Growing demand prompts Klement’s facility revamp

By Ashley Williams contact

- Last updated on GMT

Klement's will expand and renovate its Milwaukee sausage production facility
Klement's will expand and renovate its Milwaukee sausage production facility
US-based sausage business Klement’s is set to tap increased demand for its products by investing US$7.5m to reconstruct and expand its Milwaukee, Wisconsin facility.

As part of the revamp, Klement’s will renovate its 50,000sq ft site, as well as expanding it by 5,000sq ft. The investment will also be used to upgrade its manufacturing equipment.

The business believed the construction project would make it “more efficient​” and strengthen its relationship with the Milwaukee community.

The response from the community has been overwhelming​,” said Klement’s CEO Tom Danneker. “Our customers gave us the confidence and ability to move forward with this expansion. We look forward to meeting the growing demand for our handcrafted Klement’s sausage for years to come​.”

The major construction project has been backed by the mayor of Milwaukee, Tom Barrett, who said Klement’s had earned its reputation for producing products that were high quality.

Meanwhile, the governor of Wisconsin, Scott Walker, also paid tribute to the expansion.

Wisconsin is a top 10 state for manufacturing jobs since we took office, and it’s because great, long-time Wisconsin employers like Klement’s are committed to growing here in our state​,” said Walker.

This expansion is outstanding news, and we look forward to Klement’s continued investment in Wisconsin​.”

Klement Sausage Company was established in 1956 by brothers, John, George, and Ron Klement.

The company employs over 350 people in its two Milwaukee plants and manufactures fresh sausages, cooked and smoked sausages, summer sausages and snack sticks.

Related topics: United States, Industry & Markets, Pork

Related news

Show more

Related products

show more

Webinar Case Study – Editorial Webinar

Webinar Case Study – Editorial Webinar

William Reed Business Media | 03-Dec-2019 | Case Study

Download our case study to learn how GlobalMeatNews generated brand awareness and leads for its sponsors with its October 2019 editorial webinar.

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Related suppliers

Follow us


View more