As part of its diversification of its savoury snack business (35 employees), Guyader Gastronomie (420 employees, €78M turnover 2015) is building a new 4,000 m2 factory which in Spring 2017 will commence manufacturing related products, tarts, savoury snacks and logs, gratins, etc. at Kervignac. The company will thus be able to meet export demand, a market that necessitates fast-freezing. The target customers will be specialist frozen food shops, airlines, the Northern European countries, etc.
The group is seeking to stand out from its competitors with its plant origin products, organic products, Label Rouge or Bretagne-origin products along with innovative, more sophisticated recipes on the fresh packed food counter and for outside catering.
The group has specialised its five manufacturing sites in recent years. Its cooked meat business has been grouped in a new facility at Saint-Agathon (100 employees). To fill several shelves in major retail outlets, the group is commencing the manufacture of smoked fish and fish terrines and rillettes in its factory at Châteauneuf-du-Faou (150 employees). The group has seen a growth in its turnover in all its business sectors and should enlarge its R&D team to remain ahead of the field in terms of innovations.
Sources : API Newsletter – 19/09/2016 Ouest France – 02/11/2016, Les Echos – 15/12/2016
Photo credit : Guyader