The fish products made from the cell mass, such as fish sticks or fish balls, are both GMO-free and free from heavy metals and microplastics often found in wild-caught fish. They are similar to conventional products in terms of taste, nutritional content, and cooking behavior.
The modern distribution facility includes 12,000 square feet of fully automated freezer capacity, end-to-end research and development capabilities, automated production lines to increase their sales capacity, and space for five additional production lines.
With Counsell’s addition, Cresa becomes the only commercial real estate firm with a dedicated food, ingredient, and nutrition manufacturing and R&D practice group.
Gifford’s Ice Cream started making ice cream again at its Skowhegan, Maine, plant for the first time after a fire ripped through production facilities, forcing them to rely on co-packers.
To get back up and running, the family-owned ice cream company has carved out a smaller production area—roughly 30% of what its actual production area will be once the factory is fully restored.