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Colorado Premium Opens 175,000-sq.-ft. Sous Vide Plant

Feb. 5, 2024
The new Greeley, Colo., facility will be the company’s third processing facility and first to specialize in fully cooked sous vide proteins.

Colorado Premium today (Feb. 5) announced the opening of its third processing facility and its first to specialize in fully cooked sous vide proteins. The 175,000-sq.-ft. facility in Greeley, Colo., includes space for future expansion and will employ up to 275 workers when fully operational. Price was not disclosed.

The new facility has capabilities for searing, par frying and sous vide cooking. Colorado Premium, headquartered elsewhere in Greeley, processes animal proteins serving retailers, restaurant chains and meal delivery services. It processes cut meats, raw marinated meats, fresh ground beef, corned beef and cooked meats.

“Sous vide cooking has increased in popularity as restaurant operators seek to consistently deliver high-quality, great tasting products at scale with less reliance on backhouse labor,” said President Dan LaFleur, who was an executive at ConAgra’s Monfort business before he founded Colorado Premium in 1998.

“We have built our business by leveraging our culinary and manufacturing expertise to support our customers’ growth initiatives and this facility provides the capacity to do that for many years to come.”

A couple of sous vide plants have been built in recent months. Standard Meat in January broke ground on one in Fort Worth, Texas. Stampede Meat Inc. is completing a 10-million-pound oven expansion at its DL Lee & Sons Inc. plant in Alma, Ga.

About the Author

Dave Fusaro | Editor in Chief

Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.

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