To make something good, you have to make it yourself
It’s a lesson we learned early on. The year was 1990, and wholesome, tasty, ‘free from’ foods were practically nowhere to be found. After one too many fruitless searches, we decided we had to take matters into our own hands – and make tasty ‘free from’ food ourselves instead.
So we got to work and never looked back. From our headquarters in Sydney, we made it our mission to not only make delicious and healthy food, but to lead the ‘free from’ food movement in Australia. We helped to establish health sections in supermarkets and adopted the most stringent allergen testing practices in the country. Because why bother doing something if you’re not going to do it right…right?
The house that ‘free from’ built
As more and more Australians got on board the feel-good food movement in the 2000s, we needed a bigger home. But it couldn’t be just any home. We wanted to build the very best in the region.
And so in 2009, we opened the doors to our dedicated ‘free from’ factory in Stanbridge (near Leeton in the Riverina in New South Wales). It’s one of just a few factories around the world with facilities ‘free from’ allergens, such as wheat, rye, barley triticale and nuts. How can we guarantee that? With incredible standards and attention to detail. Learn more about our process in the How We Do It section.
We’ll never stop making food better
Now with 6 state-of-the-art factories and more than 150 products, we could stop here – but we won’t. Food can always be better, so we’ll always be looking for ways to make it better. Whether it’s creating new snacks, trying new flavours or finding new ways of making our food more nutritious…we’ll never stop pushing ourselves to bring you the very best.