Aryzta doubles capacity as demand for sourdough and speciality breads grows

By Michelle Perrett

- Last updated on GMT

The new line at the Dublin plant will double capacity
The new line at the Dublin plant will double capacity

Related tags: Supply chain

Aryzta, the bakery specialist, will be doubling the capacity for the production of sourdough and speciality breads for customers across the UK and Ireland.

The swiss-Irish business said it was making the move in response to increasing demands for speciality bread including sourdough. The move would see the bakers install a new speciality bread manufacturing plant at its Grange Castle bakery in Dublin. 

The company said the investment, which includes a significant expansion of its state of the art live sourdough starter plant, will enable it to keep pace with this growing trend.

Exciting new products

Aryzta said the expansion will also allow for the development of 'exciting new products' to meet the ever more complex tastes of consumers. 

The news follows the 2020 Grange Castle investment which saw the installation and commissioning of Aryzta’s “Next Generation Stress Free French Bread”​ baking capability. 

Anthony Proctor, managing director of Aryzta Ireland & UK said: “This expansion is an important step on the Aryzta journey to premiumise our bread range. The extra capacity will enable us to maximise consumer demand for breads with high nutritional value, fibre, seeds, grains and of course sourdough.”

International bakery company

Aryzta Ireland & UK is the owner of the Cuisine de France brand. 

Aryzta AG (Aryzta) is an international bakery company with operations in Europe, Asia, Australia and New Zealand. 

The convenience bakery with capabilities including artisan breads, pastries, cookies, donuts, muffins, buns and more, the company is home to  brands including Cuisine de France, Otis Spunkmeyer, Coup de Pates and Mette Munk. 

In 2019 Aryzta downgraded its earnings prediction for the year, despite reporting revenue growth for the three months ​ended 30 April 2019.

Related topics: Bakery, Operations

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