Sauce and condiment co-packer in Texas
Makes sauces and marinades, salsas, dressings and condiments. Runs hot fill, acidified foods and kettle cooking, packing into glass jars, glass bottles and plastic bottles. Holds SQF, kosher and certified gluten-free. Offers formulation, recipe scale-up and private label products.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
6formats stated
Minimum order
PublishedMinimum run of 1,000 gallons, with orders placed at least quarterly
Certifications
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
- Hot fillAcidified foods (21 CFR 114)Kettle cooking
- Packaging
- Glass jarsGlass bottlesPlastic bottlesPlastic jarsSqueeze bottlesBulk and foodservice
- Products
- Sauces and marinadesSalsasDressingsCondimentsDips and spreadsJams and preservesShots and concentrates
- Minimum order
- Minimum run of 1,000 gallons, with orders placed at least quarterlyClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- KosherCertified gluten-free
- Regulatory scope
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- Not stated in their published information
- Batch size or capacity
- Hot fills in batches of 1,000 gallons and up. Retail sizes 8 oz to 32 oz in glass and plastic jars, bottles and squeeze bottles, packed in 6 or 12 pack trays; foodservice 1 gallon to 50 gallon.
- Services
- Formulation and R&DRecipe scale-upCommercialization supportPrivate label catalog
- Works with
- Regional and national brands
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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