Food & Drink International - Fall 2017 - 30
>> SugarCreek operates six facilities in Ohio, Indiana and Kansas that produce raw and fully cooked protein products for the U.S. and international markets.
SugarCreek set itself up for success by building a state-of-the-art facility to
handle today's increased demand for breakfast proteins. By Janice Hoppe-Spiers
ounded in 1966 as a raw bacon manufacturer, SugarCreek today looks to
become known beyond bacon to capture greater marketshare as allday breakfast demands more and innovative protein products. "The
Cambridge City, Ind., facility is a fully cooked, state-of-the-art protein
plant that can handle all different types of protein," COO Michael Richardson
says. "We have been bringing new business to that facility and all-day breakfast
has been a big part of that."
The Cincinnati-based company operates six facilities
in Ohio, Indiana and Kansas that produce raw and fully
cooked protein products for the U.S. and international
markets. SugarCreek produces fully cooked and raw pork
Specialty: Protein products
Michael Richardson, COO: "We
bacon, turkey bacon, chicken meatballs, bacon bits, pizza
task our sales team with telling
toppings and a wide range of fully cooked proteins from
us what they can sell and we
figure out how to make it."
seafood to beef and poultry.
food & drink international * fall 2017 * www.fooddrink-magazine.com
In 2016, SugarCreek celebrated 50
years of success by adding two new
facilities to help it continue to lead
the way as a diversified, innovative
and flexible food manufacturer. The
company invested $130 million in its
418,000-square-foot Cambridge City
facility. A 165,000-square-foot facility
is located in Cincinnati.
"The Cambridge City facility has
multiple cooking lines that can do different types of sausage patties, links,
burgers - you name it and across
multiple species," Richardson says.