News and Trends

Source: British Baker, 19th April 2022 Source: Aryzta Left to right: Anthony Proctor, Managing Director Aryzta Ireland/UK, Kieran Rumley, CEO Love Irish Food, Tara McCarthy, CEO Bord Bia and Leo Clancy, CEO Enterprise Ireland International bakery specialist Aryzta is to double its production capacity for sourdough and speciality breads in the UK and Ireland following investment in its Grange Castle bakery in Dublin. The investment, which is supported by Enterprise Ireland, includes the installation of a new speciality bread manufacturing plant as well as ‘significant’ expansion of its ‘state-of-the-art’ live sourdough starter plant. The speciality breads produced at the Grange Castle site are made using a perpetual live starter which has 30 years of heritage in the business, Aryzta said. The starter is used and regenerated daily to create the firm’s premium sourdough breads. “This expansion is an important step on the Aryzta journey to premiumise our bread range,” said Anthony Proctor,...

Following the sale of ANA for  $850m to private equity firm Lindsay Goldberg in March, ​ the business unit of the embattled company is determined to cement its position as a major supplier to the retail, foodservice, convenience and QSR sectors. The company's three core brands have recently innovated with new offerings: Otis Spunkmeyer launched a hybrid version of its muffin loaves and introduced frozen edible cookie dough; Oakrun Farm Bakery, which until now has only served the Canadian markets, introduced a Cinnamon & Maple Belgian Waffles in Walmart stores across North America; and La Brea Bakery expanded its Take & Bake portfolio to six flavours, also available nationwide in grocery stores and on Amazon Fresh. “Our brands established our North American business as a leader in baked goods, as they all have strong, long-standing reputations of providing customers with delectable foods across the artisan bread and baked goods categories,”  ​said Tyson Yu, CEO of Aspir...