Kiwi food manufacturer, Old Country Food, is eyeing the export market after experiencing a surge in international demand for its vegan and “free-from” fusion Asian products.
The Auckland-based company supplies steamed buns, frozen dumplings, and bao buns to supermarkets and restaurants across New Zealand, including its vegan, nut-free, preservative-free and MSG-free options.
Dr Amy Sevao, CEO at Old Country Food, said that previously the firm sought to focus on just the Asian supermarket niche where it has built a dominant market share, but it has since expanded into mainstream supermarkets, food service, and independent restaurants.
“In recent years we have seen a growing interest in Asian-fusion foods which have now become normalised within the diets of many Kiwi households,” said Sevao.
The company has seen a growth of 20 per cent annually, with revenue increasing to NZ$5 million, following rapid expansion during the past six years,
“Our reputation for innovation has also led to international interest from Australian companies looking at our vegan and nut-free products and asking if we can develop bespoke products and flavours for their customer base,” she added.
“We’re discussing with several retailers we can potentially supply as part of our trans-Tasman export expansion strategy.”
The company has also collaborated with TV chef Rewi Spraggon to launch hangi-cooked pork steamed bun into local supermarkets – combining traditional Chinese and Maori cooking styles.
Spraggon operates New Zealand’s only MPI-approved hangi from his West Auckland facility. He says the collaboration is designed to help introduce flavours of traditional Maori cooking to urban customers who may otherwise not have access to hangi-prepared food.
“What we have developed as part of our collaboration is an easy-to-access and consume portable food format – which provides the opportunity for many to try traditional hangi flavours for the first time,” said Spraggon.
