Cargill will invest $20 million to increase the production capacity of its egg processing plant in Big Lake, Minnesota.
Cargill says that this investment will fund the installation of new equipment which will allow pasteurisation, mixing and cooking of various egg products for clients in the foodservice and protein ingredient industries.
Construction and installation of the new equipment will begin in May, and the upgrade is expected to be completed and operational by January 2019.
The upgrade will add 12 new jobs at the facility, an increase of 16%.
Jared Johnson, the Big Lake plant’s general manager said: “We continue to invest in the traditional protein space to provide our foodservice and food ingredient customers innovative, high-quality cooked egg products to meet growing consumer demand.
“This investment underscores our ongoing commitment to the Big Lake community and our employees, egg suppliers and restaurant and foodservice customers throughout the upper Midwest.
“Economies are improving. More people are moving into the middle class and the world population is expected to reach 9 billion by 2050. These factors are driving significantly increased demand for animal protein around the world.
“Cargill’s protein team is prepared to play a critical role in meeting this demand and nourish the world with sustainable, high-quality protein.”
© FoodBev Media Ltd 2018
World Food Innovation Awards open for early bird entries!
Have a Food product worthy of an innovation award? Then you’re invited to enter the World Food Innovation Awards. Early bird entries submitted before 21 December receive a £55 discount.
Don’t delay – enter here today!