JPL Flavours sets sights on US expansion.

By James Ridler contact

- Last updated on GMT

JPL planned to open a US site in 2022. Pictured: Founder Jake Lavelle
JPL planned to open a US site in 2022. Pictured: Founder Jake Lavelle

Related tags: Ingredients

Cheshire-based flavours manufacturer JPL Flavours has revealed plans to open a US facility in 2022, as part of its continuing expansion in the UK and abroad.

The firm’s international plans followed the building of a 1,765m2 ​warehouse this summer at its home in Clayhill Industrial Estate in Neston, supported by GC Business Growth Hub and Cheshire and Warrington Growth Hub.

Founder Jake Lavelle said: “We found massive success with the business from the start and over the years we have had to take on more space at our facility as we’ve expanded.

“The business has been its busiest recently and COVID hasn’t slowed us down as more food and drinks brands are approaching us, and we’re also finding a strong demand in the sports nutrition market.”

New powder room

Support from the two Growth Hubs also helped JPL build a new 2,229.6m2 ​powder room to meet growing demand from sports nutrition brands, which led to an £800,000 contract with a major brand in the market. It also received initial support to achieve the highest AA rating from the British Retail Consortium (BRC) Global Standard.

“From the start we realised that to work with the bigger brands we needed the right food safety accreditation,” ​Lavelle added.

“Through the Hub’s Manufacturing Growth Fund, we were able to get support to achieve the BRC Gold Standard Accreditation achieving an AA rating. This kick-started our business as it meant we were able to approach the large food and drinks manufacturers.”

Boost in revenue for 2021

Established in 2015, JPL employs 27 staff and develops natural and bespoke flavours for food and drinks, including vegan croissants and sausages to alcoholic beverages. The business is set to reach revenues of £6.5m this year, up from £4.9m in 2020.

Phil Anders, the Hub’s manufacturing advisor for Liverpool City Region, Warrington and Cheshire, said: “The BRC accreditation has accelerated JPL Flavours and helped the business to overcome the barriers and challenges to meet the criteria of a larger supply chain.​ 

“[Lavelle] has built a new state-of-the-art facility that has taken the business from a start-up to one that has global plans, and I am confident Jake and his team will realise their ambitions.”

Meanwhile, Mozzarella and pizza cheese manufacturer Dairy Partners has begun construction of a new £15m cheese production site near Stroud, Gloucestershire.

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