CRISP POWER Protein Pretzels has opened a $15 million production facility in Stafford, Texas, marking the brand's largest U.S. capital commitment to date and a fundamental shift in how it gets product to market. The new plant serves as the company's domestic manufacturing hub, replacing what had been an import-reliant supply chain with stateside operations designed to meet rising demand from consumers and retail partners alike.
For food-and-beverage operators sourcing better-for-you snack options — from hotel grab-and-go programs to stadium concessions and café retail sets — the move signals that CRISP POWER is positioning itself for the kind of national-scale availability that makes consistent procurement viable. Domestic production typically translates to shorter lead times, greater supply predictability, and reduced exposure to international logistics volatility, all pressure points that food service buyers know well.
The Stafford facility underscores a wider capital migration toward U.S.-based food manufacturing, particularly among brands in the high-protein, low-carb segment that have seen sustained shelf velocity. CRISP POWER, headquartered in Hauppauge, N.Y., has positioned itself as what it calls the most well-rounded snack in the protein aisle — a claim that resonates in hospitality environments where operators are under pressure to stock options that satisfy both nutritional and indulgence expectations.
The investment also reflects how better-for-you snack brands are maturing beyond DTC and specialty retail into the broader foodservice and hospitality channel, a transition that demands the production depth and geographic reach only domestic manufacturing can reliably deliver. Industry observers tracking snack and specialty food trends in hospitality have noted that protein-forward formats are increasingly finding placement in premium lodging, fitness-adjacent venues, and travel retail. With a Texas hub, CRISP POWER gains a strategically central distribution footprint to serve those channels at scale. Food & Beverage Magazine has covered the accelerating operator interest in functional snack SKUs as a revenue-per-square-foot opportunity for non-traditional retail touchpoints.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
