In 2012, a new steam-compressed vegetable cleaning line was installed in the canning plant, and in 2015, a powerful vegetable cutting machine was assembled. 

In 2013, a modern German cooking kettle was installed in the plant, and in 2016, a new fully automated vacuum cooking kettle was completed. Both kettles perform divergent functions and allow for a significant acceleration of the production process.

In 2017, the premises of the plant were renovated, and new warehouses, administrative, and household facilities.

In 2020, a new warehouse with modern multi-level shelving and automatic ground-controlled robot-shuttles was built for the canning plant.

In 2022, a modern multi-level shelving and automated ground-controlled robot-shuttle storage-accounting program started operating in the Alytus Canning Plant, allowing for efficient use of shelving capacity and fully automated picking of orders for shipping. The cannery produced a total of about 5,000 tons of products and employed an average of forty-five workers.

In 2023, the Alytus Canning Plant started using a water-cooling system to cool the autoclaves, which has reduced the cost of water supply.

The Alytus canning plant had a turnover of 5.1 million euros exclusive of value-added tax in 2025.

In 2013, the ice cream production workshop began its operations and currently produces 32 types of ice cream. During 2024, this workshop produced 8.7 million servings of ice cream.

In 2018, a fermented cheese plant was established in the dairy, producing two types of semi-hard cheese. In 2024, 267 tons of fermented cheese were produced. 

In 2022, Alytus Dairy began producing lactose-free products such as drinking milk, cottage cheese, yogurt, and sour cream. 

In 2024, ultrafiltration introduced in the Dairy to improve the quality and yield of the curd produced. A new bulky curd packing plant also was built, which allows for faster and better-quality packing of curd.

In 2025, after purchasing new equipment, the dairy started supplying prepackaged grated fermented cheese. The bagging line for liquid dairy products was also upgraded.

“Alytaus pieninė” (Alytus Diary) is the largest producer of cottage cheese in Lithuania; cheeses here are still traditionally made by hand.

In 2025, the turnover of Alytus Dairy was 28 million euros exclusive of VAT, and it produced 18,2 tons of goods. The dairy employs an average of 82 workers. 

The Alytus cannery and Alytus dairy supply their products not only to the Lithuanian market but also to markets such as Ireland, USA, Estonia, Latvia, Greece, Germany and France.

In 2016, RIVONA UAB acquired a meat processing company, which expanded the range of the company's production facilities.

In the meat processing department, an average of about 250 tons of raw materials are processed per month. Additionally, the meat production workshop produces cooked, marinated, dried, hot and cold smoked products (sausages, salamis, roulades, hams, bacon), with a total of over 200 product names. Around 500 tons of products are produced per month. The meat processing department employs about 180 workers.

The produced products are sold exclusively in the NORFA retail system.

In 2017, the packaging lines were renovated and new equipment for cutting products was acquired. 

In 2018, new production tools were purchased (sausage stuffer, sausage hanging line, frozen meat block crusher, etc.), and the implementation of a new production and accounting system was completed. 

In 2019, a new cutter was acquired, and a sausage clipping-hanging line was launched, cooking kettles with automatic loading/unloading of raw materials were purchased.

In 2020, an innovative raw material accounting software was installed, new ramps for raw material loading and carcass unloading were built, and an automated washroom for the reusable production containers (frames, carts) was installed.

In the poultry processing workshop, approximately 170 tons of marinated and hot-smoked poultry products are produced per month.

The slaughterhouse capacity reaches up to 150 pigs per hour, and on average, around 21,000 pigs and about 250 cattle are slaughtered per month.

In 2023, a new crate washing line with automatic crate feeding and unloading was installed. A new 500l cutter has been purchased to cope with the increase in production volumes. The reconstruction of the cattle slaughterhouse has been completed. The slaughtering process for both cattle and pigs has been certified to the FSSC 22000 standard.

In 2024, an automated defrosting chamber for frozen meat, an automated line for the preparation and marinating of hot-smoked pork products and semi-finished products, as well as an automated line for the marinating of poultry products was installed, from which the product will be fed directly into a dosing and packaging line with automatic weighing.

The research conducted by the Company revealed a growing consumer interest in conveniently packaged meat products, particularly sausages and other sliced products. Consumers seek to save time, so they choose products that are easy to prepare for a quick snack every day. In order to meet these needs, the Company acquired modern, fully automated and robotic meat cutting and packaging equipment at the end of 2025. The line cuts the products according to the exact parameters, forms them in the prescribed order and packs them hermetically on the spot. The new line is characterised by high capacity, and automation ensures the highest level of hygiene, reduces the need for manual work and guarantees consistent quality. This allows to offer the market a wide range of new sliced ​​meat products.

The manufactured products are sold in the “Norfa” chain.

The technological processes are organised in such a way that every morning, fresh meat, delivered on the same day and freshly cut, awaits the customers. As many as 130 of the chain’s 160 stores employ specialised butchers who prepare carcasses on site. Only products slaughtered on the very same day are presented to the customers, and yesterday’s meat is used for locally produced culinary products.

Modern equipment makes it possible to significantly shorten the cooling of carcasses; therefore, the meat reaches stores in less than 24 hours. Only dry cold technology is used for cooling; the carcasses are not cooled with water, so they do not absorb moisture and maintain their natural quality.

About half of all fresh meat purchased in the retail trade in Lithuania is sold at “Norfa” stores.