Lancashire TelegraphJobs bonanza as Warburtons plant gets go-ahead (From Lancashire Telegraph)

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Jobs bonanza as Warburtons plant gets go-ahead

Lancashire Telegraph: Jobs bonanza as Warburtons plant gets go-ahead Jobs bonanza as Warburtons plant gets go-ahead

BAKERY giant Warburtons have been given planning approval for a new £20million plant in Burnley.

The new facility will be built adjacent to the existing bakery, in Billington Road, and it is expected that over the long-term the new development will create 60 new jobs.

Permission was granted for the scheme at Thursday’s meeting of the development control committee of Burnley Council.

The 35-week build programme is due to start this month and the plant is expected to be operational by January 2015.

Neil Campbell, managing director at Warburtons, said: “This is an exciting time for the business and underlines our continued commitment to future growth.

“We recognise that consumer needs and tastes are changing and we must ensure we are fit to meet their needs, now and into the future.

“As a family business, we are able to take decision for the long term and we’re looking forward to expanding our presence in Burnley – a town which we have been a part of for over 30 years.”

The new plant will produce Warburtons’ range of sandwich alternatives, including its wraps and sandwich thins products.

It represents the increasing popularity from consumers for new and innovative bakery products and the business’ commitment to future growth through diversification and innovation.

Warburtons has existing wraps and sandwich thins plants in Bristol and Bolton and produces over £1million of these products each week.

Burnley was chosen as the next location for investment due to its supply chain links and suitability for build.

Warburtons has been a part of the Burnley community for over 30 years and the site currently employees 250 people.

Comments (4)

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6:42pm Sun 9 Mar 14

Lancs - pensioner says...

Bloody hell I know you beat us today but 20 million for a new Plant, come on I've never heard of him!!
Bloody hell I know you beat us today but 20 million for a new Plant, come on I've never heard of him!! Lancs - pensioner
  • Score: -5

6:47pm Sun 9 Mar 14

hunter3062 says...

Lancs - pensioner wrote:
Bloody hell I know you beat us today but 20 million for a new Plant, come on I've never heard of him!!
keep taking your pills old man..the lads in the white coats are on their way...btw what was the score?? your not singing anymore.
[quote][p][bold]Lancs - pensioner[/bold] wrote: Bloody hell I know you beat us today but 20 million for a new Plant, come on I've never heard of him!![/p][/quote]keep taking your pills old man..the lads in the white coats are on their way...btw what was the score?? your not singing anymore. hunter3062
  • Score: 9

8:41pm Sun 9 Mar 14

fireonthemountain says...

We never eat Warburtons bread ,

We find the average slice is tasteless and too thick .
We never eat Warburtons bread , We find the average slice is tasteless and too thick . fireonthemountain
  • Score: -4

9:35am Mon 10 Mar 14

rudis_dad says...

fireonthemountain wrote:
We never eat Warburtons bread ,

We find the average slice is tasteless and too thick .
Factory produced bread of any sort, be it Warby's, Kingsmill, Hovis or whoever, has all the nutritional value of soggy cardboard. The Chorleywood process adds all sorts of undesirable rubbish into the mix to speed up the proving process and enhance shelf life, at the expense of reduction in nutrients and not allowing the gluten in the bread to develop. Factory-produced bread is the biggest single cause of gluten intolerance going. Gluten intolerance was virtually unheard of before the Second World War, but the mass consumption of factory-produced bread since 1945 has reduced the average Briton's exposure to gluten to virtually nil, and caused all sorts of problems for the nation's health.
[quote][p][bold]fireonthemountain[/bold] wrote: We never eat Warburtons bread , We find the average slice is tasteless and too thick .[/p][/quote]Factory produced bread of any sort, be it Warby's, Kingsmill, Hovis or whoever, has all the nutritional value of soggy cardboard. The Chorleywood process adds all sorts of undesirable rubbish into the mix to speed up the proving process and enhance shelf life, at the expense of reduction in nutrients and not allowing the gluten in the bread to develop. Factory-produced bread is the biggest single cause of gluten intolerance going. Gluten intolerance was virtually unheard of before the Second World War, but the mass consumption of factory-produced bread since 1945 has reduced the average Briton's exposure to gluten to virtually nil, and caused all sorts of problems for the nation's health. rudis_dad
  • Score: 3

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