Byrne Dairy launches $125M plan to expand dairy processing facilities
The Ultra Dairy facility uses an ultra-high-temperature pasteurization process to extend shelf life of up to 150 days.
Byrne Dairy, Lafayette, N.Y., announced a $24 million expansion to its Ultra Dairy plant, the first phase of the company’s $125 million plan to expand. The initial phase will create 30 new jobs and includes a 42,000-square-foot expansion to increase the plant’s packaging capability and add additional processing capacity and storage space. The expansion will create a total of nearly 250 jobs.
The company’s Ultra Dairy plant in De Witt, N.Y., first opened in 2004. The facility uses an ultra-high-temperature pasteurization process to extend shelf life of up to 150 days. Ultra Dairy processes conventional and organic milks, creams and other dairy products as well as a variety of non-dairy products. The expansion will allow Byrne Dairy to substantially increase output by adding processing capacity and increasing efficiencies in downstream equipment.
In addition to the Ultra Dairy expansion, Byrne Dairy proposed several additional projects at its other production and warehouse facilities, including a further expansion of the Ultra Dairy facility, expansion of the company’s yogurt and cultured product facility in Cortlandville, N.Y., and an expansion of its warehouse capabilities in Syracuse and De Witt, which will result in the creation of 248 new jobs.
“We’re excited to begin this next chapter of Ultra Dairy’s growth. Our ability to expand to meet the growing demands of our customers is critical to the success of not only Byrne Dairy, but also family farms throughout Central New York,” says Carl Byrne, president and CEO.