Foodswing

In 1999, FoodSwing was founded in New York City as a turnkey outsource for celebrity chefs and specialty food retailers who wished to create and manufacture food products in glass jars. FoodSwing had also been monitoring the increase in quality and the steady growth of private label gourmet food offerings in specialty food stores and supermarkets n... ationwide. The company sensed the coming opportunities in the private label food sector as few grocery retailers had in-house product development or manufacturing capabilities. It was clear that a growing percentage of the American consumer's grocery bill was moving to the new high-quality, competitively- priced private label offerings. FoodSwing enjoyed a number of early successes with NYC area chefs and restaurants. In 2002, FoodSwing began aseptic co-packing with the launch of Whole Foods Market's "365 Organic" Aseptic Chicken Broth. The company's growth continued with the addition of multiple aseptic products at Whole Foods and multiple private label pasta sauces for Trader Joe's including Mario Batali's line of gourmet pasta sauces. In 2003, FoodSwing continued to expand its management team, arranged its second round of venture capital and prepared to acquire its new manufacturing facility. In January 2004, the company acquired and re-tooled the Land O Lakes/AFP plant in Northumberland, PA where it had been leasing production for the previous five years. The company was re-incorporated in Delaware and all company operations, including the headquarters, were moved from New York to Pennsylvania. During the period from 2004 to 2007 sales continued their rapid growth and FoodSwing now has 60 plus employees and is continuing to grow. FoodSwing remains committed to using state-of-the-art technology and world class customer service to secure its place among the world's greatest food manufacturers so that it may provide those capabilities to its growing list of regional, national, and international customers.Read More