That evolution was deliberate. Rather than simply increasing production, FMA progressively developed the products, equipment, processes and expertise required by airline catering. The challenge was to take meals developed through research and development and reproduce them millions of times while maintaining their quality, flavour and presentation in a demanding food-safety environment. A significant investment came in 2008, when Fleury Michon expanded the Rigaud plant from 80,000 to 170,000 square feet. The additional space increased production capacity and allowed the operation to manufacture increasingly sophisticated and customized meal concepts. “Fleury Michon made significant investments to increase production capabilities and adapt industrial 60 OCT 2026 | BUSINESS ELITE CANADA
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