Back Country Cuisine
Some of the best features of Back Country Cuisine meals is that they are lightweight, tasty and easy to prepare.
During processing the food is cooked, blast frozen and then dried to produce the finish product which is then combined with sauce powders and dried vegetables to make the meals.
Back Country Foods Ltd operates from Invercargill. The freeze drying business was set up by the Alliance freezing works in the 1960’s and was then taken over by Back Country Foods in 1998. The company is now owned by Kara and Brent Crossan, and equity partner Invest South Limited.
Back Country Cuisine exports to 7 different countries and has a wide range of users from yacht racing teams to military forces to the trampers, hunters and adventurers.