Old World Spices & Seasonings to begin incremental expansion in 2009
“Every new dry mix or seasoning we create has to be judged a “wow” product by our internal taste panel,” says the owner of the 20-year-old manufacturer of rubs, mixes and dairy, bread and meat seasonings. “Whether we are creating a new just-add-water soup for our own Laurie’s Kitchen™ line, or an all-natural just-add-water sauce mix for a famous TV chef, nothing goes out for the client to approve unless our internal tasters give it the “wow” designation.”
Jungk considers private label business Old World’s bread and butter. The company focuses on the specialty food category. Old World has the capacity to turn out tons of private label dry meal mixes, soups, gravies, dressings and sauces for mainstream grocery clients. Its primary private label clients, however, are marketers who know how to tap into the specialty food market that stands strong during economic downturns. Lead articles in both Private Label Buyer and Contract Manufacturing and Packaging (CMP) magazines in February confirm that private label food sales are not declining, but growing, in this economy. In fact, CMP reports double-digit growth in 2008 for the first time in years.