DanoneWave invests US$60 million in plant-based beverage facility

8877ba78-93c3-43bc-9447-49252df9e688articleimage.jpg

30 Oct 2017 --- Six months after Danone completed the acquisition of organic producer WhiteWave, the newly combined business unit DanoneWave is expanding its plant-based beverage manufacturing operations with up to US$60 million investment in a US facility. 

The facility, based in Mount Crawford, Virginia, was previously used to make WhiteWave brands such as silk plant-based food and beverages, however, the company is adding capacity to produce and expand its warehouse at the facility, creating new jobs in the process.

“Our success as a business is integrally linked to the ecosystem in which we operate and we are grateful to Virginia, the governor, his extended team, and everyone in Rockingham County for being so encouraging and for providing such a productive environment,” said Dan Poland, chief supply chain officer for DanoneWave.

“With the support of our employees, business partners and the community at large, including the Commonwealth [of Virginia], we are able to provide better-for-you food and beverage choices.”

Silk, So Delicious Dairy Free and Vega are included in DanoneWave’s plant-based portfolio. 

DanoneWave’s aim is to produce healthy and plant-based products using sustainable agricultural practices.

“We are thrilled to carry on Virginia’s 30-year corporate partnership with legacy WhiteWave Foods to DanoneWave and look forward to the company’s next chapter in Rockingham County as it expands its product portfolio,” said Virginia governor Terry McAuliffe.

“The Shenandoah Valley has emerged as a hub in the food and beverage manufacturing industry and growing this critical sector is an important part of our efforts to diversify and build the new Virginia economy.”

Related Articles

Food Ingredients News

Innovation success for alternative proteins at FiE

13 Dec 2017 --- Alternative proteins had a strong presence at FiE in Frankfurt last month. Exhibitors showed a sustained focus on alternative protein concepts, with a number of innovations and concepts creating a real buzz at this year’s show. FoodIngredientsFirst looks at a few of the offerings being exhibited at this year’s event.

Business News

GEA finalizes Chr Hansen's vast fermentation plant for cultures

12 Dec 2017 --- A successful collaboration between GEA and Chr. Hansen was completed with the inauguration of the world’s largest fermentation plant for bacterial cultures at the customer’s site in Copenhagen, Denmark on November 23, 2017. 

Food Ingredients News

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in Ireland and the UK, many ingredients suppliers are looking to innovate even further in the space of sugar reduction.

Food Ingredients News

Omya responds to fast-growing need for calcium and vitamin fortification

11 Dec 2017 --- At the beginning of this year, global producer of calcium carbonate, Omya, began to address the needs of the fast-growing vegan market, by expanding their offering of their Calcipur brand for producers of plant-derived drinks based on soy, rice, oat, coconut or almond. As the demand for calcium and vitamin fortification grows due to evolving lifestyles trends, Omya’s platform offers an array of opportunities within the vegan space as well as several major consumer groups. Calcium deficiency is a growing concern and Omya is responding to those requests.

Business News

Firmenich tips fig as “flavor of the year” for 2018

11 Dec 2017 --- Firmenich has named fig as “Flavor of the Year” for 2018 based on the growing appeal for this healthy and fruity flavor worldwide. “With its numerous health benefits and sweet and satisfying flavor profile, fig offers endless opportunities to inspire our customers and delight their consumers across a wide range of food categories,” says Chris Millington, President of Firmenich, Flavors.

More Articles