My Muscle Chef, a food technology business, has launched a manufacturing and logistics facility in Yennora, Western Sydney, capable of making and shipping more than 1.2 million fresh meals every week.
The $55 million facility can house 600 workers, ranging from professional chefs to food technology engineers and technicians, quality assurance, and software engineers.
As part of its commitment to Australian food manufacturing and production, My Muscle Chef said it will increase its existing capacity from 500,000 fresh meals per week to more than 1.2 million to meet growing consumer demand.
“What started out in a small start-up kitchen, has become a 10,000sqm facility,” said CEO Tushar Menon.
My Muscle Chef collaborates with more than 200 Australian farms to supply 70 tonnes of protein and 92 tonnes of veggies every week. Its products include fresh meals, snacks, and beverages, which combine convenience and nutrition.
“Customer loyalty is incredibly important to us, and we are constantly diversifying our product offering to ensure we are meeting their needs,” said CCO Nick Love.
In addition, My Muscle Chef said the Yennora facility also creates possibilities in the local community and adds to Western Sydney’s economic growth. The company’s investment in innovative food production technologies and emphasis on quality standards creates new skilled jobs for the local population.
