Passion for bringing out the best in food is at the heart of what we do, and the driving force behind the success of Springbrook Foods.
Springbrook is made up of a team of people who are super passionate because each one knows that every product that leaves our factory makes the world a more flavoursome place to live!
Here’s what our longest serving employee has to say:
“I love working for a family owned company. I’ve worked for Springbrook for 25 years and during this time I’ve watched the company grow and I feel like I am part of the family.”
– Rokobina Harrison – Peeling Line Leader
Good taste is at the heart of our work in the food industry.
Everything starts with it. Our focus demands it. Our expertise delivers it. Through the myriad ingredients, innumerable combinations and countless methods and measurements we use years of experience to distinguish the right approach and to reach the right result. With fresh produce, careful science and innovative techniques we make the flavour come first! It’s a simple statement – but one that can only be delivered with confidence thanks to the skill of our people and the ambition of our company.
Passion for Flavour.
Flavour comes in many shapes and forms, Springbrook has the expertise, resource, processes and passion to develop and manufacture any condiment or ingredient to help you achieve your flavour requirements, whether its for your signature restaurant dish, to add into a product you manufacture or simply on-sell we can handle it from creation to completion.
World Class.
Springbrook owns a world class 3000sqm manufacturing facility in the heart of Marlborough, New Zealand. We produce every product we sell from this facility and we welcome visits from our customers and invite you to come and see this fantastic facility and region for yourself.
By embracing the Lean Manufacturing culture and achieving the highest food standard accreditation complimented by a world class facility means you can trust Springbrook to deliver on quality, consistency, and compliance.
Its not what you say, its what you do.
Springbrook has created a culture of focus on quality, this is fundamental to our success and will not be compromised. From the production team to senior management we have a clear expectation and communication channel to ensure quality is kept to the highest standards.
Formal standards we currently hold are, HACCP FSP, HALAL, Dairy License, Heinz Approved Supplier and in the final stages of full BRC Accreditation.
We also welcome independent audits from our customers.
Across the decades the Springbrook brand has been associated with one family and their fresh approach to quality foods.
For the Johnsons these years have required equal amounts of inspiration and determination as they’ve overcome challenges and undertaken new paths.The family business was traditionally associated with growing cherries and garlic in New Zealand’s Marlborough region, and current Springbrook General Manager Mark Johnson grew up with evenings spent in the family kitchen. In 1984 tragedy struck when a horrific car crash took the lives of both Mark’s parents and his only brother. Mark vowed to continue on. In 1986, inspired by the spring-fed waterway that meandered through the farm, he made a fresh start with a different name and renewed energy. The same challenges still existed however – any poor weather during harvest could result in crop failure and incredible amounts of wasted produce. Other things were budding at this time however – particularly the ideas Mark had for adding value to produce that, while cosmetically blemished, still provided the basis for delicious taste. As these ideas continued to grow, and wet harvest followed wet harvest, Mark flew to Australia and purchased an innovative cherry pitting machine.
The Springbrook team then developed and built a small food grade facility on the orchard and rolled up their sleeves. Work began both pitting cherries and processing other fruits for companies such as Air New Zealand and Pizza Hut. While Mark sought to add further value and create greater efficiencies the day-to-day running of the company often left little time to develop these thoughts. Then a debilitating back injury occurred… laid up and unable to do much but dream of what could be, Mark envisioned a new machine that could quickly and efficiently peel garlic cloves. Returning to the factory on crutches he set to work on the dream and in 1996 Springbrook introduced the first automatic garlic peeler to the market. This success provided the springboard for an exciting new direction. Processing natural products into exciting new forms is now the cornerstone of our capability and the initial inspiration, passion and innovation propels the company forward.
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