Unilever has completed a significant transformation of its largest UK food factory.
- The £40m investment concentrated condiment production at the Burton facility.
- The expansion includes a new factory, boosting production capabilities and efficiency.
- Enhanced digital capabilities have led to increased production and reduced waste.
- The site is now producing nine million condiments monthly, aiming for record growth.
Unilever has concluded a transformative five-year project at its largest food factory in the UK, located in Burton. This £40 million investment has unified the production of all its UK condiments into a single, specialized hub. The strategic move aims to bolster the growth of Unilever’s food business in the UK. Notably, 99% of the products manufactured at the Burton site are distributed to UK retailers.
The transformation includes the construction of a second factory adjacent to the existing one, increasing the site’s footprint by 50% to a total of 31,000 square meters. This expansion facilitates the production of brands such as Hellmann’s, Marmite, Bovril, and Colman’s under one roof. The investment in digital capabilities has created a ‘highly optimized’ operational environment across the two food factories and nine production lines. This development has led to a doubling of production volume and a 13% improvement in total factory efficiency within the past three years.
A crucial aspect of the project was the installation of a new Hellmann’s production line, marking the completion of the investment for this year’s transformation. The Burton factory now boasts an average monthly production of nine million jars and bottles of condiments. Unilever anticipates that 2024 will be a record-breaking year for output from the facility.
Andre Burger, Unilever’s UK and Ireland foods lead, emphasized the significance of the investment. ‘The investment in our Burton site and new factory reaffirms the site as a key food hub for British produce, making delicious condiments that are helping to create meals in homes up and down the country every day. By bringing all our condiment production under one roof and focusing on advancing digital capabilities, we’ve really optimized our supply chain and manufacturing whilst significantly increasing the site’s capacity.’
In addition to bolstering production and efficiency, the investment has significantly reduced the factory’s environmental footprint. The integration of real-time data analysis has been pivotal in halving the site’s food waste since 2021. The remaining waste is repurposed through an on-site biogas recycling plant and also serves as feed for local livestock.
The strategic consolidation of Unilever’s condiment production in Burton underscores its commitment to growth and sustainability.
