History
The Texas Food Processors Association (TFPA) is a non-profit trade association representing companies engaged in the processing of food products and includes companies that provide them with ingredients, equipment, materials, services and industry affiliates.
Since the early 1940’s, the TFPA has been helping Southwest-based food manufacturers and their suppliers to stay current on and address the ever-changing issues affecting the food industry. However, the organization’s foremost achievement remains its dedication to future food science professionals through its scholarship program.
In August of 1943 the Association was organized by five canners in East Texas under the name East Texas Canners Association, Inc. Four years later, in an effort to broaden membership, the name was changed to Southwest Canners Association, Inc. As the Association grew in numbers, so did the diversity of types of food processors. It was no longer strictly a canning membership, but rather a cross section of companies processing a variety of food products. Therefore, in July 1970 it was decided by the membership that Texas Food Processors Association would be a more appropriate name for the organization.
In addition to providing essential information and a networking resource for members, the association also took an active role in representing the food industry at regulatory hearings before state agencies including the Texas Department of Agriculture and the Railroad Commission.
TFPA members include a wide variety of processors producing sauces, soups, salad dressings, condiments, casseroles, entrees, marinades, vinegars, spices, candies, coffee, tea, jams, meats, and vegetables both canned and frozen. Most of the Processor Members are based in Texas; a few are based in Louisiana, New Mexico and Oklahoma. Combined, the TFPA membership employs over 3,000 workers in companies ranging in sales volume from $500,000 to $50 million.
The activities of our organization are centered around; promoting food technology education and scholarship; the exchange of information and networking between food processors and suppliers; providing an industry voice and facilitating cooperation with government agencies; and sponsoring training seminars for food technology professionals.
Since the early 1940’s, the TFPA has been helping Southwest-based food manufacturers and their suppliers to stay current on and address the ever-changing issues affecting the food industry. However, the organization’s foremost achievement remains its dedication to future food science professionals through its scholarship program.
In August of 1943 the Association was organized by five canners in East Texas under the name East Texas Canners Association, Inc. Four years later, in an effort to broaden membership, the name was changed to Southwest Canners Association, Inc. As the Association grew in numbers, so did the diversity of types of food processors. It was no longer strictly a canning membership, but rather a cross section of companies processing a variety of food products. Therefore, in July 1970 it was decided by the membership that Texas Food Processors Association would be a more appropriate name for the organization.
In addition to providing essential information and a networking resource for members, the association also took an active role in representing the food industry at regulatory hearings before state agencies including the Texas Department of Agriculture and the Railroad Commission.
TFPA members include a wide variety of processors producing sauces, soups, salad dressings, condiments, casseroles, entrees, marinades, vinegars, spices, candies, coffee, tea, jams, meats, and vegetables both canned and frozen. Most of the Processor Members are based in Texas; a few are based in Louisiana, New Mexico and Oklahoma. Combined, the TFPA membership employs over 3,000 workers in companies ranging in sales volume from $500,000 to $50 million.
The activities of our organization are centered around; promoting food technology education and scholarship; the exchange of information and networking between food processors and suppliers; providing an industry voice and facilitating cooperation with government agencies; and sponsoring training seminars for food technology professionals.
