Food and Drink International - Winter 2016 Volume 1 - 54

p

PRODUCERS

Ancient Harvest

Bringing the Best

Ancient Harvest thrives by bringing consumers nutritionally dense products.
By Alan Dorich

company profile
Ancient Harvest
www.ancientharvest.com
Headquarters: Boulder, Colo.
Employees: 20+
Specialty: Non-GMO and organic
gluten-free food
John Becker, CEO: "We're absolutely one of the leaders in bringing
plant-based nutrition to American
consumers."

>> Ancient Harvest developed one of the first supply chains to bring quinoa to the United States.

N

ot many companies can say

they are pioneers in an industry, but Ancient Harvest can. "[We were] the
pioneer in bringing quinoa grain from
South America to the United States
roughly 35 years ago," CEO John
Becker says.

54

Boulder, Colo.-based Ancient
Harvest specializes in non-GMO and
organic gluten-free food, such as
pasta, quinoa, macaroni and cheese,
quinoa flour and flakes, and readyto-eat polenta. When the company
started operations approximately 35
years ago, it worked with farmers in

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

Bolivia to develop a sustainable agriculture system to grow and commercialize quinoa.
"The company developed one of
the first supply chains to bring quinoa
to the United States," Becker says,
noting that the company now has
more than 40 products that it sells in
the United States. But its main product remains quinoa.
"Quinoa is a complete protein,
containing all of the amino acids that
your body needs to function," Becker
says. "You can use it as an ingredient
in recipes or products, or cooked by
itself much like rice. It's just a terrific,
nutritionally dense product."
Ancient Harvest also is one of the
largest, natural gluten-free pasta
brands in the United States, with spaghetti, penne, elbows, rotini and other
shapes. "We commercialized that category 25 years ago," he says.
New from Ancient Harvest is the
new sub-brand POW!, a high protein, high fiber line of pastas, meal
kits, and macaroni and cheese. "A
real point of difference with this line
of pasta is there is more than double
the protein and fiber of traditional gluten-free pasta," Becker says. "There


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
Food and Drink International - Winter 2016 Volume 1 - Cover1
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Food and Drink International - Winter 2016 Volume 1 - 1
Food and Drink International - Winter 2016 Volume 1 - Contents
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