When exposing a product with an uneven moisture content (moist interior/drier exterior) to a rapidly oscillating RF field, the energy will preferentially target and remove moisture from the moist interior without overheating or discoloring the exterior surfaces.
This combination would bring together complementary innovation engines — Dawn Foods' application-led creativity and Puratos' R&D-led ingredient technology — alongside complementary production models.
The expansion will add approximately 115,000 sq. ft. of new manufacturing space to support operational efficiency, consistency and long-term growth nationwide.
The Vineland expansion project, which broke ground in the fall 2024, included the construction of a 51,000-sq.-ft. building to house a newly acquired Viennese pastry production line, as well as the installation of an industrial refrigeration system.
Vör's SQF-certified, dedicated nut facility enhances operational capabilities, while its predominantly U.S.-sourced ingredients improve traceability and lead times to meet growing customer demand.
Having localized production operations on 37 acres south of the Dallas-Fort Worth metro will ensure fresher baked goods, faster distribution and the ability to meet growing demand in North America.
