Chefs have always been important to us at Knorr. They share our passion for food, our attention to detail and our absolute refusal to compromise on ingredients.
Indeed, no fewer than 21 chefs from 9 countries work in our headquarters in Heilbronn. They make sure that good food is always top of the agenda and that Knorr products are as good as they’ve always been, while always looking for new and innovative products.
Carl Heinrich Knorr began his business in 1883 and soon developed a patented and celebrated dried soup. In 1889, he introduced “Erbswurst”, a seasoned pea soup to which you simply added boiling water and by 1900 it was available in 40 varieties.
Over the next half-century, other new products followed including soups, sauces, the bouillon cube (or Knorr stock cube) and Aromat seasoning mix.
