USDA, FDA & SQF certified co-packer specializing in soups, sauces, concentrates & more. From recipe match to full-scale production — nationwide.
For years, before anyone called us a co-packer, we were just the kitchen — the one turning out food for Gumbo-a-gogo and J. Gumbo's, batch after batch, so every location tasted like the original. That's harder than it sounds. Feed one restaurant off a single stove and you can wing it. Feed a chain, and consistency stops being a nice-to-have. It becomes the whole job.
That discipline is what we scaled into a full contract food manufacturing operation. Today, Soup Coop Foods is a USDA and FDA inspected, SQF-certified commercial kitchen that takes a recipe — yours, or one we help you refine — and reproduces it, batch after batch, at a size no single restaurant kitchen can touch, without losing what made it good in the first place. We work with clients nationwide.
We started with soup and stew — it's in the name — but soup turned out to be the easy part. As a private label food manufacturer, we've since expanded into pretty much anything that needs to be cooked, held, and packaged in volume: sauces like pizza sauce, smoothie concentrates, seasoned butters and rubs, icings, even chocolate fudge. Savory or sweet, thin or thick — if it has to come out of batch 400 tasting exactly like batch 1, there's a good chance we can co-pack it.
Most clients come to us with a recipe already in hand, and our job is to match it — exactly, every time. But we're not only an execution arm. If a recipe could use work — better flavor, a lower ingredient cost, an easier path to scale — we'll help refine it before it ever hits a 400-gallon kettle. And nothing goes to full production cold: every recipe runs through a test-cook first, sized and tasted for your approval, so the batch you sign off on is the batch you get at scale.
We're USDA and FDA inspected, and SQF-certified — the kind of documentation a distributor or retail buyer checks before trusting their brand to someone else's kitchen. We've also run production for a kosher client based in Israel, so we know what it takes to run a line clean and compliant to a specific standard, not just a general one.
Chain restaurants who need every location tasting the same. Food brands who've outgrown their own kitchen. Deli programs at convenience stores. Distributors who need a manufacturing partner they don't have to babysit. If that's you, we'd like to hear what you're trying to make.
Cooking a great product at scale is only half the job. What happens in the hour after it leaves the kettle — how it's sealed, cooled, stored, and shipped — is what decides whether it reaches you in the same condition it left us. We built that side of the facility to the same standard as the kitchen itself.
As soon as a batch is finished, it moves straight into one of our two Cryovac pouching systems or regular cooling systems, which seal product to your exact target weight — consistent fill, batch after batch, with no guesswork. From there, it runs through a full-length conveyor chill bath that brings hot product down to a safe holding temperature fast, which matters as much for food safety as it does for shelf life.
Once cooled, product moves through our finishing area, where two boxing stations and a conveyor line get everything packed and ready, followed by a pallet wrapper for secure, freight-ready pallets. Everything is held in on-site cold storage until it's time to move — so you're not coordinating a separate warehousing partner on top of your co-packer.
When it's time to ship, our large loading docks are built for high-volume shipping and receiving, so packaging and logistics never become the bottleneck between production and your shelf — whether that's a single truck for a growing brand or a recurring freight schedule for a national distributor.