Tulip invests £1m in new processing line

By Aidan Fortune contact

- Last updated on GMT

Tulip invested £1m in a new mince processing line
Tulip invested £1m in a new mince processing line
UK processor Tulip has invested over £1m in a new mincing line at its factory in Tipton, West Midlands in an effort to improve efficiencies and increase output at the site.

The new unit is able to process both frozen and fresh mince and has a labelling function built-in as part of the packaging system. It was trialled from December 2017 and is now fully up to speed, with all employees trained on the new equipment during the introduction period.

The investment has already led to increased business for Tulip, enabling significant additional volumes of mince to be processed for a key client each week. The new line also gives the company the capacity to respond much more quickly to any additional customer promotional activity.

Neil Parry, general site manager at Tipton West Midlands, said: “The new investment at Tipton … will allow us to accommodate a wider range of customer demands. The new line will help to reduce shortages and mechanical issues, while also cutting down on wastage to ensure our process is as efficient as possible.” 

Mike Wijnberg, managing director of Tulip’s fresh division, added: “This investment is another example of our commitment to innovation and ensuring we stay ahead of the game. Providing the best level of service and quality of product to our customers is a top priority for us and we’re confident that the line will help us to attract further business in the years ahead.”

Related topics: United Kingdom, Industry & Markets, Pork

Related news

Show more

Related products

show more

Webinar Case Study – Editorial Webinar

Webinar Case Study – Editorial Webinar

William Reed Business Media | 03-Dec-2019 | Case Study

Download our case study to learn how GlobalMeatNews generated brand awareness and leads for its sponsors with its October 2019 editorial webinar.

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Related suppliers

Follow us


View more