Goodman Fielder to open new gluten free bakery in NZ
The new bakery will open alongside the company's existing facility in Huntly, but will be separate in terms of production to ensure there is no contamination.
The 1,100 square metre facility will make bread products under the Quality Bakers brand, which is an existing part of Goodman Fielder. Though the bakery started operations on July 25, it will be officially opened on August 19.
According to Roger Gray, managing director at Quality Bakers NZ, the company has invested more than NZ$2m in the gluten free bakery, which included 18 months of research and development.
“The bakery required upgrades along with new machinery such as ovens, provers and packaging equipment,” said Gray.
According to Gray, the gluten free market is growing in New Zealand and is driven by the increased diagnosis of coeliac disease, which is in part the result of growing public awareness about the issue.
“Quality Bakers recognised a gap in the market to provide those who follow a gluten free diet with a range of products that are guaranteed gluten free and also taste great,” he said.
“Many people who are gluten intolerant simply want to eat the same great tasting products enjoyed by others, and we have set out to support this need,” he said.
According to Gray, the bakery will produce a range of gluten free products from Ernest Adams and Vogel’s. This will include four types of Vogel's gluten free bread and nine types of sweets like brownies and cakes under Ernest Adam's gluten free sweet baked product range.
The bread will be distributed nationwide from the Huntly Bakery, while the sweet baked products will be distributed to Palmerston North and then to the rest of the country, said Gray.
