April 19, 2019

Leading food-on-the-go business opens state-of-the-art innovation centre

James Simpson at the FSC Bristol Innovation Centre

One of the UK’s leading food-to-go development businesses has taken occupancy of a brand-new facility, placing it at the forefront in the delivery of innovative and exciting new products.

Following an investment of over £750,000, The FSC Group has now opened its state-of-the-art innovation centre where its new product specialists and team of technologists will develop and present the very latest in food-on-the-move trends and ideas.

Located in the village of Flax Bourton, on the outskirts of Bristol, the new facility is housed within a converted chapel, giving the 20-strong team ample room to research and test the latest concepts in areas such as bakery and confectionery, hot and cold sandwiches, salads, drinks, snacks, smoothies and juices.

Already serving clients from across the globe, customers include Shell UK (deli2go), Dunelm, Thorntons, Tchibo, Debenhams, Insomnia, Esquires, Autogrill and Statoil. Headed by James Simpson, the family run business, which has been in operation for 30 years, is now looking to expand its reach.

Mr Simpson said: “Within the food-to-go sector one of the most important measurements of a company’s competence and success is how well it can innovate and come up with new product ideas. This new centre will be an important visual demonstration, not only of our commitment to, but also our competence in innovation.

“Our development chefs and new product development team will be based full-time at the innovation centre and all customer presentations and development sessions will be held here.”

As well as the food-to-go sector James and his team also operate across the convenience retail, forecourt retail, grocery retail and café / coffee shop sectors. He is now looking to develop the firm’s reach either as a one-stop-shop for all elements of businesses food offering or where clients can cherry pick one element of The FSC Group’s area of expertise.

Taking two years to find, James Simpson wanted to make sure that the space in the new innovation centre would not only encourage creativity but will give the team inspiration and with a number of different and flexible working areas means the team can work in an area that suits their mood.

The venue also includes a fully equipped development kitchen while the presentation suite, which is where the chapel’s altar used to be, will allow the FSC team to present their ideas and new concepts to clients.

Mr Simpson added: “Currently new product development is one of the services we give to our existing clients but now that the innovation centre is up and running opens up further what we can do.

“For example, if a business just wants support with NPD or would just like to use the space for their own customer presentations, then the innovation centre allows us to do just that.

“It’s a hugely exciting time for our business and we can’t wait to demonstrate to current clients as well as new clients why The FSC Group is the go-to business in the food-to-go sector.”