Manufacturing Capabilities – Snak-King
From private label to co-manufacturing, we will help you bring your products to the shelves. Our top-tier facilities (with high-capacity lines) and our entrepreneurial spirit enable our versatile …
Facilities – Snak-King
FACILITIES Our corporate headquarters is located in City of Industry, CA, in Los Angeles County. In addition to our manufacturing and distribution facilities in City of Industry, we also have …
Snak-King – Snak-King
OUR COMMITMENT TO YOU Quality products, superior customer service, and cutting-edge innovation
Contact Us – Snak-King
Contact Us At Snak-King we welcome your questions, suggestions, and feedback. Our Customer Service Representatives are here to respond and look forward to speaking with you. Corporate …
Our Commitment – Snak-King
Maintaining LED lighting in our manufacturing facilities Recycling food waste in both facilities for use in agriculture and as animal feed Eliminating cooking oil waste with an advanced filtration …
Our History – Snak-King
In 1978, Snak-King began with two employees. Working in a 1,200-square-foot facility, they made just one product — Pork Rinds. In 1979, Barry Levin, our CEO, became employee number …
Innovation and R&D – Snak-King
Our team not only invents new snacks based on the latest consumer trends, but also actively thinks outside the box about ways to leverage existing manufacturing technology to create …
FAQs – Snak-King
The typical shelf-life of our products is 90 to 180 days from the date of manufacturing. Refrigeration and freezing is not recommended for our crispy snack foods.
Cheese Nibbles – Snak-King
CUSTOMER LOGIN PRIVATE LABEL CO-MANUFACTURING OUR CAPABILITIES INNOVATION AND R&D QUALITY AND SAFETY CERTIFICATIONS
In The News – Snak-King
Snak-King’s CEO Barry Levin awarded “Entrepreneur of the Year – Manufacturing & Distrubution” Barry Levin was awarded “2007 Entrepreneur of the Year” for the Greater Los Angeles area. …