Puratos expands Buckingham facility to bolster production of key offerings
UK – Puratos, a leading bakery, patisserie and chocolate ingredients supplier, has announced plans to expand its facility in Buckingham, UK, focusing on the production of fillings, patisserie glazes and sourdough.
The project will create 37 new jobs across various areas, including production, warehousing, research and development, quality control, and engineering. It will also enable Puratos to fulfill its commitment to sourcing locally.
The production of fillings and sourdough will be relocated from the Simonswood site to the Buckingham facility, which has been making patisserie, bakery mixes, and improvers for over 30 years.
The new production lines in Buckingham are scheduled to come online in November 2025. However, Puratos has assured its clients that the supply of all Puratos UK ingredients will remain unaffected throughout this period.
This significant investment is in response to the rising demand for bakery products in the UK, prompting Puratos UK to enhance its production capacity for fillings and incorporate the ability to create patisserie glazes.
“The UK is a large and growing market for sweet baked goods, driven by consumer demand for affordable treats and healthier indulgences. Along with the increasing desire for fewer food miles and greater supply chain transparency, the Buckingham expansion is a crucial step in meeting the needs of our customers and British consumers,” Julia Darvill, managing director of Puratos UK & Ireland, stated.
Darvill added that consolidating the company’s technical specialists in one location will better equip Puratos to address customer challenges, inspire bakery creativity, and help clients succeed in today’s dynamic yet challenging market.
According to the Federation of Bakers Ltd, the UK bakery market is valued at £5 billion (approximately US$6.4 billion) and represents a substantial segment of the UK food industry. Currently, the total volume exceeds 4.5 billion units, equivalent to over 11 million loaves and packs sold daily.
As part of this move, Puratos will not only increase its capacity for fillings but also increase its capability to produce patisserie glazes.
Additionally, Puratos UK will transition from “bag-in-bucket” packaging to heat-sealed buckets and pouches for its range of chocolate, cream, caramel, and fruit fillings to minimise its environmental impact and support its sustainability goals.
The new facilities will also be BREEAM (Building Research Establishment Environmental Assessment Method) certified, which aligns with Puratos UK’s broader goal of becoming carbon-neutral by 2030.
BREEAM certification emphasises reducing carbon emissions while enhancing a building’s energy efficiency, with about 50% of its credits focused on these objectives.
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