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Rebecca Brady, CEO of Top Seedz, and her husband Will Brady, COO, are expanding and automating operations, recently commissioning a second manufacturing line. This has doubled production capacity, putting Top Seedz on track to reach $100 million in annual sales.

From opening to a fast-casual restaurant in D.C. to quintupling its CPG production capacity when its new Maryland facility becomes fully operational, Little Sesame is on a journey of creativity, inspiration and growth.

The Tillamook County Creamery Association recently opened a 68,000-sq.-ft. ice cream facility in Decatur, Ill. It is Tillamook’s first owned and operated plant outside of Oregon.

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.

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

A recent expansion allows M2 Ingredients to put all of its indoor farming and post-production processes under one roof — enabling true vertical integration and full chain of custody from spore to finished product.

Kaurina’s Kulfi could take shortcuts with its ‘Indian ice cream’ for more product and profit, but instead chooses a scaled up process first used in the family’s kitchen in order to stay true to the frozen treat’s heritage.

PBNA tripled its local warehouse footprint with the relocation of its former downtown Nashville distribution warehouse facility.

A project team undaunted by constant challenges comes through for an on-time delivery of Meati’s Mega Ranch, FOOD ENGINEERING’s 2024 Sustainable Plant of the Year.

Even though there were only six months in between iterations, FA&M still delivered on the networking and educational content.