Food and beverage manufacturer
Parish Foods
Louisiana (city unpublished)
Public sources reviewed Aug 2026
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Why it may fit
- Products: Hot fill or cold fill sauces/dressings; dry seasonings, rubs, batters, mixes.
- Processes: Hot fill, Cold fill
- Packaging: Plastic and glass; cups, bottles, gallons, 5-gallon pails. Bottles 1–32 oz; cups 1.5–3 oz. No square/flask.
- Location
- Louisiana (city unpublished)
- Processes
- Hot fill · Cold fill
- Product types
- Hot fill or cold fill sauces/dressings; dry seasonings, rubs, batters, mixes.
- Manufacturing capabilities
- Unknown, ask the manufacturer
- Packaging
- Plastic and glass; cups, bottles, gallons, 5-gallon pails. Bottles 1–32 oz; cups 1.5–3 oz. No square/flask.
- Published minimum
- Minimums per run: 25 gallons for cups or gallon containers; 50 gallons for retail bottled sauces; 50 pounds for bulk dry products; or 20 cases of 12 retail spice containers.
- Source basis
- Public sources listed below
- Operating model
- Unknown, ask the manufacturer
- Website
- Visit official website
- Phone
- Unknown, ask the manufacturer
- Public email
- Unknown, ask the manufacturer
Regulatory and quality information
These terms do not all mean the same thing. Registration and inspection are regulatory statuses. HACCP and GMP describe food-safety systems. SQF and BRCGS are third-party certification programs. Confirm the current facility, scope, and expiration directly.
Unknown, ask the manufacturer
What the manufacturer says
Louisiana; city unpublished on the plant site. Hot fill or cold fill sauces and dressings; also dry seasonings, rubs, batters, mixes.
Plastic and glass; cups, bottles, gallons, 5-gallon pails. No square/flask.
Published floors: 25 gallons (cups or gallons), 50 gallons retail bottled sauces. Site also says they want a long-term manufacturing partner, not a one-time test run. No SQF/BRC/organic/kosher badge on the pages fetched.
Publicly listed locations
- LA (city not publicly listed) — City unpublished on site
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What to ask next
- Which certifications apply to the facility and line I would use?
- Is my formula, storage plan, and expected shelf life compatible with your process?
- What documents and test results do you need before a first run?
Sources
A directory profile is a starting point, not an endorsement or a guarantee of fit.
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