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Kikkoman Foods Inc (KFI) has officially opened a new 240,000-square-foot production facility in Jefferson, Wisconsin, as the soy sauce and seasonings manufacturer expands its North American manufacturing capacity.
The Jefferson site is KFI’s third US production facility, alongside plants in Walworth, Wisconsin, and Folsom, California. The company said the new facility will begin shipping products in fall 2026 and is designed to serve growing demand across retail, foodservice and food manufacturing.
The plant will produce Kikkoman soy sauce, teriyaki sauce and other seasonings, with a flexible manufacturing layout designed to handle multiple products, viscosities and packaging formats. These include glass and BPA-free plastic packaging as well as industrial and bulk formats.
KFI said the Jefferson project represents an investment of approximately $560 million over 10 years. Together with its existing Walworth operations, the company expects the investment to support more than 80 high-paying jobs in southeastern Wisconsin.
The Wisconsin Economic Development Corporation has committed up to $15.5 million in performance-based tax credits tied to job creation and capital investment benchmarks.
KFI is also working with regional workforce development and technical education organisations to support recruitment and training for advanced food manufacturing roles.
Wisconsin Governor Tony Evers said the project builds on Kikkoman’s more than 50-year presence in the state, pointing to Wisconsin’s agricultural base and manufacturing workforce as factors supporting the company’s expansion.
The Jefferson facility incorporates digital manufacturing technologies designed to support paperless operations, real-time data visualisation and enhanced traceability.
KFI said the plant is also part of its longer-term environmental strategy, which targets a reduction of more than 50% in CO2 emissions and more than 30% in water consumption per unit, alongside a 100% recycling rate by 2030.
The company said the location provides access to agricultural suppliers and the high-quality water required for its brewing process.
Yuzaburo Mogi, director chairman of the board and honorary CEO of KFI, said: For over 350 years, we have earned the trust and loyalty of consumers through our sauces and seasonings, fuelling our growth in North America. Jefferson is the natural next chapter. This facility gives us proximity to key agricultural suppliers, access to high-quality water our brewing process demands, and a workforce rooted in the same values that have guided Kikkoman for generations.”
Kikkoman said its North American soy sauce business has grown at an average annual rate of more than 6% over the past decade. In the US, the company said it has held the leading share of the soy sauce market for more than a decade.
The Jefferson plant is intended to provide additional production capacity as the company responds to changing consumer demand and the continued influence of international flavours on the North American food market.
KFI said the facility will strengthen its ability to supply retail, foodservice and industrial customers while allowing it to expand its portfolio of sauces and seasonings.
The investment also builds on KFI’s existing community commitments in Wisconsin. The company said it has donated more than $17 million to educational, civic, charitable, disaster relief and environmental organisations in Jefferson and beyond. To mark the plant opening, KFI is providing $250,000 to Jefferson County for native prairie restoration.
The facility was officially opened with a ribbon-cutting ceremony attended by Wisconsin Governor Tony Evers and state and local officials, alongside performances and demonstrations highlighting Kikkoman’s Japanese heritage.
