Nothing brings Kiwis together like a biscuit and a cuppa, or a crackling packet of chips.
That’s why our focus is as much about the community as it is about the food. In fact, The Griffin’s Food Company probably wouldn’t be around today if it weren’t for our communities – when our factory burned down not once, but twice, the locals stepped in to help cover the rebuild.
Back in the day, we put on picnics, sponsored our own rugby team before the All Blacks were All Blacks, and made the treats for our troops during the war. Now, we still manufacture Girl Guide Biscuits, and we put on family days for our team at the Griffin’s Food Company. The way we see it, this is all just part and parcel of being part of New Zealand.
for what we do and why we do it
with each other and our communities along the way
in our approach to life
enough to make changes
After emigrating to New Zealand from the UK, John Griffin, a flour and cocoa miller, expanded his booming Nelson business to make delicious biscuits and sweets.
When two fires ravaged the Griffin’s factory, the public helped fund a new plant. The new factory went on to manufacture some of today’s favourite brands: Gingernuts, Milk Arrowroot, Super Wine, Vanilla Wine, and Round Wine.
By the 1950s Griffin’s were at the leading edge of the manufacturing industry – their technology included an enrober and cooling tunnels to allow for chocolate coating. The end of the decade saw the first automated wrapping machines installed to make quick work of getting products ready for shelves.
During the 1980s Griffin’s acquired several now iconic Kiwi brands including British classic Huntley & Palmers crackers, Chitchat chocolate biscuits and Eta foods.
The 1990s saw the addition of Chocolate Chippies, Shrewsburys, ToffeePops, Sultana Pasties and Squiggles. Along with Chocolate Chippies came the famous Cookie Bear, a much loved character and brand ambassador.
The Griffin’s Food Company acquired New Zealand-grown company Nice & Natural in 2007, adding a tasty, power-packed range of bars to their portfolio.
Today Griffin’s is owned by Universal Robina Corporation (URC). A family-focused leading manufacturer of branded snack foods and beverages the Philippines, URC also has significant operations throughout South East Asia. They are proud of their partnership with Griffin’s and plan on further growing Griffin’s by introducing the portfolio throughout South East Asia.
We’ve spent 150 years building our reputation for quality food, so yes, we take it seriously. We have a large team dedicated to quality assurance who make sure our bikkies, snacks and crackers are as safe to eat as they are tasty.
We’re also working towards reducing our environmental footprint and improving our recipes – making them more natural, more delicious and better for you.
Here are some of the things we care about at The Griffin’s Food Company.
We’re committed to the sustainable supply of palm oil. We were one of the first NZ-based FMCG companies to achieve certification from RSPO, a worldwide organization that leads and manages palm oil sustainability efforts.
We take a hard line against GMO ingredients; our products contain non-GMO ingredients. To ensure it stays that way, we have processes to track, monitor and review all our ingredients.
We’re actively looking for ways to improve our range – exploring new recipes and adding more natural ingredients to go along with our sweet treats.
It’s about offering more options, so you can make your own balanced choices.
Our new products are being more carefully developed, using natural ingredients to boost flavours.
We are working with the Heart Foundation’s Heartsafe initiative and we’re committed to reducing the sodium levels in chips and extruded snacks.
You can find all the nutritional information on our packs.
We support the Packaging Accord, which is an industry commitment to reducing the environmental impact of packaging materials.
To reduce our carbon emissions, we’re working with experts to conduct energy efficiency studies. This will identify where we can make those really big improvements.
It’s about making better use of what we have, so we can keep doing what we do, with the lightest possible footprint.