John Reinhart, with sons Ben & Alvin, purchased the land on which we are presently situated. They produced apple products – butter, cider and juice from locally grown apples
With new technology, white vinegar production quickly surpassed that of the apple juice. Other vinegars – cider, malt and wine soon followed
Alvin Reinhart retired and the company was acquired by Robert Singer. With Robert Singer’s marketing skills, private label co-packing came on stream, broadening our exposure in the food industry
1974 Maraschino cherries
The maraschino cherry division was added, making Reinhart a major supplier to Canada’s retail and confectionery industry
A major fire destroyed 80% of the Stayner facility. Our new plant was opened in May of 1980, becoming the most modern vinegar plant in North America
1979 Continued Growth
Our operation in Chambly, Quebec was opened, producing white vinegar to service our bulk customers in Quebec, Eastern Canada, and the Northeast United States. Later, a bottling line for white vinegar was installed and more recently on-site blow molding.
1982 Pie Fillings
Our rapidly expanding pie-filling division fast became a major supplier of specialty fruit preparations for the baking and food processing industry
Reinhart Foods acquired the assets and trademarks of Daltons (1834) line, becoming a major player in the baking ingredients industry
1996 ISO Certification
Our quality system became ISO 9002-1994 registered and was upgraded to ISO 9001:2008. We transitioned to FSSC 22000 in 2011.
2001 National Vinegar Expansion
Reinhart Foods acquired the assets and trademarks of Burns Philp in Canada becoming a national producer and supplier of bottled vinegar.
2011 GFSI Certification
We received GFSI certification to meet the global quality requirements.