House of Webster
Rogers, AR
Rogers, Arkansas specialty food maker, in business since 1934, that does private label from more than 100 house recipes and contract manufacturing of customer recipes for jams, jellies, fruit butters, salsas, condiments, dressings, BBQ sauces, relishes, pickled products and syrups in glass jars from 1.5 to 20 oz. SQF Level 2 facility with in-house R&D, nutrition statements, label design and printing, and material sourcing, and says brands can start small or scale up.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
1format 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
- Rogers, AR
- Process
- Bottling
- Packaging
- Glass jars
- Products
- Jams and preservesSalsasCondimentsDressingsSauces and marinadesPickled and fermented vegetablesSyrups and honey
- Minimum order
- Not published
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- 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
- Glass jars from 1.5 oz to 20 oz; states it is one of the largest 1.5 oz glass jar specialty food manufacturers in the US.
- Services
- Formulation and R&DLabeling and regulatoryPackaging and label designIngredient sourcingPackaging sourcingPrivate label catalogTurnkey (they buy materials)
- Works with
- Startups and first runs
- Also states
- Mini 1.5 oz glass jars for gift and sampler sets
- In-house graphics team for label design and printing (single-color matte or full-color glossy)
- Fruit butters
- Corporate food gifts
- Type of company
- Co-manufacturerPrivate label
- Founded
- 1934
How we checked
Verified 2026-10-02 from the manufacturer's published information (4 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We do not publish this plant's contact details.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.
Listed under
Similar manufacturers
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
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson