FACTORY EXPANSION PROVIDES CATALYST FOR FURTHER GROWTH IN 2019

 

Our new $3 million factory facility has increased production capacity by 50 per cent since its commissioning in September 2018.

This milestone project was the catalyst for Earlee Products’ nomination as a finalist in the 2018 Brisbane Lord Mayor’s Business Awards.

With an expert team of food specialists encompassing microbiologists, chefs, chemists and scientists, Earlee Products supplies bespoke food products to some of the largest brands in Australia.

The expanded factory at our Murarrie location will result in an additional 30 to 50 employees over the next two years and underpin further development of our upskilling and training programs.

Most importantly, this additional capacity allows Earlee Products to meet increasing customer demand for new, innovative, seasonally-driven & price-competitive products for the supermarket and food service sectors.

For more than 30 years Earlee Products has worked with customers in the meat, poultry, seafood and primary produce industries to showcase their product in a unique way that adds maximum value for the consumer.

General Manager Brett McMullen cites innovation, flexibility and safety – which are key components of the company culture – as priorities when designing the new facility.

Mr McMullen said products produced at the new facility would include the Butterburst range of flavoured butters, fillings and sauces as well as the Earlee Control range of clean label antimicrobial solutions.

“These products provide fantastic outcomes for our clients,’’ he said. “The Butter Bursts range utilises Australian butter and other identifiable pantry-type ingredients to provide authentic flavours which are not compromised by preservatives or unbalanced by fillers.

“They are all available in production-friendly portion sizes and are simple to use with easy allergen control.’’

Mr McMullen said Earlee Control products are clean label and extend the shelf life of cooked and processed meats and smallgoods by at least three times.

“This means potentially massive savings for the producer by allowing them to take advantage of low meat pricing, longer lead times for manufacturing, reduces spoilage and creates opportunities to service remote and export customers with chilled meat, not frozen.’’


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