A hi-tech mustard mill on the outskirts of Norwich is ready to ramp up both its processing capacity and its crop-growing area to meet a forecast surge in demand.

The £11m Condimentum mustard mill at the Food Enterprise Park, near Easton, opened in January 2020.

It was developed by a consortium of East Anglian mustard and mint growers to maintain their historic links with the Colman's brand, after manufacturer Unilever moved its production base from Norwich to Burton-on-Trent.

The mill is one of only three of its kind in the world able to process mustard seed into “double superfine” flour - most of which is supplied to Colman's on a 10-year supply deal.

Eastern Daily Press: The Condimentum mill makes mustard flour for the Colman's brand - Picture: New Anglia LEPThe Condimentum mill makes mustard flour for the Colman's brand - Picture: New Anglia LEP (Image: New Anglia LEP)

But the mill currently uses only 50pc of its capacity and, with rapid growth anticipated in the global market for mustard powder as a food ingredient, particularly in Europe, it is preparing to expand so it can make its own products. 

Condimentum plans to add 2,000 acres to the area grown for mustard seeds by 2024, which could potentially triple its original size.

And chief executive David Martin said while a second mill could be "on the horizon" in the future, the company has several more immediate options to boost its production.

"There is certainly an appetite here to invest in extra capacity, but it would not necessarily mean an extra mill," he said.

"The first thing we would do is extend the shift hours by putting on extra teams. The mill was built in a modular way, so then we have got the ability to add more mill rollers to process the seeds effectively, before we need to add to the footprint."

The Norfolk company’s growth strategy sees it developing its own dijon, wholegrain and French mustard, and high-fibre, high-protein products using its by-product of bran, as well as developing processing capability to produce other food ingredients and sauces.

It will also explore the development of mustard as a functional flour and its use as a preservative to extend the shelf-life of other produce.

New Anglia Local Enterprise Partnership (LEP), which backed the development of the Food Enterprise Park with an investment of £1m through its Growth Deal with government, also provided a grant to Condimentum towards the cost of the new production facility. 

Following a recent site visit LEP chief executive Chris Starkie said the business typified the ambition and growth potential of the region’s agri-food sector.

“Seeing this incredible milling process at first-hand and hearing about the company’s plans for the future shows why places like the Food Enterprise Park and the Broadland Food Innovation Centre are needed to encourage and support food production and increase the amount of food processed here,” he said.