Fonterra USA, Rosemont, Ill., takes another important step in its value-add strategy with the announcement of a new mozzarella plant.
The new $240 million plant will double the co-operative’s capacity to produce individually-quick frozen (IQF) mozzarella.
“This new plant, like the two before it, uses patented technology to produce a high-quality, natural mozzarella without using chemicals in the production process,” says Robert Spurway, chief operating officer global operations. “It is the only process of its kind in the world that can significantly reduce production time while still remaining 100% natural – something our customers and their consumers place great value in. It is one of our key product differentiators, and has helped make mozzarella one of the most in-demand of our foodservice products. Once this expansion is complete, Fonterra’s mozzarella sales will have increased by more than 60% since 2008 when the first IQF plant was built.”
New plants will process the whey and lactose created in the cheesemaking process, and a new wastewater treatment plant will ensure the plants operate sustainably.
The expansion is projected to be completed September 2018, and is expected to create 100 full-time positions.