Cargill, Wichita, Kan., broke ground on the $12 million, 11,700-square-foot expansion at its innovative cooked egg facility in Mason City, Iowa. The expansion is expected to add 44 jobs to the more than 250 existing positions. Popularity of the products made at the facility, especially baked or cooked egg entrées and patties, necessitated the expansion to meet foodservice and food ingredient customers’ needs.
“Producing innovative, protein-rich, egg-based foods at our Mason City facility continues to create excitement in the marketplace and generate growth momentum for our customers and Cargill,” says Jessica Reith, facility general manager. “Helping our customers deliver high-quality, nutritious, delicious and affordable egg protein to consumers has led to multiple expansions since the facility opened in 2001, with three dozen employees and the desire to successfully grow the business.”
Cargill’s Mason City facility produces refrigerated liquid pasteurized eggs, pre-cooked frozen entrées and pre-cooked frozen scrambled eggs.