A partnership to produce gluten-free biscuits has been announced by Duncan’s of Deeside and Pulsetta Foods.
The deal is designed to play to the strengths of both the north east Scotland-based companies, as Duncan’s will produce the biscuits while Pulsetta focuses on research and development.
Initially, branding will be under the Pulsetta name, but this is expected to evolve later in the year, along with the release of new products. Already in production is the Pulsetta Oat Thins range of sweet and savoury biscuits, and the partnership is targeting retail, foodservice and export customers.
Karsten Karcher, founder of Pulsetta, said: "Duncan’s strength is in the manufacture and the distribution of biscuits generally, and Pulsetta’s strength is in the development and launch of free-from and gluten-free bakery foods (as reflected by having won more than 20 food industry awards in the past two years).
"Moreover, supermarket retail, independent retail, foodservice and export customers are highly complementary. The joint venture is a perfect strategic fit for both companies."
Duncan’s of Deeside is a third-generation family bakery, which focuses on the production of shortbread and oatcakes. Meanwhile, Pulsetta Foods is a free-from specialist, which makes use of flour derived from peas and lentils.