Sauce and condiment co-packer in Texas
Makes salsas, dips and spreads, sauces and marinades and grains and legumes. Runs canning, hot fill, acidified foods and frying, packing into metal cans food, glass jars and bulk and foodservice packs. Holds BRCGS and HACCP. Offers formulation, pilot and small runs, ingredient sourcing and private label products. A large 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. 3 plants.
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 3 plants in TexasBy state only. We introduce you to the plant by email.
- Process
- CanningHot fillAcidified foods (21 CFR 114)FryingSlicing and portioning
- Packaging
- Steel food cansGlass jarsBulk and foodservice
- Products
- SalsasDips and spreadsSauces and marinadesGrains, rice and legumes
- 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
- HACCP
- 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
- Services
- Formulation and R&DCommercialization supportPilot and small runsIngredient sourcingPrivate label catalogWarehousingDistribution and logistics
- Works with
- Not stated in their published information
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-03 from the plant's published information (3 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We list what this plant runs, not who it is, and we do not publish its contact details.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