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 | | ANOTHER YEAR OF GROWTH FOR HONEYTOP | | | Honeytop | | 28/10/2007 | | | Leading naan bread manufacturer and Europe’s leading producer of ethnic breads, Honeytop Speciality Foods, has achieved record results for the eleventh consecutive year, signifying £6 million growth in turnover during the past 12 months. Topping £26 million, the company’s turnover is up by 29% from £20.5 million on the previous year.
Charles Eid, joint managing director of Honeytop said: “These results are the culmination of an exciting year. Throughout 2006 - and indeed in the first half of 2007 – we have experienced strong growth through a total focus on quality, an increase in export sales, consolidating our relationships with existing customers and by providing added value products to the market.
“The catalyst for this growth can be attributed to Project Champagne, an exercise we implemented to further raise the standard of our naan bread, bringing it even closer to traditional restaurant quality. It involved upgrading our production methods to produce naan breads which have been verified by independent research as being the most authentic breads available commercially. Their soft open texture, irregular bubbling, and the traditional tandoori baked flavour are all attributes which are maintained throughout the shelf life of the breads and consistent across the range of products.
“Working with these foundations and our bespoke production lines which are designed and built on site, we have been able to work with the NPD team to introduce more added value products to the offering,” he added.
Honeytop’s flexibility and innovative approach has led to the development of products such as the first mass-produced organic naan bread, keema naan and filled dough balls: Having received accreditation by the Soil Association (SA), Honeytop has exclusively become the first manufacturer to begin production of the UK’s first range of organic naan bread.
The popularity of keema naan in Indian restaurants has prompted Honeytop to develop facilities which can produce the meat filled bread. Not yet widely available at retail as it is difficult to produce on a commercial scale, Honeytop built a high care food production area within its Dunstable site which can produce the breads on a large scale yet still retain their authentic quality and feel.
The concept of a filled Naan has been applied to the production of dough balls which are filled with garlic and parsley butter with other variants currently being developed.
“2007/08 has got off to a very promising start with 12 product launches taking place over the next month alone. In addition, recognising the opportunity for export, we are attending overseas exhibitions (SIAL and ANUGA). This has already allowed us to establish a sizeable presence in the European market with our products selling across Europe, Canada and the USA, and has helped the company double our export sales in the last 12 months,” Charles commented.
“We are in a unique position within the industry to be able to offer our customers speciality products, tailored to meet the needs of their specific markets, and always produced to the highest quality. It is this constant development which allows us to produce unrivalled, truly authentic, quality products for our customers,” he concluded. | |
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