Dr. Schär hosts ribbon cutting for facility

Dr. Schär USA hosted a ribbon cutting event on 28 October to celebrate the expansion on its manufacturing facility in Logan Township, New Jersey. Notable speakers at the event including the Dr. Schär CEO Philip Schoeller, North America CEO and President Hannes Berger, North America Executive Vice President Robert Ehret and North America Plant Manager Simon Steckholzer.

The company’s business has grown by 70% since 2019, as a US$18 million investment was made to expand the US facility to double production capacity. The facility features sophisticated, state-of-the-art baking and packaging equipment, a necessary investment to handle current and future growth and to alleviate stress for employees on the line.

“The plant expansion is a bold step for the company—a huge investment and commitment for the US consumer,” said Hannes Berger North America CEO and President of Dr. Schär. “Our proximity to the customer is now even closer, allowing us to provide the freshest product to them. This is a purpose driven company, and we need to be as close to the consumer as we can.”

New Jersey-based Dr. Schär expanded their facility to 100,000 square feet to keep up with increasing demand. Over coming months, renovations will continue, to add more production equipment and office space for employees.

“Of our three company values: responsibility, progress, and proximity—all of which are very important to me— progress resonates with me most,” said Robert Ehret, North America Executive Vice President of Dr. Schär. “It’s always about moving forward, trying to achieve goals and pushing the business farther than anyone thought we could.”

“We don’t just make bread like other facilities. We give people a home here at Dr. Schär and we’re one big family. Proximity goes both ways, to the people who consume our product and to our employees,” added Simon Steckholzer, North America Plant Manager, Dr. Schär.

This year the company celebrated their 100th anniversary, and used the announcement to mention ongoing projects including their collaboration with Field 100, where the company will grow 100 different crops which are used as ingredients in the business’ products, and the establishment of their sustainability strategy focused on promoting biodiversity and sustainable farming.

Read more latest industry news and developments in our free to download magazine.

Never miss a story… Follow us on:
LinkedIn International Bakery
Twitter logo @int_bakery
Facebook @Bakeryint

Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

Subscribe to our newsletter

Don't miss new updates on your email
Scroll to Top