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Starbucks opens $70M juicery to expand Evolution Fresh

October 10, 2013

Starbucks has opened a $70 million juicery in Rancho Cucamonga, Calif., that will quadruple the brand's production of Evolution Fresh cold-pressed juice, according to a company press release. Since Starbucks' acquisition of the brand in November 2011, Evolution Fresh has exceeded its growth plans to be in more than 8,000 Starbucks and grocery retailers by the end of 2013.

The new juicery will enable the company to grow market share in the $1.6 billion super-premium juice industry, said Chris Bruzzo, general manager, Evolution Fresh.

"We believe cold pressed is the future of juice and we are leading the charge in changing the way people think about juice," Bruzzo said. "(This) marks a significant milestone in our mission to provide accessible nutrition and a new way for people to experience fruits and vegetables and natural foods in their everyday diet."

The 264,000-square-foot facility is capable of sourcing, peeling, squeezing and pressing raw fruits and vegetables and will produce four times more than the original juicery. Using state-of-the-art technology, including multiple High Pressure Processing machines with ample room for more, the new juicery allows the brand to significantly increase innovation, production and distribution capacity, Bruzzo said.

"The produce used in Evolution Fresh juices are sourced locally when attainable, making Rancho Cucamonga the ideal location for providing fresh tasting, nutrient-rich juice. The proximity to where fruits and vegetables are grown reduces transportation time and allows for a high level of nutrient retention, he said.

The new facility provides 190 jobs, which includes retaining nearly 100 percent of the original partners from the old juicery as well as creating 65 new positions. It will be Starbucks' sixth manufacturing site in the U.S., adding to the company's existing network of five roasting plants in Kent, Wash.; York, Pa.; Sandy Run, S.C.; Carson Valley, Nev., and Augusta, Ga.

"We believe it is important, and makes good business sense, to significantly invest in U.S. manufacturing. By building this new facility from the ground up, close to where our produce grows, we are not only able to provide nutritious juice, but also support the local community." said Bruzzo.

High Pressure Processing is a method that utilizes a high level of isostatic pressure, transmitted by water. HPP delivers more of the flavors and nutrients of raw fruits and vegetables than traditional heat pasteurized juices at an accessible price and permits a longer shelf life than raw juices allowing more consumers access to high-quality cold-pressed and squeezed juice, according to the release.

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