| 7 T TVirginia Wright Nutritious food fuelling adventures Freeze-dried meals are popular with people carrying what they need on their backs because they are so much lighter. Back Country Foods “Hiking and hunting are the two biggest groups of end users in New Zealand because hunting’s so popular here, but it’s mainly hikers elsewhere.” REGIONAL DEVELOPMENT Now owned by the Invercargill-based, family business, George Wilson Group, Back Country Foods Ltd has its origins in the freeze-dried steaks originally produced by Southland’s Alliance Freezing Group. In 1998, when Alliance divested its noncore services, it was bought by one of their food-scientists, Arthur Ballantyne and his wife Shirley, and production began at its current site under the Back Country Cuisine brand. This year, Back Country Foods was honored as a finalist in the 2026 DHL Southland Export Mentorship Award. “We’ve grown to be the market leader in New Zealand, Australia, Chile and South Africa. Hiking and hunting are the two biggest groups of end users in New Zealand because hunting’s so popular here, but it’s mainly hikers elsewhere,” says Tony Caudwell, general manager of Back Country Foods. While fresh food is always best, freeze-dried meals are popular with people carrying what they need on their backs because they are so much lighter: they weigh around a third of what they will once they are re-hydrated and ready to eat. Unlike in some dehydrating processes, because the meals are freeze-dried at very low temperatures, the nutrients retain their integrity. To guarantee the consistency of the ingredients within each meal, Back Country Foods processes ingredients individually then puts them together according to the recipe in the convenient pouch that’s designed to be eaten directly out of – no mess, no dishes. They pride themselves on using quality New Zealand ingredients and a process that focuses on providing the consumer with a cost-effective, enjoyable dining experience once the food is rehydrated. Back Country Cuisine’s most popular meals are Roast Lamb and Veges and their Cooked Breakfast (eaten for dinner), which Tony puts down to the fact that they both offer plenty of calories along with their protein. “Our cooked breakfast is mashed potatoes, hash browns, smoky beef, eggs and tomato, so it’s a really hearty meal, which delivers a lot of energy after a hard day hauling your backpack around in the back country. “The Roast Lamb and Veges has been in our range from the start and it’s a traditional favourite with people in the wilderness and the outdoors, who seem to like that taste that reminds them of the comfort and security of home.” Along with the old favourites, Back Country Foods’ meals feature more Asian-influenced options these days, as well as the Outdoor Gourmet premium meals. Combined with the gluten-free, vegetarian and vegan options, Back Country Foods wants to ensure a healthy, light-weight, freeze-dried meal is available for everyone wanting to put on a backpack and get into the great outdoors. Back Country Foods is proud to be an exporter of value-added food products and is always looking for ways to expand into new markets overseas. In the meantime, the company also does contract freeze-drying. CONTACT US ON 03 218 4338 sales@gilkison.co.nz 77 Bond Street, Invercargill GILKISON & ENGINEERING MAINTENANCE. Proudly supporting Back Country Cuisine • General Engineering • Manufacturing • Plant Maintenance • Auto-Cad Design & Build • Heavy Transport - LT400 Repairs • CertifiedWelding Industrial • Commercial • Residential “Quality Solutions delivered on Time” INVERCARGILL QUEENSTOWN DUNEDIN CHRISTCHURCH
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