Cargill to invest $146 million in protein plant

by Rebekah Schouten
Share This:
Search for similar articles by keyword: [Cargill]

Cargill meat
The Nashville facility expansion will increase Cargill’s meat crumble offerings.

NASHVILLE, TENN. — Cargill’s North America protein business is investing $146 million to expand its facility in Nashville.

The expansion will increase Cargill’s meat crumble offerings for food ingredient, food service and retail customers, the company said, and also will include construction of a dried sausage production facility. Sausage production is scheduled to begin during the first half of 2019. The project will create more than 100 jobs, doubling the facility’s current employment.

“Our customers asked for new value-added cooked meat capabilities, and we are thrilled to be able to respond by investing in this expansion at our facility,” said Monte Metz, plant general manager. “Nashville is strategically located to serve our customers in a way that helps them improve their supply chain.”

Cargill gained ownership of the Nashville facility when it acquired Five Star Custom Foods, Ltd. in June 2016.

The Nashville facility expansion falls in line with Cargill’s commitment to grow its protein business. Over the past two years, the company has invested nearly $850 million in U.S. protein expansion in Columbus, Neb.; Lake Odessa, Mich.; Mason City, Iowa; Wichita, Kas.; and Nashville, Tenn.

Brian Sikes, Cargill
Brian Sikes, president of Cargill Protein

“Our growth is a tribute to the 28,000 people on our team,” said Brian Sikes, president of Cargill Protein. “They are passionate about helping our customers succeed by meeting consumer demands. We’re pleased to support investments like the Nashville expansion that help our customers grow and the communities where we operate prosper.”

Cargill also operates cooked meats facilities in Nebraska, Virginia, Texas and Minnesota. 
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.