The manufacturer has installed two new inline processes at the site that are now operational to help speed up the packing process and increase capacity.
Pilgrim’s expected the installation to increase output of some its most popular products – including pork kebabs, steaks, boneless leg and shoulder joints – by 10% per week.
Part of the investment went towards a new dusting facility that allowed products to be seasoned with herbs and spices more efficiently, simultaneously coating the top and bottom of each product.
Barbecue season
The facility was utilised throughout barbecue season this summer to meet the increase in demand from Pilgrim’s UK’s retail customers, predominantly producing kebabs and steaks.
Commenting on the investment, sit director Julian Weeks said: “This latest investment is part of our ongoing strategic focus on increasing operational efficiency across our UK business and innovating to deliver the most exciting new products for our customers.
“Our Bromborough factory plays a vital role in the Pilgrim’s UK network, and by continuing to invest in market-leading equipment like this, and in our over 350 strong team of dedicated people, we are ensuring that the site will continue to prosper.”
Factory closures
News of Pilgrim’s latest investment comes just over a month after the manufasctuer announced plans to close its Bury St Edmunds and Coalville sites, as well as a shift to a four-day week at its Ashton plant, which could see the loss of 675 jobs.
These proposals would place around 290 employees at Bury St Edmunds, 350 employees at Coalville and 35 employees at Ashton at risk of redundancy. The business said it will enter into collective consultation with all impacted employees in the coming days, following the election of employee representatives.
Meanwhile, in other investment news, Walkers has revealed it is pumping £14m into new sustainable food packaging innovations that will remove 250 tonnes of virgin plastic from its supply chain annually.
