Carlisle sets its sights on UK desserts market

Carlisle Process Systems, the leading global supplier of top-quality process solutions to the dairy, cheese, food and beverage industries, is training its sights on the fast-growing UK dessert market

Carlisle Process Systems, one of the leading global suppliers of top-quality process solutions to the dairy, cheese, food and beverage industries, is training its sights on the fast-growing UK desserts market.

The decision to specifically target producers across the whole range of dessert products is part of the company's newly-launched three-year business plan, which will see it going all-out to improve on the substantial growth it has enjoyed in the sector in the recent past.

Carlisle already supplies a number of leading players in the desserts arena and with the range of products it can offer, coupled with their quality status, it believes it is well positioned to achieve more and greater success.

Paul Griffin, business development manager of the dairy, food and beverage Group at Carlisle, is in no doubt that the targets set by the three-year plan is ambitious but should be achieved.

''We are confident we are on to a winner,'' he said, ''We are at the forefront in our sector and that is where we intend to stay''.

To meet the expected growth in demand for its equipment, production at the Carlisle Dorset factory has been stream-lined.

''We have established lean techniques which give us the capability of a quick turn round in equipment manufacture by using proven designs, standardised modules and components all within compliance of our ISO9001:2000 quality system'' said Mr Griffin.

And to ensure customers get the best available level of equipment and service, Carlisle has set up an exhaustive pre-despatch testing facility which ensures everything leaves it in pristine order: and in response to customer feedback, the company is now skid-mounting a significant number of its Wincanton branded machines so that any production downtime during installation is kept to a minimum.

All this puts Carlisle very much at the forefront when it comes to processing equipment for the dessert industry where constantly advancing technology is the norm.

''With our product range coupled to an extensive knowledge of the needs of the sector, we are confident we have got a great deal to offer,'' said Mr Griffin.

''Our products have evolved alongside the needs of dessert manufacturers and we are continually making new and innovative adjustments to our line-up to ensure we keep pace with changing requirements''.

The success of the dairy, food and beverage group is ample justification of the Carlisle decision to split its business into three different operations - the cheese group and the manufacturing group are the other two.

''Each group can focus on its own specific tasks and that way our customers reap the benefits,'' said Mr Griffin.

This philosophy and the clever development of items like a scrape surface heat exchanger to allow the processing of ever thicker and more viscous products - even those with particles in suspension - like rice pudding and custards are the core of the Carlisle success.

Mr Griffin sums up: ''Really, the only limitations in the desserts field are those imposed by the consumer whose appetite for ever more sophisticated desserts and sauces continue to grow.

And appropriately for a quality company like Carlisle Process Systems, the significant growth is at the quality, high-class-products end of the market where we will continue to play our part in meeting the ever increasing taste sophistication".

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