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Cedar’s Foods Completing $100M Production Facility In Mass.

Cedar's Foods hummus

Cedar’s Foods, a Ward Hill, Massachusetts-based producer and co-manufacturer of hummus, is nearing completion of construction on a new 125,000-s.f., state-of-the-art facility.

Cedar’s invested $100 million in the new facility, which will double the total annual production output to 208 million pounds of hummus and Mediterranean foods, enabling the company to manufacture its Cedar’s Foods signature products as well as its private label co-manufacturing business.

“Cedar’s is dedicated to providing our customers with the highest quality, authentically crafted hummus and Mediterranean foods, using the best ingredients inspired from authentic recipes passed down by our founders,” said Chris Gaudette, CFO. “This investment represents our long-term commitment to expanding our brand and growing the category, while retaining our values as a local, family-owned company.”

After a year of construction, the new facility, which is set to open in August, will create an additional 125 jobs, adding to the 750 current employees who work across three facilities at the Ward Hill campus. Cedar’s has an existing 87,000-s.f. production facility, an 87,000-s.f. distribution facility and a 75,000-s.f. dry storage facility, bringing the total presence to nearly 375,000 s.f.

The new facility will feature a fully automated production process that will utilize Cedar’s proprietary processing systems along with advanced robotic technology to perform many of the key functions, the company says.

“We believe that this will be the most advanced hummus manufacturing facility ever built,” said COO Nick Scangas. “We have successfully adopted the latest technology which will control costs and increase efficiencies, all while maintaining our proven process of delivering products without the use of preservatives. This truly is a win-win-win for Cedar’s, our consumers and the environment.”

“We built this company on our family values and recipes, growing it through the hard work of our dedicated management team, employees and loyal customers. For this we are truly grateful,” said Charles Hanna, CEO. “I am immensely proud that our company, which was founded nearly four decades ago, has blossomed into such a successful national brand.”

Company founders Abe and Layla Hanna created what they believed to be the perfect hommus (spelled with an “o”) was made. They made it the traditional way, with pure ingredients and a simple process.

About the author

Kristen Brissette

Kristen lives on Cape Cod and enjoys working in the food industry. She loves attending food shows and meeting others in the field.

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