BLS & Co. Project Director Michelle Comerford details how the food processing industry is expanding its U.S. manufacturing footprints around the country. Read Michelle's insights below.

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Any successful agricultural program needs a hungry public that sometimes prefer its bounty raw, other times processed. “The food processing industry is very active and we’re seeing expansion of its U.S. manufacturing footprints around the country,” said Michelle Comerford, project director with Biggins Lacey Shapiro & Co., of New York, also commenting on the heightening of regional production efforts.

“Companies are employing more regional production strategies versus global, as would have been the case for some companies pre-pandemic,” Comerford said, also noting smoother distribution channels.

“Advanced technologies are helping processors expand in a more cost-efficient manner, such as employing GPS data systems with sensors in tractors to better yield crops. The industry is becoming more automated, from farming to packaging and distribution, and therefore more efficient,” she said. “Also, there is increased consumer demand, as more people are opting for healthier and less expensive home meals. I don’t see this increase in demand letting up for at least a couple of years.”

The trickle down to agriculture is key, said Comerford, “since many ingredients are sourced from U.S. farmers. So we’re seeing some production facilities wanting to locate closer to bulk commodity producers of soy, corn, grain,” etc.