The brand, which is based in Ossett, West Yorkshire, is installing a second manufacturing line as well as investing in larger and more eco-efficient equipment, such as cooking and cooling vessels. Once the equipment is commissioned and fully operational, the company estimates production capacity will be increased by 400%.
“This investment is very exciting and marks a significant turning point in our business," said Freaks of Nature founder Peter Ahye. "In the first quarter of this year, our production volumes were up by 100%, despite being held back by COVID-19, and strong indications show they are set to continue. We are also currently developing a number of partnerships with major retailers all of which are building on our position as a leading supplier of great tasting, plant-based puds.
'Preparing to launch innovative products'
“Whilst ramping up production to ensure we can efficiently make more of our existing range, it is vital that we continue to innovate. We are preparing to launch some really innovative new products that will add excitement to our brand in the coming weeks."
Freaks of Nature said the equipment being installed would support its commitment to reducing the environmental impact of its operations by conserving energy and minimising water consumption. The company’s factory is rated grade A for food safety by the British Retail Consortium (BRC) and is the largest dedicated dairy and gluten-free, plant-based dessert factory in Europe.
Speaking to Food Manufacture's Business Leaders' Forum event in January this year, Ahye spoke of the pressures of implementing a National Living Wage and reducing sugar in products when competitors would not.
Freaks of Nature’s range includes chocolate and lemon mousses; chocolate fudge hot pudding; sticky toffee hot pudding; lemon sponge hot pudding and cherry Bakewell hot pudding. Its desserts are sold directly and via own-label lines to major retailers, including Asda, Morrisons, Tesco, Sainsbury’s, Marks & Spencer, Co-op and Waitrose.
