Eight businesses are in the running for the title of Manufacturer of the Year, with the winner to be revealed at a grand event early next year at the London Hilton Bankside on 5 February 2026. Tickets are available to purchase here.
This year’s awards are supported by headline sponsor Menzies, and event sponsors Domino Printing Sciences, Reed, Langdon, and Multivac UK.
Anna Johnston, director at Menzies Leatherhead office specialising in audit and compliance, were among those who sat on the judging panel.
“Judging the Manufacturer of the Year award has provided valuable insights into the strategies, culture and processes that have driven the success of this year’s award entrants,” she said. “Meeting the people behind each business was a privilege as their genuine passion and uncompromising commitment to quality shone through.”
So whilst we wait for the big night, here’s a bit more about each finalist...
Blends Flavours & Colours Ltd
Founded in 1998, Blends Flavours & Colours started out in a small craft bakery in Old Swan Liverpool, supplying simple commodity ingredients to the bakery sector.
The following year, the business relocated to Knowsley, with its first unit at the Knowsley Industry Estate. Over the next 4 years the company gained two more units as it experienced healthy growth; and in 2011, it relocated to Blends House – a bespoke 35,000 sq ft premise.
Since then, the business has continued to grow and today Blends is split into two distinct divisions (Commodities and Flavours & Colours) supplying a wide range of products to several Industries.
This year has seen the business invest in additional line capability to strengthen its manufacturing process, including a 24 head, 24k/hr can MAKRO labelling machine; a Robopac DIMAC tray and shrink machine with automated palletiser; a new racking system; and a 6T mixing vessel.
In terms of the future, the business says it is focusing on continuous improvement and is looking to add ‘additional manufacturing to diversify its customer offer in a more sustainable way’.
The business is also launching its own brand of functional wellness drink which will enable it to invest further into second canning line and is set to increase its NPD development team as it looks to progress into concentrate coffee, matcha and kombucha, among other beverages.
Crust & Crumb Bakery
Crust & Crumb operates a comprehensive portfolio of production lines across seven UK and EU sites, enabling it to deliver one of the broadest ranges of dough-based products in the industry.
Its capabilities span pizzas (including woodfired, sourdough, Detroit style, pinsa and high-protein), flatbreads, garlic breads, wraps and tortillas, as well as speciality breads such as focaccia, naan, and sub rolls.
Through its dedicated free-from lines, it also provides gluten-free and plant-based pizzas, breads, muffins and cookies. This diversity allows it to serve multiple market tiers — from value to premium — and supply both retail and foodservice partners at scale.
The business began in 2011 with the ability to produce 6 pizza per bake, in 2024 it produced 5 million units a week.
A recent big achievement for the business is the investment into its bespoke kit and processes designed exclusively for Detroit-style pizza — a capability launching in Q1 2026. Moreover, its new frozen manufacturing site is set to transform capacity and capability, featuring a commercial-scale stuffed crust line able to fill crusts with an array of flavoured cheeses and sauces.
It is focused on expanding internationally, with new ranges developed for brand partners such as Pizza Express in the Middle East and Asia, and Guinness in the United States, alongside its own branded products.
Denhay Farms
Devon-based Denhay Farms has been producing meat since 1952.
Today, it operates from a BRCGS AA+ certified facility that ensures consistent, premium-quality bacon with full traceability from farm to fork.
While distributing nationally across the UK, it remains rooted in its local heritage, which continues to shape its values and approach.
This business has been strengthening its team with focused training programmes and a culture of continuous improvement, helping to ensure its plant remains agile, efficient, and aligned with the evolving needs of both retailers and consumers.
It has a focus on innovation, with its portfolio including its Black Treacle Bacon, with new flavours such as Hot Honey and Maple Syrup in development to meet demand for bold, premium offerings. It is also advancing clean-label innovation with ‘Bacon by Nature’ – its Nitrite-free bacon.
Environmentally, the business is actively reducing its carbon footprint through increased on-site solar power and the planned installation of EV charging points. It is also working to minimise packaging waste and improve overall energy efficiency across its operations.
It has been long-term supporters of the Royal Countryside Fund, reflecting its commitment to sustaining rural communities and promoting responsible farming.
Under the direction of its new MD, Marlene Godwin, the business is setting clear strategic priorities to strengthen its brand, expand distribution, and develop on-trend new products. Its strategy centres around six key focus areas: securing and growing existing customers, developing new retail business, enhancing marketing, expanding Denhay Direct (our direct-to-consumer channel), supporting and developing people, and accelerating its sustainability initiatives.
Foyle Food Group
The Foyle Food group is a family-owned business with over 45 years of expertise in beef supply chain and processing.
It operates a range of processing lines across its nine sites, including slaughter, deboning, and further processing, as well as retail packing, protein recovery, and bioenergy production. This integrated approach ensures full utilisation of raw material and consistent product quality across all stages of production.
The business continues to advance manufacturing performance through sustained investment, innovation and continuous improvement. A £3 million refrigeration upgrade at Foyle Campsie has enhanced throughput efficiency and strengthened production capacity, while an £8 million investment in trim management technology has optimised yield, traceability, and product consistency. All facilities operate to ISO 14001 standards, with three also certified to ISO 50001 energy management.
Through Foyle Fine Foods, the company has expanded into the EU market with thermoformed retail-ready beef products, offering enhanced shelf life, quality, and presentation.
Foyle Food Group’s growth strategy for the year ahead focuses on innovation, people and sustainability. Automation and AI-driven systems will remain strategic priorities to enhance operational efficiency, consistency, and capacity across sites. The group is also investing in upskilling its workforce, creating higher-value roles and embedding a culture of continuous improvement. Moreover, environmental stewardship will be strengthened through further energy-saving projects, waste reduction, and benchmarking against industry best practice.
Moo Free Chocolate
Founded in 2010, Moo Free is a leader in the UK free-from chocolate sector, as one of the UK’s fully allergen-safe chocolate manufacturer, offering freedom from all Top 14 allergens.
Breakthrough launches in this category from Moo includes its Bing Advent Calendar (a UK first), Choccy Coins (the first 4 cm foil-wrapped gold coins free from all allergens - including coconut), and new panned products.
In 2025, the manufacturer expanded production and office space by 35%, optimised shift patterns to maximise machinery utilisation, and installed two new lines (coin and pouch) supporting major NPD for Christmas 2025, and achieve BRCAA* accreditation. It also pioneered zero-waste-to-landfill initiatives by repurposing surplus via its Wonky Choc range, delivering both efficiency and sustainability gains.
This year also saw it rolling out a full rebrand, streamlining labelling and reducing clutter in the free from aisle to directly address the needs of allergy aware shoppers while strengthening trust, clarity, and consumer confidence.
With 20% of its team identifying as neurodiverse, the business fosters inclusivity by tailoring roles, shift patterns, and job-sharing opportunities to individual needs. Meanwhile, its internal Kudos programme enables colleagues to recognise one another for moments that matter – this peer-to-peer recognition is especially valuable in the factory, ensuring contributions are visible and celebrated across the team, reinforcing belonging, collaboration, and shared success.
Over the next year it is focused on building the foundations for sustainable, inclusive growth. In 2026, it will expand into a new warehouse (+45% space), invest in additional lines and equipment, grow its marketing and sales team, and extend its seasonal and all-year-round SKUs.
Pilgrim’s Europe
Pilgrim’s Europe is a leader in private label and prepared foods manufacturing, with countless partnerships with major grocery retailers and long-term supply contracts for private label.
Its foodservice business services nearly 17,000 restaurants in 20 European countries and it operates in 56 global markets. Its sites include over 40 well-invested plants, hatcheries and mills and it has a strong portfolio of market leading meat and meat-free brands.
In FY24 it invested £109 million across pork, poultry and meals, expanding capacity, automating processes and enhancing efficiency. Highlights include new slow-cook capabilities, advanced slicing and packing technology, and a £40 million poultry investment programme.
Last year, more than 700 products were launched, with innovation now making up 6% of its net sales.
Collaborating across the supply chain, the business helped Waitrose become the first UK supermarket to meet the Better Chicken Commitment (BCC) across all its own-brand chicken.
Pilgrim’s Europe has also introduced a 20-year farmer contract scheme, providing stable income including management fees and performance bonuses to support investment, succession, and diversification – with strong uptake and new units already underway.
Following on from its first-of-its-kind Human Rights Impact Assessment in Pork and Lamb supply chains, the business also recently completed the UK poultry industry first-ever Human Rights Impact Assessment and recently began a Human Rights Impact Assessment in rice and introduced an environmental impact assessment too.
Going forwards, the business aims to drive growth through a clear focus on innovation, operational excellence and sustainability. It intends to expand branded and own-label ranges, supported by targeted capacity investments to meet evolving customer needs and seasonal demand.
Manufacturing improvements will be advanced through packaging innovation, digital tools and site efficiency projects. It also plans to add further investment into its people and farms; and increase the use of renewable energy and higher welfare practices.
Proper Cornish
Proper Cornish was founded in 1988 and specialises in uncooked frozen pasties and savoury pastry products.
The business develops its own recipes, source its own ingredients, and makes its own products – operating from a 58,000 sq ft BRCGS AA+ certified bakery in the heart of Cornwall.
Among some of its recently achievements, the business has refurbished a 25-year-old machine (electrically and mechanically) to generate 20 million machine-made units capacity per year to take on growth; introduced a new production process for high-end cookies – going from concept to launch in just 5 months; and rolled out a multidisciplinary ‘complaints busters’ team to complete root cause and analysis of complaints.
The introduction of cookies has allowed us to implement a coextrusion process that enables the cookie dough to be filled with a creme filling plus a range of hand crafted finishing. The savoury pastry lines have also introduced double depositing (e.g. hot dog roll, depositing the meat filling and then adding a sauce via a second deposit prior to folding the pastry. The business has also introduced artisan chunky sausage rolls.
Despite the factory becoming more complete as a result of the cookies, its total output has grown by 37.5% in unit terms and its efficiency has improved through a standardised method by 7%.
The business has also introduced a new department with the introduction of cookie production that has required a new set of skills and demands. This has been achieved with no additional indirect resources, while also maintaining an excellent people health and safety record and a 30% reduction in complaints year on year. The plant has also retained its BRC AA* status.
Proper Cornish says it expects the business to grow a further 13.5% in 2026, which will include the introduction of new technology as it launches new mini savoury products through a multi head weigher and vertical bagger into the freezer aisles and food service solutions. It will also be expanding its cookie production into other pantry items such as muffins.
Regal Food Products
Yorkshire-based Regal Food Products was founded in 2001 with an aim to cater to the growing South Asian consumer market.
It began selling to small corner shops and today is a multi-million pound global business.
The business has three fully operational bakehouses, which are designed to optimise workflow, hygiene, and efficiency. Dedicated rooms are allocated for mixing, weighing, and decanting, ensuring precision and consistency across every batch. A walk-through prover supports our fermentation processes, while a dual-lane cooling system ensures that products are perfectly conditioned before entering the packing stage.
It operates two high-capacity slicing machines for cake products, complemented by a depositing line and four advanced packing lines. Each line is equipped with integrated labelling systems, four metal detection units for stringent quality control, and a checkweigher to ensure every product meets its exacting standards. It also utilises a multi-head weigher and an automated bagging machine tailored for its rusk-based products.
At the heart of its baking operation are 13 automated, rotating gas ovens - a fleet of modern baking equipment that allows Regal to meet high-volume demand while ensuring consistency in bake quality and flavour.
Over the past year, Regal has significantly enhanced operations through strategic investment and collaboration. It has upgraded its production capacity by over 40%, supported by almost £5 million in internal investment and funding from its Local Enterprise Partnership.
Over the next year, it plans to drive growth through a proactive marketing strategy, including participation in exploring major UK and international food exhibitions to boost brand development.
Meanwhile, investment into a new fully automated bakery line and modernised equipment is set to boost production capacity by over 40%.
