Avonmore’s Kilkenny-based soup production facility celebrates 25 years in operation this month, producing over three million packs of Avonmore fresh soup annually.
Originally launched in 1991 with five flavours, Avonmore pioneered the introduction of fresh soup onto the Irish market and continues to grow the market with an expanding range of product.
Using only nature’s best ingredients, the Kilkenny site produces 14 different varieties of fresh soup to meet changing consumer tastes and requirements.
The Kilkenny facility employs 44 people, including Síle McEvoy and Ollie Nolan, who have been working at the facility since its opening 25 years ago.
The Avonmore soup range is developed at Glanbia’s Innovation Centre in Kilkenny, where Product Development Chef, Barry Foley has been with Glanbia for ten years, developing the Avonmore food product portfolio.
Commenting, Barry Foley said: “Irish consumers have a strong affinity with fresh soup and seek out products that taste great and are convenient to eat. We work very closely with our network of local suppliers to ensure only the best quality ingredients are used in making our soups here in Kilkenny. We constantly strive to deliver ‘a taste of homemade’ - delicious soups full of nourishing goodness in every spoonful.”
Eithne O’Hara, Head of Marketing for Avonmore Food said: “We’re delighted to celebrate 25 years of our soup plant with our employees here in Kilkenny. Avonmore has delivered the taste of homemade soup to Irish homes for 25 years, using the best of Irish ingredients. We look forward to continuing to innovate and evolve our wide range of flavours, pack sizes and formats to respond to evolving customer needs and tastes.”