When SugarCreek was featured on our January 2016 cover, the company was celebrating its 50th anniversary, and was named Refrigerated & Frozen Foods’ Refrigerated Foods Processor of the Year. The company—known as a leader in co-packing proteins (especially bacon) for national brands, private labels and foodservice—had also just opened its state-of-the-art processing plant in Cambridge City, Indiana, where large-scale sous vide chicken and meatball production was happening in the 418,000-square-foot facility, which at the time was among the few commercial-scale sous vide operations in the U.S.
Since then, the Cincinnati-headquartered company has moved forward with continued product innovation, and plant progress with a focus on sustainable initiatives like water conservation. They also streamlined their supply chain and logistics models to include more automation, IoT and transportation upgrades to enhance efficiencies across the board.