670fd79d59452a57e372d118 Voyager

Voyage Foods Building in Ohio for Cocoa-Free Chocolate and Nut-Free Spreads

Oct. 16, 2024
The new, 284,000-sq.-ft. facility in Mason, Ohio, will expand the company’s capacity and meet new opportunities in B2B and foodservice channels.

Voyage Foods is bringing online a 284,000-sq.-ft. facility in Mason, Ohio, to manufacture its cocoa-free chocolate, nut-free spreads and bean-free coffee. The plant is expected to be operational by the new year and will have the capacity to make 10,000 metric tons of cocoa-free chocolate annually once fully built.

The price was not disclosed but construction has been funded partially from a guaranteed loan program by the USDA “in the ballpark of $25 million,” the company said. Voyage will maintain headquarters and a manufacturing site in Oakland, Calif.

“With this new facility, Voyage is maturing from a startup food technology company to a large-scale manufacturer with the ability to deliver value across the entire ecosystem to our people, partners and the planet,” said Adam Maxwell, CEO and founder.

The company signed a deal in April with Cargill to become Voyage’s exclusive B2B global distributor for their nut-free spreads and cocoa-free chocolate. The new facility will help it deliver on new opportunities, particularly with CPG and foodservice companies.

In addition to its cocoa-free chocolate, the company offers Peanut-Free Roasted Seed Spread and Hazelnut-Free Roasted Seed Spread, free of the top nine allergens and available nationwide in Walmarts. Voyage products are made from inexpensive, widely available plant-based ingredients, many of which are upcycled from waste and side streams.

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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