About Us

History

History

Freshpak effectively created the sandwich fillings market back in the 1980s, when the first ready-made sandwiches appeared in major food retailers’ chiller cabinets, and changed Britain’s lunchtime eating habits forever. We immediately identified a need for consistent, high-quality fillings – a need we continue to meet three decades later as the leading supplier to an industry now worth around £2.8 billion a year and a total Food to Go market value of £4.5 billion a year.

Our sandwich fillings business grew out of our egg processing operation, which was, and remains, the biggest in Britain. We produce over five million hard-boiled eggs every week, for use in our egg mayonnaise sandwich fillings, pre-packed salads and other products.

All Freshpak products are created by our own team of chefs and food technologists, and made in our state-of-the-art facility in South Yorkshire. We work closely with egg producers and other ingredients suppliers through the UK and Europe to ensure we deliver the rigorous quality and perfect consistency our customers demand.

Factory

Factory

We’re very proud of our manufacturing facility in Barnsley, South Yorkshire, where we make our full range of deli and sandwich fillings, dips, dressings, egg mayonnaise and other chilled foods.

We’ve invested heavily in the very latest food manufacturing technology, to ensure the highest standards of food safety and hygiene, while delivering consistent, high-quality products for our customers. Our entire manufacturing process is also designed to be energy efficient, to help make our business as sustainable and cost-effective as possible.

Ultimately, of course, premises and processes are only as only as good as the people running them. So at Freshpak, every member of our team receives continuous training in all relevant aspects of food manufacturing and management. We also believe in a collaborate approach, with production, planning and technical staff all working closely together for the benefit of our customers.

Our Accreditations

As a chilled food manufacturer, we operate in a highly regulated industry. We’re proud of our exemplary technical compliance record, and our industry approvals including BRC A+ accreditation (under the full unannounced scheme).

Our South Yorkshire facility is accredited by the Soil Association for the manufacture and supply of organic foods: we also offer a selection of sandwich and deli filling, dips and other products conforming to Marine Stewardship Council (MSC) global sustainability standards.

As one of the true pioneers of deli and sandwich fillings in the UK, and the country’s largest producer of hard-boiled eggs, we’re active in a large number of industry bodies and associations, including Campden BRI and the British Sandwich Association (BSA).

BRC Food Certified
The British Sandwich Association
Members of Campden BRI
RSPCA Assured Logo
MSC Certified Sustainable Seafood