Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/375622
Winter Fancy Food Show Booth 4007 Winter Fancy Food Show Booth 637 NON GMO F A M I L Y O W N E D S I M P L Y D E L I C I O U S PARTNERS, A Tasteful Choice Company • 800-632-7477 • partnerscrackers.com • F R E E YO U R TA S T Experience what gluten-free snacking can be... Delicious for all to enjoy! Natural Products Expo East Booth #656 A Business Built on Good Taste The former one-woman operation now has 80 employees. Since 2001 its headquarters has been a 70,000-square-foot manufactur- ing, warehouse, and corporate office facil- ity in Hillsboro, Ore., 10 or so miles east of Beaverton. The company is reportedly the largest processor of specialty condiments in the U.S., shipping over 30 million units per year. More than 600 SKUs include—in addi- tion to horseradish—mustard, wasabi paste, salsa, barbecue and cocktail sauce, and more. "I've lost count of how many," says Domonic. "It makes my work day very dynamic." The Beaver brand alone includes cream-style horseradish, deli horseradish sauce, extra-hot horseradish, kosher beet horseradish, and wasabi mustard. Other mustard f lavors fall under other house brands such as Inglehoffer, Napa Valley, and Tulelake. Additionally, the company helps produce condiments for more than 100 other domestic and foreign companies. Beaverton's massive expansion took place primarily under the leadership of Gene Biggi, who worked to increase the company's mustard offerings and brought the popular Beaver Chinese Hot Mustard to the marketplace. At 86, he is still the major- ity owner of Beaverton Foods. Though he retired to Palm Desert, Calif., two years ago, he often f lies back to Oregon to do taste tests on new f lavors. "He has strong opinions on how things ought to be done and is still very emotional- producer profile "Over the last three years we're up 8 to 10 percent overall," Domonic Biggi says. "We like to grow a good, solid 3 to 5 percent every year, which is easy for us to manage." 44 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com