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Project(s): View 7 related projects in PECWeb
Plant(s): View 5 related plants in PECWeb
Released October 23, 2024 | SUGAR LAND
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Researched by Industrial Info Resources (Sugar Land, Texas)--The U.S. baked goods sector is performing well, paving the way for way for new and expanded plants, meaning more and new types of products such as breads, cakes, rolls, ice cream cones, crackers, donuts and more. Industrial Info is tracking more than $2.9 billion worth of active projects in the U.S. involving baked goods, although not all of these will be built according to plan. Nevertheless, these 270 active baked goods projects represent a sizeable slice of U.S. Food & Beverage Industry activity.
One of the largest U.S. baked goods projects being tracked by Industrial Info broke ground this summer in Brigham City, Utah. Bridor Incorporated (Boucherville, Quebec) sells a wide range of ready-to-bake frozen products such as croissants, Danishes, macarons, and bread loaves and rolls. The company operates plants in New Jersey, Connecticut and Canada and is now heading to the Greater Salt Lake City area to manufacture products for the western U.S.
"This factory will enable Bridor to meet the specific needs of the American market by having a production site close to its regional customers," said Chief Executive Officer (CEO) of Bridor in North America Eric de Saint Lager. "It will propose a wide range of artisanal breads and Viennese pastries designed specifically for the American consumers." The plant is planned to begin operations in January 2026, leading to 150 immediate new jobs. Subscribers to Industrial Info's Global Market Intelligence (GMI) Project Database can learn more by viewing the project report.
Production of a staple of U.S. supermarkets will soon be baked at a third plant in the U.S. Irresistible Foods Group (IFG) (Gardena, California), parent company of King's Hawaiian Bread, will soon break ground on a 368,000-square-foot grassroot plant in Bartholomew County, Utah. The plant joins other IFG plants in California and Georgia. The plant is expected to take about two years to complete and be ready for service in late 2026. But even before construction has begun, IFG already is planning a 78,000-square-foot cold storage addition that would be completed in 2027. Subscribers can learn more by viewing the reports on the grassroot bakery and cold storage addition projects.
A project in Gaffney, South Carolina, entails repurposing a former bread bakery to manufacture frozen pizza dough. Champion Foods (New Boston, Michigan) specializes in pizzas and breadsticks for both private label and store brands. Champion has employed general contractor Primus Builders (Woodstock, Georgia) to convert the existing 116,000-square-foot facility to prepare Champion's products. Primus broke ground this summer and is expected to be completed with the work in about a year's time. Subscribers can click here to learn more about the project.
Although best known for its cones, the Joy Baking Group (Hermitage, Pennsylvania) isn't expanding a cone line, but is building a cookie production line at its Hermitage plant. These cookies aren't meant for direct consumption, though, but are crushed and sent to customers as inclusions for things like ice cream and pies. "We need the extra capacity," said David George, president and CEO of Joy. "Our lines are sold out essentially. We aren't doing anything new with this line in terms of markets, it's just more capacity for the markets we're in, and more for the growth we're seeing." The new cookie plant is expected to begin operations in the first quarter of next year. Subscribers can learn more by viewing the project report.
Bauducco Foods Incorporated (Miami, Florida) manufactures baked goods with an Italian slant, including cookies, toasts and panettone. The company plans to construct a grassroot bakery in Zephyrhills, Florida, that initially will include a 300,000-square-foot building to manufacture its products. Like other bakers, Bauducco already is planning an expansion before initial construction has begun, intending to add 100,000 square feet to the plant to increase production. Initial construction is set to begin late next year, putting Phase I on track for completion in late 2026. The expansion would begin shortly thereafter and is expected to be completed in early 2028. Subscribers can learn more by viewing the reports on the grassroot and expansion projects.
Subscribers to Industrial Info's GMI Database can click here to view reports for all of the projects discussed in this article and click here for the related plant profiles.
Industrial Info Resources (IIR) is the leading provider of industrial market intelligence. Since 1983, IIR has provided comprehensive research, news and analysis on the industrial process, manufacturing and energy related industries. IIR's Global Market Intelligence (GMI) helps companies identify and pursue trends across multiple markets with access to real, qualified and validated plant and project opportunities. Across the world, IIR is tracking over 200,000 current and future projects worth $17.8 trillion (USD).
One of the largest U.S. baked goods projects being tracked by Industrial Info broke ground this summer in Brigham City, Utah. Bridor Incorporated (Boucherville, Quebec) sells a wide range of ready-to-bake frozen products such as croissants, Danishes, macarons, and bread loaves and rolls. The company operates plants in New Jersey, Connecticut and Canada and is now heading to the Greater Salt Lake City area to manufacture products for the western U.S.
"This factory will enable Bridor to meet the specific needs of the American market by having a production site close to its regional customers," said Chief Executive Officer (CEO) of Bridor in North America Eric de Saint Lager. "It will propose a wide range of artisanal breads and Viennese pastries designed specifically for the American consumers." The plant is planned to begin operations in January 2026, leading to 150 immediate new jobs. Subscribers to Industrial Info's Global Market Intelligence (GMI) Project Database can learn more by viewing the project report.
Production of a staple of U.S. supermarkets will soon be baked at a third plant in the U.S. Irresistible Foods Group (IFG) (Gardena, California), parent company of King's Hawaiian Bread, will soon break ground on a 368,000-square-foot grassroot plant in Bartholomew County, Utah. The plant joins other IFG plants in California and Georgia. The plant is expected to take about two years to complete and be ready for service in late 2026. But even before construction has begun, IFG already is planning a 78,000-square-foot cold storage addition that would be completed in 2027. Subscribers can learn more by viewing the reports on the grassroot bakery and cold storage addition projects.
A project in Gaffney, South Carolina, entails repurposing a former bread bakery to manufacture frozen pizza dough. Champion Foods (New Boston, Michigan) specializes in pizzas and breadsticks for both private label and store brands. Champion has employed general contractor Primus Builders (Woodstock, Georgia) to convert the existing 116,000-square-foot facility to prepare Champion's products. Primus broke ground this summer and is expected to be completed with the work in about a year's time. Subscribers can click here to learn more about the project.
Although best known for its cones, the Joy Baking Group (Hermitage, Pennsylvania) isn't expanding a cone line, but is building a cookie production line at its Hermitage plant. These cookies aren't meant for direct consumption, though, but are crushed and sent to customers as inclusions for things like ice cream and pies. "We need the extra capacity," said David George, president and CEO of Joy. "Our lines are sold out essentially. We aren't doing anything new with this line in terms of markets, it's just more capacity for the markets we're in, and more for the growth we're seeing." The new cookie plant is expected to begin operations in the first quarter of next year. Subscribers can learn more by viewing the project report.
Bauducco Foods Incorporated (Miami, Florida) manufactures baked goods with an Italian slant, including cookies, toasts and panettone. The company plans to construct a grassroot bakery in Zephyrhills, Florida, that initially will include a 300,000-square-foot building to manufacture its products. Like other bakers, Bauducco already is planning an expansion before initial construction has begun, intending to add 100,000 square feet to the plant to increase production. Initial construction is set to begin late next year, putting Phase I on track for completion in late 2026. The expansion would begin shortly thereafter and is expected to be completed in early 2028. Subscribers can learn more by viewing the reports on the grassroot and expansion projects.
Subscribers to Industrial Info's GMI Database can click here to view reports for all of the projects discussed in this article and click here for the related plant profiles.
Industrial Info Resources (IIR) is the leading provider of industrial market intelligence. Since 1983, IIR has provided comprehensive research, news and analysis on the industrial process, manufacturing and energy related industries. IIR's Global Market Intelligence (GMI) helps companies identify and pursue trends across multiple markets with access to real, qualified and validated plant and project opportunities. Across the world, IIR is tracking over 200,000 current and future projects worth $17.8 trillion (USD).
