Sauce and condiment co-packer in Texas
Makes sauces and marinades and salsas. Offers formulation, label and regulatory help, shelf-life testing and warehousing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 0 processes stated in all.
Packaging
0formats stated
Not stated in their published information.
Minimum order
PublishedMinimum batch size is 150 gallons of finished product, about 1,100 bottles of 16 oz
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
- Not stated in their published information
- Packaging
- Not stated in their published information
- Products
- Sauces and marinadesSalsas
- Minimum order
- Minimum batch size is 150 gallons of finished product, about 1,100 bottles of 16 ozClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Batches from 150 gallons
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- Not stated in their published information
- Batch size or capacity
- 150 gallon minimum batch, roughly 1,100 16 oz bottles; maximum order 1 truckload (20 pallets of about 180 cases of 6). Lead time usually 21 to 30 days.
- Services
- Formulation and R&DLabeling and regulatoryShelf life testingPackaging and label designWarehousingDistribution and logisticsPrivate label catalogPackaging sourcingTurnkey (they buy materials)
- Works with
- Idea-stage brandsStartups and first runs
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- 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
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson