Griffith Laboratories started making food industry history as soon as it was founded in 1919. During the roaring '20s, the company began developing exclusive blends of seasonings for meat products that addressed regional tastes. In fact, Griffith's seasonings, sausage binders and cures became so popular that the company had to move to a larger facility, which was just north of the old Chicago Stock Yards.
Griffith Laboratories continued to grow and thrive in spite of The Great Depression in the 1930s. To serve its customers even better, the company established the Research and Experimental Kitchen in 1937. The Research Kitchen, which was staffed by a famous Viennese food processor, was the precursor to today's R&D labs and Culinary Center.
In the 1970s, Griffith opened operations in Europe and the Pacific Rim and entered the world of quick-serve restaurants.
In the 1980s, dining on the run became a way of life. Griffith responded to the market demands by bringing flavorful new concepts to the largest fast-food restaurants in the world.
A major achievement in the company's history was the completion of Griffith's state-of-the-art Culinary Center at its Alsip, Illinois, headquarters in 1998. The center was the first of its kind to be created by a food ingredient company where trained gourmet chefs could work with food scientists to develop innovative food products. The Culinary Center brings together haute cuisine and food technology to create authentic tasting and marketable meals for the food industry. The Center's mission is to help customers create casual quick dining that can satisfy even the most sophisticated taste buds. This concept is now being expanded throughout Griffith Laboratories locations around the world with most recent openings of centers in our United Kingdom and Costa Rica locations.
Our focus, knowledge and commitment to the food industry allow us to offer our customers the expertise and consumer-preferred products they need and want. We look forward to continuing to shape the future of food.