Welsh-based company The Pudding Compartment has just opened a new production facility in Flint, after an injection of funding from the Welsh government.
First established by Steve West in 2007 and based on the Manor Industrial Estate, the company currently produces a range of bakery products such as tray bakes, cookies and grab and go loaf cakes.
The new facility means the company is going to more than double its production area, on top of investing in new equipment, having been provided with more than UK£100,000 from the Welsh Government’s Food Business Investment Scheme, a scheme which is open to a wide range of businesses involved in the primary and secondary processing of agricultural products.
A joint project has also been established with AMRC Cymru and Industry Wales to create a demonstration bakery which will serve as a glimpse into the ‘factory of the future’ including introducing digital technologies and automation in a manufacturing environment.
“It was great having the Minister here to open our new facility and to outline the progress that the Pudding Compartment has made working with the Welsh Government’s Trade Development Programme,” said Steve West, Managing Director, The Pudding Compartment.
“We look forward to launching our new range of products next month and establishing our joint factory of the future project with AMRC to share knowledge with the wider supply base in Wales,” he added.
The company has also received support from the Welsh Government’s Trade Development Programme and serves as a member of the Fine Food Cluster, Sustainability Cluster and Sustainable Scale-Up cluster.
“It has been great to meet Steve and the team at the Pudding Compartment. I am very pleased Welsh Government support has helped them grow and double the size of their production area in Flint. I have also heard about plans for further growth in the future,” said Lesley Griffiths, Rural Affairs Minister. “”Wales’ food and drink businesses work hard all year round to ensure people can enjoy their products and I am proud of their continued efforts.”
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Editor, International Bakery
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