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Dalziel Ingredients in £2.5M expansion after gluten-free boost
The new 1,486m2 warehousing facility at Dalziel Ingredients’ Gateshead factory, will hold an additional 1,400 pallets, the supplier said. It was also installing a fourth packing line at the site.
Dalziel Ingredients sales director Richard Wilson said: “Our sales have grown year-on-year, and this expansion enables us to invest in raw materials in much larger volumes to increase our efficiencies.
“It enables us to increase our production capacity to make us as flexible as possible, so we maintain the high levels of customer service we’ve built our business on.”
Extra 10 jobs
The expansion would be completed by early 2018, the supplier predicted. It would also create an extra 10 jobs, the company said.
The expansion came after gluten-free product demand increased over recent years, Dalziel said. The business saw demand increase across all of its seasoning blends, having expanded into new markets, including snack seasonings.
The new facility would help Dalziel to handle the complexities of free-from manufacturing.
Wilson said: “We’re increasing production of gluten-free products because we have the expertise in developing them and a dedicated gluten-free production line to produce them safely to the highest standards.
‘The rise in gluten-free’
“The rise in gluten-free means we almost need a gluten-free option for every product we develop. As we continue to open up new markets and sectors we need to have the production capacity and the flexibility to ensure we build on our unrivalled customer service levels.”
Dalziel Ingredients was now looking to expand its new product development division, the firm said. It was proud to be investing in an area where its competitors were cutting back, and removing costs, it added.
The manufacturer supplies seasoning blends for meat and snack foods. It also makes batters, dressings, gravies, and sauce mixes.
Dalziel warehouse expansion – at a glance
- 1,486m2 extension
- £2.5M investment
- Additional 1,400 pallet storage
- Gluten-free demand doubles within three years