It said innovation will be a key driver in satisfying these demands and this expansion aims to meet these needs by providing a diverse range of delicious breads.
ARYZTA recently welcomed guests and employees to the launch event for its new production line in Grange Castle, Co. Dublin, including members from Bord Bia, Enterprise Ireland and Love Irish Food.
The latest investment, supported by Enterprise Ireland, will expand its state of the art sourdough starter plant and the bakery will be doubling its capacity for sourdough and speciality breads.
“This expansion is an important step on the Aryzta journey to premiumise our bread range and to align the business with the consumer demand for breads with high nutritional value, fiber, seeds, grains and of course sourdough,” said Anthony Proctor, Managing Director of Aryzta Ireland/UK.
All of the speciality and sourdough breads produced at the Grange Castle bakery are made using a perpetual live starter.
The company says the starter is unique because it has 30 years of heritage in the business and is continuously used and then regenerated on a daily basis. This starter gives ARYZTA its uniqueness and distinctive flavour for the premium sourdough breads.
This announcement follows the 2020 Grange Castle investment which saw the installation and commissioning of its “Next Generation Stress Free French Bread” baking capability, producing high quality French bread.
Caption: Anthony Proctor, Managing Director ARYZTA Ireland/UK, Kieran Rumley, CEO Love Irish Food, Tara McCarthy, CEO Bord Bia and Leo Clancy, CEO Enterprise Ireland.