CAMDEN, NJ. — Campbell Soup Co. plans to end soup production at its Paris, Texas, plant and convert the location into its flagship sauce production facility.

Camden, NJ-based Campbell Soup said the Paris plant, in operation for 60 years, currently accounts for about 10% of the company’s total soup production. The site also makes Prego Italian sauces and Pace salsa.

Plans call for soup production to be shifted to other sites in Campbell Soup’s network. The company said the transformation of the Paris facility will take about two years and impact approximately 300 of the plant’s nearly 680 employees, who will receive support and assistance during the transition.

Campbell Soup confirmed news of the plan late last week.

“Campbell’s has been reviewing the role the Paris plant plays in the company’s supply chain network,” a company spokesman said. “After completing a thorough analysis, the company is moving forward with plans to invest in the Paris plant to transform it into Campbell’s flagship sauce facility focused on producing Prego Italian Sauces and Pace salsa.”

Recently, local news reports had cited potential changes in store for the Paris plant after Campbell Soup announced a $230 million supply chain optimization plan in late May.

Under the initiative, Campbell Soup plans to shut down its plant in Tualatin, Ore. — which makes Pacific’s organic soup, broth and plant-based beverages — in phases by July 2026. In addition, production of kettle potato chips at the Jeffersonville, Ind., facility is being transferred to plants in Charlotte, NC, and Hanover, Pa. The Jeffersonville plant will specialize in producing Late July tortilla chips as well as continue to make regional snack brands, with the changes slated to go into effect in July. The company also plans investments at plants in Maxton, NC (new aseptic soup production); Franklin, Wis. (expanded capacity for tortilla chips); and Hanover, Pa. (addition of potato chip kettles).