Owner's Chris and Meagan de Bono have lodged a development application with City of Launceston council to refit a food preparation facility at Killafaddy Road, which would see their floor space triple.

Their new site will include a food preparation and handling area, packing area, cleaning store, storage, cool room and room for more equipment, Mr de Bono said.

"It's going to allow us to grow and expand," he said.

"We were absolutely full in the last space. This has definitely come out of a position of demand.

"One of the key production efficiencies is being able to conduct concurrent activities at one time. Now we can't cook while someone is packing paste, but [at the new facility] we can do all activities at once."

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There will also be more space for fermenters, which will increase Meru Miso's production capacity again.

This business growth has come from food service and retail customers, but also through other food businesses, like Gluten Free Food Co, using Meru Miso products to value add to their own.

"That opportunity came to us, which was great, and we've been pursuing other opportunities," Mr de Bono said.

"Growth is very strong at the moment."

Once approved the fit-out is expected to take six to eight weeks.

The de Bonos will focus on meeting existing demand after moving to St Leonards, but once settled in they have plans to develop new products, including tamari and aged miso.

New products and greater demand means Meru Miso will also expand its numbers from Chris and Meagan de Bono and two staff members to bring on another two within the next 12 months.

"We plan to have up to 10 staff within three years," Mr de Bono said.

The plans will be open for public comment on the City of Launceston website until June 11.

To see Meru Miso's development application visit launceston.tas.gov.au

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