Creating satisfied customers rarely comes down to just one or two factors. At Champion, we give bakers and manufacturers the professional edge by sourcing nature’s finest grains, using clever science to unlock their potential, milling them to perfection, sharing all our global insights and ideas, and finding solutions tailored to each customer’s needs. We call these distinctive, added-value characteristics ‘The Champion Advantage’.
Great grains are the natural starting point to great flours. Fortunately we are able to draw on both our own New Zealand knowledge and Nisshin Seifun Group’s global expertise. We work closely with some of the world’s
best agronomists and breeders to develop and select quality grains that best suit the flour characteristics required for our customers’ highly varied and demanding end uses.
Great grains are the natural starting point to great flours. Fortunately we are able to draw on both our own New Zealand knowledge and Nisshin Seifun Group's global expertise. Working closely with some of the world’s best agronomists and breeders, we develop and select quality grains that best suit the flour characteristics required by our customers.
The characteristics of wheat, and the flour it produces, are complex and delicate. It takes sophisticated equipment and considerable technical know-how to unlock its true potential. Champion’s national and international expertise in food and enzyme technology enables us to uncover the subtle characteristics that yield new and improved flours and end-product uses.
Even with the best milling equipment in the world, you still need exceptional human insights and skills to get consistently perfect flour to match customers’ needs. This is where the combination of Champion’s 160 years of intimate know-how and professionalism, and Nisshin Seifun Group's global milling expertise, are invaluable.
Over the years, Champion has built customer trust and confidence by guaranteeing consistent quality and specifications through a strict quality management system. Food safety is paramount, so we do constant laboratory tests on mill-runs (Champion is the only flour milling company in New Zealand with a test milling facility) and operate a robust quality food safety programme.
Our focus is to develop specifications and cost-effective solutions tailored to each customer’s end use and operating parameters. We can also help out with the selection, use and maintenance of equipment, offer technical training sessions and even oversee projects.
Our association with Nisshin Flour Milling Inc., Japans’ largest miller, opens a world of endless possibilities. A raft of insights into new and exciting flour-based products and markets (on and offshore) that Champion is keen to see its customers benefit from.
As we accelerate our fresh thinking, we find new ways to add convenience, health benefits and aesthetic appeal to our flours. We also look to cater for our more diverse eating preferences, find additional uses for customers’ flours and equipment, and replace imports with high-performing local alternatives.
While our customers’ baking skills and knowledge vary widely, all Champion products are designed to reduce production errors, increase productivity and efficiency, and get professional results every time. This is particularly true for Champion’s extensive range of high quality pre-mixes and concentrates.
Droughts and shortages are a fact of life but businesses depend on consistency and continuity. If need be, Champion can draw from its own extensive international grain resources to ensure consistent supply of flour to its customers. Champion Flour has New Zealand’s largest flour milling capacity.
Champion is actively working with the industry and its customers to replace e-numbers (man-made chemical preservatives, colourings and other additives) with more natural equivalents that provide the same or better properties.
Champion invests in New Zealand’s future through its deep and direct involvement in a wide range of grain research and industry bodies. These organisations are committed to developing new types of grains that produce better yields, health benefits and sustainability.
