- THE MAGAZINE
- FOOD MASTER
Suitt Construction Co. has started work on a $20 million, 50,000-sq.-ft. expansion of the Sara Lee bakery in South Carolina. Designed to enable the company to produce frozen pizza dough, the expansion includes a 17,000-sq.-ft. processing area and 25,000-sq.-ft. of freezer space.
A new fold-out distribution facility for SYSCO Corp. will be operational by Spring 2004. Located in Fargo, ND, the facility includes a warehouse that contains dry, cooler and freezer storage areas as well as office space. The company refers to the facility as a “fold-out” because they are building it in an established SYSCO marketing area that is currently being served by another SYSCO location.
Construction is underway on Omega Protein Corp.’s new 100-metric ton per day fish oil processing facility. Located in Reedville, VA, the facility will more than triple Omega Protein’s existing refined oil production capacity. The company is investing more than $16 million in the facility and construction is expected to be complete by May 2004.
Associated Grocers, Inc. completed construction of its 33,000-sq.-ft. freezer expansion, bringing the size of its Baton Rouge, LA-facility to 530,00-sq.-ft.