We are committed to our local presence by enriching the community we serve and delivering value for our clients.

Our Services

Recipe Development, Packing & Labeling

Whether you are a startup, an established brand, or a retailer in need of a national brand equivalent, Fresh Food Factor Packing and Creative Concepts in-house development team can create a recipe that meets your specifications, produce it with consistent quality, and package your product.

Fresh, Affordable School & Summer Camp Meals

Cost is always a concern for school and childcare facilities. To ensure key education programs are funded, many facilities are being forced to re-evaluate their meal programs. Those meals may be funded by the National School Lunch Program (NSLP), Summer Food Service Program (SFSP) or Child and Adult Care Food Program (CACFP).

Fresh Food Factor is qualified and happy to serve as the administrator and provider of your NSLP, SFSP and CACFP if you do not have the personnel expertise to manage your programs. We recommend that you retain a local school food authority.

Our program delivers freshly prepared meals – breakfast, lunch, snacks and suppers – every single day at an affordable cost.

As a division of Volunteers of America, our priorities are to children and community members in Orleans and Jefferson Parishes.

Early Learning Centers
Head Start Programs
Elementary Schools
High Schools
After-School Programs
Summer Camps

84^%

2,546,000

meals served per year

Restaurant Commissary featuring Louisiana Base Sauces

Fresh Food Factor embraces consistent, flexible food service solutions that support your schedule. Our five Louisiana base sauces are the cornerstones of any menu. And now, these core ingredients are available to you.

Let us do your prep work. You can take all of the credit!

Our red, white, brown, creole and gumbo base sauces come in 3-gallon freezable bags and have their own core flavor and thickening agents. We use milk, broth, stock, clarified butter and tomato as the liquid base for each type of sauce. From these five core sauces, hundreds of meal variations can be made. Here are just a few examples:

RED SAUCE

Marinara
Salsa
Tomato Soup
Pizza sauce

WHITE SAUCE

Alfredo
Breakfast gravy
Seafood sauces
Mornay sauce

BROWN GRAVY

Gravies
Stews
Au Poivre
Sauce Dianne

CREOLE BASE

Bisques
Stews
Etoufée
Jambalaya

GUMBO BASE

Seafood gumbo
Chicken gumbo
Okra gumbo

Adding ingredients such as wine, lemon juice, vinegar, seasonings, vegetables, herbs and cheese can adjust the flavor profile, as can reducing the sauce to concentrate its flavor. For example, cayenne and a mixture of cheeses can be added to white sauce to turn it into a zesty cheese sauce. A classic demi-glace is made by adding an equal portion of veal stock to brown gravy. Marinara and puttanesca sauces are based on tomato sauce. The possibilities are endless.

Streamline your inventory, storage space and labor costs when you start with our base sauces.

The value of using base sauces is in saving prep time. All five sauces can take hours to prepare. The gumbo “roux” takes even more time. By using Fresh Food Factor’s Louisiana base sauces, a small kitchen can confidently serve a wide variety of dishes – each with its own flavor profile – with zero prep time or waste.

The advantage of using Fresh Food Factor’s base sauces is consistency. We source local ingredients and prepare our sauces to exacting standards, guaranteeing consistency from one batch to the next. Call or email us today to see how your company can benefit from our sauce bases.