Simple Culinary Solutions, LLC
Also known as SCS
Food-scientist-led product development plus small-batch dry and wet co-packing in Jackson, MS, from a 50 lb minimum.
- Formulation / R&D service
- Co-manufacturer
- Private-label manufacturer
- Co-packer
At a glance
- Service model
- Both
- Fill sizes
- Dry: 2–100 g sachets, 100–1,000 g pouches, retail spice bottles, 25/50 lb bulk. Wet: 14–100 g sachets, bottles up to 1 gal.
- Facility size
- 15,000 sq. ft.
- Founded
- 2014
- Employees
- 1-10
About
Simple Culinary Solutions (SCS) is a culinary and food science consulting, manufacturing and brokerage company for start-ups, small businesses and established brands. Founded by Dr. Darryl Holliday (PhD Food Science, Certified Research Chef), SCS takes products from menu ideation and recipe development through commercial formulation, shelf-life and process-authority work, and into in-house production. Its Jackson, MS facility handles dry blending and repacking from a 50 lb minimum, and wet cooking, emulsifying and hot- or cold-filling from 20–40 gallons, into sachets, pouches, spice bottles, glass or plastic bottles and bulk bag-in-box cases.
One partner from idea through production: chef- and food-scientist-led development, shelf-life and process-authority support, and in-house dry and wet manufacturing sized for pilots, launches and growing brands (50 lb dry and 20–40 gal wet minimums).
Capabilities
- Beverages
- Sauces, dressings & condiments
- Spices & seasonings
- Sports nutrition
- Plant-based foods
- Shelf-Stable liquid and dry products for manufacturing and food and beverage for
- Beverage mixes
- Electrolyte & protein powders
- Bakery mixes
- Spice blends
- Dry meal kits
- Cocktail mixers
- Shelf-stable RTD beverages
- Sauces & condiments
- Liquid concentrates
- Shelf-Stable liquid and dry products
- powder
- liquid
- dry blending
- hot cook
- repacking
- emulsification
- hot fill
- cold fill
- hot fill
- cold fill
- sachets
- bottles
- pouches
- Tilt skillet
- Agitated kettle
- Sachet filler (1.5-inch and 3-inch film)
- Induction sealer
- Automated round-bottle labeler
- sachets
- bottles
- jars
- gusset pouches
- flat pouches
- spice bottles
- bag-in-box
- glass
- plastic
- metal
- Induction seal
Dry Blending: 50 pounds Repack: 1000 sachets or 50 pounds into gusseted pouches Wet Cook: 40 gallons Bottling: 40 gallons Repack: 1000 sachets
Services
- R&D / product development
- Custom formulation
- Ingredient sourcing
- White / private label
- Pilot runs
- Labeling
- Custom printed packaging
- Sustainable packaging
- Warehousing
- Ships nationally
Certifications
- Mississippi State Dept. of Health food permit (active through Apr 2027)
Fit
- Startups (first production run)
- Emerging brands
- Retail
- Foodservice
- Sweet Loren's
- Tribe Hummus
- Freshy Foods
- Big Fork
- Pierre Biscuiterie
- Straw Propeller Gourmet Foods
- Elkarita
- meat
- refrigerated products
- frozen products
Other details
Founder Dr. Darryl Holliday holds a BS in Culinary Arts (Nicholls State), an MS and PhD in Food Science (LSU) and the Certified Research Chef (CRC) credential, with 25+ years across restaurants, R&D, food safety and manufacturing. Beyond production, SCS offers nutrition analysis and labeling (nutrition panels, ingredient statements), market research, and sales and brokerage support. Offices in Arkansas and Louisiana; manufacturing in Mississippi. Member of the Research Chefs Association, IFT, IFTPS and the North American Food Systems Network. In 2026, SCS partnered with Menu Matters on the Culinology® Mixology Competition at the Research Chefs Association annual conference.
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