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Kerry Group Opens Expanded Food Manufacturing Facility in Georgia

The site more than doubles the company’s capacity in Rome, Ga., and helps ensure Kerry can continually work and co-create with its customers to respond to changing consumer demands.

Kerry Rome, Ga Facility

Kerry has opened its newly upgraded facility in Rome, Ga., following a $137 million investment—Kerry’s largest-ever capital expenditure investments and one of the biggest in Georgia’s history— to create one of the most state-of-the-art food manufacturing facilities in the U.S.

The facility provides integrated taste and nutrition solutions to help customers meet growing consumer demand in the poultry, seafood, and alternative protein markets across the U.S. and Canada. With a footprint of 316,000 sq ft, the facility boasts world-leading food technologies and systems, and has the highest standards of food safety.

As part of Kerry’s sustainability strategy, Beyond the Horizon, the company prioritized sustainability initiatives across the entire facility, including the use of 100% renewable electricity, zero waste to landfill, bulk receiving of materials, local sourcing where possible, and the extensive use of energy-efficient equipment.

   Food Makers Continue to Make Sustainability a Priority

“We are delighted to officially open this new facility, which more than doubles our capacity in Rome and is now one of the most advanced and modern food manufacturing facilities in the country. The increased and changing demand from consumers for tasty, nutritious, and sustainable food and beverages is driving accelerated change and reshaping the entire food industry,” says Oliver Kelly, president and CEO of Kerry in North America. “Investing in world-class facilities, such as this one in Georgia, allows us to ensure that we can continually work and co-create with our customers to respond to this changing demand. This world-class facility in Rome, Georgia, is just one example of our dedication to our goal of reaching over 2 billion people with sustainable nutrition solutions by 2030.”

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