Cargill announced that it is expanding its bakery capabilities and capacity with a new Integrated Bakery Resources (IBR) facility, scheduled to open in late August 2012 in Tualatin, Ore. Cargill is leasing the Tualatin building, which also will include office space for IBR’s administrative functions. IBR is managed by Horizon Milling, a Cargill business.
“Our new bakery will strengthen our ability to serve customers by creating and baking breads that are unique to the market,” said Ken Ruud, business development leader for Cargill IBR. “It will allow us to better provide our bakery industry partners with the specialty items that consumers desire, but are difficult to produce in a high-speed facility.”
According to Ruud, IBR will continue to expand on its broad set of fresh and frozen production capabilities and solutions, which currently include sweet and savory flavors, appealing toppings and nut and seed enrobing for breads in the conventional, all natural and organic bread segments. “Our mission is to help our customers grow their brands with delicious and visually appealing products that continuously delight consumers,” he said.
The new Cargill IBR facility in Tualatin is approximately four miles from the current facility in Lake Oswego, which will close. The company’s employees, who will move to the Tualatin facility, will continue to support the local community through volunteerism and financial support. In 2011, Cargill IBR employees completed nearly 1,000 hours of volunteer service and donated a combined amount of more than $35,000 to the local Habitat for Humanity and United Way. Cargill IBR also has partnerships with local and state food banks, as well as a local children’s hospital.