Our Story
Owned by our people.
Trusted by our partners. Built on quality.Employee owned and committed to strengthening our partners through consistent supply, operational expertise and dependable service.
In the Beginning
In 1974 Derek Robbins founded Staple Dairy Products Limited located in Chiselhurst, Kent, trading in commodity butter and cheese. Since then Staple Dairy products became established in the dairy market, delivering goods to foodservice and manufacturing.
Staple Dairy Products Limited’s expertise in the UK food industry continued to grow as we became major importers of aerosol cream and fractionated anhydrous butters. To this day we are still experts in delivering aerosol cream to the UK food industry.
Focusing on the Future
We’ve grown since 1974. Today, Staple Food Group is a trading division of Staple Dairy Products Limited and based in Orpington, Kent.
Our range of expertise covers foodservice, manufacturing, retail and wholesale sectors. SFG’s product portfolio includes in-house brands Cuisine and Kouzina, as well as introducing new brands into the UK market using our wealth of industry knowledge.
We work closely with customers to achieve the best possible results for their applications.
Meet the Management Team
Chris McNally
Managing Director
Chris brings to Staple Food Group a high profile portfolio of retail and commercial experience which propels the company into growth for the future.
Kim Palmer
Executive Chairman
Joining Staple Food Group in 2015 to develop the business into the future, Kim’s strong knowledge of the UK food industry grows the company from strength to strength.
Latest News
Keep up to date with the SFG blog where we announce new product news, events and all of our company happenings…
Why Good Ideas Break Down Between Strategy and Service
In foodservice, good ideas are rarely the problem. Most operators, groups and manufacturers are not short of strategy. There is no shortage of insight, trend awareness or ambition behind menu development, product launches or brand positioning. The challenge is what…
Range Rationalisation: Reducing Choice Without Losing Sales
More choice has long been seen as a strength in foodservice. A wider range suggests flexibility. It allows operators to cater to different preferences, respond to trends, and offer variety across menus. For many, it feels like a safer position.…
When a Food Trend Becomes the Baseline
Every year, the food industry produces a new set of trends. They are shared, analysed, forecasted and debated. Some feel directional. Others feel fleeting. But a small number do something more significant. They stop being trends altogether. They become the…
Want to know more?
Whether it’s a query about our product range or you have a bespoke idea in mind, contact our dedicated Business Management team.
