We source for high quality sugars from across the globe and supply small, medium and large food and beverage manufacturers in New Zealand, Australia and the Pacific Islands. We also supply supermarkets around the country with sugars and cooking oils under our retail brands, Canefields and Harvest.
What makes us different? We truly understand how our customers' supply chains work, offer products that fit their requirements and provide outstanding service along the way.
In fact, we really value and understand the importance of:
- premium service; and
- efficient logistics management and lean supply chains
Refined cane sugar (sucrose) with a medium-sized crystal.
This sugar is conditioned at source to achieve minimal moisture content. The natural variability of sugar crystal size is
controlled to remove both the large and the majority of small crystals, resulting in uniformity of crystal size. Given the
texture and consistency of granule size Standard 1A. Granulated sugar is suitable for baking and confectionery
manufacture where sugar crystal size affects texture and consistency
Raw sugar is refined raw sugar of Cane origin.
Raw Sugar has brown to dark crystals with a distinctive aroma
Brown Sugar is processed by boiling fine crystals from selected purified syrups that are high in invert sugar.
It is a moist, refined sugar with a unique flavour and sweet molasses aroma.
Icing sugar is powdered sugar that can be used to sweeten desserts or add that little extra to your baking. Why not try
our classic Kiwi icing recipe found on the back of the pack?
Crystallised sucrose in EU1 and EU2 qualities. These products have average crystal sizes ranging from 450 to 650 μm.
Sold in both bulk and bags. Granulated Sugar is used in most applications. EU1 quality is often used where the purity
requirements are extra high, for example in essences.
Granulated Sugar 500
Granulated Sugar 530
Granulated Sugar 550
Granulated Sugar 450-650
High purity-refined cane sugar (sucrose) product with fine, regular crystals. Caster Sugar is conditioned, at source, to
achieve minimal moisture content. At the refinery, the crystals are separated by grading rather than milling, to maintain
crystal structure. This fine sugar will dissolve readily and mixes consistently with other fine granular or powdered