Kammon said that with demand surging for Mediterranean-inspired, clean-label foods, the new facility expands its capabilities to co-manufacture cold mezze snack boxes, high-protein dips and salads, ready-to-eat Mediterranean meals, airline and foodservice catering lines.
Kammoon, which is known for its mezze and dips, is already stocked at Whole Foods Market, Planet Organic, and Bayley & Sage, alongside being a white label partner for a growing portfolio of retailers and airlines.
The company said that the facility, which is purpose-built to meet BRC standards, marks a major milestone in its growth as both a branded and white label supplier of authentic Levantine cuisine.
The new site includes dedicated high-care zones and allergen separation areas, as well as rapid chilling and temperature-controlled storage.
The brand’s range of 100% natural, preservative-free products includes hummus, baba ghanouj, freshly prepared salads, falafel, Lebanese wraps, and seasonal mezze boxes, all of which are handmade in small batches and packed in plastic-free, compostable containers.
Marina Azar, managing partner and Le Cordon Bleu-trained chef, said: “This facility marks a transformative step in our journey. It gives us the infrastructure to grow sustainably while staying true to our craft - producing food with care, by hand and at scale. It also enables us to support like-minded brands through meaningful white label collaborations.”
Kammoon was founded by nutritionist and chef Marina Azar and is backed by members of the Fadel family (descendants of Lebanon’s famed Mounir Restaurant) and hospitality specialist, Tarek El Chikhani.
Its expansion follows news of other companies in the food manufacturing sector investing. This includes Protein Works which recently opened a £10 million facility in Liverpool to bring production, fulfilment and R&D under one roof. Meanwhile, Whitakers Chocolates has invested in a new nut facility at its Snaygill site in Skipton.
