Posted: 7 October, 2016
What's The REAL Difference Between Savoy & Jatz?
Victoria and NSW have their well-known differences.
'Potato cake' vs 'potato scallop', AFL vs NRL and, of course, Savoy vs Jatz.
The question has plagued everyone for years, with many thinking the difference was simply a substitute in name.
But on a Facebook post in 2013, Arnott's answered the age-old question - and there's a bit more to it than you might have thought.
Jatz and Savoy crackers are reasonably similar but you can tell the difference immediately as “SAVOY” is embossed on the Savoy cracker. There are also some recipe differences between the two crackers – the most obvious ones are that Jatz contains full cream milk powder and malt while Savoy contains golden syrup instead of malt.
Savoy were on the market in Victoria and Tasmania before Jatz. They were then made in Melbourne by the Brockhoff biscuit company. Arnott’s joined with this company in the early 1960s and adopted many of its products. It was decided to keep Savoy and Jatz because consumers in Victoria and NSW were equally passionate about their local brands.
So there you go - they have slightly different ingredients, but the taste and packaging is almost identical.
Stay loyal and passionate about your biscuits, everyone.