We have put our complete equipment list online. All 24 processing lines, what each one makes, and, importantly, which ones we operate ourselves and which run at units in our manufacturing network.
Eighteen lines run under our own roof: retort autoclave, PET blowing and beverage filling, fruit and vegetable pulping, canning, freezing, pasteurisation, homogenisation, autoclave sterilisation, CIP, twin screw extrusion, hot extrusion, chocolate coating, spice processing, our dedicated pineapple line, vinegar fermentation, dehydration, millet processing, and our 850 gram canning unit.
Six run at vetted units in our network: freeze drying, heat pump drying, vacuum freezing, vacuum frying, virgin coconut oil and cold-press oil extraction. For those, we manage the specification, the trials, the quality verification and the logistics, so a client deals with one counterparty rather than three.
We publish the distinction because buyers find out anyway, and they would rather find out from us. Almost every food manufacturer uses partner capacity for at least some technologies, freeze drying and vacuum frying are capital intensive enough that very few plants own them. The question is not whether a manufacturer uses a network. It is whether they tell you.
Want this applied to your product?
Describe what you are making and we will come back with an MOQ, a lead time and an honest view on whether the format you have in mind is the right one.
