Modern Production
State-of-the-art facilities in Greece
Our Story
A Legacy of Flavor Since 1922
For over a century, Papazoglou has been crafting authentic Greek condiments and sauces, combining traditional recipes with modern production standards.
Who We Are
Rooted in Greek Culinary Tradition
We are a Greek food processing company specializing in the production of premium condiments, sauces, and seasoning blends. Our products are crafted with care using time-honored recipes and the finest Mediterranean ingredients.
From salad dressings to custom food service solutions, we serve HoReCa businesses, food manufacturers, and retail markets across Greece and beyond.
Quality Ingredients
Sourced from trusted Mediterranean suppliers
Certified Standards
Meeting the highest food safety requirements
Inside Our Facility
Crafted with Precision & Care
From quality control at every batch to a fully organized cold storage and distribution chain, our modern facility in the Heraklion Industrial Zone ensures consistency, safety, and freshness in every product that bears the Papazoglou name.
Our Mission
Bringing Greek Taste to the World
Our mission is to deliver premium-quality Greek food products to partners worldwide, maintaining the authenticity and care that have defined us for over 100 years. We believe in building lasting relationships based on trust, consistency, and shared passion for great food.
Our Values
What Drives Us
Passion
A deep love for Greek gastronomy guides every product we create.
Sustainability
Responsible sourcing and eco-conscious production practices.
Partnership
We grow together with our clients through trust and reliability.
Quality
Uncompromising standards from ingredient selection to final product.
Our Journey
Milestones Through the Years
Kyriakos and Kornilia Papazoglou arrive in Chania as refugees from Kayseri. With modest means and using recipes from Constantinople, they begin making pastourma and Karamanli soutzouki in their home kitchen.
1922
Kyriakos and Kornilia Papazoglou arrive in Chania as refugees from Kayseri. With modest means and using recipes from Constantinople, they begin making pastourma and Karamanli soutzouki in their home kitchen.
The distribution network grows and the first modern food production facility is established in Chania.
1950
The distribution network grows and the first modern food production facility is established in Chania.
The network expands across Crete with a new branch in Heraklion, where the production of salads begins for the first time.
1981
The network expands across Crete with a new branch in Heraklion, where the production of salads begins for the first time.
New owned facilities are built in the Heraklion Industrial Area, equipped with modern machinery.
1989
New owned facilities are built in the Heraklion Industrial Area, equipped with modern machinery.
The production unit is expanded and machinery upgraded, driving network growth across all of Greece.
2010
The production unit is expanded and machinery upgraded, driving network growth across all of Greece.
Further upgrade of mechanical equipment and expansion of the facility to 3,500 sq.m.
2025
Further upgrade of mechanical equipment and expansion of the facility to 3,500 sq.m.