FAGE OPENS STATE-OF-THE-ART
U.S. PLANT
Major step in meeting ridiculously strong consumer demand
With its fuller, richer taste and ridiculously thick texture, FAGE Total yogurt
has been incredibly successful in the U.S. That’s why the company has invested nearly
85 million dollars in an all-new, state-of-the-art production facility in Johnstown,
NY, about 200 miles northwest of New York City.
Fully operational in April 2008, the new 120,000-square-foot plant brings approximately
100 jobs to the area. FAGE has long planned to bring manufacturing operations to
the U.S. to meet consumer demand and to continue to grow. The new plant also allows
us to increase distribution in the U.S., and the shelf-life of the products will
be extended, because the product will no longer have to be flown into the country.
Production in the U.S. will not change the taste, texture or price of FAGE Total
yogurt; we will continue to bring consumers the same imported taste they originally
fell in love with. In fact, our U.S. plant completely replicates the manufacturing
process in Greece. Our workers are being trained in Greece to make sure our processes
are replicated precisely. The new plant is consistent with the company’s 82-year
history and reputation for high-quality dairy products, based on advanced technical
expertise and significant investment in sophisticated production facilities. We
focus on our plants, all of which are among the most modern in the dairy industry
(and a few are even award-winning).
FAGE Total is made from only two ingredients. live cultures and milk. It’s all-natural,
free of any additives, sweeteners or preservatives. It is more filling, due to higher
quantities of protein than other yogurts on the market. When people try FAGE Total
and experience its ridiculously thick texture and deliciously creamy taste – they
fall in love with it.
The new plant allows us to focus – as we have for 82 years – on our proprietary
processes; to produce FAGE Total, for example, we multiply our own cultures at the
FAGE plant to have a uniquely FAGE controlled fermentation process that yields a
live yogurt which is distinctively tasteful and almost sweet! We then have the yogurt
strained, so that the end product is uniquely rich and creamy even with the absence
of fat!
[It takes four gallons of skimmed Grade A milk to produce one gallon of FAGE Total,
as water is strained out of the fermented product, to yield a yogurt which is ridiculously
thick! Grade-A cream is then added to all other versions of FAGE Total, other than
0%, to match different dietary and culinary needs and preferences.]
The new U.S. plant allows us to continue to realize our vision: to be the dairy
industry leader that contributes through its continuous development, action, innovative
and high-quality products to the balanced nutrition and healthy life of our consumers
around the world.
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