Ulrick & Short boosts research into new ingredients
The company said it already drew on wheat, tapioca, maize, flax and rice, but that it was keen to continue to expand the diversity of its ingredients even further.
"As companies grow bigger there is an assumption that they will look to rebrand,” said Adrian Short, alongside Andrew Ulrick. “However we have opted to concentrate on our core values, rather than superficial ones, and prefer to place our resources into increased product awareness and R&D (research and development).”
The majority of the development work and product trials would be carried out at its recently upgraded development kitchen in Pontefract, West Yorkshire by the company's own food technologists, he said.
New markets
“Andrew [Ulrick] and I are extremely involved within all aspects of the business from raw material sourcing and processing, research and development, export and import through to product trials, conceptualising finished product ideas and delivering the final ingredients," said Short. He also vowed to extend its product base into new markets.
Formed in 2000, Ulrick & Short develops, designs, makes and supplies high quality clean label ingredients, which are predominantly used by the UK food industry.
The business claims its ingredients contain no chemicals or artificial components and are free from genetic modification. It aims to develop bespoke solutions to suit individual needs across a wide range of foods including processed meats, soups and sauces, baked goods and battered products.
All of the firm’s raw materials are processed by accredited partners worldwide and the quality of the ingredients is tested in the controlled environment of the company's own development kitchens.
