledge of this industry, it is a very important 2 hours.

Q: What is your turnkey co-packing arrangement?
A: We will take your idea and turn it into reality. We will assume all responsibility of product formulation, label design, product registration, UPC codes, trademark search, etc., etc., and deliver to you a completely branded quality product. You will approve naturally every step of the process. There is of course a fee for this service.

Q: What are my chances of success in the specialty food business?
A: Like any start up business, there is always a risk of failure and this is running a business and you should never lose sight of it. If you are not prepared to put the time and energy, hard work and dedication into it, do not go into it. However, if this is your dream to market your own product and are ready to put time and effort into it, it can be a very rewarding.

Q: Am I better off with a very small co-packer or a much larger firm, such as VICTORIA?
A: That really depends where you want to take your business and how serious you are. If you are just looking to produce a very small run and this is somewhat of a hobby, a small firm would be better for you, as we are sure our production runs will be larger. However, if you are serious about the specialty food business, many times a larger firm such as VICTORIA is better. We have the experience, the equipment, the skills, and the where with all to get the job done and can support you as you hopefully grow larger and larger.

Q: Can you give me the names of some of the people you private label or co-pack for?
A: We are sorry but this is not possible. There is a confidentiality that exists between us and our customers, much like a doctor and patient and we will not break this confidence. We can give you a complete list of references.

Q: I have this secret ingredient that I put in my product and do not want to list it on the label. Can you help me?
A: We are sorry, but at our firm this is not possible. The FDA regulations state that all the ingredients in a packaged product must be listed on a label in descending order of their dominance. Certain items such as spices can be grouped and labeled as spices; the exceptions are onion, garlic, and monosodium glutamate. There are also ingredients that can be grouped under flavorings. Victoria adheres to all FDA, USDA, and state regulations and will not compromise in any way.

Q: Tell me about your graphic design department.
A: We maintain our own in-house Graphic Design Department for package and label design, and all other graphic design related projects. Our Graphic Design department is equipped with the most up-to-date and state of the art equipments, and industry standard graphic design applications, with expertise in both P.C. and Macintosh platforms, as well as press production.

Q: How can this help me?
A: If you have your current labels design on a disk, we can make minor changes for you in an instant at no cost. If you want to design a new product and you are a customer of ours already, we will do this work for you at no charge.

Q: My labels are completely outdated and I need a new look. Can you help me and how do you work?
A: Yes, we can help you. Our Art Director was formerly with Avon Products, Ernest and Julio Gallo winery, and is a truly gifted professional. For a modest fee we can completely redesign your existing package. If we do your project and agreed sales volume is reached we will refund your design cost. Our art department is not a profit center, it is offered as a service to our customers.

Q: Is VICTORIA a Kosher facility?
A: Yes, VICTORIA is approved by the Ko®, one of the largest Koshering agency in the world.

Q: Does this automatically make my product Kosher?
A: No. We must register your brand name with the Ko® and a yearly fee must be paid. You are then allowed to use the Ko® symbol on your label.

Q: Can any product be made Kosher?
A: Obviously there are strict guidelines, which must adhere to the Jewish religion, however, many products are intrinsically Kosher. VICTORIA only buys from firms that will furnish a Kosher certificate. We will be pleased to go over your list of ingredients and advise as to their Kosher status.

Q: I want my product Kosher, but I have a significant amount of labels. How can you help me?
A: VICTORIA can apply a Kosher symbol to a cap or bottle through ink jet coding and there is no need to throw your present labels away.

Q: What ingredients are not Kosher?
A: All the ingredients used in our manufacturing process are approved by the Ko®. Some of the ingredients that are not kosher are: Pork and any pork related product, shellfish such as clams, shrimp, lobster and there are restricted uses on wine vinegar. You cannot mix a meat and dairy product together.

Q: What does Pareve mean?
A: Pareve means that the product is nutural and can be used with meat or diary.

Q: Are your products Kosher for Passover?
A: Passover requires special koshering and this is done only when requested, as the Rabbi charge a fee for these procedures.

Q: What type of labeling does VICTORIA do?
A: VICTORIA has equipment for ungummed paper labels, pressure sensitive labels and equipment for shrink-wrapped body sleeves.

Q: Can you label any bottle?
A: We can in most instances, label any round container. Square bottles, octagon bottles, decagon bottles, etc., must be taken on a case-by-case basis.

Q: What are your pressure sensitive label requirements?
A: Core diameters should be 3 inches and roll diameters should be 12 inches. On a body wrap, we use a #4 roll unwind and a #2 for top labeling.

Q: Can you recommend some good label companies?
A: We work with 3 quality, cost efficient, and cooperative label companies. Each furnishes customers of VICTORIA with preferred pricing.

Q: I want a neckband on my bottle. Can you do that for me?
A: VICTORIA has state of the art shrink tunnels that shrink neckbands through dry heat, steam, or infrared.

Q: Can you apply hangtags?
A: Yes we can. However, it radically slows down our production capabilities. It may be more cost effective for you to outsource this and we can recommend people to you.

Q: Can you hand label a container?
A: No. It would be more cost efficient for you to have this done in a handicap or occupational center and we can refer you to several good ones.

Q: Is it possible to get the beautiful lithographed lids I see on VICTORIA salsa and other products and how does it work?
A: VICTORIA has contracts with White Cap Corporation a division of Smallbacker, the largest cap producer in the world. Through our relationships, we can have caps produced with your design, the minimum run according to size and are in the range of 125,000 caps or 10,000 cases of 12. Certain sizes of caps can be used on multiple containers. If you are a customer of ours, our art department can assist you with cap designs if you do not have an outside agency.

Q: Do you guarantee your products?
A: Any product produced at VICTORIA is fully guaranteed for any manufacturing defects such as loose caps, dirty jars, labeling, foreign particles, etc. We are totally responsible for following your formulas and processing procedures to the letter. We are not responsible for taste or separation of ingredient as this is your formula and we do not know how the individual ingredients will react together. This is why it is so important to have ingredients and critical control points down pat.

Q: Will you give me a certificate of product liability naming our company as the insured?
A: Yes. We will furnish you with a certificate of product liability insurance issued by Kemper insurance company in the amount of $5,000,000 with a $5,000,000 umbrella policy. This policy protects you against any lawsuits resulting from defective products produced by our firm. With our policy, your insurance company will issue you a policy at minimal cost.

Q: What type of containers can my product be packed into at VICTORIA?
A: We pack a full range of glass bottles ranging in capacity from 3 fluid ounces up to 128 oz. gallon jars. PET clear plastic containers from 4 oz. to 128 oz. gallons. Wide Mouth deli cups with metal pull-off lids and plastic cap overlays. Cryovac pillow pouch packages ranging in size from 24 oz. to 16 pounds.

Q: Where does your glass come from?
A: We maintain relationships with all domestic glass companies and suppliers in Italy, France, Spain, and China.

Q: Can you get me any bottle I see in a supermarket?
A: We can obtain most bottles you would see in a supermarket. Certain bottles are private molds, which means that the mold is owned by the specific company and it is not available to the general industry. Other bottles may be produced overseas or on the West Coast and in order to obtain these at a reasonable cost, you must purchase in trailer load quantities.

Q: Can I get a private mold made?
A: Yes. The mold cost is approximately $60,000 and you would have to order in quantities of about 1 million bottles.

Q: What is a twist off or lug cap? What is a screw or continuous thread cap? What are the advantages of each?
A: A twist off or lug cap is a cap with 4,6,or 8 tabs or prongs that grip the neck of a container. This cap is applied through a vacuum capping machine that melts a platasall lining in the cap and evacuates the air thus creating a vacuum. Most modern food plants use this type of cap and VICTORIA has 3 vacuum capping machines. A screw or continuous thread cap is either applied by machine or hand tightened. In our opinion, the lug or twist off cap is far superior from a safety and shelf life standpoint. The pop you hear when you open many containers is the vacuum being released from the container and acts as a semi-safety seal.

Q: What is a vacuum packed deli cup?
A: We package a 16 oz. and 32 oz. deli cup that has a metal pull off top and we place a plastic cap overlay on this cup for resealing purposes. This deli cup can be vacuum packed, hot filled and pasteurized. It is semi-clear to show the contents. This type of packaging has only been available since 1999 and is the newest innovation in the evolving world of plastics.

Q: Can I get lithographed lids on my product? Can they be used on multiple products?
A: Yes. We can get you lithographed lids for your own product distinction. If you look at this site under salsas, you can get an idea of the graphics that can be done. Common cap sizes such as 70 mm, 82 mm, etc., fit on multiple containers such as 12 oz., 16 oz., 24 oz., 32 oz., etc.

Q: Can I get lithographed cartons?
A: On firm volume contracts lithographed cartons are available. VICTORIA on regular orders inkjets your cartons,with product identification, code date, case pack, UPC code and can even reproduces your logo.

Q: I want to sell my product into the club stores. Are you familiar with the packaging and procedures they require?
A: We have been selling for many years to the grocery, deli, and gift basket departments of Costco, Sam's, and BJ's and we are very aware of their needs and requirements.

Q: What type of products can be packed into your Cryovac pouch packages?
A: Just about any liquid or semi-liquid product such as salsa, pasta sauce or applesauce can be packed into these bags. If the product requires hot filling, we can fill at 195 degrees and hold temperatures of 175 degrees for extended periods of time without any degradation of the plastic.

Q: I am making a fresh salsa that must be refrigerated. If I vacuum pack it in your deli cups, will my shelf life be extended?
A: Vacuum Packing will extend the shelf life on most product as oxygen is one of the main components that causes products to go bad and vacuum packing removes it.

Q: What type of quality control does VICTORIA have?
A: VICTORIA has a staff of 5 quality control people, two of which are certified food technologists.

Q: What type of testing is done in your laboratory?
A: Some of the tests our in-house lab performs are: PH, titration, salt analysis, brix, Boswick, viscosity, incubation, microbiological, plate counts, etc.

Q: Do you do nutritional testing?
A: No. These are sent to outside laboratories that are set up to do this. This is done through computer percentage or full complete testing.

Q: How often do you check your product?
A: At VICTORIA, every kettle, batch, or lot is checked for specific control guidelines prior to packing in any container and fill line checks are done.

Q: How often are line checks done?
A: A technician does line checks every 15 minutes for temperature, cap integrity, pull down vacuum, fill weights, piece count, etc.

Q: Do you check incoming ingredients?
A: We have specifications set up for all incoming ingredients.

Q: Do you have a HACCP program in place?
A: A full HACCP program is in place on all products and these programs are available for your inspection.

Q: What is HACCP ?
A: The letters HACCP are an acronym for "Hazardous Analysis of Critical Control Points". This is a written inspection program, which determines what points in a manufacturing process are critical for the safety of the product and how the particular firm controls these points.

Q: Do you code date your products?
A: Yes. All products are coded for: the date, production shift, production line, hour, and minute. Should a product fall out of specification, the containers can be tracked to the exact individualized lot. All outer cartons are coded in a similar manner.

Q: Who inspects your firm and what organizations have approved your plant?
A: We are inspected by: New York State Department of Agriculture, The Food and Drug Administration, The United States Military, Silica Laboratory, AIB laboratories where we have a 960 rating, the Ko®, etc. We are also approved by the quality control departments of Costco, Walmart, Sams, ShopRite, Trader Joes, and the list goes on and on.

Q: What type of co-packer is VICTORIA?
A: VICTORIA is primarily a manufacturer of high acid or acidified food products, a packer of dry and wet spices and a packer whose water activity falls below 0.85.

Q: What types of products fall into this category?
A: If you walk down a supermarket aisle, most products that are packed in a glass or plastic bottle can be packed at VICTORIA. Items such as sauces, dips, barbeque sauces, chutneys, mustards, jellies, jams, olives, pickles, pickled vegetables, tapenades, flavored ketchups, Chinese dressings, salad dressings, etc.

Q: Can you pack a meat product?
A: Yes. Victoria is a USDA inspected facility for all meat and poultry products. If you are planning to produce meat or poultry products, we can guide you through the process from label design regulations to USDA approval.

Q: Do you do hot filling?
A: Yes. We have numerous stainless steel swept surface steam jacketed kettles ranging in size from 300 to 1500 gallons. In addition to hot filling, most products are pasteurized for additional safety.

Q: What is pasteurization and why do you utilize this process?
A: Pasteurization is a heat treatment of a food product. It is used to destroy microorganisms that cause food spoilage. To ensure total safety, all hot filled products should be pasteurized.

Q: Do you cool your product?
A: VICTORIA has 2 state of the art digitally controlled pasteurizers that are over 100 feet long. These pasteurizers not only heat the product, but also cool the product in different zones.

Q: Can you vacuum pack our product?
A: All products produced at our firm are vacuum packed for extended shelf life and safety.