The fully continuous, automated and chilled dough substrate processing system reduces manufacturing costs and can produce range of plant-based meat products at volumes of 2,500-5,000 lb./hr. on a single processing line.
The 16,000-sq.-ft. space includes an upstairs lab area and a blending facility, enhancing the company’s capabilities in applications development, custom blending and packaging services.
The facility will serve as the hub for Flora Food Group’s creams and cream cheeses products for the U.S., Canada and across the rest of the Americas region over time.
Infused with fresh herbs and the signature tang of A.1. Steak Sauce, A.1. Steakhouse Butter offers foodies the flavor they crave in a convenient, easy-to-use format.
In a Multipeel pack, sliced cheese loses less moisture and weight after being opened for the first time, compared to a packaging concept without a reclose system.
From its beginnings in Wisconsin's paper mills to its current global presence, the company has continually evolved, driven by a commitment to American-made technology and customer satisfaction.
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