Texas Best Proteins (Farm To Market Foods)
Santo, TX
Kettle cook plant in Santo, Texas, run by the Farm To Market Foods team of Texas Best Proteins, making fully cooked boil-in-bag soups, sauces, entrees and sides that are bagged hot and then quickly frozen, for its own brands and for other individuals and companies. The 25,000 sq ft facility is BRC certified and FDA and USDA inspected.
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
- Santo, TX
- Process
- Kettle cooking
- Packaging
- Bags and flexible film
- Products
- Soups and brothsSauces and marinadesFrozen meals
- Minimum order
- Not published
- 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
- Also states
- Boil-in-bag fully cooked foods
- Hot fill then chill or freeze (product reaches 180 F before sealing, then cooled and frozen)
- Fast freezing of cooked product (method not stated)
- Plant visits offered to prospective co-pack clients
- Type of company
- Co-packerCo-manufacturer
- Founded
- 2006
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We do not publish this plant's contact details.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.
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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