Dairy and frozen dessert co-packer in Texas
Makes frozen desserts, sauces and marinades, dips and spreads and dressings. Runs batch pasteurization and molding depositing, packing into tubs and bulk and foodservice packs. Holds SQF. Offers formulation, ingredient sourcing, packaging sourcing and warehousing. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 2 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.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- TexasBy state only. We introduce you to the plant by email.
- Process
- Batch pasteurizationMolding and depositing
- Packaging
- TubsBulk and foodservice
- Products
- Frozen dessertsSauces and marinadesDips and spreadsDressingsSoups and brothsDry mixesGranola and cerealSeasonings and rubs
- Minimum order
- Not published
- Size
- Small 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
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Pasteurizers
- Depositors and molding
- Cold storage
- Services
- Formulation and R&DIngredient sourcingPackaging sourcingWarehousingCold storageDistribution and logistics
- Works with
- Startups and first runs
- Type of company
- Co-packerCo-manufacturerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (1 page 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson