Specialists in high-quality food ingredients

Griffith Foods recently announced the launch of their new line of sauces, specially customised to cater to the Indian market

Griffith Foods established operations in 2005 in Bangalore with a manufacturing facility and culinary centre and a regional office was launched in Dubai to serve the Middle East. In 2017, a larger greenfield facility, spread over five acres, was opened in Bengaluru. “We have continued to invest in growing our business development teams to support our customers by being closer to them in over 12 cities in India and the Middle East. We are very encouraged by the partnerships we have created with our suppliers and customers, based on which we have further invested in acquiring a sauce manufacturing facility this year. Our customer list includes some of the largest and most trusted brands in several verticals of the food industry,” says Dhiren Kanwar, President & Managing Director - India and Middle East, Griffith Foods.

With changing consumer dining preferences and economic conditions, the foodservice industry mainly QSRs and HORECA, is taking bold steps by finding innovative ways to improve on-site and off-site experiences for guests. To simplify their cooking experiences, Griffith Foods recently announced the launch of their new line of sauces, specially customised to cater to the Indian market. These culinary-inspired sauces are authentically produced to deliver made-from-scratch quality and flavours that are popular among Indian consumers. Sharing his views on what Griffith Foods is doing to address the market gap for readymade sauces and blends, Kanwar says, “We believe a gap exists in the market for convenient and authentic solutions. We are unwavering in our commitment to delivering incredible taste, outstanding texture and solutions that allow our customers to leverage their creativity to the best.”

On being different from competition, Kanwar opines, “We are a culinary-centric organisation with a mission to help customers enhance their offerings to stand out in the market and match consumers’ standards, changing needs, and preferences. Our enthusiasm for food innovation, global and regional influences, local sourcing, and cleaner ingredients, to becoming a 360-degree vendor to our customers, is what sets us apart in the market.”

At Griffith Foods, sustainability is looked at as a way to create value for the industry and customers, and not as a mandate. “It is part of our purpose that drives us to create shared value through sustainable agriculture for protecting the planet. Our sustainable sourcing programme, Griffith Sustainably Sourced (GSS), creates farm-level integration of the spices and herb supply chain. We ensure each farmer can reap agricultural and societal benefits by integrating sustainable principles that drive higher yields – through hands-on training, education and community support. As a company, we will continue to be guided by the North Star of our purpose. But we will do and be more. To do so, we are organising for impact across four key pillars where we can make the most difference: health and nutrition, sustainable sourcing, climate action and environmental management and wellbeing and fulfillment. These pillars were created by our four new Board Committees, each of which will be responsible for achieving progress toward our 2030 goals,” explains Kanwar.

This article was published in BW hotelier issue dated '' with cover story titled 'BW HOTELIER - THE WEDDINGS & MICE SPECIAL'


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