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Griffith Foods

Company-logo  COMPANY DETAILS
Griffith Foods
C/Berguedà 1, Edif. Prima Muntadas A - plta.
El Prat de Llobregat
308820
Spain
Website
Mail
Call

+34673202373




ACTIVE CATEGORIES

flavor enhancers; flavors and aromas; herbs, spices and seasonings; natural flavors; proteins - animal or plant origin; sauces, garnishes and flavored butters; vegetable products - dry


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Griffith Foods is a purpose-driven product development partner specialised in food ingredients. We're committed to helping our customers create better products and a better, more sustainable world by providing delicious & nutritious solutions in the savoury snacks, protein, and alternative protein market. Our promise is to deliver outstanding taste and texture. We have a bespoken expertise in seasonings, sauces & dressings, premium coatings, and functional blends. 

We serve global and regional food companies worldwide. As a family business, we've valued people above all else for over 103 years. Griffith Foods is renowned for true, collaborative innovation. We're committed to offer bespoke solutions to QSR, food processors, and retail/service companies. 

Griffith Foods is dedicated to helping customers develop new ideas, technologies, and solutions, enabling them to stay ahead of ever-evolving needs of the marketplace and consumers. Our collaborative process integrates in-depth industry and market insight, culinary artistry, and technical expertise to solve business challenges.

Products / Markets supplier image Click to Enlarge

Seasonings - Our Seasonings enhance flavour, functionality, appearance, and aromatics for any protein or base. We develop dry marinades, dry glazes, rubs, internal seasonings, powdered sauces mixes, and oil marinades 

Sauces, dressings & marinades - From marinades, pastes, concentrates, glazes, and pour-over sauces used during cooking to condiments, relishes, chutneys, salsas, dips, and dressings to compliment your product, we have an authentic solution for every application. Whether slow-cooked or RTC, our sauces can be tailored to meet different production and shelf life requirements. 

Value-added coatings - Our value-added coating systems can be customized to help your protein, vegetable, side dish, or topping products stand out in taste, texture, colour, surface appearance, & nutritional quality. Our value-added coating systems include flour breaders, tempura systems, and breadcrumb coatings suitable for fried, baked, or air-fried applications. 

Functional blends - Our functional blends are high-performance ingredient blends suitable for a wide range of protein & vegetable substrates, and they are blended into the substrate. The main applications are burgers, meatballs, reformed meat, and vegetarian substrates.



Articles On Food Ingredients First
California Natural Color stand.

FOOD INGREDIENTS NEWS

IFT First 2024: California Natural Color harnesses butterfly pea extract to showcase new shades of purple

22 Jul 2024 --- California Natural Color, a US-based global ingredient supplier of premium grape juice concentrates, natural colors and grape seed extract, highlighted its newest addition to its... Read More

Alianza stand at trade show.

TECH & INNOVATION

IFT First 2024: Alianza Team USA leverages AI tools to fast-track oil, lipid and fat formulation

19 Jul 2024 --- Alianza Team USA, experts in developing tailor-made solutions for oils, lipids and fats, unveiled a suite of AI tools during IFT First 2024. They are designed to help brands deliver... Read More

Woman in a supermarket.

FOOD INGREDIENTS NEWS

Beyond The Headlines: Cargill bolsters methane-reduction research, UK food inflation declines

19 Jul 2024 --- This week, Cargill backed methane-reduction research with a US$1 million investment and ADM terminated its lactic and polylactic acid projects amid rising construction costs.... Read More

cows in a dairy farm.

BUSINESS NEWS

FrieslandCampina and Mars unite to tackle dairy farm-related greenhouse gas emissions

19 Jul 2024 --- FrieslandCampina and Mars have joined forces to speed up greenhouse gas (GHG) emissions reduction in the dairy production service supplied to Mars. The collaboration will include... Read More

Ginamarie Musumeci.

NEW PRODUCT DEVELOPMENT

IFT First 2024: Agrana unveils bakery-inspired ice cream flavors and vegan street-food innovations

18 Jul 2024 --- Agrana, a global food and industrial goods supplier, launched new products from its fruit preparations and starch portfolio during IFT First in Chicago, US. These include novel ice... Read More




Videos
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IFT First 2024 live: Tate & Lyle targets creamy textures and fiber in snacks and beverages with vegan concepts

16 Jul 2024 --- Tate & Lyle’s senior research chef, Christine Kerekes, talks to us from IFT about the company’s chickpea flour ingredient, which enhances the binding capability in snacks like falafel and a vegan emulsifying system for creamy textures. She also highlights the company’s dragon fruit-based prebiotic beverage, which has fiber for gut health benefits and a stevia sweetener for high-quality sweetness at low costs.

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Nosh.bio: Harnessing fermentation for sustainable and affordable nutrition

05 Jul 2024 --- Nosh.bio uses fermentation to produce sustainable and scalable proteins, notably mycelium. It’s on track to reach a mycelium protein production capacity of thousands of tons per year using the infrastructure of an old brewery. The company uses a fermentation process tailored to produce ingredients for alt-meat, confectionery, sauces and wellness products. CEO Tim Fronzek tells us more.

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Find the right alternative protein for your formulation

10 Jun 2024 --- Yeast is naturally rich in proteins and contains all the essential amino acids: discover Springer® Proteissimo™ 102, an animal-free protein with a high digestibility score (PDCAAS 1; BCAA  (21%) and EAA (52%)), and can be easily formulated into food products without undesirable off-notes and limited color impact. Suitable for use in a wide range of food applications to enhance nutritional value: sports nutrition, bakery, snacks & crackers, cereal bars, dairy and meat analogs. Get access to our brochure.

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Wanda Fish: Eyeing the “fat” for cultivated tuna texture as alt-seafood innovations proliferate

07 Jun 2024 --- Yaron Sfadyah, VP of Business Development and Marketing at Wanda Fish, spotlights the latest trends and innovations in cultivated seafood amid global overfishing concerns. He tells us about the company’s challenges in achieving the “buttery” texture of traditional bluefin tuna and the technology used to overcome them. Yaron also discusses the product’s potential usage in the culinary space.

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Food Matters Live: “Taste of Better” event unites F&B professionals to empower and deliver food innovation

21 May 2024 --- With a focus on climate change, the rising cost of living and positive nutrition, Food Matters Live aims to bring the F&B industry together at events across the UK. This week, the organization has added an event in Manchester that will spotlight discussions around emerging consumer trends, growth categories, market analysis and culinary innovation. Managing director Briony Mansell-Lewis tells us more.




Technical Papers
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Unlocking the Flavourful World of Chilli: Expert Insights and Innovative Solutions by Lionel Hitchen

20 May 2024 --- Explore the world of chillies with Lionel Hitchen's expert insights. From understanding heat profiles to extracting full flavour potential, discover how we craft authentic, stable products. With tailored solutions and decades of expertise, unleash the perfect balance of spice and taste for your culinary creations.This Technical Paper is brought to you by Lionel Hitchen.

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Creating delicious plant-based snacks

06 May 2024 --- It’s no secret that the plant-based movement is here to stay. Modern consumers are increasingly seeking healthy plant-forward alternatives to their traditional favorites for various dietary and lifestyle reasons. See how ADM can help you match consumer expectations for authentic taste, texture, and nutrition in our downloadable case study. This Technical Paper is brought to you by ADM.

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Optimising texture in plant-based foods

18 Sep 2023 --- There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives. In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan gum and TayaGel® HA improve the texture of plant-based products.This Technical Paper is from Jungbunzlauer.

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Freedom of taste. Food from niche to mainstream.

15 May 2023 --- Food companies are watching consumer trends to respond flexibly by offering tasty products that reflect their requirements. Millions of people have a food allergy or intolerance or follow a halal, vegan or flexitarian diet. The seasonings from Dutch Spices are suitable for these type of consumer products.This Technical Paper is from Dutch Spices.

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Freedom of taste for food producers

17 Apr 2023 --- Dutch Spices’ products enable food producers to offer a unique variety of products that are suitable for and can be enjoyed by a large group of consumers. Including people with a food allergy and people living in accordance with vegan and/or halal guidelines. We call this Freedom of taste.This Technical Paper is from Dutch Spices.




Podcasts
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NewsBite Podcast (Oct 30 - Nov 3): Inflationary measures slated to impact cell-based meat market

06 Nov 2023 --- In this week’s NewsBite, we take a look at how the global economic downturn has restricted new investment in the cell-based meat industry. Meanwhile, the US army is stepping in to buy Japan’s seafood following China’s ban on imports and the FDA looks to revoke its regulations on brominated vegetable oil in the US.

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Newsbite Podcast (Jun 20 - 24): FAO urges mass transition to greener agri-food systems, Kellogg’s spins-off and reshapes portfolio

24 Jun 2022 --- This week, a new FAO and European Bank for Reconstruction and Development report warned that efforts in the food industry to commit to carbon emission reduction targets have been “uneven”. Meanwhile, the Kellogg’s Company divided itself into three independent public companies in a major shake-up that sees a renewed focus on snacks, cereals and plant-based products. Also, Mondelez International moved to acquire energy bar maker Clif Bar.

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NewsBite Podcast (November 15 - 19): Kerry unveils natural, soluble solution that fortifies white bread

19 Nov 2021 --- This week, Kerry launched an acacia gum-derived ingredient that overcomes sensory issues in white bread. Meanwhile, Roquette unveiled the world’s largest pea protein factory and Redefine Meat premiered the world’s first whole cuts of 3D-printed steak in new culinary concepts.

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NewsBite Podcast (May 24 - 28): Barry Callebaut unveils Van Houten ruby chocolate drinking powder

28 May 2021 --- Unilever & Enough partnership is to leverage zero-waste fermentation process to grow high-quality alternative protein, while Barry Callebaut’s cocoa brand Van Houten has launched a powdered chocolate beverage made from Ruby chocolate. Meanwhile, Mondelez is entering an agreement to acquire Chipita, which is pegged as a high-growth key player in the Central and Eastern European croissants and baked snacks category.

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Newsbite Podcast (Apr 26 - 30): GFI leads coalition urging US government to make alternative protein science a “national priority”

30 Apr 2021 --- In F&B developments this week, the Good Food Institute (GFI) and more than 60 key alternative protein stakeholders called on the US federal government to make alt-protein investment a “national priority.” Chr. Hansen launched its latest generation of bioprotective food cultures FreshQ, while TurtleTree opened new US-based R&D headquarters for the sustainable cultivation of milk from mammalian cells. In Singapore, Givaudan & Bühler launched a Protein Innovation Centre targeting Asian culinary plant-based development.




Webinars
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The Editor Presents: Satisfying Soups & Sauces

14 Jun 2024 --- Join The World of Food Ingredients’ editor, Missy Green, in a 15-minute roundup of highlights from the soups and sauces edition.Inspiration from global cuisines is becoming more nuanced with African flavors coming into the spotlight. Authentic spice blends true to regional tastes are elevating foods, while limited editions allow consumers to dip into novel experiences.This edition also explores today’s bakery trends and Brazil’s booming ingredients sector. In health and wellness, we examine the latest biotic ingredients and healthy aging ingredients for active seniors.

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Captivating Culinary: Natural colours for sauces, mayos & more

11 Oct 2023 --- Sauces, dressings and other condiments have long been a staple for restaurants and home cooks alike. Consumers are looking for new and innovative condiments with beautiful colors and diverse applications that inspire them. Adding natural colors to your sauces, seasonings, mayos and dressings can enhance their visual appeal and support the new flavor and food experiences that customers crave. This webinar will give you an in-depth look at how to choose the right natural colors that add whimsy and interest to your sauces and condiments.

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The Editor Presents: The Snacking Edition

14 Sep 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on snacking innovation. She’ll break down the key takeaways from articles covering topics such as fiber-enhanced snacks ingredients, clean label and plant-based formulation, as well as the need for indulgent moments. She will also examine new strategies in precision fermentation.

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Better Nutrition by Design: Crafting Snacks for Discerning Consumers

01 Aug 2023 --- Globally, 80% of consumers are taking action to live more healthily (Innova Market Insights). Capturing this demand while continuing to elevate taste is an ongoing industry challenge. Join us for an engaging webinar focused on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category. Our panel, made up of experts in consumer research, strategic marketing, and sugar reduction innovation, will guide you through the latest insights and trends, as well as strategies for formulating consumer-preferred products. This webinar is tailored to provide valuable insights and practical knowledge.

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The Editor Presents: The Soups & Sauces Edition

16 Jun 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on soups and sauces. She’ll break down the key takeaways from articles covering topics such as emerging fiber ingredients, vanilla as a complement in plant-based formulation, natural preservation and lupins in baked goods. She will also examine strategies to mimic meat and craft authentic savory soups and sauces.




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