Irish-Swiss baked foods group Aryzta has said it will double its sourdough capacity at its Grange Castle bakery in Dublin, following the installation of a new specialty bread manufacturing plant which it said is close to completion.

The Cuisine de France brand owner said demand for sourdough bread has shown significant growth in recent years.

It said the increased capacity will enable the company to keep pace with this growing trend.

The project, which is supported by Enterprise Ireland, will include a significant expansion of its live sourdough starter plant, and will allow for the development of new products.

"This expansion is an important step on the Aryzta journey to premiumise our bread range and to align the business with the consumer demand for breads with high nutritional value, fiber, seeds, grains and of course sourdough," said Anthony Proctor, Managing Director of Aryzta Ireland/UK.