Sauce and condiment co-packer in Texas
PlantCPM-TX-VQQETexas. Small operation
BRCGSTakes startups or pilot runsLast verified 2026-10-02
Makes soups and broths, sauces and marinades and frozen meals. Runs kettle cooking, packing into flexible bags. Holds BRCGS, USDA inspection and certified gluten-free. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Hot fillCold fillHPPAsepticRetort
Lit: the preservation processes they state. 1 process stated in all.
Kettle cooking
Packaging
1format stated
Bags and flexible film
Minimum order
Not publishedAsk on the first call.
Certifications
BRCGSTakes startups or pilot runs
Certified gluten-free
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
- Kettle cooking
- Packaging
- Bags and flexible film
- Products
- Soups and brothsSauces and marinadesFrozen meals
- Minimum order
- Not published
- Size
- Small operationSized from the staff, floor space or number of plants the company publishes. Exact figures are not shown.
- Food safety certification
- BRCGS
- Other certifications
- Certified gluten-free
- 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
- Batch size or capacity
- 25,000 sq ft kettle cook facility
- Services
- Not stated in their published information
- Works with
- Startups and first runs
- Type of company
- Co-packerCo-manufacturer
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We list what this plant runs, not who it is, and we do not publish its contact details.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.
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
