Adding Italian flair propels ingredients to next level

GCL FOOD INGREDIENTS I PROFILE

Family-owned GCL Food Ingredients, a leading UK supplier of food and beverage products and manufacturer of premium ingredients, has built an enviable reputation with clients and suppliers in creating effective food chain partnerships. With vast industry experience in developing award-winning and innovative lines, the company remains committed to delivering a value-added product range. Profile by Andy Probert.

With customers becoming ever choosier over their food options, portions and diet, they can have no doubt that the product range from GCL Food Ingredients offers the right mix in quality, taste and freshness.

The family-run company supplies Italian products and offers a vast range of food ingredients manufactured at its headquarters in Nottingham, and from continental Europe.

Established in 1964 as Giorgio’s Continental by Giorgio and Anna Tudino, the company rebranded in 2016 as GCL Food Ingredients to highlight its transition to a manufacturer and supplier of premium food ingredients.

Today, the business firmly remains within the family. Tony Tudino, son of Giorgio, is the majority shareholder, and Salvatore Devivo, his brother-in-law, is Managing Director. There are also several family members within the company infrastructure.

“GCL’s brand identity is all about the quality of our products,” emphasised David Staiano, Head of Commercial. “They are at the heart of what we do, and we tailor-make them to meet and exceed clients’ requirements.”

The business is built on six principal lines – cheese, liquids, meat, pasta, Southeast Asian and most recently, vegan – with its portfolio of about 150 products being supplied to UK-based manufacturers and foodservice clients.

The business counts industrial manufacturing businesses, travel and leisure, pubs and restaurants among its clients. These include Greencore, Bakkavor, one of the largest pub chains in the UK, and major Italian restaurant chains.

Key strengths

A key strength of the business sees the directors working closely with customers and suppliers to source and provide premium quality authentic products. GCL’s European suppliers are closely monitored by a technical team through visits and audits to ensure facilities are operating to the highest food safety standards and compliance.

Based on the Moorgreen Industrial Park in Newthorpe, the company has two state-of-the-art food manufacturing and processing facilities. With a 120-strong workforce, GCL has a turnover of about £40 million, having enjoyed an average 10% annual growth through to the end of 2019.

GCL’s purpose-built pasta plant produces fresh and filled pasta, individual quick freezing products, and a large variety of cooked pasta for industrial and foodservice clients.

GCL FOOD INGREDIENTS I PROFILE

Recently, GCL began manufacturing fresh and cooked noodles, cooked rice and a range of flavoured proteins.

Using in-house facilities, the company offers cooking for various products, which can be packed in either a chilled or frozen state. A fully automated line can cook and pack over 1,000kg per hour, providing customers with perfect cook consistency.

“We’re seen as a leading UK manufacturer of pasta products; this has become a key focus for the business, as well as providing an array of added-value cooked proteins,” said Mr Staiano. This attention to quality resulted in one of its manufactured pasta products winning an accolade at the annual Pizza and Pasta Awards

GCL’s meat plant manufactures sausages, crumbs and meatballs, and processes a variety of cooked, fermented and cured (not raw) meats. It offers a flexible, practical approach to meat processing as products are used by industrial and foodservice clients in food manufacturing including finished dishes, soups, sauces, and pizza toppings.

Through the company’s liquid processing facility, GCL supplies wines, fortified wines, beers, ciders, spirits, liqueurs, olive oils, and other vinegar products in a variety of packaging sizes. These products are also widely used for ready meals, soups and sauces, marinades, pizzas, bread, salad dressings and desserts.

Going vegan

Mr Staiano said GCL has recently evolved a range of vegan products to meet rising customer demand and in response to changing market trends.

“We have invested substantially in equipment to develop a dedicated area, enabling it to be segregated, so lines are only focused on vegan products. This is a growing market for GCL and we will continue to invest in this sector and stay ahead of the trend,” he affirmed.

GCL’s ambitions for the next couple of years are to expand at around 10% per year and continue diversifying into different areas, such as manufacturing new product lines, and partnering with other businesses to produce fried products.

“In any area where we see an opportunity that takes care of a labour shortage in a kitchen and allows businesses to manufacture pre-done and finish them in-store, GCL aims to have an influence,” he confirmed.

While GCL’s premises are BRCGS certified to AA grade standard, the company’s New Production Development suite is at the very heart of operations.

The modern and ideal environment enables GCL’s in-house chefs to combine their knowledge and experience to create and develop bespoke products, and perfect client briefs or their own designs.

Maintaining consistency

Over the pandemic, the company furloughed 50% of its staff, but Mr Staiano emphasised that “in running a tight ship for the last 18 months, we are now coming out the other side pretty much unscathed, in a position to grow, and with investment behind us to be able to do that.”

Labour shortages, Brexit’s impact on increased lead times, and more general rising industry costs are challenging issues being actively managed by GCL as they are filtering throughout the sector.

He added: “What differentiates us from the competition is the ability to be flexible, bespoke, and supply in various areas of the market. Being specialists in different product areas, clients look to us as a one-stop solution.

“They also benefit from our trust and transparency in market data and trends to keep them ahead of the curve.”

Mr Staiano concluded: “The industry is very difficult at the moment. If you are trying to grow, there is a lack of labour to underpin that and it will be challenging at least for the next 12 months. For GCL, we are focusing on maintaining our margins, and what we do well, we want to do very well just as customers have come to expect.” n