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  • Added value and innovation

    Production sites

    Introducing the industry’s leading added value vegetable production site:




    Cauliflower Cheese

  • Added value and innovation / Production sites


    • A long-established, family-owned business now a market leader in high quality frozen vegetables
    Extensive innovation NPD capabilities;
    • Highly skilled team of development chefs, working in specialist areas
    • Dedicated development kitchen
    • Ability to create dishes to suit exact customer requirements
    State-of-the-art manufacturing facility;
    • Spiral Freezing
    • Complete packaging flexibility
    • Sauce kitchen with hot & cold sauce installations
    • Nitrogen tumbling system
    • European location allows for up to date consumer trend knowledge from all over the continent

    Crop’s factory in Ooigem

  • Added value and innovation / Production sites


    • Specialist growers of peppers and other Mediterranean vegetables, working to EUREGAP standards and HACCP controls for full traceability
    • Located in Alpiarca in Portugal’s Tagus Valley; the most fertile, temperate region of the country – ideal for consistent, even crop production
    • Fully integrated crop management system with strictly controlled use of pesticides and fertilisers to keep residues to a minimum
    • State-of-the-art site with specialist processing facilities:
      • For grilling Mediterranean vegetables – with or without oil, with or without grill marks
      • Stir fry line – Tefal coated steel wok, in which oil content, temperature and texture can be regulated
      • Deep fry line – vegetables can be fried using sunflower or rapeseed oil

    Grilled vegetables

Latest news
17 May 2017

MDC Foods are proud to be crowned Meal Accompaniment Category Champion and Innovation Winner at this year’s Grocer Own Label Awards for our Iceland Luxury Sprouts with Chestnuts, Bacon, Stilton and Gorgonzola.

27 April 2017

2017 has kicked off to a flying start for MDC foods with a strong presence at both the Casual Dining Show in February followed by IFE in March.