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The indefinite closing of the company's Jarratt, Va., facility coincides with the company's decision to discontinue liverwurst after multiple related illnesses were linked to the product produced there.

MÜNZING’s new facility in Clover, S.C. is situated on a swath of land that was formerly a tree farm, offsetting the company’s carbon footprint.

Located in Nam-gu, Ulsan, Korea, the specialty plant consists of two buildings: one for allulose production and the other for prebiotics.

The new facility will be one of the largest manufacturing sites for the Chomps brand and is expected to create approximately 250 full-time jobs, with potential for future expansion.

The expanded facility includes the addition of a new single-serve aseptic juice production line and a 104,000-sq.-ft. distribution center.

Production from the Nashville facility will support Smithfield's existing portfolio of dry sausage brands including Margherita, Carando and Armour.

The expansion is anticipated to more than quadruple the facility's current production output and help support the company's continued plans for growth in novelty and packaged ice cream.

Integrated design-build firm A M King has begun a large-scale renovation of a Savannah, Ga.-area facility for MANA Nutrition Inc. that will produce the non-profit’s ready-to-use therapeutic food and ready-to-use supplemental food.

The company offers a wide variety of services, including whole bird cut-up, custom breast and thigh deboning, breast and tender hand portioning, marination and re-packing.

The expansion, in South Windsor, Conn., comes as part of the company's strategic plan to expand its production capabilities, innovate and meet strong demand for its meal solutions products.