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Plant-Based Food Brand Invests £1m To Expand Production By 400%

Plant-Based Food Brand Invests £1m To Expand Production By 400%

by Agi Kaja

A UK plant-based desserts maker Freaks Of Nature is expanding its production capacity in a bid to meet the increasing demand for its products.

The Yorkshire based company has invested £1m to install a second manufacturing line and new equipment at its facility in Ossett. The company says the production capacity will increase by 400 per cent with the latest investment. The new equipment will help reduce the environmental impact od the company's operations by limiting water consumption and conserving energy. 

Freaks of Nature’s range includes chocolate and lemon mousses; chocolate fudge hot pudding; sticky toffee hot pudding; lemon sponge hot pudding and cherry Bakewell hot pudding.

Freaks of Nature founder Peter Ahye, commented: “This investment is very exciting and marks a significant turning point in our business. In the first quarter of this year our production volumes were up by 100% per cent, despite being held back by COVID-19, and strong indications show they are set to continue.

“We are also currently developing a number of partnerships with major retailers all of which are building on our position as a leading supplier of great tasting, plant-based puds.

“Whilst ramping up production to ensure we can efficiently make more of our existing range, it is vital that we continue to innovate. We are preparing to launch some really innovative new products that will add excitement to our brand in the coming weeks.”

Freaks Of Nature's facility is the largest dedicated plant-based and gluten-free dessert factory in Europe ad is rated grade A for food safety by the British Retail Consortium.

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Agi Kaja

Agi Kaja

News Editor Focused On Conscious Consumerism. Vegan Business Promoter. Animal Advocate. Environmentalist.

Breaking the news on plant-based food innovation, new vegan products, sustainability, animal welfare, environment, science, society and conscious shopping.

Contact: [email protected]

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