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Food

Valeo Brings Chef Sauce Back to Dublin

By Steve Wynne-Jones

Irish food company Valeo Foods will take the production of Chef sauces and Fruitfield preserves back to Ireland after a €7 million upgrade to one of its manufacturing facilities in Dublin.

Valeo, which also owns the Jacobs biscuit brand, invested the money into the site in Cabra, Dublin and production has already shifted back there. Forty new jobs will be created over the next 12 months as a result, according to the Irish Times.

As well as Chef and Fruitfield, other well-known Irish products such as Batchelors peas and beans, Erin soups, Odlums flour and Shamrock baking products are also produced on the Cabra facility.

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Chief commercial officer Oliver Sutherland said the upgrade to the Cabra site gives them a "best-in-class international site," adding: "We look forward to growing our manufacturing output in Ireland and further supporting the local economy and Irish suppliers.”

Valeo, whose chief executive is former Aer Lingus boss Seamus Kearney, has been heavily investing in recent months, just recently striking a deal worth €200 million to buy Italian cake a biscuit company Balconi.

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Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.
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Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.
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