NIGP 39348: Dressings, Condiments, Sauces, and Gravies

NIGP 39348 Dressings, Condiments, Sauces, and Gravies, an Item code, covers single food condiment and sauce products that state and local governments procure as components of broader food-service and institutional nutrition programs. Recent solicitations show state and local buyers purchasing mayonnaise, ketchup, mustard, and sauces as line items within larger grocery or food-service RFPs issued by school districts, state hospitals, correctional facilities, and health and human services agencies. The code sees active procurement across state agencies, school districts, and county education systems, with issuing bodies including state corrections departments, state health and human services commissions, and independent school districts. The Texas Health and Human Services Commission, Illinois Department of Corrections, Oregon Department of Corrections, and multiple school districts in Georgia, Missouri, California, and Connecticut solicited items under or aligned with this code in recent months.

Geographic activity concentrates in Texas, Illinois, Georgia, and California, with additional procurement in Oregon, Missouri, Connecticut, and other states. Representative opportunities include the Oregon Department of Corrections' ITB for approximately 1,200 cases of prepared mustard with bids due February 2, 2026 (historical price $17.30 per case); the Texas Health and Human Services Commission's IFB HHS0016792 for 210 line items of supplemental food and consumable products including condiments and sauces for state hospitals and supported living centers statewide, with an extended due date of February 23, 2026 and a potential contract value up to $4.5 million over three years; and school district food procurements in Georgia and California that bundle condiments, seasonings, and sauces alongside broader grocery line items as part of child nutrition contracts. Condiment and sauce line items typically appear within IFB and RFP notices as components of 50–400-line-item grocery or food-service bundles rather than standalone solicitations, and most recent activity reflects institutional buyers bundling condiments within annual or multi-year food contracts with fixed or escalation-based pricing structures.