A Company based in Reddish is an importing blending and packing food ingredients from around the world. From herbs and spices, to beans and pulses and dried fruit, it supplies over 300 food ingredients to all areas of the food industry.

Employing twenty eight people, EHL Ingredients supplies around 300 food ingredients and boasts a 200-strong organic range as well as over 70 custom blends. It supplies to regional and national wholesalers, food manufacturers, processors and industrial bakeries, as well as retailers, organic groceries, craft bakers delicatessens and large-scale caterers. 

EHL often works closely with its customers to create bespoke blends for particular recipe formulations and new products, such as prepared foods, breads and bakery items, ready meals, healthy snacks and soups and sauces.

 With 20 years of experience in purchasing, importing and blending ingredients, it has established a strong reputation for quality and reliability.

Managing director, Emma Haq, runs the business with her son Naseem Ul-Haq as financial director, and daughter Tasneem Backhouse as sales and marketing director. Now with 28 employees, the company has expanded year on year, developing its portfolio of ingredients, investing in new equipment, increasing staff numbers and expanding the premises.

 2015 has been a successful year for EHL Ingredients, with sales hitting an all-time high of £5.8 million. The team puts its success down to several key factors; responsiveness to customer demand and consumer trends, a strong sales team, quality organic and conventional products, a new product development team, a reliable service and its positive profile in the food industry press.

 In addition, the company launched 28 new organic and conventional herb and spice blends, marinades and coatings including Mediterranean, Caribbean and Creole style seasonings, Deep South Dixie BBQ, Mexican Adobo, and three stuffing mixes, which are all proving to be popular choices in the food manufacturing industry.

 One of the highlights of the year for EHL Ingredients was the purchase of an additional 6,000 square metre warehouse facility and the investment in a new, larger blending machine. The company has also welcomed Kath Davies as Product Development Manager, who has plans to increase EHL’s offering even further in 2016, with a focus on ingredients blends.

In addition, senior members of the team often travel the world looking for the next big food ingredient innovation and seeking out emerging trends.  

As well as building strong relationships within the North West food industry, the company has a vested interest in its local community. This year, representatives from EHL have visited Manchester Metropolitan University, Stockport College, and Manchester High School for Girls, to teach the next generation of chefs about the exciting world of ingredients. The educational workshops taught the students about the history, classification, and uses of herbs and spices from around the globe. With live cookery demonstrations, the interactive sessions allowed students to get a flavour of life in the food ingredients industry.  

The company was awarded its fifth grade A BRC certification once again in November. This gives EHL’s customers the reassurance of the company’s quality and safety management processes and opens up new growth opportunities for the business.

EHL ingredients is looking forward to a successful 2016, and aims to further increase its workforce, product range and customer base to consolidate its position in the competitive food industry.

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