Seven state-of-the-art production lines and 270,000 square feet will be added to the existing Caseyville facility to increase automated warehousing and robotics.
The 10,000 square foot addition increases the company's salami production capacity by 30%. Construction began in February and was commissioned earlier this month.
Pork processor Rantoul Foods has grown quickly and somewhat quietly in six years, by setting high standards for its process and building with the future in mind.
When James Jendruczek and Alan Bressler, owners of Trim-Rite Inc., envisioned the growth of their company, never did they believe they’d need to get into the slaughter business.
Voters for The National Provisioner’s Plant of the Year award this year faced a serious challenge, as each of the nominees — all processing facilities visited for cover stories from June 2015 through May 2016 — made a very strong case for winning the annual award.
Butterball has made sizeable investments into the Raeford plant beyond the initial purchase, feeding into its goal to become more focused on adding value to its commodity product lines.
In mid-November, Andy Hanacek, editor-in-chief, visited Raeford, N.C., in order to attend the ribbon-cutting ceremony and get an exclusive tour of the new Butterball further-processing plant there (which was also still under construction at presstime).
For the fourth year, The National Provisioner has had a bevy of top-notch options for voters in its annual Plant of the Year competition — all the processing facilities that our editorial staff visited for cover stories from June 2014 through May 2015 were nominated.
Ruiz Foods celebrates 50 years of success in 2014 and has taken a page from its history to rekindle the innovative spirit that had carried it in the past.
When assessing the future, sometimes it makes sense to return to your roots — trace back your history to understand from whence you came, to see where you might go in the future. Sometimes