Holistic food ingredients supplier, Moguntia Food Ingredients UK, has announced the appointment of sales director for the foodservice division, Gary Emery, as well as the commission and completion of a new liquid sauce and marinade facility at its UK headquarters in Hetton, Tyne & Wear.
The new site, which was funded by a part of a group capital investment programme, is equipped with energy efficient technologies, the utilisation of solar power and the employment of recycling and zero waste strategies, which are all installed with the capacity to deliver more of its future wider energy needs from sustainable sources.
Colin Hitch, commercial director at Moguntia, said: “Our new facility and the team we have honed to deliver our new competence, will enable Moguntia to offer a broader range of liquid technologies, development and application expertise all at unrivalled efficiency and speed to market.
“Whether customers require a chilled fresh cheese sauce or an ambient stable barbecue style marinade for extended shelf life, we can offer a wide spectrum of flavour profiles to satisfy the needs of the processing, food service and butchery sectors. The company has entered an exciting period in its growth and is fully equipped to surpass our customers’ needs in line with industry and consumer expectations.”
Following the opening of the new manufacturing centre, Moguntia also announced the appointment of Gary Emery as sales director for its foodservice department.
Emery brings more than 30 years’ experience working solely in the food industry with a number of manufacturers and distributors across several product areas from bakery, potato, recipe dish, sauce and soup.
Hitch added: “We are delighted to welcome Gary to our ever expanding team. He brings a wealth of experience, great passion, enthusiasm and expertise across various disciplines. His role as sales director – food service, will not only focus on providing our customers with innovative added value and functional ingredient solutions but he and his team will also assist with technical, culinary and processing challenges.”
