Prepared food co-packer in Texas
Makes frozen meals, frozen dough and baked goods and dips and spreads. Runs IQF freezing, cold fill and baking, packing into cartons and boxes, flexible bags and trays clamshells. Holds BRCGS and USDA inspection. Offers formulation, pilot and small runs and cold storage. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
3formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
Size
Sized from the staff, floor space or number of plants the company publishes. Exact figures are not shown. 2 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in TexasBy state only. We introduce you to the plant by email.
- Process
- IQF freezingCold fillBaking
- Packaging
- Cartons and boxesBags and flexible filmTrays and clamshells
- Products
- Frozen mealsFrozen dough and pizzaDips and spreads
- Minimum order
- Not published
- Size
- Large operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- BRCGS
- Other certifications
- Not stated in their published information
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Batching tanks
- Freezers
- Services
- Formulation and R&DSensory testingPilot and small runsCold storageDistribution and logistics
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (5 pages checked).
Their own published information states these capabilities clearly.
We list what this plant runs, not who it is, and we do not publish its contact details. Request an introduction and we contact the plant for you.
Listed under
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Before you call
- Hot fill vs cold fillThe pH, temperatures and holds behind the two most common sauce and drink fills.Lesson
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson