Winland Foods adds pasta lines at St. Louis plant, retains 90 jobs

Winland Foods is betting $38.5 million on its South St. Louis pasta plant at 611 E. Marceau St., and the payoff runs straight through local jobs and output. The expansion will add specialty pasta production lines, boost capacity for the Carondelet facility and keep 90 existing positions in place while creating 25 more.

The plant already makes egg pasta, manicotti and jumbo shells, and the new investment is designed to widen that lineup and give the operation more room to run. Winland Foods said the expanded production should be operational in fall 2026, with added production lines and rail-car access built into the project to make the site more flexible for manufacturing and distribution.

That practical value is what helped the project move through City Hall. The City of St. Louis Board of Aldermen advanced Resolution 33 on June 5, recommending 10 years of 80% personal-property tax abatement through an industrial revenue bond transaction. The resolution had been introduced May 29 and assigned to the Transportation and Commerce Committee before moving ahead.

State support is part of the package too. The Missouri Department of Economic Development said the project will use Missouri Works, the state incentive program that helps companies expand and retain workers through withholding or tax credits tied to job creation. For Winland Foods, the deal also fits a broader footprint: the company operates 17 production facilities across the U.S. and Canada, and its St. Louis location currently employs more than 100 workers.

Bob Chapin, Winland Foods’ technical operations manager, said the investment would add significant capacity and that St. Louis has the ingredients for success. Governor Mike Kehoe, DED Director Michelle Hataway and Greater St. Louis, Inc. Managing Partner Ron Kitchens all framed the project as a win for manufacturing, jobs and regional growth.

For Carondelet, the headline is not just a subsidy. It is a larger pasta footprint at 611 E. Marceau St., a stronger line for egg pasta and stuffed shapes, and a plant that is set to stay busier in the months ahead.