________________________________________________________________________________________________________________________
That pressure has grown as HECK! has picked up the pace. The North Yorkshire manufacturer, famous for its gluten-free sausages, burgers and mince, expects turnover between £ 41 million and £ 42 million this year, up from £ 32 million last year.
James credits several factors working together for this growth.“ It is quite varied. We are increasing distribution with existing retail partners and bringing on new ones. Some new foodservice businesses have joined us, too. People are looking for low-fat, highprotein products, especially right now, and that is what we have always offered. People are staying in more, so we are picking up sales because of that.”
Market conditions have helped, but growth really comes from a steady focus on innovation. Instead of moving away from its core categories, HECK! finds new ways to offer consumers more formats and more occasions for products they already love. Take the pork and chicken rashers, for example. They have become a staple of the range in less than two years, as James points out:“ They are our take on bacon, but as a sausage. Thin strips, ready in about five minutes; super easy, super convenient, high in protein, and they are selling really well.”
James connects product development, operations, and demand planning, reflecting his broad experience in procurement, supply chain, operations, and business systems. His background shapes how he makes decisions across the business.“ Procurement cannot operate in isolation. Sourcing affects production. Production affects inventory. Inventory affects service, capacity, and growth.”
That systems-focused mindset is clear in one of HECK!’ s biggest investments: expanding its manufacturing facility in Bedale. The site 86