ARYZTA North America is adding a third line to its Otis Spunkmeyer frozen cookie dough production to meet increased demand.
The new line to open in March at the Chaska, Minn., bakery will expand capacity and throughput by more than 40 percent, the company says.
“Chaska’s third line will enable us to meet our customers’ frozen cookie dough needs across foodservice, convenience and retail channels,” says Dave Johnson, CEO, ARYZTA North America. “We are investing to further strengthen our supply chain to better support our customers.”
The company will add 30 jobs at the facility. The new line will be able to produce multiple formats and configurations.
Hear from ARYZTA expert on clean label at FA&M
Consumers are asking for clean labels more often, but there's a challenge: Nobody has a universal definition for what a clean label is. At Food Engineering's Food Automation and Engineering Conference and Expo, Tammy Wong, senior R&D manager for ARYZTA, will share insights on Otis Spunkmeyer’s "No Funky Stuff" initiative and how it's helping to meet consumer demand for products that don't contain certain ingredients.
The conference is April 14-17 in Miami. To see the rest of the agenda, visit www.foodengineeringmag.com/food-automation-conference.
