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Cedar’s Foods Expands Hommus Production in Ward Hill, Massachusetts

Cedar’s Foods, a producer and co-manufacturer of “hommus,” a product better known by its traditional western spelling hummus, is nearing completion of its 125,000 square-foot, state-of-the-art facility in Ward Hill, Massachusetts.

In explaining the deviation in product spelling on its website, Cedar Food’s officials said; “our story began in the sunlit kitchens of the Mediterranean, where Hommus is spelled with an "O". Cedar’s founders Abe and Layla Hanna lovingly perfected the way we make Hommus there, in the old world. They made it the traditional way, with pure ingredients and a simple process.”

“Cedar’s is dedicated to providing our customers with the highest quality, authentically crafted hommus and Mediterranean foods, using the best ingredients inspired from authentic recipes passed down by our founders,” said Chris Gaudette, CFO of Cedar’s Foods. “This investment represents our long-term commitment to expanding our brand and growing the category, while retaining our values as a local, family-owned company.”

“We built this company on our family values and recipes, growing it through the hard work of our dedicated management team, employees and loyal customers. For this we are truly grateful,” said Charles Hanna, CEO of Cedar’s Foods. “I am immensely proud that our company, which was founded nearly four decades ago, has blossomed into such a successful national brand.”

According to company officials, Cedar’s Foods invested $100 million in the new facility, which will double its total annual production output to 208 million pounds of hommus and Mediterranean foods, enabling the company to support its selection of Cedar’s Foods signature products and bourgeoning private label, co-manufacturing business. The new facility will feature a fully automated production process that will utilize Cedar’s proprietary processing systems along with advanced robotic technology to perform many of the key functions.

“We believe that this will be the most advanced hommus manufacturing facility ever built,” said Nick Scangas, COO of Cedar’s Foods.“We have successfully adopted the latest technology which will control costs and increase efficiencies, all while maintaining our proven process of delivering products without the use of preservatives. This truly is a win-win-win for Cedar’s, our consumers and the environment.”

After a year of construction, the new facility, which is set to open in August, will create an additional 125 jobs, adding to the 750 current employees who work across three facilities at the Ward Hill, Mass. campus.

Cedar’s has an existing 87,000 square foot production facility, an 87,000 square foot distribution facility, and a 75,000 square foot dry storage facility, bringing their total presence to nearly 375,000 square feet.

Cedar’s collaborated with local utility companies to optimize energy efficiencies and has installed LED lighting systems, high performance wall insulation, insulated and automatic doors, high performance HVAC systems, heat recovery systems and Variable Frequency Drive precision electronic devices in motors throughout the building.

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