Challenges faced by Brexit, according to Pecan Deluxe

Like many other UK food businesses after Britain left the EU, Pecan Deluxe Candy Europe says they were faced with “numerous challenges” related to exporting to European customers, which they added had the potential to damage preexisting good business relationships.

However, thanks to steps taken by the company, they ensured they were able to meet these challenges and make the buying process “as smooth as possible” for those involved. This included offering Delivery Duty Paid (DDP) for customers who wanted delivery of products without involving customs or VAT; using Calais as the single point of entry and managing the process using a single import broker.

“Aside from streamlined delivery times, our DDP customers now have minimal involvement in the delivery element of their transaction. Essentially, from a customer perspective, the process that was previously fraught with complexity is now hassle free,” said Graham Kingston, Managing Director, Pecan Deluxe.

The company also made the decision to reformulate a large proportion of its products traditionally made with animal-derived ingredients including eggs and dairy, so they can offer their customers plant-based versions which also don’t require an Export Health Certificate (EHC), vet inspection and associated paperwork and cost this entails.

Their brownies, cakes, cookie and cookie dough pieces are now available without the ‘composite food’ classification that can bring additional hassle for European customers purchasing from UK suppliers.

In an effort to reduce lead times and improve customer service, Pecan Deluxe has invested in a new bakery area which will be fully operational by the beginning of 2023, according to the company. The new unit doubles the company’s production capacity and customers can expect to reap the benefits of reduced production times as a result.

In addition, as part of an ongoing project to improve output for fudge and caramels, Pecan Deluxe has achieved a “significant increase” in production yields, it says, by making adjustments to the manufacturing process.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920


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