Photo courtesy of Kraft HeinzThe pandemic definitely was a factor throughout the project, says Amanda Mandefro, Wausau plant manager. The cook room features specially sized tanks, actuated valves, and transfer pumps that select precise batches and transfer six different liquids to the respective cookers. Entered 2020 and project work began, no one knew how disruptive the emerging coronavirus would be to food processors, their customers, and consumers, as well as food industry equipment providers. “New equipment was designed to be safe and ergonomic for plant operators,” says Brian Bernard, president of Spec Engineering, a Gray company, “increasing production rates from 7,000 lb/hr to 10,500 lb/hr.”īut as the U.S. The new production system also required building upgrades and expansions with changes to the previous process, including all new powder and liquid handling equipment and a complex clean-in-place (CIP) system. This project received a 2021 Manufacturing Innovation Award from ProFood World. Kraft Heinz’s facility in Wausau, Wis., implemented a recent 20,000-sq-ft building expansion and plant modernization project for the Kraft Macaroni & Cheese blue box product during the pandemic without affecting product quality or taste. But as we hopefully enter a less restricted and less virus-ridden era, Kraft Heinz is betting that its mac and cheese product will continue to deliver the food consumers love. Everything and anything in moderation sounds much more like a reality-based eating trend. So much for consumers saying they want to cut back on fatty foods. In fact, the much-loved product even comes in an ice cream flavor made by Van Leeuwen Ice Cream, produced in limited editions. Even in today’s era of consumers searching for fresh food choices, the iconic, shelf-stable comfort food still packs a punch. Kraft's macaroni & cheese has been on the market for more than 80 years.
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