Pork Farms was a double winner at the Food Manufacturing Excellence Awards, picking up the Chilled & fresh food manufacturer of the year and the Best new use of food ingredients prizes.
The judges said on the chilled & fresh food award: “Pork Farms showed some really impressive strategy management, reinvesting in its factories and winning new contracts.”
The Nottingham-based manufacturer has been revitalised under its current owners, and proved that even when working in mature market sectors, it was important not to stand still.
The company has four production sites across the UK, each of which operates as a standalone business unit, focusing on their own product categories.
Pork Farms also impressed the judges in coming up with a runny-centred, warm-serve Scotch egg product, which it launched last year.
The extension of this novel technology to make a range of other new products was a reflection of the company’s new product development skills, the judges said.
“It is a brilliant innovation being able to achieve that on a commercial scale. What they have done brings something quite new to market. It was very impressive,” they added.
Meanwhile, listen to our exclusive podcast with Pork Farms’ Riverside Bakery operations manager Johnny Izamis to find out how he coped with retailer demand for quiche soaring from 70,000 to 250,000 units in the space of 12 hours.
The other firm shortlisted for the Best new use of food ingredients was David Berryman.
Other firms in the chilled & fresh foods category were: Avondale Foods, Greencore Food to Go and Mash Direct.
PICTURE: The Pork Farms team with both their awards