The St Helens-based business, which has turnover of around £18m presently, has set the target after it moved into the 7,700m2 facility in April.
KapaK's new facility is home to seven production halls and, along with a £1m investment in plant and machinery, some £750,000 has been spent to bring the facility up to high care food production standards.
KapaK engineering and projects director Rob Taggart said: "The new facility will enhance our customer service in terms of the high product care and innovative processes,
"It will raise our profile and standards, allow us to expand our existing customer base and the services we provide."
The facility's upgrade includes an improved layout, mezzanine floors, increased ceiling height and clean rooms and has, according to KapaK, allowed the installation of new high-precision weighing technology from Multipond and Ishida.
It is also home to a test kitchen facility that features a range of cookers including Aga ranges, a move that is intended to allow clients to work on NPD as well as packing and production at the facility.
Keith Brewood, KapaK's chief executive who founded the business in 1999, said: "Customers can come with their laptops, put a chef's hat on and spend a whole day creating products for their own ranges, alongside our staff.
"Many of our consumers have Aga's so we now offer development work for them too. It also shows how we're leading the way in developing kitchen technology for the end user. "
In addition, the move has already allowed KapaK to add new formats to its range including so-called "top-hat" packaging for meal-to-go ranges such as pasta pots with a sauce in the top hat.
"The top hat has become a mainstay with a perceived added value on the shelf," said Taggart.
The facility is located in a building called Ennio Morricone House, named after the Italian composer who is the patron of the company.
KapaK produces and packs product for clients in areas such as yoghurts, confectionery and beverages, breakfast cereals, soups and snacks.
