Our story
Mediterranean flavour,
in the snack aisle.
Walk down any chip aisle and the flavours are the same wherever you are in the world: barbecue, sour cream, salt and vinegar, a paprika if you are lucky. The flavours people across the Mediterranean actually grow up eating were simply not on the shelf.
Golden Touch was started to change that. The idea was straightforward and stubborn — take the seasonings that belong on a Mediterranean table and put them on a snack, properly, rather than as a novelty edition that disappears after a season.
Thyme is the clearest expression of it. Za'atar — dried thyme and toasted sesame — is what half the region eats for breakfast with bread and olive oil. Nobody had put it on a corn stick and treated it as a flagship flavour rather than a curiosity. It is now the bag people reach for first.
The rest of the range follows the same logic. Sharp tomato instead of generic "red seasoning". Roasted peanut carried through the whole stick rather than dusted on top. Cheese and rich white cheese built entirely without dairy, so the whole line-up could carry V-Label vegan certification — which turned out to matter as much to shoppers abroad as the flavours did.