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Kraft Foods has begun construction of a new $23 million, 860,000 square-foot distribution facility in Aurora, IL. While the warehouse will be mainly used for dry storage, 50,000 square feet will be used as a humidity-controlled area for some Kraft products. Also included in the project are shipping and receiving areas and a new 16,000-square foot office. The project should be in completed in the first quarter of 2003.
Wells' Dairy Incorporated is building a $40 million ice cream plant in Saint George, UT. The 158,000 square-foot plant will include a cold storage and distribution center. Blue Bunny round and square half-gallon packaged ice cream will be produced at this facility along with a line dedicated to the production of 5-quart containers. The plant's location, 100 miles northeast of Las Vegas, will allow Wells to reach West Coast markets.
Morningstar Foods, Inc. is constructing a 60,000 square-foot cooler, a 23,000 square-foot palletizing dry storage and forklift charging area, a 2,700 square-foot office space, and upgrades to the refrigeration system at its Fraser, NY plant. The project should be completed by March 1, 2003.
Mississippi Beef Processors, a privately held start-up company in Franklin, TN, announced groundbreaking of its $32 million slaughtering and beef processing plant in Oakland, MS.
Schubert Packaging Systems opened a 12,000 square foot facility in Addison, TX, near Dallas. This new facility is the company's North American headquarters and includes a showroom for robotic pick-and-place, cartoning and case packing machinery.
The Food Defense Strategy Exchange (FDSE) is a forum for food defense professionals to interact and share their knowledge and experiences. At the most recent FDSE, a poll of attendees revealed that approximately two-thirds were either re-evaluating their existing food defense plan, or implementing new food defense plans. In this podcast, Don Hsieh, Director of Commercial and Industrial Marketing at Tyco Integrated Security, discusses this topic and other findings from the exchange, and offers some best practices to proactively protect a company’s brand from food adulteration.
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