AUBURN – Any cook can tell you that the secret to a successful meal is not to rush.

It’s the same philosophy that Steve Arthurs is applying to his specialty food company, World Harbors. The maker of gourmet sauces and marinades is targeting three new markets, while at the same time, embarking on a $3 million expansion of its First Flight Drive plant.

“It’s been a matter of timing,” said Arthurs of the multiple factors contributing to his company’s growth. “If you look at all the facets, the time is right to take advantage of them.”

Among those factors:

• The company received Pine Tree Zone certification more than a year ago, intending to use the state-backed tax incentive program for future growth. World Harbors can now recoup a portion of income taxes paid on new hires, and avoid paying sales tax on its new construction.

• Banks are aggressively competing for small business loans. “People were calling us asking if we wanted money,” said Arthurs, smiling. World Harbors arranged financing for its expansion with TD Banknorth.

• The company has begun making drink mixers and condiments, new product lines that require different production or packaging technology. Six months ago, it also started packaging for other companies and expects that to grow. With new equipment and an additional 20,000 square feet of space, World Harbors can handle the increase, as well as double its own line of products within 18 months.

• Next year, World Harbors hopes to penetrate the club market, bringing its 16 specialty sauces and marinades to places like BJ’s and Costco. Last year it launched Acadia Naturals, a line of products geared for the natural and whole-foods market without preservatives, animal byproducts or genetically modified ingredients. In 2007, it hopes to expand that market while targeting another new one: thousands of restaurant chefs.

“We’ve always been successful … because we have a premium product,” said Arthurs, president. “We’ve added capacity to go after other classes of trade.”

World Harbors has been around for 16 years, getting its start in Winthrop as C.V. Finer Foods. In 1990, it was bought by Angostura, the Trinidad company that has made Angostura Aromatic Bitters since 1824.

In 2001, it moved to its industrial park location in Auburn, drawn by the easy access to the Turnpike and a lot that would allow for expansion. Although Arthur declined to reveal sales figures, the company is considered the leading producer of specialty sauces and marinades in the country.

And it has some tough and well-financed competitors. A grocery display just inside the company’s main entrance shows World Harbor products sharing shelf space with Kraft, Lawry and K.C. Masterpiece products.

“We do it to compare things like graphics, flavors, visibility … to see how we stand out,” said Kyle Gregory, director of marketing for World Harbors.

The Auburn company is plenty unique. Besides having square bottles, its line of sauces and marinades have unusual flavor combinations – wasabi and maple, anyone? – that set it apart from competitors. Arthurs said they try to stay ahead of the trends and are always looking at new pairings that fit their criteria for flavor and quality.

“We try to take a personal approach and make them fun,” he said. For instance, the company is hosting a contest on its Web site (www.worldharbors.com) looking for the best football tailgating venue. While touting its grilling and marinade products, the contest promises a flat screen TV and cases of World Harbor goodies among the prizes.

Right now the company makes about 2,200 cases of product per day. When the expansion is finished – within 18 to 24 months – its product line will double. Arthurs said it’s likely six more employees will be added to its local workforce – about a 20 percent increase. But the company’s commitment and original vision to provide flavors of the world to kitchens everywhere won’t change.

“It’s all about the flavor,” said Arthurs. “Our reputation is growing. What we’ve got down pat is innovation, consistency and quality. We’re ahead of the trend.”