Important Update: Amy’s Kitchen to Close California Production Plant, Cut 260 Jobs
In a strategic move to focus on its highest-growing categories, Amy’s Kitchen will be closing its California production plant, resulting in the elimination of approximately 260 jobs across its network. The renowned organic frozen food brand will be consolidating its operations and shifting production to plants in Medford, Oregon, and Pocatello, Idaho.
Amy’s CEO, Paul Schiefer, emphasized the need to streamline their manufacturing network, stating that it had become more complex than necessary for their business operations. The closure of the Santa Rosa facility will occur in two phases, with the first phase scheduled for the end of this year. A total of 207 roles will be eliminated in Santa Rosa, with an additional 51 layoffs at the Pocatello canning area.
Despite challenges in the frozen food category, Amy’s Kitchen remains a pioneer in the clean-label movement, offering a variety of gluten-free, vegetarian, and vegan-friendly products. With over $1 billion in annual retail sales, the company is committed to producing over a million meals a day while maintaining its clean-label positioning with more than 100 products certified under the Non-GMO Project’s non-ultraprocessed label.
While facing industry-wide struggles, Amy’s continues to cater to consumers seeking better-for-you options. Schiefer acknowledged the dual challenges of benefiting from consumer interest in healthier choices while navigating market headwinds.
As Amy’s Kitchen realigns its manufacturing network to optimize efficiency and focus on its core strengths, the brand remains dedicated to providing high-quality frozen food options for its loyal customer base.