Prepared food co-packer in Texas
Makes grains and legumes, salsas, sauces and marinades and dips and spreads. Runs retort, hot fill, baking and dehydration, packing into metal cans food and glass jars. Holds SQF, HACCP, USDA Organic and kosher. Offers formulation and ingredient sourcing. A large operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 6 processes stated in all.
Packaging
2formats 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. 6 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 6 plants in California, Colorado, Illinois, Kentucky and TexasBy state only. We introduce you to the plant by email.
- Process
- RetortHot fillBakingDehydrationCanningKettle cooking
- Packaging
- Steel food cansGlass jars
- Products
- Grains, rice and legumesSalsasSauces and marinadesDips and spreadsBread and tortillasSeasonings and rubs
- 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
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- HACCPUSDA OrganicKosherNon-GMO ProjectCertified gluten-free
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DSensory testingIngredient sourcing
- 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 (14 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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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
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson