Articles Tagged with ''plant expansion''

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry, including Cayuga Milk Ingredients’ expansion, Grillo’s Pickles Indiana plant, Morinaga’s N.C. facility, Kervan’s Pennsylvania confectionery plant and Heineken’s global R&D center.

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.

The expansion will add a production line at the 150,000-sq.-ft. King’s Hawaiian facility located in the Oakwood South Industrial Park.

In addition to creating jobs, both plants support the region’s agricultural economy by processing more than 800 million lbs. of raw milk from 236 local dairy farmers annually.

To enhance distribution in the western U.S. – and set new standards for packaging and capital project execution – The Campbell’s Company has expanded its production facility in Richmond, Utah.

CMI supported over 350 construction-related jobs during the development of the plant and expects to add an additional 150 jobs once the facility opens in the fall.

The new line features a bottle-molding process that will increase production capacity and deliver efficiency and sustainability benefits.

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

The expanded facility, which is located at 12725 4 Mile Road in Franksville, Wis., stands at over 334,000 sq. ft., featuring 32 dock doors and 37,500 pallet positions.

Equipped with modern culinary tools, Stampede’s research and development team simulates the exact heating and cooking methods that customers use in their own operations.