Browsing: Ingredients

G & S Foods Ltd

+64 3 5742500
+64 224119003

Our core business is drying New Zealand honey into powder.
Our honey powder is manufactured using a proprietary drying process in our RMP registered factory in Marlborough New Zealand.

The honey powder is bulk supplied and is used in wet and dry food systems, confectionary and health bars, powdered soups, sauces, gravies, custards, cosmetics, pet food, milk products, an alternative to sugar and dry bakery premixes.

We add value to honey powder and manufacture private brand lozenges packed into foil trays and honey powder and crystals packed conveniently into foil tubes.
Contact us for OEM opportunities.

General Manager
Sharleen McIsaac
General Manager
Sharleen McIsaac
Location

15 Greig Lane
RD1
Canvastown 7178
New Zealand

Ceres Enterprises Ltd

Trading as: Ceres Organics
0508 423 737
09 574 0373
021 966 524

Ceres Organics is a trusted NZ owned organic food distributor, grounded in almost 40 years history, and recognised as a founding player in the organic movement. We offer a wide range of certified organic bulk ingredients for manufacturers, food service and retail, with a robust worldwide supply chain that is both environmentally and socially responsible.

With consumers increasingly concerned about health and wellness, what is in their food and sourcing, Ceres Organics can offer a solution to help. We can cater to virtually all your requirements with ingredients.

All our ingredients are traceable from pasture to plate. We personally validate and meet the people through our supply chain, inspecting every element from the farms, warehouses, packing/processing facilities, through to the port.

This ensures that what we offer you is only the highest quality certified organic ingredients.

Account manager – food ingredients
Harry Josephson
Location

82 Carbine Road
Mount Wellington
Auckland 1060

Alchemy Agencies

0800425243

For a quarter of a century Alchemy has been supporting the New Zealand and Australian Food and Beverage industry with innovative, high quality products. Alchemy Agencies is employee owned and we work hard for you to grow our businesses together.
As your supply partners we are here to provide ingredient and technical solutions to help grow your business.
We service all areas of the food, beverage and nutraceutical industry including dairy, beverage, condiments, confectionery, dessert, snack, bakery and much more.
We specialise in vitamin and mineral pre mixes; functional ingredients and bioactive herbal blends; frozen, aseptic and dried Fruits and vegetables; brewing supplies; hydrocolloids including specialty blends; sugar replacers and ingredients for fibre fortification; nutraceuticals and gelcaps for pharma. Much of our range is available as conventional and / or organic.
Our trusted supply partners have a focus on innovation and are always looking to grow capability through new customer partnerships.

Sales/Marketing Manager
Domnic Lobo – Business Manager
Director
Tristan Molloy
Location

Level 2, 20 Centre Street
Freemans Bay
Auckland 1010
New Zealand

Postal Address

PO Box 90206
Victoria Street West
Auckland
1142

THE UNBE-LEAF-ABLE POWER OF PLANT PROTEIN

What if it was possible to get the same nutritional value of leafy green vegetables but from the food we love to eat? The folks at Leaft Foods think they might have found a solution.

Founded in 2019, by John and Maury Leyland Penno, Leaft Foods Ltd is aiming to create a range of new food products using the plant protein RuBisCO.

The protein is found in all green leafy vegetables and has high nutritional value and a lighter environmental footprint than traditional animal or grain-based sources of protein.

General manager Ross Milne says there are two drivers behind what the company is trying to achieve.

“Firstly, we’re trying to extract a protein out of green leafy material to use as a food ingredient. The RuBisCo protein that we are targeting is relatively well-known to the plant science community but not to food consumers,” he says.

“RuBisCo is a really interesting protein. It is white, tasteless, and odourless. While that might not sound very interesting from a food point of view, from a protein ingredient perspective, those are some fantastic qualities.”

The protein has an amino acid profile which is comparable to an animal derived protein – often one of the challenges faced by others working with current plant protein products.

“We’re also excited about the protein functionality that we’ve seen to date. Its gelling and foaming properties and its solubility. From a food technology point of view that’s what gets us really excited because it opens up doors to other opportunities in terms of how we could integrate it into a whole raft of products.

“Secondly, what we’re looking to develop is a new opportunity for our farmers to increase the environmental sustainability of our food systems.

“We are experts in New Zealand in terms of growing pasture. Our focus at Leaft Foods is to utilise our expertise, work with pastures that farmers are already familiar with and grab the protein from there.”

Somewhat ironically, Milne moved back from Copenhagen, Denmark to work on this project after leaving his job in the dairy industry. “I slipped through the fence onto the other side,” he says with a laugh.

“It’s a privilege to work on something like this. It’s very aspirational in that we want to make a real positive impact on the environment and give farmers an opportunity to be involved in plant protein, in conjunction with their existing farming systems, in an economically viable way. For me personally, to have the opportunity to come back to New Zealand and be involved in and lead a project like this, is really exciting.”

An early indicator that they were on to something special came when the Leaft team used their ingredient to make a pavlova. And it worked!

“We’re a Kiwi start-up company so we thought what better way to test our product.

“Egg white protein is really interesting because it can form a bake stable foam, so if you want to use a substitute it has to also be something that also does this. We noticed that our protein had this potential.”

Other plant-based egg substitutes have the basic functionality however are carbohydrate-based rather than protein based and therefore do not match the nutrition profile of egg white.

“We substituted out the egg white and put in our protein to deliver on both functionality and nutrition with great results on the first test bake,” Milne says.

The trial pavlova was enjoyed at the Leaft Foods end of year Christmas party in 2019 by the team who were pleased with the results.

“It got us really excited because it demonstrated what our product could do. Now it’s about building on the research to develop a paddock to plate commercial food system. We know the opportunity is there, and we still have a significant research and development program ahead of us.”

Milne hopes New Zealanders will see this research and development as an opportunity and will step up to take on challenges and changes and lead the way on journey to build a new industry.

“There’s a lot of synergies between existing agricultural systems and what we’re working on and they can be co-beneficial. There is a unique opportunity, we’ve got really great people in New Zealand and there is a significant shift in consumer habits globally. Therefore, if we maintain our momentum on this, we have the opportunity to develop new products and be ahead of the game.”

Cuddon Ltd

Trading as: Cuddon Freeze Dry
03 578 4299
0274490359

Cuddon Freeze Dry have been designing and building quality freeze dryers for over 55 years. Installed globally, our freeze drying solutions are highly respected world-wide for delivering premium freeze dried products which retain their nutrience, enzyme activity, smell and taste, even in raw products.

With our small equipment foot print and easy integration into existing or new facilities, a Cuddon freeze dryer is low maintenance, simple to operate and cost effective.
Our turn-key solution includes build, installation, commissioning, training and 12 months warranty. Designed and built in-house, our design team can personalise the specification to meet your bespoke needs. We provide technical support for Cuddon freeze dryers worldwide for life.

Come talk with us about your next project.

General Manager
Helen Ashworth
Sales/Marketing Manager
Blair Kibblewhite
Location

18 McArtney Street

Blenhiem 7301
New Zealand

Brooke Holdings

Trading as: Brooke Fine Foods
0800442783
09 918 8470

Brooke Fine Foods are importers and distributors of quality food solutions. We specialise is bulk food ingredients, covering a wide range of dried vine, tree and tropical fruit, nuts, grains and seeds, beans and lentils, vinegar, puree, starch’s and flours, peanut butter, canned goods, snacks, mixes and specialty products. We also represent some iconic international brands such as Mrs Balls, Peppadew, Yes You Can and our very own pre-pack range, Summer Harvest.
Brooke Fine Foods supplies private label products within the NZ & Australian grocery sector, we’re able to source a selection of items from around the globe.

Our fundamental philosophy is to provide our clients with a comprehensive, high quality, product range that represents good value. We firmly believe in long-term relationships both with clients and suppliers as we believe that long-term relationships foster consistently better business.

Business Manager
Maria Plank
Location

9A Apollo Drive
Rosedale
Auckland 0632
New Zealand

Postal Address

PO Box 302-118
North Habour
Auckland 0751
New Zealand

Sensient Technologies

09 2708510

Sensient Technologies Corporation is a leading global manufacturer and marketer of natural extracts, natural flavours, natural colours and other specialty ingredients. Sensient uses advanced technologies and robust global supply chain capabilities to develop specialized solutions for food and beverages, as well as products that serve the pharmaceutical, nutraceutical, cosmetic, and personal care industries. Sensient’s customers range in size from small entrepreneurial businesses to major international manufacturers representing some of the world’s best-known brands.

Our Auckland development team and manufacturing site take international trends and technologies from our global resources and transforms them into local products, concepts, and innovations for our New Zealand customers. We continue to support our customers with formulation development, short lead times, and small MOQs with a focus on speed and flexibility.

General Manager
Peter Gwatkin
Marketing Contact
Lindy Malcolm
Sales Manager
Nicolas Sawyer
Location

5 Doraval Place
Mt Wellington
Auckland 1060
New Zealand

Postal Address

PO Box 22451
Otahuhu
Auckland 1640
New Zealand

Raw Better for the Brain

Raw fruit and vegetables may be better for your mental health than cooked, canned and processed fruit and vegetables.

University of Otago researchers have discovered raw fruit and vegetables provide better mental health outcomes, but the trick is in the way they are prepared and consumed.

Raw

Psychology senior lecturer and lead author Dr Tamlin Conner says public health campaigns usually focus on aspects of quantity for the consumption of fruit and vegetables – such as the 5+ a day campaigns – but for mental health, raw is best. “Our research has highlighted that the consumption of fruit and vegetables in their ‘unmodified’ state is more strongly associated with better mental health compared to cooked/canned/processed fruit and vegetables,” Conner says. “This could be because the cooking and processing of fruit and vegetables has the potential to diminish nutrient levels. This likely limits the delivery of nutrients that are essential for optimal emotional functioning.”

For the study, more than 400 young adults from New Zealand and the United States aged 18 to 25 were surveyed. This age group was chosen as young adults typically have the lowest fruit and vegetable consumption of all age groups and are at high risk for mental health disorders.

The group’s typical consumption of raw versus cooked and processed fruits and vegetables was assessed, alongside their negative and positive mental health, and lifestyle and demographic variables that could affect the association between fruit and vegetable intake and mental health (such as exercise, sleep, unhealthy diet, chronic health conditions, socioeconomic status, ethnicity and gender).

“Controlling for the covariates, raw fruit and vegetable consumption predicted lower levels of mental illness symptomology, such as depression, and improved levels of psychological wellbeing including positive mood, life satisfaction and flourishing,” she says. “These mental health benefits were significantly reduced for cooked, canned and processed fruits and vegetables. This research is increasingly vital as lifestyle approaches such as dietary change may provide an accessible, safe and adjuvant approach to improving mental health.”

The top 10 raw foods related to better mental health were carrots, bananas, apples, dark leafy greens such as spinach, grapefruit, lettuce, citrus fruits, fresh berries, cucumber and kiwifruit.

Not Meat But Kiwi-Made

Not Meat But Kiwi-MadeNew Zealand is well positioned to lead the world in the meat substitute niche…and farmers should not fear the consumer-driven trend, but embrace it for full capitalisation.

Life Health Foods spokesperson Mark Roper says eco-conscious millennial consumers are reshaping demand for alternative sources of protein, and a nationwide survey commissioned by the country’s largest manufacturer of vegetarian foods shows millennials aged 18 to 34 are the target market to adopt a mostly meat-free diet in the next decade.

Life Health Foods – which makes plant-based Bean Supreme and recently launched Alternative Meat Co. products – says growing concern for the environment is leading this demographic to seek out other options to integrate into their diet. “

Among this age group, factors such as concern for animal welfare and the environment were some of the most important drivers of purchase choice,” Roper says, “whereas if you look at older consumers, health considerations and cost of meat were the primary reasons for choosing vegetarian foods.”

New Zealand is well positioned to take advantage of this emerging trend – which has seen accelerated growth in the global meat substitute market.

“Our research is showing that many consumers are not completely replacing meat in their diet – instead, they are integrating more meat-free options throughout the week. This makes development of a plant protein market complementary to our existing agricultural exports.”

Roper says the new consumer driven trend is something that farmers should not fear, but rather capitalise on.

“As a producer we are looking at this growth as a promising future market. As well as a growth industry globally, there is increasing demand for these products in the more well-established markets of the US and Europe, where there are potentially large export opportunities for us.”

At the same time, New Zealand is well positioned as a producer nation to capitalise on millennial’s demand for plant-based products.

“As a country, we have a strong agricultural research base, we are great at growing crops here, and the development of a more environmentally friendly, alternative protein market will potentially enhance the ‘pure NZ’ brand equity,” he says.

“With demand for meat alternatives expected to grow significantly in the coming years, we are looking at other sources of protein that have similar texture and taste to meat, and that can be developed into added value products for the domestic and export markets. Plants like pea, soy, mushrooms and even seaweed can be made into products with similar properties to meat and food companies around the world are investing millions of dollars to be at the forefront of this,” he says.

The local market for vegetarian food is developing quickly, with category growth exceeding 20% per annum.

Roper says his company’s recently launched Alternative Meat Co. has exceeded initial volume expectations to the point where production has been expanded.

“Around 80% of our added value vegetarian products that are sold in New Zealand are made here,” he says. “With increased demand locally and globally, greater volumes of ingredients will be required from suppliers to meet this opportunity.” www.lhffoodservice.co.nz

Hoki Happiness

When NIWA fisheries scientist Dr Richard O’Driscoll went to sea earlier this year, he and his team measured so many fish that laid end to end, they would have stretched for 31km. That’s 71,752 fish to be exact – and a crucial part of the annual assessment of New Zealand’s hoki stock, NIWA says.

Hoki is a fish in demand. It is used by fast food chains in fish burgers, appears in supermarket freezers as fish fingers, crumbed or battered fillets, and can be bought fresh. Commercial hokifishing companies can catch up to 150,000 tons of hoki during the fishing season and it is an important export earner ($229M in 2017). Ensuring the hoki fishery remains healthy and sustainable includes monitoring the abundance of juvenile fish. This is done during the biennial trawl survey carried out by NIWA on the Chatham Rise, which measures the abundance of juvenile fish from both New Zealand hoki stocks – one that spawns on the West Coast of the South Island, and one that spawns in Cook Strait. “Juveniles of both those stocks end up together on the Chatham Rise, they get there when they are about a year old, stay all together until they’re about four,” O’Driscoll says. “Doing the survey here allows us to assess the numbers of small hoki from both stocks when they’re in the same place.” The hoki population has undergone some large fluctuations in the last few decades, due in part to some large annual changes in the numbers of juveniles. In the 2000s, the total allowable catch was drastically reduced from 250,000 to 90,000 tonnes following successive years of few younger fish appearing. Since then the quotas have gradually increased as the stock has grown and this year is set at 150,000 tonnes. Conducted from NIWA’s flagship research vessel Tangaroa, one of the main aims of the month-long survey is to provide information that enables the Ministry for Primary Industries (MPI) to sustainably manage the hoki fishery. “Results from this survey feed into a hoki population assessment, which supports an MPI consultation process before a decision on total allowable catch that is usually announced in late September, in time for the October 1 start to the fishing season,” O’Driscoll says. There are several additional pieces of scientific information that contribute to deciding the quota level. They include the results of an acoustic survey in Cook Strait and another biennial trawl survey in the Sub-Antarctic; information from commercial fishing vessels and MPI fishery observers who measure fish at sea and collect otoliths (earbones) which are used to determine the age of fish; and NIWA sampling of hoki in fish processing facilities. From there scientific modelling of all the available information is used to update the assessment of the stock, and a working group report is put together by MPI. The process also includes public consultation if changes are proposed. The last step is a decision and announcement by the Fisheries Minister on the total allowable catch for the next fishing year. “There is a direct link between what you go out and measure, and the management action that ensures sustainability of the fishery – that’s one of the reasons I enjoy it,” O’Driscoll says.

Highlights from this year’s hoki survey:

  • 127 successful trawl survey tows were completed at 34 different depths
  • Total catch of 159.8 ton comprised of hoki (42.5%), black oreo (13.9%), alfonsino (5.0%) and smooth oreo (4.8%)
  • 71,752 individual fish of 139 species were measured
  • 334 kg of samples were frozen for further analysis ashore
  • Average surface temperature was 17.1 degrees: a couple of degrees warmer than usual
  • More than 100GB of acoustic data was collected using the Tangaroa suite of multi-frequency echo-sounders.

DKSH Performance Materials NZ Ltd

Trading as: DKSH
+64 9 884 6359
+64 21 745 229

DKSH enjoys exclusive partnerships with Principals and Trading Partners around the world. We combine their R&D with our application capability to provide innovative solutions for our customers through best in class food ingredients and raw materials. We cover food, pharmaceuticals, coatings, plastics, personal care and agriculture markets. DKSH has a vast portfolio including hydrocolloids, starches, maltodextrins, chocolate, freeze dried fruits, croutons, marshmallows, natural and organic flavours, natural colours, creamers & foamers (dairy and non dairy), minerals, lactic acid, emulsifiers, soluble fibre, proteins, ethanol, sweeteners, tableting aids, clean label preservatives for yeast and mould inhibition, antifoam, glycerine and more.

Sales/Marketing Manager
Megan Evans
Marketing Contact
Rachael Pickmere
Product Manager
Grace Cai
Location

119 Carbine Road
Mt Wellington
Auckland 1060
New Zealand

Postal Address

PO Box 62005
Sylvia Park
Auckland 1644
New Zealand

Chr Hansen Pty Ltd

00 61 3 9762 9600

Chr. Hansen is a global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries.
Cultures, enzymes and probiotics are supplied to dairy, dairy alternative, meat, wine and fermented beverages. BioProtection is an area of rapid growth, reducing the need for artificial preservatives and keeping food fresh and safe.
Probiotics for dairy (& non-dairy) foods, dietary supplements, pharmaceuticals, infant formula and animal feed are underpinned with strong research and documentation.
Test-kits for antibiotic residues, for lactose and solutions for measuring and controlling coagulation are also available

General Manager
Kylie Evans
Marketing Contact
Lisa Flower
Business Manager – Food Cultures & Enzymes
Scott Bolch
Location

49 Barry Street
Bayswater
Victoria 3153
Australia

Postal Address

PO Box 591
Bayswater
Victoria 3153
Australia

Additive Solutions Ltd

+ 64 9 239 2266

Additive Solutions Ltd is a specialty ingredients supplier of natural and nutritional quality ingredients solutions for food, dairy, infant formula, confectionery, nutraceutical, sports nutrition and pet food industries in Australia and New Zealand, representing reputable principals and brands that support our customers.
Partnered with Barentz International, with over 60 offices around the world, Additive Solutions is the leading supplier of Antioxidants, Cereal and Bar Ingredients, Specialised Confectionary Inclusions, Health and Nutrition Premixes and Ingredients, Probiotics, Prebiotics, Pectins and Gums, Antioxidants, Lecithin, Dairy Starter Cultures and Enzymes, Sweet and Savoury SD Powders, Yeast Extracts . Using our collective expertise in the global ingredients industry and our technical know how we bring our customers improved application capability, technical support, local market knowledge and global sourcing capabilities.

General Manager
Jim Nanos
Sales/Marketing Manager
Andrew Sullivan
Technical & Innovations Director
Georgia Nanos
Location

43-45 Renver Road
Clayton
Victoria 3168
Australia

Postal Address

PO Box 76227
Manukau City
Auckland 2104
New Zealand

Prolux Pty Ltd

09 2793403

Prolux is proudly New Zealand based, managed, and is a 100% fully owned subsidiary of Australia’s leading food ingredient company – Oppenheimer Pty Ltd.

Prolux is one of New Zealand’s leading suppliers of functional ingredients into food manufacturing businesses. Under the guidance of Jignesh Shah, it is a thriving and technologically advanced company priding itself on the ability to respond to its client’s businesses by providing innovative and adaptive solutions that exceed their expectations backed by an unbeaten commitment to service.

The day-to-day management in New Zealand is overseen by John Tiongco. His background ensures a thorough understanding of the demands of business management and service expectations in the ingredient sector, enabling Prolux to offer unparalleled service, customised technical expertise and superior product range to our valued customers.

Sales/Marketing Manager
John Tiongco
Sales Manager – NZ & Pacific
John Tiongco
Location

3/13 Laidlaw Way
East Tamaki
Auckland 2016
New Zealand

Postal Address

PO Box 217138
Botany Junction
Auckland 2164
New Zealand

Viniquip International Ltd

0800 284 647
068797799
021588008
068797736

Viniquip is New Zealand’s leading importer and distributor of bottling, packaging and processing equipment to the wine, fruit juice, beer, cider and general food and beverage industries.

Established in 1991, this privately owned company takes great pride in delivering mainly European and US sourced machinery, equipment, products and expertise throughout New Zealand, Australia, Asia and the Pacific Islands.

Viniquip maintains offices in Hastings, New Zealand and in Australia.
Our portfolio of internationally recognised machinery brands that are marketed exclusively, which include, GAI, APE, ABE, Bucher Vaslin, and Kreuzmayr amongst others.

Viniquip’s strengths include turn-key design work, project management as well as consulting to various industries, which is backed up by trained technicians and spare parts inventory to support customers

Directors
Horst Klos / Aaron O’Keeffe
Location

5 James Rochfort Place
RD5 (Twyford)
Hastings 4175
Hawkes Bay

Postal Address

P.O.Box 8276

Havelock North 4157
Hawkes Bay

Scios Limited

07 377 3514
021 964319
07 377 3515

Importer and distributor of a range of specialized ingredients and materials for the food, fish, meat and beverage industries. Supplying herb and spice Oleoresin extracts, seasoning blends, natural colours and flavours. Offering capabilities to design proprietary ingredient blends. Supplier of innovative food antioxidants based on natural extracts of edible plant material.

General Manager
Bruce Kirk
Sales/Marketing Manager
Bruce Kirk
Marketing Contact
Bruce Kirk
General Manager
Bruce Kirk
Location

Unit 6, 20 Totara Street

Taupo 3330

James Crisp Ltd

09 309 0802
09 309 2452

James Crisp Ltd is proud to be a leading ingredients supplier to food manufacturers, bakers, re-packers and the food service industry in New Zealand.
We source an extensive selection of high quality ingredients, from both New Zealand and around the world, including:

• Dried fruits
• Cranberries
• Nuts
• Pastes/Powders
• Seeds
• Potato Flakes
• Milk products
• Salt

With such a long history of working with the NZ food industry, James Crisp has garnered specialist knowledge proven to be very valuable to our clients.

For information or sales enquiries please contact:
Jon McGrinder , National Account Manager , +64 09 973 2327

National Account Manager
Jon McGrinder
Location

202 Parnell Road
Parnell
Auckland 1052
New Zealand

Postal Address

PO Box 1204

Auckland 1440
New Zealand

Zymus International Ltd

0800 1 ZYMUS
+64 9 8200075
09 820 0091

Zymus are product formulators and suppliers. We have been supplying the food and beverage industry with Flavours, Colours, Enzymes and Food Ingredients for over 30 years.

We provide innovative solutions for the Food and Beverage Industry, offering a comprehensive service to find winning solutions for our customers.

Our history of achievements includes product development, particularly with flavours and enzyme systems, for both the New Zealand and Australasian markets.

Let us help you bring your products to life!

General Manager
Maria Dagger
Marketing Contact
Carla Dagger
Technical Sales Manager
Sarah Dagger
Location

626 Rosebank Road
Avondale
Auckland 1026
New Zealand

Postal Address

PO Box 71039
Rosebank
Auckland 1026
New Zealand

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Branch Location
if branchintphone] if branchemail] Email
1 Smidmore Street
Branch Postal Address
1 Smidmore Street
Marrickville
Sydney 2204
Australia

Invita Ingredients For Life

Trading as: Invita
+64 9 272 2092
+64 9 272 2093

Invita NZ Ltd has been trading in New Zealand since 1988 and has built its reputation on supplying quality ingredients. Invita NZ imports, markets & distributes a range of specialty ingredients, focusing on the food, beverage, brewing, pharmaceutical and nutraceutical industries. We offer creative and innovative ingredient solutions, deliver excellent customer service, and provide local warehousing and distribution.

Our technical expertise and onsite application laboratory enhance customer support, assisting with new product innovations and concepts. Through exclusive relationships with our suppliers we have access to the latest global market trends and new product launches across all market segments.

General Manager
Virginia Scott
Sales/Marketing Manager
Virginia Scott
Marketing Contact
Alexis Thorley
ANZ Promotions Manager
Alexis Thorley
Location

117 Cryers Road
East Tamaki
Auckland 2013
New Zealand

Postal Address

PO Box 58843
Botany
Auckland 2163
New Zealand

Oppenheimer NZ Ltd

+64 4 568 8020
+64 4 568 8613

Oppenheimer NZ are proud to have served the market leaders in the New Zealand food industry since 1915.

We supply quality ingredient and packaging products together with the latest technologies from our international manufacturers.

We continue to strive to enable our customers to source the best products for their applications without compromising service or quality and we are committed to working alongside our customers to provide new product technology, development, innovation and service of the highest standards.

General Manager
Robert Wala
National Sales Manager
Jeff Orsbourn
Location

1A Quadrant Drive
Waiwhetu
Wellington 5045
New Zealand

Postal Address

PO Box 38327
Wellington Mail Centre
Wellington 5045
New Zealand