Puratos invests €30m on production site to capitalise on US sales growth
The 15,900m2 plant, due to be completed in autumn 2012, will result in a production capacity of over 90,000 tonnes.
The company said the facility will help it boost US sales which had seen growth in recent months. Actual sales figures were unobtainable at the time of publication because as a private company Puratos is not obliged to publish its financial results.
Its new site will produce bakery improvers, bases and mixes; bio-fermented sourdoughs; pastry mixes; a range of finishers such as icings and glazes; fruit and cream fillings.
Matt Crumpton, vice-president for marketing at Puratos USA, told BakeryAnd Snacks.com: “Puratos already has a manufacturing facility on the location where the investment will be made, so this investment is a complete overhaul of the current facility as well as a significant extension to the building. “
“We did look at various options of land available within the industrial area, but we chose to stay where we were and use our own land for the investment, “he said.
Puratos moved into the Pennsauken site in 1983 after US operations began in Boston in 1979.
Crumpton said: “The site is extremely well located from a logistics point of view and our site will be nicely integrated in the industrial zone. “
“We do also have a smaller manufacturing site on the west coast, but most product is made on the east coast and some imported from Belgium,” he added.
Puratos said plant will incorporate several green initiatives, including and internal water usage recovery system and advanced air quality controls.
When asked how these features would produce savings, Crumpton said “At this point details concerning the emissions numbers and cost savings are still under development and in the design phase. “
