Close×

Birch & Waite is set to open a new $13m food processing and packaging facility later this month, scoped to capitalise on Australia's future food trends.

Birch & Waite is a mid-tier food manufacturing company that supplies wet food products – sauces, dressings, mayonnaise and desserts – to the food service, aged care and specialist food markets.

The company has a factory in Marickville and the new facility is located in Revesby.

Designed by RMR Process, the new plant was commissioned in November last year and features Australian-first thermal processing technology as well as innovative sachet packaging technology.

According to Birch & Waite GM, David Charles, the plant has been designed as a platform to bring new food technologies to Australia.

“We have developed an agile manufacturing model to allow for flexibility and specialisation,” Charles said.

Want to know more? Find out at at Future Unpacked LIVE, to be held in Sydney on 22 August, when David Charles will share the story behind this development and the innovative products it will produce.

Charles will be joined by Peter Taitoko, MD of RMR Process, who will explain how the Birch & Waite model will future-proof the business and allow for cost-effective expansion.

Birch & Waite is a multiple award-winning company, known for pioneering the fresh chilled mayonnaise category and introducing the first fresh chilled salad dressings to Australian supermarkets in 2013. In 2014, it was voted BRW's most innovative manufacturer. Among other awards, in 2017, it won Best Seafood Sauce for its Rich Tartare Seafood Sauce, in Nielsen's Product of the Year competition.

Food & Drink Business

A $650 million thermal power plant – the largest of its kind in the world – will be built in South Australia by international company SolarReserve.

Virtual product development technology will be at the heart of a new digital manufacturing hub at Swinburne University of Technology.

IGA has celebrated the launch of its Community Co brand with the creation of a pop-up art gallery made from the ethical range called “Museum of Contemporary Eats”.