Based in Pontyclun in Rhondda Cynon Taf, SamosaCo produce a range of vegetarian and vegan snacks, meals, sides and accompaniments. All of their products are 100% natural with a "no added anything" philosophy - staying away from any artificial preservatives, colourings, flavours, MSG and palm oil. Suppliers to major national retailers and wholesalers, the company has won multiple Great Taste Awards for their pickles, chutneys, sauces, gluten free mixes and samosas.
ZERO2FIVE Food Industry Centre has a long history of working with SamosaCo and supported the company from an early stage, helping them with the design and development of their manufacturing unit to ensure it could meet the requirements of third party certification. The company has also received support to produce their range of gluten free products.
Support from ZERO2FIVE
SamosaCo contacted ZERO2FIVE in September 2020 when they were looking for support, to review and develop their quality management system in preparation for meeting the requirements of SALSA Issue 5.
A ZERO2FIVE technologist designed and delivered bespoke training to SamosaCo, mentoring the company to review and implement changes to their production processes in line with good manufacturing practice, legislation and the SALSA standard. ZERO2FIVE carried out remote internal audits for the company against the requirements of SALSA Issue 5, identifying non-conformances and supporting the company with corrective actions in preparation for their SALSA certification audit.
Benefits of the support
SamosaCo successfully secured SALSA Certification in February 2021. Having this certification will be vital in helping the company retain existing customers and gaining listings in other major retailers.
Sokhy Sandhu, Managing Director, SamosaCo says:
“Achieving SALSA certification will be key for us to secure additional retail and wholesale customers to make up for the decline in foodservice customers resulting from the COVID-19 pandemic. The support from ZERO2FIVE has helped our company develop through each stage of its growth and we hope to continue working with them on the next stage of our journey.”