Food Engineering

Plant Openings & Expansions

December 1, 2009

NOW Foods is completing the expansion of its 250,000 sq.-ft. Bloomingdale, IL, GMP-certified manufacturing facility. The expansion includes enlargement of the lab to handle more complex testing and the ability to produce three more organic stevia products.


Nature’s Path, headquartered in Richmond, BC, opened a new facility in Sussex, WI. The company acquired the former Kraft Tombstone Pizza facility and is converting it into an organic cereal manufacturing facility. Over the next year, the company expects to invest approximately $25 million in the facility.


Green Mountain Coffee Roasters Inc. will locate a new manufacturing and distribution facility for its Specialty Coffee Business Unit in Summer, WA. The leased site will support the expansion of the Tully’s Coffee brand and wholesale business, the national expansion of other Green Mountain brands and the growth of the company’s single-cup business.


Pierre’s Ice Cream Company plans to double its capacity in Cleveland, OH, by building a 35,540-sq.-ft. factory adjacent to its corporate headquarters. The proposed $6 million expansion would offer state-of-the art ice cream equipment, mixing rooms, ingredient storage and a flash-freeze hardening system.


BestSweet Inc. plans a $5.3 million expansion at its Moorseville, NC, production facility. The expansion will add 40,000 sq. ft. to its already-existing 100,000-sq.-ft. building and is expected to be in operation mid-year 2010.