SQF certified. GFCO certified. USDA Organic. Low MOQs. Real R&D expertise. Austin, TX.
Our Certifications
100% Dedicated Gluten-Free Facility
Edition 9. GFSI-Benchmarked. Retail-Ready.
Certified for Organic Ingredient Runs
Founders previously ranked #3 fastest-growing
No gluten ever enters our facility. We also handle dairy, soy, corn, eggs, and nuts with full allergen controls. Dedicated ingredient storage, separate air handling, and GFCO certification give your brand — and your retailer — a verified guarantee.
Our founder invented production machinery and built a $25M gluten-free brand. That formulation expertise lives on the production floor, not just in a lab.
We start at 1,000 units and run to 75,000+ per shift. Same facility, same team, same quality — whether it's your first pilot or your 100th production run.
Capacity: 75,000+ units per shift. MOQ: 1,000–5,000 units.
Mason Arnold — Founder
When doctors advised Mason Arnold and his young children to go gluten-free, he didn't accept processed alternatives. He invented a spiralizing machine, founded Cece's Veggie Co., and grew it to $25M in revenue — distributed at Whole Foods, Kroger, and Costco. Founders previously ranked #3 on the Inc. 5000. That same production expertise, R&D instinct, and food safety obsession is what runs Spud House today.
Chemical Engineering, UT Austin|Board: United Fresh Produce Association|USDA National Organic Program Advisor
Meet the full team“Spud House handled our scale-up flawlessly — every run hits spec, every time. They feel like an extension of our team, not just a co-manufacturer.”
Whether you're launching a pilot run or scaling national distribution, we're built to handle both. Tell us about your product — we'll tell you if we're the right fit.