Stockport-based food firm EHL Ingredients plans to invest £30,000 to upgrade production processes and distribution in a bid to grow turnover to £5M this year.
The firm’s sales director Tasneem Backhouse told FoodManufacture.co.uk that new industrial sieve and blending machines would allow the firm to extend its range of allergen-friendly spices and seasonings.
New products will include heat-treated low-microbe herbs and spices and Mexican chillies.
The firm also plans to add to its range of pre-blended spices with new offerings such as a creole spice mix and a Biryani spice mix.
Backhouse said the investment would create four new jobs this year, taking the firm’s total workforce to 25. “These developments will help to drive the company forwards as we continue to expand EHL Ingredients and become a major player in the UK food industry,” she added.
Strong fourth-quarter results last year put the firm on track to achieve its target turnover of £5M this year, she said. Last December sales rose by 20% reflecting food manufacturers’ increased demand for pepper, spices and seeds including: sunflower, linseed, poppy, sesame and pumpkin.
Demand for such items reflected, in turn, strong sales of ready meals, baked goods, soups and free-from products, said Backhouse.
The firm’s current range includes about 300 ingredients with around 200 organic products and 50 custom spice blends.
In addition to new ingredients, EHL plans to invest in new machinery for the warehouse and stock distribution.
Last December, the firm received a second A grade certification during its British Retail Consortium annual audit.