Campbell Soup Co. is trimming more than 200 jobs at its Paris, Texas, factory, a move that tightens the belt at one of the region’s marquee employers while the company keeps reshaping what gets made there.
The cuts hit workers at the canning plant near the Oklahoma border and are part of a multi-year retooling of the site. In a statement to the press, Campbell said it is changing how the Paris plant will be used and will not need as many workers, according to the Dallas Business Journal. The outlet reported that more than 200 employees will lose their jobs as production at the facility is shifted.
Shift To Sauces Began Last Year
The latest layoffs follow a move Campbell announced in July 2024 to wind down soup production at the Paris site and convert the plant into a flagship sauce facility, with Prego and Pace slated to move in. That restructuring was projected to take about two years and affect roughly 300 of the plant’s nearly 680 positions, according to Food Business News.
Plant History And Operations
The Paris facility has been operating since 1964 and was expanded in 1998 to add sauce lines. It later took on V8 juice processing in 2009, according to industry coverage. Food Processing noted those milestones while covering the 2024 transition away from soup.
Local Impact And Reaction
Local officials and business groups have long treated the plant as one of Paris’s largest employers, and community leaders had been working with Campbell during the broader network review that produced the conversion plan, MyParisTexas reported. Residents and current employees told local outlets in 2024 that the shift away from soup could be a major economic hit for Lamar County if all the proposed reductions went through.
What Comes Next For Workers
Campbell said it will reconfigure the Paris lines to make other products and will offer support to affected employees as the changes roll out, according to the Dallas Business Journal. The company has not yet released details about separation packages or a specific timeline for when workers will be let go.
The move is part of a broader supply chain optimization Campbell announced last year, with industry watchers noting that consolidating production into fewer, more specialized sites has become a common cost-cutting play across major packaged-food manufacturers. Food Business News pointed to Campbell’s earlier network initiative as a key backdrop for the changes in Paris.
Paris leaders and workforce agencies typically step in with transition and retraining help in situations like this, and residents and workers will be watching closely for details as Campbell rolls out notifications and any next-step resources. We will update this story as the company or local officials release more information.
