In response to overwhelming consumer demand for Bakery On Main products, the East Hartford, Conn.-based company announced plans for a larger production facility and corporate headquarters.
The $10 million renovation of an existing 110,000-square-foot facility is expected to be completed in the second quarter of 2014 and will be fully operational next summer. The new facility will be more than three times larger than the current plant and allow for future continued growth. The new dedicated gluten-free and non-GMO facility will have state-of-the-art quality and hygienic production and will feature SQF 3 Global Food Safety certification in addition to being Kosher OU Parve, non-GMO project verified and GFCO-certified gluten-free.
Specialized Focus: Dive deep into the unique challenges and opportunities within the temperature-controlled food sector.
Industry Insights: Stay informed on critical topics such as energy management, packaging solutions, food safety, food processing, and supply chain logistics.
Comprehensive Coverage: Access in-depth editorial content that addresses the pressing business issues facing the chilled, refrigerated, and frozen food industry.