EDINBURGH-based bottling, packaging and labelling specialist Young Spirits has been accredited by one of the food and drink industry’s most prestigious quality assurance schemes: Food Safety System Certification (FSSC) 22000.
The business said this indicates the ‘high quality and operational excellence’ being delivered by the team across spirit processing, bottling and distribution services.
Certification to this world-class level is tipped to unlock a new phase of growth for the firm ahead of its fifth anniversary milestone this summer.
Young Spirits was founded in 2019 by entrepreneurs and spirits enthusiasts John Ferguson and Alex Harrison. The business specialises in new product development and branding projects for clients of any scale, from ultra-premium private bottlings to large commissions for global brands.
The company provides a complete end to end service, from developing new brands to processing, bottling and distribution.
Having secured Carbon Neutral status in 2023, Young Spirits’ operations director Barbara Russell-Scott believes FSSC 22000 accreditation will be transformative. She said, “We are thrilled to announce our new FSSC certification today. It’s an achievement that reflects the great teamwork and dedication of everyone in our business, whose collaborative efforts continue to ensure we meet the highest industry standards.
“From day one, quality has been at the core of everything we do, to enhance our internal processes and to ensure we deliver exceptional results for our clients. This new stamp of approval will help to propel us into an exciting new phase of growth, as demand in the spirits sector for our unique service continues to soar. A huge well done to the whole team – and we look forward to toasting this milestone with a fine dram in hand!”
FSSC 22000 contains a complete certification scheme for Food Safety Management Systems to ensure consistency and integrity, provide governance, contribute to sustainable development goals, and add agility in addressing emerging food safety issues.
