The past year under the new ownership of Syn3rgy Capital has been one of organic change and quiet revolution. The most remarkable of these changes has been the award of the SALSA Accreditation. this marks a massive improvement in processes, documentation, track and traceability, testing and HACCP training.

In our quest to work closely with wholesalers (and potentially supermarkets) di Rollo ice cream’s staff were asked to review all processes. The change initiated by Jack Evans, and assisted by the HACCP and SALSA consultant isobel mcewan, meant the team had to embrace many changes. praise has to be mentioned to Susan martin for maintaining the workflows, and to the factory manager simon withers for actioning all the changes and getting all the processes updated and in place.