|Sous vide is a method of cooking food in sealed plastic bags in a temperature-controlled water bath or steam.|
CINCINNATI — SugarCreek, a diversified food manufacturer, announced plans to open a new 435,000-square-foot facility in Cambridge City, Ind., at a reported cost of $120 million.
The company plans to launch several new ready-to-eat product lines when the new facility opens. SugarCreek said the company expects the new R.-T.-E. products to add $300 million in annual new production capacity. The centerpiece of the new plant will be commercial-scale sous vide cooking operations.
“We will have the capability to cook all proteins, from poultry and pork to seafood and beef, in a variety of ways,” the company said. “Because of M.P.O. and impingement ovens, we will be more deeply involved in breaded and battered products as well.”
The company said the new facility will expand SugarCreek’s cooking capabilities and bring sous-vide prepared foods to a broader and more diverse group of food brands. Sous vide is a method of cooking food in sealed plastic bags in a temperature-controlled water bath or steam. The technique has been widely used in Europe, but its use in North America has been limited to high-end small-batch cooking, the company noted.
“Sous vide is just one part of what (the plant) will bring to our customers,” the company said. “With three distinct high-volume cooking halls, SugarCreek will be able to offer new food solutions and compete in categories not previously provided.”