The constant drive to improve our control systems led to AllinAll becoming an early adopter of the BRC standards which were implemented in 2003. AllinAll’s investment in research saw us apply for our first patent in 2006. Two thousand and seventeen sees AllinAll complete a three year investment programme which radically enhances the company’s capabilities and its ability to deliver solutions to its customers.
This investment programme includes a greatly enlarged R&D facility including a pilot plant, new blenders that increases not only capacity but also capability and the replacement of all hardware and software systems. Today AllinAll has a state of the art facility geared to serving customers. In tandem with these investments in physical assets has been the recruitment and development of a team of professionals who work together delivering an outcome we are proud of.
Over the last number of years, the markets in gluten-free products has exploded. In food service outlets and supermarkets shelves there is a marked increase in the gluten free products as consumers look increasingly to avoid allergens.
At AllinAll we have an extensive range of Gluten Free & Reduced Allergen solutions to meet growing consumer demands without compromising on taste and performance.
The war on sugar is in full swing. There is an increased prevalence in diet related diabetes and obesity with diabetes expected to increase more than double between 2000 and 2030 globally.
The World Health Organization sugar intake recommendations changed from 10 percent of your daily calorie intake to 5 percent. Introduction of sugar taxes are driving food industry focus on reducing sugar content to drive positive impacts on health.
There is a relentless shift to label transparency and the “clean label” movement. Consumers are continually looking for labels with a focus on fewer ingredients or kitchen cupboard alternatives the removal of E number and complex chemical names.