Sauce and condiment co-packer in Texas
Makes sauces and marinades, soups and broths and meat and poultry. Runs kettle cooking, pouch filling, bottling and cup and tub filling, packing into flexible bags, trays clamshells and bulk and foodservice packs. Holds SQF, HACCP, USDA inspection and GMP. Offers formulation, ingredient sourcing, shelf-life testing and label and regulatory help. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 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
- Kettle cookingPouch fillingBottlingCup and tub fillingNitrogen flush and MAP
- Packaging
- Bags and flexible filmTrays and clamshellsBulk and foodservice
- Products
- Sauces and marinadesSoups and brothsMeat and poultry
- Minimum order
- Not published
- Size
- Mid-size 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
- HACCPGMP
- 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
- Cooking kettles
- Liquid fillers
- Bagging and pouch machines
- Freezers
- Services
- Formulation and R&DIngredient sourcingTurnkey (they buy materials)In-house labShelf life testingSensory testingLabeling and regulatoryCold storageKitting and assembly
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packer
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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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Before you call
- 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
- 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