Italy-based gluten-free food group Dr Schär is to invest €12m ($13.2m) in biscuit production at its manufacturing facility in Dreihausen, Germany.
The company is aiming to increase biscuit production, which is the “core product of the site”, Dr Schär said.
The deal will see the company add new machines for measuring biscuit cream, which, it said will improve the dosing of the ingredients and reduce waste.
Dr Schär will also add robotics to improve product composition and packaging. It will hire 15 new production staff.
The company is aiming to increase efficiency and “optimise” the working hours of production employees.
“This investment not only allows us to increase and optimise our production capacity but also represents an investment in the production workforce. On the one hand, it offers us the opportunity to continue our path of education, training and professional growth for all those who already work with us to go further; on the other hand, it also gives us the opportunity to add 15 new specialists to our team,” Matthias Müller-Thederan, the managing director of Dr Schär’s operations in Germany, said.
The company is headquartered in Burgstall, Italy. The group’s German business is based in Dreihausen, where it mainly produces for the German-speaking markets and the Benelux countries.
The gluten-free food maker has 18 sites in 11 countries, including Spain, the UK and the US. Dr. Schär, which generated revenue last year of €480m across the group, has more than 1,600 employees worldwide.
In March, Dr. Schär added to its production in Spain, installing a new line production line at its site in Alagón.
At the start of the year, the company appointed Hannes Berger as its new CEO. Previous chief executive Philipp Schoeller resigned at the end of last year having headed up the family-owned firm since 2020.
