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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. 

Lifeway currently utilizes almost 100 million pounds of Wisconsin milk annually to culture into kefir.

The Indiana facility offers over 2,000 metric tons of annual powdered extract outputs, powered by fully integrated processes.

The first line at the facility is dedicated to producing wafer bars, expanding Tandem Foods’ capacity in this key segment by more than 150%.

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry, including Mars’ new Nature’s Bakery facility, CJ Schwan’s distribution center, Chomps’ Missouri manufacturing facility, Westrock Coffee’s single-serve coffee products plant and Puratos’ pilot bakery facility.

The South Carolina facility is the third of five new PDCs Walmart is opening nationwide, marking a milestone in the company’s supply chain transformation.

Biogas will be produced from a mixture of slaughterhouse waste, fats and sludge from the sewage treatment plant, and animal byproducts.

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.

The plant will play a role in the company’s mission to bring responsibly raised protein products to retailers and foodservice partners nationwide, producing products for Perdue’s Niman Ranch and Coleman All-Natural Meats brands, as well as private-label customers.

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.