Devon seafood firm completes £1m factory expansion
The Newton Abbot-based firm has just inaugurated its new fry line, which was 40% funded by a grant from the European Fisheries Fund (EFF); the 957m2 build will increase its factory area by 59%, and includes purpose-built flash-frying equipment.
Paramount 21, which is 23 years-old this year and makes frozen seafood, vegetarian and pasty dishes, aims to expand its product line as a consequence, to offer pre-fried, breaded and battered products to existing and new customers in the wholesale and pub/restaurant trades.
Marketing manager Jessica Waller told FoodManufacture.co.uk she was unable to divulge Paramount 21's current turnover - with the firm bidding for a £7m figure in 2011 - but said the new line and products were the result of trend research: "We put a lot of time and effort into looking at new trends in the food service sector, and performed 'gap analysis' by sourcing menus, and targeting key growth areas as a consequence.
"Caterers, for instance, are looking for less wastage as well as consistency of product, while we always try to involve customers in deciding new trends. We are also seeing an increased interest in provenance and the 'story' behind the food."
Regarding the fry line, md Ali Hannaford said: “Before the extension we were often approached by customers asking for pre-fried fish products, but we weren’t able to meet this demand.”
Hospitality industry keen on pre-fried food
Hannaford explained that, whereas breaded fish products usually require end-users to fry products in their kitchens, the new line will allow Paramount 21 to supply pre-fried food, favoured by the hospitality industry in particular, which can finish it in rapid ovens.
She added: “We’re looking forward to being able to develop new ranges made possible by this additional capacity. This frying line will enable us to extend our range of added-value fish products like fish cakes, goujons, battered seafood and West Country whitebait fillets."
Another benefit of the extension is additional freezer space for fresh fish, and given Paramount 21’s enthusiasm for local fish from Southwest England, Hannaford said this would enable the firm to store larger quantities of fish such as sprat, which are only available fresh on a seasonal basis.
However, managing variable fish input prices was always tricky, Waller said: "Prices fluctuate a great deal, since fish supply depends on so many uncontrollable factors: weather, sustainability, world demand. But we work with our suppliers to try and stabilise pricing over a longer period of time."
