After a 25 year absence, The Arnott’s Group has resumed manufacturing in New Zealand with the opening of a new multi-million-dollar facility in Avondale, Auckland. The site will also be an innovation hub for sweet and savoury biscuits across the region.
Arnott’s Group CEO, George Zoghbi, said the new facility signalled the company's commitment to ongoing investment in New Zealand; Arnott's acquired premium local cracker brand 180degrees in 2021.
“The Avondale facility has been designed to unlock world-class innovation and flexibility for the broader Arnott’s network and will allow us to increase our locally made Arnott’s range,” Zoghbi said.
The plant has two lines for the manufacturing of crackers, biscuits, bars, and filled products. There is also scope for future expansion, an Arnott's spokesperson told Food & Drink Business.
The equipment was purchased and installed for the types of biscuits produced in the factory as well as according to Arnott’s operational systems.
Adjoining the bakery is a large palletised warehouse for inbound ingredients and outbound deliveries that uses the company’s standard inventory management system (SAP).
“The integration of 180degrees in 2021, and the subsequent construction of Avondale, mean greater speed and agility within the New Zealand arm of our 157-year-old business that will allow us to unlock new products and reach new consumers,” Zoghbi said.
“On launching, the plant was using more than 80 per cent renewable energy,” the spokesperson said.
Arnott’s Group country director New Zealand, Mike Cullerne, said the Avondale opening reaffirms the groups commitment to the local New Zealand economy, industry, and community as part of the business’ ‘support local’ ethos.
“The Avondale opening is a welcome boost for local suppliers responsible for everything from ingredients to logistics and will also allow us to strengthen relationships with our retail partners around the country and continue supporting local food relief charities.
“Our fast and flexible facility in Avondale will support further expansion of the premium 180degrees brand both domestically and in Australia and allow us to develop new Arnott’s biscuits for New Zealand customers to enjoy. Last year alone, New Zealanders consumed over 30 million 180degrees crackers – an astounding level of support for this locally made brand,” said Cullerne.
But the crackers had to wait; the first product baked at Avondale was a new range of premium sweet shortbread biscuits, Arnott’s Shortbread Bite.
Shortbread Bites
The shortbread range is batch baked with NZ butter and fruit from Barkers of Geraldine. There are three varieties: Black Doris Plum made with Black Doris plum puree plus decadent dark chocolate chips: Feijoa made with feijoa puree plus poppy seeds; and Mixed Berries made with boysenberry and blackcurrant puree and white chocolate chips.
The biscuits are packaged in a recycled PET tray, then a soft plastic sleeve, and a cardboard carton from packaging suppliers Bluestar, Opal, and Syntech.
The spokesperson said the range will be distributed in New Zealand first due to the distinct flavours before deciding on broader sale.
