Smallgoods producer Barossa Fine Foods is facing big changes in 2018, taking on another renowned SA business, undergoing a packaging rebrand and celebrating its 100-year-old family history.
Barossa Fine Foods, which has a long-standing retail presence across SA, announced today it has acquired 58-year-old seafood brand Angelakis Bros.
The company says it has acquired an agreement with Angelakis, officially taking over on May 4 and continuing with no disruptions.
The announcement comes a week after Barossa Fine Foods revealed plans to overhaul its branding and packaging to celebrate the Knoll family history and prepare the name for “rapid national expansion”.
Fourth generation family member and Barossa Fine Foods development manager, Alex Knoll, says the company is looking to have a larger presence in the eastern states.
“We’re approaching 100 years since my great uncle, Andreas Knoll, first ventured into the area of smallgoods and started a dynasty that, through various iterations both in Germany and SA, is now Barossa Fine Foods,” he says.
“With this milestone looming – and with us looking to gain a stronger foothold in the eastern seaboard states of NSW, QLD and VIC – we thought it timely to refresh our branding, and at the same time, have a bit of fun by sharing our history in a series of light-hearted back stories featured on our packaged goods.”
The company says the rebranding will also drive a large push into the burgeoning markets of Asia, while stimulating the local economy, creating new jobs and offering current workers greater opportunities.
It is understood the new packaging will hit the shelves from May.
It will have a “consistent look and feel” across its 100g sliced range of more than 20 products, its 300g cooked sausages, 500g fresh sausages, pâté, kabana and ambient products.
Alex says that while the family prides itself on being progressive, innovative and forward-thinking, upholding tradition was paramount.
“So, while the brand identity has evolved to more accurately reflect a thriving 21st Century business with strong family traditions, we remain true to our high-quality award-winning products and artisan production standards as well as sourcing as many local ingredients as we can,” he says.
Barossa Fine Foods’ origins date back to post WW1 Germany when 15-year-old apprentice Andreas Knoll mixed his first leberwurst at a small goods factory in Munich in 1924.
The brand we know today was born in the early 1990s when third-generation Franz and Barbra Knoll purchased an existing business of the same name in the Adelaide Central Market.
Barossa Fine Foods currently employs 250 people across nine retail outlets throughout the state and in Victoria and has almost 300 stockists nationwide.
With its factory based at Edinburgh North, the company has some 600 products from hams, bacon, sausages and other Bavarian treats.
Barossa Fine Foods also runs Standom Smallgoods and Schulz Butchers at Angaston.
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