Items Tagged with 'expansion'

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

The project, in collaboration with ESI Group, includes the design and construction of a 63,500-sq.-ft. freezer, cooler and dock addition designed to support Frick’s continued operational growth and distribution capabilities.

The project added new aseptic processing lines, as well as an additional 28,000 sq. ft. of utility mezzanine space, to increase capacity, improve product consistency and support future growth while integrating with established operations.

The bakery brand plans to unify its team under one roof as its nationwide growth accelerates.

SunOpta employs more than 260 people in Omak, Washington, where teams manufacture natural and organic fruit snacks that are sold through retail, club, foodservice and e-commerce channels.

The 47,000-sq-ft. expansion represents a nearly $70 million investment and is projected to create up to 40 new jobs.

Established in 1925, the plant sits on nearly 11 acres and produces Danimals Kid’s Yogurts and Smoothies, Activia Probiotic Yogurt and YoCrunch Yogurt with Toppings.

While the facility currently processes more than 10 million bottles per year, the addition of a high-capacity, high-speed, small-format line will bring total capacity above 35 million bottles annually.

Cal-Maine Foods is launching a $15 million network optimization and capacity expansion project at Echo Lake Foods, expected to add 17 million pounds of annual scrambled egg production by mid-fiscal 2027.

The company has opened a 132,000-sq.-ft. facility in Provo, which joins its previous facility in American Fork, Utah.