Fruit purée processor Fourayes wants to expand its product portfolio, leaving no stone unturned in its quest to keep on top of market trends, drive up sales and offset cash flow fears, md Phil Acock told Rod Addy in this exclusive podcast.
Problems with lines of credit is a perennial issue for all commercial businesses. But as tough economic times persist, food processors are forced to carve out even more distinctive points of difference with their products and pursue constant innovation even more aggressively to stay ahead of the pack.
With profit margins becoming increasingly slimmer as production costs rise, processors must find ever more novel points of difference and fiercely defend their customer base by delivering products tailored precisely to their needs, said Acock.
In addition, the industry needs to work more closely together, so that it can take advantages of price cuts as a result of over-supply, as has recently occurred in the Victoria Plum market, he said.
Fourayes is currently seeking customers for Victoria plum purée, which could be used in anything from pie filling to jam.
For more on Fourayes' business plans, see the November issue of our sister title, Food Manufacture.