Bacon processor SugarCreek is to open a new $120m facility in Cambridge City, Indiana later this month.
The new 435,000ft2 facility with three cooking halls and a Sous Vide line will increase the company's cooking capabilities. It is expected to produce starches, seafood, and other protein snacks, GlobalMeatnews reported.
Sous vide is a process where the meat is said to be vacuum-sealed in a plastic bag and then slow-cooked in a water bath.
SugarCreek said in a statement: "Sous Vide has been a staple of European cooking for decades. But until now, North American use has largely been limited to high-end, small-batch cooking.
"With this new plant, SugarCreek will be able to introduce Sous Vide-prepared foods to a broader and far more diverse audience of the nation's major food brands."
In addition, the company invested $50m in a headquarters in Fairfield, Ohio, which will house a new culinary innovation center, featuring two test kitchens and a USDA-certified R&D lab.
