News Articles
May 31, 2011
Shearer's Foods rethinks the food plant
By Kevin T. Higgins Senior Editor, April, 2011
Food Engineering
Some additional upfront cost already is paying dividends to this manufacturing organization, with the biggest returns yet to come
When sellers of financial derivatives and the Bernie Madoffs of the world dangle deals to double and triple capital virtually overnight, it's a wonder anyone invests in manufacturing. Spending on the production of goods is, with depressing regularity, viewed as a necessary evil to be minimized to the fullest extent possible.
In that context, the Massillon, OH project that Shearer's Foods Inc. began three years ago is remarkable. Rather than attempt to do it on the cheap, Chairman and CEO Robert J. Shearer declared the project would leverage new and existing technologies to create a manufacturing center that would squeeze every bit of productive use from energy inputs, while minimizing the amount of water consumed and waste generated. The effort would add 8 to 10 percent to the price tag, the snack food maker estimated, but he characterized the added cost as an investment in the future.
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