The 929m2 factory is set to quadruple the manufacturers ice cream output and has been designed to maximise sustainable efforts with a bespoke water recycling system that saves upwards of 16 million litres of water per year.
In addition to a 90% drop in water usage, the new site’s steam boiler uses 66% less gas. Equi is currently in talks with suppliers in an effort who allow it to support local businesses and further reduce food miles.
Gary Munro, production manager at Equi’s Ice Cream, described the launch of the new factory as a game changer for the ice cream industry in Scotland.
“Our purpose-built unit has been designed to be as efficient and environmentally sustainable as possible with major upgrades in machinery. It’s unlike anything else in Scotland today,” said Munro.
Four generations of the Equi family has been producing ice cream since 1922 with flavours like Scottish Tablet, Isle of Skye Sea Salt and Caramel and Alphonso Mango Sorbet sold across the country – more than 300 independent customers across Scotland and major multiples including Asda, the Co-op and Morrisons.
1m litres of ice cream
The manufacturer produces about 1m litres per year of dairy ice cream using locally sourced fresh milk and double cream.
David Equi, managing director of Equi’s Ice Cream, added: “Now into its fourth generation in the ice cream business, my family has continued this principle of using the best quality, locally sourced ingredients and to this day we only use fresh local Scottish milk and double cream for all our ice cream, which we get from a farm just along the road.
“Our new factory allows us to take our ambitious plans for production and growth to the next level.”
Meanwhile, Irish fruit juice manufacturer Mulrines has invested in a new drinks and liquid food manufacturing facility, with plans to create 54 new jobs.