Graham’s The Family dairy has unveiled plans for a new £20m dairy processing, research and training centre in Stirling.
The new 150,000 sq ft facility would be built on farmland west of Craigforth and open within the next three years subject to planning approval, the company said.
Up to 350m litres of milk per could be produced annually at the new plant, alongside cream, cheese and spreadable butter.
The dairy supplier also estimates that between a quarter and a third of Scotland’s annual liquid milk production could be processed at the site.
Graham’s existing premises, at Airthrey Kerse in Bridge of Allen, would switch production to just butter and ice cream production once the new site opens.
According to managing director Robert Graham, the latest venture could create 450 new jobs and “accelerate” the research and production of added value dairy items including spreadables, organics, gluten free and nutritional grab and go children products.
“The time for this investment is now, to protect the industry against market volatility,” he said.
“Developing the right processing capacity to design, manufacture and market new dairy brands is central to achieving this national aim.”
Graham’s will lodge a full planning application with Stirling Council in June 2015 following a period of public consultation.
The news comes in the same week the Scottish government unveiled its 25-point Dairy Action Plan, which aims to “to improve the resilience” of the Scottish dairy sector.
Proposals in the plan include support for farmer-owned co-operative First Milk, a new UK supplier development programme to give Scottish producers better access to UK retail and the development of a Scottish dairy brand.
Richard Lochhead MSP, the cabinet secretary for rural affairs, food and environment added: “This proposal from Graham’s The Family Dairy is fantastic news for the dairy industry in Scotland and for the local economy. This is a real vote of confidence in the future of the Scottish dairy sector.”
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