Every food and beverage manufacturing facility has a soul. Sometimes it’s a reflection of a company’s character or a reflection of the people who work there and the culture that’s been created. Figuring out what exactly it is that defines a facility can sometimes be a challenge, but not in the case of the Richmond, Utah facility for The Campbell’s Company. How it has been able to improve throughput while saving money and still give back to the community shows how Campbell’s values were embedded in the design from the very start.
Rising demand for Goldfish in the western portion of the country, especially California and Texas, led to the upgrade of the Utah facility.Image courtesy of The Campbell's Company
Approximately $160 million was invested to remodel portions of the facility, and add a new line and a new warehouse that would total 107,382 sq ft of new space. Additionally, an onsite flour mill that’s separately owned and operated was also built. The new line adds an extra 50% of production capability to the facility, which means it can produce more than 5 million Goldfish per hour, or 1,500 Goldfish every second. The project was dubbed “Project Finn,” named after the loveable smiling fish that makes the crackers so memorable.
