NIGP 39363: Meat and Meat Products, Canned (incl. Meat Substitutes)

NIGP 39363 Meat and Meat Products, Canned (Including Meat Substitutes), an Item code, encompasses shelf-stable canned proteins and meat substitutes that state and local governments procure for institutional food service and supplemental nutrition programs. Recent opportunities show demand for canned meats as line items within broader food-service buys—peanut butter, canned proteins, soups, and other shelf-stable commodities delivered to senior centers, state-supported living facilities, and institutional kitchens. Issuing bodies include county purchasing offices (Gwinnett County Board of Commissioners), state health and human services commissions (Texas Health and Human Services Commission), and state purchasing divisions (State of Georgia). The code sits within larger food-service solicitations rather than standing alone; vendors typically quote as one line item among dozens spanning fresh, frozen, dairy, and dry goods, and award decisions often apply unit pricing per ounce or equivalent measure rather than a single line-item award.

Recent activity clusters in Texas and Georgia. The Texas Health and Human Services Commission posted two IFBs in August 2026 (HHS0017799 and HHS0017798, both due August 25, 2026) for food service and canteen groceries to supply Mexia State Supported Living Center, with a historical FY25 food-service value of $158,000 and canteen value of $160,500. HHSC's broader supplemental food procurement (HHS0016792v2, posted May 2026) covered 210 line items including proteins across state hospitals and supported living centers statewide, with a maximum potential contract value of $4,500,000 over three years. Gwinnett County, Georgia issued an informal written quote (IWQ 140229, due October 19, 2026) for approximately 1,062 cases of food items including canned proteins for its Department of Community Services, requiring delivery to the Gwinnett Senior Services Center by December 7, 2026. The State of Georgia posted a broader food and kitchen products bid (PE55645NONST2026000000009, due June 22, 2026) with full scope details in attached documentation. Bidders on institutional food-service contracts must meet no-substitution or brand-equivalency requirements, hit minimum bid-item thresholds (typically 90 to 95 percent of line items), and deliver on tight schedules with penalty provisions for late delivery.