UK-based 2 Sisters Food Group (2SFG) has revealed that it is planning to increase the workforce at its facilities in Rogerstone and Carlisle amid the Covid-19 pandemic to meet the changing consumer needs.

As part of this initiative, the company will be recruiting 180 new employees at its prepared meals factory in Rogerstone.

The recruits are expected to support the company, which aims to launch 30 new recipes for later this year such as Roasted Butternut Squash Pasta Bake, Flaming Chicken Masala with Pilau Rice and a Christmas special: Mountain Cheese Bake.

Rogerstone HR head Andrew David said: “We have a large number of new roles that have come about as our business continues to grow with consumer demand.

“Following the height of the pandemic wher demand fluctuated, customer orders have now stabilised and as we enter the autumn and winter season, demand for our products will continue to rise. We, therefore, seek people to produce our high-quality meals that our customers love.”

The company plans to hire 100 new employees at its Cavaghan and Gray prepared meals factory in Carlisle.

The site is engaged in the production of traditional British meals, prepared vegetables, and fried snacking items.

The site will be developing and launching 25 new products in the coming months.

2SFG noted that the recruits will be working with the company as machine setters, line assistants, line managers, production operatives and preparation operatives.

Cavaghan and Gray HR business partner Sara Murphy said: “These new roles have come about as our business continues to grow with consumer demand and underlines our commitment to producing high-quality meals, which our customers really love.

“The pandemic has certainly played a part in fluctuating demand, but as we come into the autumn and winter seasons, we see the demand for our products really take-off.”

Recruitment at the facility comes two years after the factory upgraded with a £7m investment of after securing a major contract win.

The investment at the facility has seen the addition of new cooling tunnels, steam-injected kettles for cooking and cooling sauces, new coating systems and two new automated packing lines.