Franck Food moved in to the new premises during 2004, with a lot of revamping the factory to suit our purpose, installation of all machinery, adhering to regulations and sourcing raw materials. This took more time than expected but with perseverance comes achievement.

In 2005, after successfully obtaining the “Approved Persons Course for Thermal Processing of Low-Acid Foods” required by the Australian hygiene authorities, the first production run could start.