The blending and warehouse facility is a critical component of Ulrick & Short’s (U+S) long-term growth strategy. This initiative aims to bolster manufacturing and blending capabilities, enhance production agility, and facilitate the development and scaling of ingredient innovation within the food and drink industry.
Located at Leeds Valley Park in Stourton, this two-storey building is U+S’s third owned site. It will specifically cater to allergen-free blending of its functional ingredient solutions. For bakery applications, this includes ingredients for egg replacement, batter viscosity, texture improvement, and gluten-free formulations.
Recently, the company has been focusing on sugar replacements and fiber, highlighted by the launch of its ‘avanté 25′ innovation. This solution, which combines soluble corn fiber and wheat starch with protein, can replace up to 30% of sugar in products such as muffins, cakes, and brownies. Notably, it maintains the structural functionality that sugar provides while also contributing fiber.
In addition to its work on fiber, U+S is committed to expanding its egg-replacement solutions in response to ongoing fluctuations in egg supply. Furthermore, the company is exploring extensions to its plant-based glazing range, aligning with current food manufacturing trends.
The solutions produced at this site are designed to support a wide array of bakery manufacturers. These products include muffins, sponge cakes, traybakes, brownies, and biscuits, as well as savory bakery items like breads, bagels, and crackers, reflecting key food distribution trends.
Since establishing the site, U+S has made three new hires specifically for warehouse and production operations. This includes roles for a factory manager and production operatives. As the facility continues to expand, U+S will recruit additional production operatives to meet growing demand.
“The opening of Leeds Valley Park represents an important step in the next chapter of U+S,” stated Adrian Short, CEO and co-founder.
“This investment strengthens our blending capability and enhances the resilience of our supply chain, enabling greater flexibility and capacity to support future innovation.”
“The site reflects the way we work as a business – agile, collaborative, and focused on building strong partnerships. Reaching this milestone as we marked 25 years of U+S makes it particularly meaningful, recognizing both our progress to date and the opportunities ahead.”
This facility follows a significant investment from Novax AB in 2021, which established the business as a major shareholder in U+S. Subsequently, The Ingå Group was formed, bringing various businesses under one roof. This includes U+S, Louis François, MSK Ingredients, and JM Posner, with the Leeds Valley Park facility designed to serve as a central hub, underscoring advancements in food processing technology and food and drink sustainability.
