Investment and new jobs at frozen food firm
Preston-based specialist food producer European Freeze Dry has invested £1.5m in upgrading its manufacturing capabilities and created eight new jobs.
The new staff will work within the cooking and packing departments, new product development and business development across the company's facilities in Lancashire and Denmark.
The company’s range of freeze dried long lasting ingredients include fruit, vegetables and seafood, including its new vegan and gourmet ranges, while the experimental kitchen allows for new product development testing for ready meals, noodle pots and baking ingredients.
The freeze drying process uses a deep vacuum under which neither ice or water can exist. The pressure from the vacuum, with a controlled amount of heat applied, causes the ice to leave the product as a vapour trail leaving a natural dried product.
The process takes on average a day to complete, carried out in a set of ‘chambers’ which can be controlled at various temperatures and time schedules depending on specific product requirements.
Diana Morris, country manager UK for European Freeze Dry, said: "We’ve been experiencing unprecedented demand for our ingredients this year. With meals having a shelf life of up to 25 years in tins and seven years in pouches, our freeze dried options can offer food security in uncertain times to all corners of Europe.
"In addition to meeting the growing demand, we continue to work with companies to bring new products to market, as our development team works on a new range of flavours and ingredients that can be freeze dried to lock in the nutrition."
The recruitment drive brings the total workforce to 68 across European Freeze Dry sites in Lancashire and Kirke Hyllinge in Denmark. This follows investment in additional equipment to increase production, including a third cookpot, new rotary packer and a new freeze dryer.
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