EarthGrains Baking Companies Inc history

By 1929 the company oversaw nineteen of these bakeries.

In 1958 the Colonial Baking Company changed its bread recipe and its name to Rainbo.

When Bill O. Mead sold his family's bakery to Campbell Taggart in 1960, he took successive positions with the parent company through which he redirected its course.

In 1971 Campbell Taggart formed a joint venture with the Mexican bakery, Grupo Bimbo, to introduce American-style sandwich bread in Spain.

Launched in 1975, the new brand included 40 products, such as Yogurt Bran, 100% Whole Wheat, and other pan-baked breads.

In 1977 Campbell Taggart bought the El Chico chain of more than 90 Mexican restaurants in 11 states and the El Chico line of canned and frozen foods.

Installation of a high-speed production line in 1978 allowed Plus Vita to keep pace with increased demand for its bread products from McDonald's and other fast-food restaurants in Brazil.

In addition, the company surpassed its main competitors--ITT Continental Baking, Interstate Brands, and American Bakeries--in terms of operating income, at $75 million in 1980.

In 1982 the company launched the Grant's Farm brand of premium, soft wheat breads; within two years Grant's Farm products sold in 18 markets.

Started in 1985, Rainbo and Colonial bakeries sponsored the program, which involved local triathalons for children, from seven to 14 years old.

Howard Meredith, "Carl W. Skogsberg and the Beginning of Colonial Bakery," The Chronicles of Oklahoma 64 (Fall 1986).

1989: Company introduces IronKids bread.

In 1990 Campbell Taggart introduced the IronKids brand of bread, formulated for children's taste, texture, and color preferences, while providing children with a high-fiber bread enriched with iron and other nutrients.

1994: Company is restructured to focus on bread and baked goods.

In August 1998 Earthgrains reached an agreement with Kroger to produce and distribute that company's private label bread and rolls.

New products launched in 2000 focused on premium bread products with high profit margins and higher retail prices.

The St Louis-based company had sales of $2.6 billion in fiscal 2001, about three times those of Sara Lee's bakery operation.