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Inspirational Innovation Greencore has an outstanding track record of innovation and the development of new foods. Recent examples include Beef and Chianti Lasagne - layers of fresh egg pasta with a beef, pancetta and Chianti ragu topped with a rich, creamy mascarpone béchamel and mature cheddar cheese; Smoked Garlic and Roasted Tomato Pasta - Penne pasta in a smoked garlic and tomato sauce topped with oven roasted basil cherry tomatoes; Chocolate Fudge Cake - A great moist Chocolate Cake luxuriously filled with a rich, creamy chocolate fudge - a chocolate lover's delight and Rustic Yorkshire Puddings,made with a traditional blend of egg, milk, flour and salt which creates a light, crispy and rustic looking Yorkshire Pudding you would be proud to claim as your own! Bringing Great Food to Foodservice Our people are a key ingredient in our success; their passion, expertise and commitment have shaped the company and driven our growth. Through the recruitment and retention of excellent people, investment in outstanding facilities and strong support for technical innovation, Greencore ensures first class product integrity and service, guaranteeing you safe and trusted foods. Greencore boasts some of the most modern, hygienic and efficient facilities in Europe. We are at the leading edge of industry technical knowledge and operating standards, resulting in numerous awards. While it is an honour to be acknowledged, these standards are the “Greencore Way” and no other measures are acceptable. In order to keep up to date in the area of food safety, Greencore works closely with industry and government bodies and holds positions on key groups including the Chilled Food Association, DEFRA Link, Food Chain Centre of Industrial Collaboration, the IGD and Leeds University Food Science Committee. All of our facilities, located both in the UK and the Netherlands, are BRC accredited. An example of our facilities is Manton Wood in Nottinghamshire. This is the world’s largest and most sophisticated sandwich manufacturing site with an average weekly output of more than two million sandwiches, servicing major high street chains, garage forecourts and grocery multiples with branded and customer own-brand ranges. |
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