Downs Food Group
Mankato, MN
Family-owned processor of fully cooked proteins and co-packer of frozen entrees, headquartered in Mankato, Minnesota, with plants in Madelia and Fairmont. Makes branded and private label proteins, entrees, soups, sauces, sides, dips and appetizers in trays, bowls, pouches, bags, cans, retort pouches and bulk totes, with in-house R&D and nutrition labeling.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
5formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- Madelia, MN
- Fairmont, MN
- Process
- Kettle cookingCold fillPouch fillingSlicing and portioningEnrobing and coating
- Packaging
- Trays and clamshellsBags and flexible filmBulk and foodserviceRetort pouchesSteel food cans
- Products
- Meat and poultryFrozen mealsSoups and brothsSauces and marinadesDips and spreads
- Minimum order
- Not published
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- HACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Cook and chill sauce kettles
- Spiral pasta and rice cookers
- Multiple filling scales for proteins, vegetables, starches and sauce cubes
- Induction center for noodle nests, sauce pouches and rice pouches
- Volumetric fillers
- Batch size or capacity
- Protein packs from single serve and 22 oz to 40 lb cases or bags, up to 1,000 lb+ totes
- Services
- Formulation and R&DCommercialization supportIngredient sourcingLabeling and regulatoryDistribution and logistics
- Works with
- Regional and national brandsLarge CPG companies
- Also states
- Fully cooked whole muscle, diced, strip and shredded proteins
- Meatballs, links, patties and batter and breaded patties
- Cooking by dry heat, open flame, steam, grill marking, searing and roasting
- Shelf-stable retail and commercial canned proteins and retort pouches (process not named)
- NRTE cold fill frozen sauces and sauce cubes
- Hot fill then chill or freeze (RTE hot fill frozen or refrigerated meat mixes)
- C-PET, paperboard and aluminum trays and bowls
- Pillow, reclosable zipper, side gusset and steam pouches; refrigerated logs
- Hand application of ingredients
- Environmental monitoring for Listeria; micro and chemical testing (lab location not stated)
- Type of company
- Co-packerCo-manufacturerPrivate label
- Founded
- 1947
How we checked
Verified 2026-10-02 from the manufacturer's published information (6 pages checked).
Their own published information states these capabilities clearly.
We do not publish this plant's 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
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson