US private-label manufacturer Winland Foods has injected $38.5m into the expansion of its pasta production facility in St. Louis, Missouri.

The cash injection will increase capacity, as well as the "flexibility" of the plant, by adding a production line and "rail car access", a statement from the Missouri Department of Economic Development said.

Winland's St Louis facility manufactures egg pasta, manicotti and jumbo shells. Expanding the site is expected to "increase its ability to produce and package its jumbo shell products", the statement read.

The new-look site is due to be operational in the second half of this year.

Some 25 new jobs will be created with the investment. Winland Foods employs more than 100 people at the St. Louis location.

"This investment will add significant capacity to our local facility,” said Bob Chapin, technical operations manager for Winland Foods. “Our passion for producing high-quality food starts with our manufacturing process, and here in St. Louis, we have all the ingredients for success. We look forward to continued growth here moving forward.”

Based in Oak Brook, Illinois, Winland Foods has 17 production sites across the US and Canada.

It produces private-label and branded food products for foodservice and retail customers. As well as pasta, it also manufactures dressings and pasta sauces, ready-to-serve soups and pie fillings.

In September last year, private-equity group Investindustrial merged US private-label manufacturer Winland Foods and Italy’s La Doria to form Windoria.

Investindustrial gained full ownership of both companies having owned Winland Foods outright and a majority stake in La Doria.

La Doria produces private-label tomato-based sauces, canned foods and dried pasta.

Combining the two businesses at the time was said to create a $4bn “leader” in food manufacturing.

Eric Beringause is CEO of both Winland Foods and Windoria, while Antonio Ferraioli remains CEO of La Doria Group and chairs the new business.