Food Attraction to create 150 jobs through HSBC investment

By Gwen Ridler

- Last updated on GMT

Food attraction doubles capacity with help from HSBC UK funding
Food attraction doubles capacity with help from HSBC UK funding

Related tags factory design & Maintenance

Leicester-based Food Attraction has doubled its production capacity and plans to create 150 new jobs with the help of funding from HSBC UK.

The producer of the street food brand Jake & Nayns’ has purchased an additional 929m2​ of manufacturing space to increase its physical footprint by 200%.

Food Attraction currently employs 105 people, but has plans to more than double staff numbers – and increase turnover – over the next three years.

Managing director Jake Karia said: “We’re extremely proud of the fact that we’ve managed to retain the family feel of the business at the same time as experiencing huge growth.

“The additional manufacturing space will help us increase production capabilities and allow us to meet the rising demand for our products.”

HSBC provided funding to the manufacturer through a commercial mortgage, which was part of a £500m lending fund from the bank to support small and medium-sized businesses in the East Midlands.

David Tomlinson, area director at HSBC UK East Midlands Business Banking, commented: “The UK’s food-to-go sector is rapidly growing, so it is a great time for Food Attraction and the Jake & Nayns’ brand to expand.

“The new premises will provide plenty of room to fulfil their growth ambitions. The company has great plans for the future, and we wish them the very best.”

Founded in 1999, Food Attraction has grown significantly in recent years, recording 57% year-on-year growth in 2019 and selling over 50,000 units each week through some of the UK’s major retailers, such as Sainsbury’s, Co-op and WHSmith.

Key to the success of the Jake & Nayns’ range was the development of the Naanster, a street food-inspired filled naan bread.

In an exclusive interview last year,​ Jake Karia told Food Manufacture ​that Investment wasn’t just an important way of showing his customers that the business was serious about what it did, but was also about generating pride within the workforce.

“If you’re constantly updating facilities, staff start to see that the work they put in is reaping rewards, and respond accordingly,”​ he added.

Meanwhile, food and drink manufacturers are being encouraged to take advantage of a £20,000 grant and specialist advice​ as part of a new Government-funded programme from the University of Lincoln.

Related topics Chilled foods Operations

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