Articles Tagged with ''plant construction''

The new facility, designed to support Don Pancho’s needs for at least the next two decades, allows the company to increase its production capacity. 

FOOD ENGINEERING’s 48th Annual Plant Construction Survey reveals food and beverage manufacturers are taking a cautious approach to capital expenditure, but even with economic uncertainty, the industry continues to invest in smart, sustainable manufacturing.

Despite economic uncertainty and other challenges, plant construction, expansion and optimization projects persist.

The Tillamook County Creamery Association recently opened a 68,000-sq.-ft. ice cream facility in Decatur, Ill. It is Tillamook’s first owned and operated plant outside of Oregon.

With 53,000 sq. ft. of production and lab space, the site will double current capacity and triple product innovation space.

Eligible facilities need to have been completed between Oct. 1, 2024 and Sept. 30, 2025.

Designed to improve upon the limitations at its original bakery, Carolina Foods’ new facility is FOOD ENGINEERING’s 2025 Plant of the Year.

The Moosic facility is set to make 400 million Ring Pops annually – or about 1.5 million Ring Pops a day.

The new facility adds 425,000 sq. ft. to Carolina Foods’ previously existing 100,000 sq. ft. of operations creating baked goods such as Duchess Honey Buns, donuts, pastries and pies.

The Louisville facility features state-of-the-art infrastructure supported by $1 million in state funding for the installation of a rail spur and an advanced piping system to move flour from rail cars to silos.