Dina Foods completes £1m investment to enhance capacity and sustainability

Dina Foods, the Mediterranean bakery, confectionery, and savouries supplier, has announced the completion of its latest manufacturing upgrade, part of an ongoing £1 million investment programme over the last three years designed to meet surging demand for its authentic food products.

The family-owned company, which operates a substantial bakery in London, is focusing its investments on boosting productivity, improving consistency, and reducing waste across its production lines.

The most recent major enhancement, completed in August, involved a complete overhaul of one of its five bread production lines — the pitta line. The upgrade is immediately speeding up the production process and directly contributing to reduced product waste.

This follows a revamp last year of the production line responsible for Dina Foods’ traditional Khobez flatbreads, trademarked as Paninette. That upgrade, which included the addition of a fully automatic stacker, dramatically increased capacity.

The fully automated Paninette line, operational since August 2024, has nearly doubled capacity, increasing output from 5,000 to 9,000 pieces per hour, while simultaneously reducing labour costs, enhancing bread quality, and reducing downtime and wastage.

Managing director Suheil Haddad stressed that this continuous investment allows Dina Foods to maintain a competitive edge. “We want to help our customers stand out by delivering high-quality, innovative, and healthy products at competitive prices,” Haddad commented. “We are always looking at new ideas and potential enhancements in efficiency across our whole business.”

Beyond the major production line overhauls, Dina Foods has implemented critical operational improvements focused on sustainability and logistics:

• Nitrogen generator: an onsite nitrogen generator and new pipework were installed last year, replacing the use of external CO₂ cylinder banks. This switch has boosted product shelf life and slashed gas flushing costs by 50%.
• Smart flour monitoring: the company installed depth metre sensors in its flour silos. These fully automatic readers relay real-time data on flour holding capacity and consumption rate to the team and its supplier. This visibility enables just-in-time refilling, significantly reducing transportation costs and eliminating the risk of supply interruptions.

According to Haddad, the ongoing programme of upgrades allows Dina Foods to reduce production costs, improve efficiency and product consistency, and crucially, reduce its carbon footprint.

The continued commitment to facility enhancements ensures that customers — both in the UK and internationally — can rely on Dina Foods for consistent, high-quality authentic products