Known for its flavorful salad dressings, beverages and carrot snacks, Bolthouse
Farms is dedicated to developing fresh, nutritious products at its new Innovation
Center in Bakersfield, Calif.
Lindsey Jahn, Associate Editor
Bolthouse Farms began in 1915 as a family-owned, commercial vegetable farming operation in western Michigan, supplying carrots to Midwest processors such as Gerber, Campbell’s and Heinz. When
William Bolthouse built a fresh carrot cellophane packing facility in 1959,
the company marketed the first bagged carrots, called “
cellos,” to retailers.
Throughout the next half of the 20th century, Bolthouse
expanded its carrot processing operations, selling ready-to-eat cut-and-peeled carrots, as well as carrot juice concentrate. In 2002, the company began using organic carrot
farming methods, and the next year, Bolthouse built a state-of-the-art bottling facility in Bakersfield, Calif., to package
its premium juices and smoothies, which now serves as the
company’s only manufacturing plant.
Bolthouse was built on — and still maintains a strong
focus — on its carrot products, but the company has greatly
expanded its product offerings over the years. In addition to
its carrot juice, the company now produces a variety of vegetable and fruit juices, including pomegranate, mango lemonade, an orange-carrot blend and more. A line of smoothies
and protein drinks in flavors such as berry, coffee and chocolate also has been developed.
The company began manufacturing its yogurt-based
refrigerated salad dressings in 2007. The yogurt base is designed to
lower the calorie content of the dressings while preserving a high qual-
ity, creamy taste. For example, Bolthouse’s Creamy Ranch dressing has
45 calories in a two-tablespoon serving. More recently, the company has
New product flavors are being developed at the
Bolthouse Farms Innovation Center.
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