All Other Food Manufacturing

NAICS code 311199, All Other Food Manufacturing, encompasses a diverse range of food production activities not classified in other specific food manufacturing categories. This classification includes specialized food manufacturing processes that create unique food products beyond standard categories like meat, dairy, or baked goods. The category typically involves producing highly customized food items, often with specific dietary, nutritional, or preparation requirements for niche markets or specialized consumption needs.

The federal contract awards in this NAICS category demonstrate a significant focus on institutional food services, particularly for federal correctional facilities, military installations, and healthcare systems. The awards frequently involve comprehensive food procurement contracts with values ranging from $100,000 to over $1 million, typically spanning 6-24 months. Funding agencies include the Department of Justice Bureau of Prisons, Department of Veterans Affairs, Department of Defense, and Indian Health Service. Most awards are structured as small business set-asides, with Total Small Business and 8(a) set-asides being most common. Performance locations are predominantly distributed across multiple states, with significant concentrations in Texas, California, Virginia, and Florida.

The recent federal contract opportunities in this NAICS category primarily focus on procuring specialized food products for institutional settings. These opportunities include solicitations for kosher and halal meals, fresh produce, meat and subsistence items, bread products, and religious dietary meals for federal correctional facilities, military entrance processing stations, and veterans' healthcare systems. Key agencies issuing opportunities include the Department of Justice Bureau of Prisons, Defense Logistics Agency, Department of Veterans Affairs, and Army National Guard. The opportunities consistently emphasize strict quality control, specific packaging requirements, religious dietary certifications, and temperature-controlled transportation, reflecting the sophisticated nature of institutional food procurement.