LIFCO International has a long history stretching back almost 100 years across three continents. The current incarnation of the group started in the United Arab Emirates in 1975. What began in retail, quickly expanded into manufacture, distribution, and marketing in the Middle East region and beyond. Through all this growth, LIFCO remains a family-owned business.
The diversified LIFCO Group has a turnover of AED 1.4 billion generated by three divisions. LIFCO is among the top three distributors in UAE for the global brands focused on UAE, Qatar, and Oman.
In addition to the food operation, the construction division operates five factories across UAE and Qatar, employing over 3,500 people.
Diverse food production
The food division employs another 1,500 people across Oman, Qatar, and the UAE. Alongside facilities for retail and distribution in these three countries, LIFCO also operates three manufacturing sites in the UAE. One factory specializes in mozzarella and other types of semi-hard cheese. Maria’s is LIFCO’s own brand of cheese providing mozzarella, Emmental, Kashkaval, parmesan and cheddar products in the form of blocks, shredded and slices available in various sizes
Another UAE factory focuses on health food produced under the Soul Food brand, featuring a wide variety of healthy snacks, energy bars and protein bars. LIFCO produces a natural, sustainably sourced energy bar which is 100% gluten-free, lactose-free, sugar-free, rich in fibre and full of Vitamin A, D & E with no added artificial flavours or colours
Alongside this broad portfolio of food lines, LIFCO also operates the Joys brand in frozen French fries; Qahwati, a high-quality Turkish coffee; and the Il Nostro brand of coffee capsules blended using the best quality beans.
On the production side of the business, LIFCO has exciting development plans to match the emerging trends in the food market. One project is exploring the option of producing a dairy-free, vegan variety of mozzarella. Another plan involves gluten-free tortillas and the possibilities found in switching to coconut flour or almond flour.