Food Engineering

Plant Openings & Expansions

November 26, 2005
A producer of wire-cut, deposit and rotary cookies, Traditional Baking completed an 18,000-sq.-ft. expansion at its Bloomington, CA, facility.

A producer of wire-cut, deposit and rotary cookies, Traditional Baking completed an 18,000-sq.-ft. expansion at its Bloomington, CA, facility. Production capacity has been increased to 90,000 lbs., or 3.3 million cookies daily.



Ruiz Foods is renovating a 262,000-sq.-ft. vacant facility in Dennison, TX, which will include 65,000 sq. ft. of freezer space, 50,000 sq. ft. of process space and 20,000 sq. ft. of loading docks.

Smithfield Foods is planning a $213.5 million expansion project on behalf of three subsidiaries. An $81 million expansion project at Farmland Foods pork processing facility in Crete, NB, will create extra capacity for the production of smoked sausage and hot dogs. A $13.5 million expansion project is planned for Patrick Cudahy's Golden Crisp Premium Foods facility in Sioux Center, IA, to accommodate three additional microwave bacon lines and a new wastewater treatment plant. Finally, a $100 million expansion project that will create additional capacity for the production of ham, bacon and sausage products is underway at John Morrell & Co.'s Sioux Falls, SD, pork processing facility.