Global food and drinks giant Nestle has unveiled a new multi-million dollar facility to expand the production of gluten-free products in New Zealand.
The move is described by the company as being in response to the growing demand for gluten free in New Zealand and the wider region, and is also intended to create new export opportunity for the brands Maggi and Docello.
Located in Nestle’s Cambria Park in South Auckland, the facility will produce Maggi and Nestle Docello products for food service and home consumption and will enable Nestle to develop a wide range of gluten-free products for both retail and horeca channels, the company said.
“Our international research and development program now allow us to create high quality gluten free products that taste great and maintain texture”, said Nestle New Zealand CEO Veronique Cremades. “Gluten free no longer means compromise”, she added.