Nestlé Professional has opened a new facility in its South Auckland factory, to meet increasing demand for its gluten-free products from both local and overseas foodservice markets, particularly Australia.
“We have already converted more than 50 percent of our culinary range to gluten-free to meet growing demand in foodservice channels,” said Eleni Gonzalez, country manager, Nestlé Professional. “This has made things more operationally friendly for chefs, without compromising on flavour and functionality.”
The company’s top-performing brands Maggi and Nestlé Docello, according to Gonzalez, have expanded their offering with a comprehensive range of gluten-free items, including soups, boosters, jus, gravies, sauces, desserts and mousses.
Even though the new facility will mostly make products for the Australasian foodservice market, Nestlé plans to grow its business opportunities in other countries.
Today, commercial channels such as restaurants, cafés, pubs, airlines and hotels are increasingly offering gluten-free options, and want those to have a high standard. Nestlé Professional said its world-class facility would deliver on this aim and, as a testimony to this, the range has been endorsed by both Coeliac New Zealand and Coeliac Australia.
“Foodservice operators can be confident that not only are our products made in a dedicated gluten-free facility, but that every batch of every product has been laboratory tested and found clear of gluten.”
Factory manager Sharon Meaker and Prime Minister Bill English
