www.foodtechnology.co.nz 21
provide any services needed to get
the desired output for our clients,” he
says. “We have the ability to replace
those horrible e-numbers with natural
ingredients. We are one of only a few
companies that has an alcohol licence,
and we develop specific flavours in
the beverage field. All natural, low salt,
low sugar, tailor-made. We are always
pushing ourselves.”
The new factory not only includes food
grade storage facilities, but a relocatable
style that means manufacturing
cubicles can be quickly moved or
flicked from one product to the next
safely and without compromising
ingredients. The company’s robust allergen
processes mean that manufacturing
pods can manufacture different
ingredients side by side.
Cleaning is paramount, and the facility
boasts unique and custom-made systems
where water and air is sucked
from the manufacturing pods and reused
or directed into a waste system.
Holley, who developed the concept,
says the system means all pipework is
above the ground and easy to monitor.
“We are always looking for a better
way to do things, and to test the
boundaries. In the future, industries
will need to be innovative,” he says.
The pods can also handle a doubling of
volume with the implementation of a
second shift.”
If clients want something different or
need to produce an ingredient at short
notice, the chances are the company
may have an uncommitted recipe that
will suit, or it can use the services
of its food technologists. “We pride
ourselves on the proactive research
and development services we have
developed in-house over the past 17
years,” Holley says. “We can take
your idea – whether that be an allnew
product or revamping of current
products – and work with the client
to develop a product that exceeds
expectation.”
Packaging is also a serious part of
business for the company, which
now offers smaller run capabilities for
clients to scale up when starting out.
Holley says listening to the needs of
the industry increases trust clients
have in the company. This trust is
crucial for those needing specialised
diets with controlled ingredients, such
as allergen-affected consumers or
those in aged care facilities.
A qualified flour miller, Holley has been
involved in the food manufacturing
industry for more than 22 years – nine
with a multi-national corporate manufacturer
progressing through operations,
quality, logistics, distribution and
sales. He has extensive baking experience
and has been heavily involved
in the development of the gluten-free
range, working closely with culinary clients
developing value-added solutions
for the ever-changing market.
He says nutritional developments,
aged care, retail and consumer requirements
will dominate the ingredients
market into the future, with development
and supply of specialised food
solutions on the horizon for ingredient
developers and manufacturers.
For more information about Profile Products
see their advertisement on page 35.
/www.foodtechnology.co.nz
