Food Business News - October 9, 2012 - (Page 18)

Campbell Soup closing two facilities CAMDEN, N.J. — The Campbell Soup Co. is closing a soup, sauces and beverages manufacturing plant in Sacramento, Calif., and a spice plant in South Plainfield, N.J. The company cited supply chain improvements, volume declines for canned soups, and a focus on new packaging formats that are often produced under co-manufacturing agreements as reasons for the closings. Campbell plans to cease operations at the Sacramento facility by July 2013. Production will be shifted to three other facilities in Maxton, N.C.; Napoleon, Ohio; and Paris, Texas. The South Plainfield which will be incurred in fiscal 2013. The program will require approximately $27 million of capital spending. Campbell expects the efforts, once fully implemented, will result in annual ongoing pre-tax savings of approximately $30 million beginning in fiscal 2016, with fiscal 2014 savings of approximately $21 million. “As we position Campbell for profitable growth, we must continue to optimize our U.S. plant network and diversify our manufacturing capabilities,” said Mark Alexander, president of Campbell North America. “We expect the steps we’re announcing Jack Link’s acquiring Nebraska facility MINONG, WIS. — Jack Link’s Beef Jerky is acquiring a meat snack processing plant in Bellevue, Neb., from Skylark Meats L.L.C., a subsidiary of American Foods Group L.L.C. The transaction is expected to close at the end of October, and terms were not disclosed. The facility already is a copacker of some Jack Link’s meat snack products. The company plans to retain current management and employees at the plant. “Skylark Meat’s Bellevue plant is a perfect fit for our business with an experienced workforce and management team,” said Jack Link, chief executive officer and chairman of the board. “The addition of this plant gives us the opportunity to expand on our existing manufacturing operations and enhance our ability to meet our customers’ needs.” FBN spice plant will be closed by March 2013, and spice production will be consolidated to the company’s larger spice plant in Milwaukee. Campbell Soup Co. management anticipates the company will incur pre-tax costs of approximately $115 million, most of today to improve our competitiveness and performance by increasing our asset utilization, lowering our total delivered costs and enhancing the flexibility of our manufacturing network. These actions also will eliminate the capital investments needed to maintain the Sacramento plant.” FBN 18 FOODBUSINESS NEWS ® October 9, 2012

Table of Contents for the Digital Edition of Food Business News - October 9, 2012

Food Business News - October 9, 2012
Unilever may put Skippy brand up for sale
Fruit prices on the rise
Bio-engineering on the ballot in California
Table of Contents
Web Contents
Editorial - Instant noodles as single food product success
Snyder’s-Lance expands distribution in southwest U.S.
American Sugar buys majority of Belize Sugar Industries
F.A.O. Food Price Index rises in September
Sunland peanut butter recall expands
RAND study shows rapid rise of morbid obesity
Dean puts Morningstar Foods on the trading block
Chiquita Brands names Edward Lonergan as c.e.o.
Smart Balance unveils new name, new structure
Clarkson Grain acquires US Soy
Alpina opens yogurt facility in New York
Chris Solly to c.e.o. of Ehrmann USA
ConAgra to expand frozen meals production
Campbell Soup closing two facilities
Jack Link’s acquiring Nebraska facility
New Kraft seeks to unlock ‘true potential'
Mondelez establishes global ambitions
August Restaurant Performance Index rises
Hershey to source 100% certified cocoa by 2020
Kroger introducing ‘Simple’ brands
Environmental claims to face greater scrutiny
Health and Wellness - Sodium reduction remains a priority
Ingredient Innovations - GRAS for probiotics seen as step toward market acceptance
Studies focus on probiotic benefits
New Food Products
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - October 9, 2012