Balchem has announced the development of a new, high-capacity manufacturing facility for its advanced microencapsulated technologies for food ingredients.
The expanded plant is expected to open in 2027 and will be built on a 12-acre site in Orange County, New York, increasing production capacity of the company’s microencapsulation solutions – BakeShure, ConfecShure and MeatShure.
Primarily used in bakery, confectionery and meat products, these solutions deliver benefits such as extended shelf life, optimized texture and enhanced production efficiency. The upgrade will allow Balchem to meet higher demand, enabling continued innovation, service and supply for its customers worldwide.
Microencapsulation helps control release and maintain the functionality of specialty food ingredients to improve stability and handling characteristics of sensitive actives. This in turn can help manufacturers extend shelf life, improve texture, and enhance production efficiency across a range of food applications – from bakery and confectionery, to meat and beyond.
Ted Harris, chairman, president and CEO of Balchem, said: “Our new facility will offer so much: State-of-the-art equipment and processes, increased production capacity for our microencapsulation solutions and a whole host of opportunities to advance the design, manufacture and application of controlled-release ingredients.
“Building on over five decades of expertise and innovation in this arena, the new site has been designed to incorporate the very latest advances in food science and sustainable production, enabling us to meet the evolving needs of our customers. Ultimately, this move is a strategic investment that strengthens our foothold in the USA and aligns with our ongoing mission to make the world a healthier place.”