Moving a food manufacturing business: Lessons from Old Country Food
From June issue NZ Manufacturer magazine Family-owned Auckland manufacturer Old Country Food is one of New Zealand’s largest Asian food producers, making more than two million steamed buns and about 15 million dumplings annually for supermarkets, hospitality businesses and specialty retailers across the country. Founded more than 35 years ago by immigrants from Hong Kong, the business has evolved through several groups of Asian ownership before CEO Dr Amy Sevao’s family bought into the company in 2015. Its food philosophy reflects that journey. The business originally specialised in Cantonese-style dim sums before northern Chinese expertise refined its dough-making techniques. Taiwanese influences later shaped the product range, while a distinctly Kiwi approach to ingredients and flavour helped transform the business into a modern Asian fusion manufacturer. “When I took over, I brought in Kiwi executive chef Cameron Knox to rethink the recipes,” says Amy. “The goal was to create a distinctly New Zealand flavour profile: cleaner, simpler and more ingredient led. That really became part of our identity.” That innovation-led approach has helped Old Country Food grow despite difficult trading conditions across the food manufacturing sector recently. The company was behind the launch of the world’s first hāngī steamed buns, a Māori and Asian fusion product that sold out nationwide and has just launched a new dumpling range specifically designed for air fryers. In 2025, Old Country Food moved from its premises from Henderson to a customised 800sqm North Shore facility. Amy says the move to a larger, more efficient factory has been central to the company’s next stage of growth, allowing it to streamline operations, reduce costs and double production capacity. Old Country Food has been an EMA Member for nearly two years and the team took a tour of the facility recently. The EMA’s Nicholas Russell sat down with […]
