SPAIN – Alvalle, PepsiCo’s brand of Spanish cuisine, gazpachos, has opened a new EUR 31 million (US$35 million) production facility located in Alcantarilla, Murcia.
The new 40,000m2 facility has three production lines (expandable to a fourth) with a capacity 50% higher than its previous one plant. The company said that it will produce more than 25 million liters of gazpachos during the current summer season.
In addition to increasing production, Alvalle said that the new plant has technological improvements focused on sustainability that will allow for more efficient operation, reducing water consumption by 30% and energy consumption by 20%.
According to the company, this will enable it to meet the objective of “producing more using fewer resources”, thus guaranteeing a production process from the garden to final packaging that is much more efficient and environmentally sustainable.
Victor Pérez, Director of the Supply Chain at PepsiCo Southwest Europe, added the new plant has the highest standards of efficiency and innovation, with the minimum use of natural resources and maximum respect for the environment as a priority.
“In the design of the new Alvalle Kitchen, sustainability has been one of the key parameters. We are very aware of the scarcity of water in Murcia and our intention is not only to minimize the water necessary for the production of gazpacho, but also to return 100% of the water used to the Segura basin,” Victor says.
A plant at the forefront of sustainability
In the last ten years, Alvalle revealed that it has managed to reduce water consumption by 60% and energy consumption by 37%.
Now with the sustainable design of the new plant, the application of technology, and state-of-the-art equipment, the company said that its operation will be even more efficient, reducing water consumption by an additional 30% and energy consumption by 20% compared to the operation on the previous floor.
In addition, it has also managed to reduce electricity consumption by 45% and gas consumption by 55%, and to become a practically zero-waste plant, where 97% of them are recycled or recycled.
Among the main improvements to the new Alvalle Kitchen include natural lighting, the high efficiency of energy equipment in all areas, and the recovery of rainwater for garden irrigation and road cleaning.
Alvalle said that the new plant uses electricity from 100% renewable sources and also incorporates high-efficiency boilers with heat recovery, a high-efficiency cold system, solar panels for hot water and photovoltaic panels for electricity generation.
The plant also features an automated high-efficiency water purification with biological phase and a control and monitoring system of all energy and water consumption by process line.
Expanding brand’s legacy
Alvalle is currently the leading brand in the branded refrigerated gazpacho category in Spain.
The company revealed that more than 50% of its kitchen production is exported to European countries such as France, Belgium, Portugal, Germany, the Netherlands and the United Kingdom.
Among all of them, the main international market for Alvalle is France, where the brand is the undisputed leader in the cold soup category.
With this new plant, Alvalle said that it has an ambition to extend its presence in both the domestic and international markets, helping to increase the consumption of vegetables and making the brand an ambassador for the Mediterranean diet and Spanish cuisine.
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