Raju Foods merge South Asian heritage with Western taste preferences, offering versatile sauces crafted to pair seamlessly with diverse cuisines. Produced in Didsbury, Manchester, with all-natural, vegan-friendly ingredients, Raju sauces work as marinades, cooking sauces or dips, redefining perceptions of cultural cuisine. Their fully recyclable packaging minimises environmental impact, while 5% of profits support charitable causes, reflecting a commitment to positive change.
The Challenge
Raju Foods approached NERIC as they were considering automation for their sauce production process in which ingredients were weighed and mixed manually. The opportunity to increase productivity and growth through automation was huge!
The Solution
Through their Research England funded consultancy programme, the team at NERIC investigated off-the shelf, bespoke and general robotics applications tailored exclusively for a fully automated sauce production line.
In the second phase of the programme, Raju also accessed support with rapid prototyping a novel 3-bottle topper for their Spicy Trio Bundles. Working in close consultation with Raju Foods, the team at NERIC designed, produced and tested the topper. This was an interesting solution that could be used for both decorative and practical purposes, differentiating Raju from its competitors.
For Raju Foods, one of the biggest highlights of working with the team at NERIC and University of Salford was the fantastic new connections that they made along the way.
“I would recommend NERIC to other people; it is amazing what can happen when you bring new ideas together and how innovation can really inspire you to scale your business. They have a talented team all around that is super easy to work with. If you’re an SME the best advice I would give you is keep thinking about how you can innovate in a way that will help you differentiate yourself from the competition. The team at NERIC will have an idea or method to help you get there.”
Zee Ahmed – Director, Raju Foods.