Prepared food co-packer in Texas
Makes refrigerated prepared foods, dips and spreads, dressings and frozen meals. Holds SQF, USDA inspection, HACCP and GMP. Offers recipe scale-up and pilot and small runs. A mid-size operation.
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 of 2,000 lb
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
- Not stated in their published information
- Packaging
- Not stated in their published information
- Products
- Refrigerated prepared foodsDips and spreadsDressingsFrozen meals
- Minimum order
- Minimum of 2,000 lbOur summary of the minimum the plant publishes. Confirm it on the call; minimums change.
- 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
- Not stated in their published information
- Services
- Recipe scale-upPackaging and label designDistribution and logisticsPilot and small runs
- 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 (7 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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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
- 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