Sauce and condiment co-packer in Texas
Makes salsas, sauces and marinades, dressings and condiments. Runs acidified foods, packing into glass jars, glass bottles and bulk and foodservice packs. Holds SQF. Offers formulation and ingredient sourcing. A mid-size operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
3formats stated
Minimum order
PublishedMinimum batch is typically 500 gallons for a cooked product, about 650 cases of 6/16 oz
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- 2 plants in TexasBy state only. We introduce you to the plant by email.
- Process
- Acidified foods (21 CFR 114)
- Packaging
- Glass jarsGlass bottlesBulk and foodservice
- Products
- SalsasSauces and marinadesDressingsCondimentsOils and vinegarsDips and spreads
- Minimum order
- Minimum batch is typically 500 gallons for a cooked product, about 650 cases of 6/16 ozClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Mid-size operation
- Batches from 500 gallons
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- 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
- Mix, heat, fill, cap, label and palletize. Plastic or glass in fill sizes from 12 fl oz up to 250 gallon totes; container photos show glass jars, glass bottles and plastic half gallon jugs. Typical minimum 500 gallons for a cooked product.
- Services
- Formulation and R&DIngredient sourcing
- Works with
- Large CPG companies
- Type of company
- Co-manufacturerCo-packerPrivate label
How we checked
Verified 2026-10-02 from the plant's published information (4 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We list what this plant runs, not who it is, and we do not publish its contact details.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
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson