Culinology - December 2017 - 25
MEMBER profile
e spice girl
At NuSpice, Jessica Goldstein leads marketing and sales
for the family-run seasoning company with her smart,
signature style
J
ust call her The Spice Girl. No, she's not
Posh, Sporty, Baby, Scary or Ginger
Spice from the 90s pop group. But Jessica
Goldstein does know how to play to a
crowd - to her customers and culinologist
colleagues - with her company's seasonings and spices for retail and food service
customers.
Ms. Goldstein, vice-president and director of marketing and sales for Oakland, NJbased Nu Products Seasoning Co. (a.k.a.
NuSpice), noted her musical tastes don't
trend toward 90s pop but toward 60s rock
and the grunge era.
"I really don't use my official title of vice
president too often," she added. "I do refer to
myself as The Spice Girl."
Her own tenacious marketing efforts,
a knowledgeable sales team and the hiring of a new lab manager with a technical
background six years ago helped transform
NuSpice - a small business her father
bought in 1994 from a former customer - to
a major ingredient supplier.
"I studied marketing and creative writing
as an undergraduate and my first job after
college was working for another company,"
she said. "I had an epiphany in 2010 that I
belonged at NuSpice working alongside my
father, so I joined the company. I developed
a new business plan for him and familiarized
myself with our customers and opportunities.
We have a dominant presence on the East
Coast as well as an international presence. I
formulated an idea of our company's potential." And the rest, as they say, is history.
Brainstorming savvy
NuSpice custom-blends its seasoning and
spices to order, so customers may "have it
their way," Ms. Goldstein said. "I work with
the whole gambit - large chain manufacturers, retail manufacturers, people who sell to
supermarkets or value-added sections at
local grocery stores, or directly with chefs at
restaurant chains," she said.
by Susan Malovany
editor@sosland.com
"The world is becoming
flatter...flavors and
ingredients we would have
never been exposed to are
now at our fingertips."
For example, NuSpice developed the
flavoring for a blueberry bourbon breakfast
sausage for a large food service chain, and
a pink peppercorn and garlic rub for another
operator to use under its own label.
"We have thousands of seasoning/spice
formulas, but the one thing we do and are
known for is that if you have a challenge
with a flavor profile or application that you
can't figure out, my staff and I usually can,"
she said. "I will meet with our own product
development team, our sales staff and our
customers and we will brainstorm ideas and
collaborate to solve the 'problem.'"
Photos by: David Toquita
DECEMBER 2017 | Culinology |
25
Table of Contents for the Digital Edition of Culinology - December 2017
Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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