New facility unveiled by Stonyfield Farm

New Hampshire Business Review, Aug 14, 1998

Stonyfield Farm has unveiled an $11.5 million expansion to its Londonderry yogurt works.

Designed to triple the company's yogurt-making capacity, the new facility was created with input from Stonyfield Farm employees in an effort to be a model of team efficiency and pride in producing the company's signature, all natural and certified organic yogurts. Stonyfield's 150 employees celebrated the addition with a cake bearing the company's new logo, and members of the production team cut the "ribbon" made from Stonyfield Farm recycled yogurt cups.

"Today's celebration is about excellence," said John Daigle, vice president of operations. "This new facility will allow us to keep pace with increasing consumer demand and more importantly, continue to assure our customers that every cup of yogurt we make exemplifies the quality and pride that embodies Stonyfield as a company," he added. Employees from various teams -- R&D, inventory control, yogurt production and transportation -- took part in the plait expansion process.

"Our employees have skills and knowledge about making our product that comes only from hands-on experience," said Gary Hirshberg, president and CEO. "Their design input side-by-side with some of the industry's leading engineers under John Daigle's terrific leadership has created a win-win for everybody -- our employees, our customers and our bottom line."

The expansion encompasses approximately 18,000 additional square feet and features a man-made-interface control system that can control, operate and monitor several functions for yogurt production at the same time. New heating and cooling facilities, increased milk and sweetener storage and a state-of-the-art sanitation system will be able to accommodate a substantial volume expansion in the future, the company said. Additional highlights include locker rooms, a new cafeteria, more offices and an expanded visitors' tour, which features a behind-the-scenes look at yogurt-making for the groups and individuals who visit the yogurt works each year. The new tours will begin in the fall.