Social media and phone lines were buzzing last week when news broke that Annie's had sold to food giant General Mills. Customers were confused about whether it was Annie's or Amy's that had been purchased.
"It was definitely not Amy's," said Andy Berliner, cofounder of Amy's Kitchen. A sigh of relief came from Amy's fan base as the confusion was cleared and they were reassured that Amy's will continue to produce their organic and non-GMO favorites as always.
While dozens of natural food brands have been acquired by global corporations eager to corner the growing organic market, Amy's is one of a handful of privately held, family-owned major organic food brands left—along with Nature's Path, Lundberg Rice, Clif Bar and Organic Valley.
"We love to feed people. That is our passion. We also find it very satisfying to make foods for people with special dietary needs," says Rachel Berliner, company cofounder. The 26-year-old company remains committed to making its delicious mac and cheese (of which there are seven different varieties), as well as over 250 other foods from scratch in its own kitchens.
In the midst of a shifting industry, Amy's is staying true to its founding vision. Old fashioned? Maybe. Still cooking? Definitely.