Chef Boyardee gets moved around a lot

Mergers and acquisitions seem to be quite prevalent within the food industry, with major brands often being shuffled about. Chef Boyardee is a good case study – having had five different owners.

The company was formed as a family business almost a century ago – in 1927 – in Cleveland, Ohio. Chef Hector Boiardi, who came to the United States from Italy as a teenager in 1914, was the principal figure.

After relocating operations to Milton, Pa., in 1938, the Chef Boyardee Company was sold in 1946 to American Home Foods of New York City for nearly $6 million. 

It was a noble and honorable deed performed by Hector Boiardi and his brothers, Paul and Mario.

The business had ramped up production during World War II years, employing some 5,000 people to crank out food rations for the Allied troops. But after the war, the discontinuation of government contracts was problematic.

Hector Boiardi did not want to lay off thousands of workers, but he lacked the capital to rapidly expand into the post-war commercial market. 

He rationalized that a larger corporation could provide the financial resources needed to keep the factory running at full capacity and distribute the brand nationwide. And Hector Boiardi was correct in his thinking.

A half century later, American Home Foods was purchased in 1996 by a private equity firm and renamed International Home Foods, with headquarters in Parsippany, N.J. 

Then in 2000, International Home Foods was acquired by ConAgra Foods of Omaha, Neb. The transaction was valued at $2.9 billion.

 

In 2025, Conagra Brands, Inc., which had moved its headquarters to Chicago, spun off the Chef Boyardee brand to Brynwood Partners, a private equity firm based in Greenwich, Conn. 

Chef Boyardee was rolled into a Brynwood subsidiary, Hometown Food Company of Chicago.

 

(Brynwood had formed Hometown Food Company in 2018 to assemble a portfolio of brands purchased from The J.M. Smucker Company, including the U.S. rights to Pillsbury baking products, Hungry Jack pancake mixes and syrups, Martha White, White Lily and Jim Dandy. With Chef Boyardee, Hometown anticipated its annual gross revenues would exceed $1.6 billion.)

 

Brynwood Partners paid $600 million to acquire the iconic Chef Boyardee brand.

At the time, Henk Hartong, CEO of Brynwood Partners, said: “We are excited to add Chef Boyardee to the Hometown collection of nostalgic brands that offer a longstanding rich heritage. We are confident that we can reinvigorate the Chef Boyardee brand and extend into new formats quickly.”

Indeed. In May 2026, Chef Boyardee expanded its product line, launching five new skillet meal boxed kits.

 

“Chef Boyardee is strategically entering a growing category where consumers are actively seeking easy, budget friendly meal solutions that don’t compromise on taste,” said Dan Anglemyer, an executive with Hometown Food Company. “By bringing its trusted Italian-inspired flavors to skillet meals, Chef Boyardee is offering families a new way to enjoy comforting Italian dinners at home.”

“This is just the beginning,” Anglemyer added. “Consumers should expect to see Chef Boyardee in several new places in the store later in 2026.”

Not to mention Chef Boyardee’s renewed presence on the NASCAR racing circuit. At this year’s Daytona 500, which was run in February, the fabled “Ravioli Roamer” vehicle traveled across the infield, midway and campgrounds, delivering more than 100,000 pasta meals to fans during race week.

Chef Boyardee also is a primary sponsor of the No. 47 Chevrolet Camaro driven by Ricky Stenhouse Jr. He finished second in the 2026 Daytona 500 race, behind winner Tyler Reddick.

 

Stenhouse, 38, a native of Olive Branch, Miss., is a 14-year veteran driver with the NASCAR Cup Series.

Brynwood Partners also owns Carolina Beverage Group of Mooresville, N.C., a producer of energy drinks, carbonated flavored waters and craft beers, which are bottled and canned primarily for private label and contract manufacturing customers.

Chef Boyardee was an American ‘food hero’

Chef Boyardee was a real guy. He was born as Ettore Boiardi in Italy in 1897 and came to the United States as a teenager in 1914 to live and breathe the “American dream.”

Ettore’s hometown was Borgonovo Val Tidone, near Piacenza, in northwest Italy (in the top of the boot). He began working as an apprentice chef in a local restaurant there at age 11 – learning how to peel potatoes…and tend to the trash.

After arriving at Ellis Island in New York City, Boiardi Anglicized his first name to “Hector” and worked in a succession of upscale Manhattan restaurants. He followed his older brother Paul to the kitchen of the Plaza Hotel in New York City, working his way up to head chef.

Chef Hector Boiardi earned a reputation for excellence. In fact, he was tapped to supervise preparations of the “homecoming meal” hosted in 1918 by President Woodrow Wilson at the White House to honor 2,000 returning World War I soldiers.

Hector Boiardi relocated to Cleveland, Ohio, and became head chef at the Hotel Winton. His tenure there lasted until 1924, when he left to establish his own restaurant in Cleveland, Il Giardino d’Italia (The Garden of Italy).

Patrons asked to purchase his pasta sauce so they could serve it at home, and Hector Boiardi obliged, filling up empty glass milk bottles. 

In 1927, he met and collaborated with two of his restaurant regulars, Maurice and Eva Weiner, owners of a chain of self-service grocery stores. The Weiners showed him how to make his food products on a larger scale.

In 1928, Hector Boiardi began producing a complete spaghetti meal kit, including a canister of grated Parmesan cheese that was imported from Italy, a box of dry spaghetti and a jar of sauce. Homemakers loved its convenience.

 

An early customer was A&P, the national supermarket chain. It was during this time that the “Chef Boy-Ar-Dee” brand evolved, so that consumers could more easily pronounce the Italian name. (Later it was compressed to Chef Boyardee).

 

In 1938, the Boiardi brothers (shown below from left are Paul, Hector and Mario) moved their company operations into a vacant textile mill in Milton, Pa., in the Susquehanna River Valley. 

Fertile farmland there allowed the Boiardis to raise their own tomatoes and mushrooms, key ingredients in their food products.

 

During World War II, the U.S. military commissioned the Boyardee Company in 1942 to produce army rations, primarily “spaghetti in tomato sauce with meat or meatballs.” The Milton manufacturing plant began round-the-clock operations, seven days a week, preparing a quarter of a million rations on a daily basis.

 

The factory’s workforce ballooned to more than 5,000 people who were engaged in ensuring that American troops overseas could enjoy the “food comforts of home.” The place was teeming with patriotism. 

Banners set the tone. Some read: “Keep ‘em flying!” “Keep ‘em rolling!” and “ Keep ‘em well-fed!” 

Hector Boiardi received the Gold Star Order of Excellence from the U.S. War Department in 1946, in honor of his company’s immense contributions to the war effort.

In order to avoid post-war layoffs and recognizing that the operation had reached a scale beyond what the brothers could manage on their own, the Boiardis sold the company to American Home Foods later in 1946 for nearly $6 million.

Hector Boiardi would remain on as a brand consultant for the next 32 years, appearing in many print advertisements and television commercials.

Hector Boiardi died in 1985 at age 87, but his smiling face remains the image of the Chef Boyardee brand. 

Today, the product lineup includes Ravioli, Beefaroni, Lasagna and other pasta-related dishes.

Campbell’s N.C. workforce buoyed by Lance acquisition

When Campbell’s Soup of Camden, N.J., acquired Snyder’s-Lance, Inc. of Charlotte, N.C., in 2018, food industry writers found joy in reporting that Campbell’s now was now fully engaged in making products ranging “from soup to nuts.”

 

Today, Campbell’s continues its commitment to the Charlotte region, employing about 1,400 people in Mecklenburg County across its local Snacks Division network, which includes two Lance crackers, nuts and snacks plants as well as distribution and warehousing facilities located in Charlotte and Pineville.

Additionally, about 150 Campbell corporate employees who handle various supply chain and support roles are based in Charlotte.

(Campbell’s Mecklenburg County workforce is complemented by 1,250 employees assigned to the company’s enormous 2.2-million-square-foot Maxton plant in Robeson County, N.C., that makes soups and broths and drink products for the Meals & Beverages Division.)

Writing for NCPedia, historian Alex Coffin said Lance started in 1912 when Philip L. Lance, a Charlotte coffee salesman, purchased 500 pounds of Virginia peanuts for a customer who subsequently decided he could not use them.

“Reluctant to return the peanuts to the farmer, Lance took them home, roasted them, and sold them for a nickel a bag,” Coffin said.

 

People loved Phil Lance’s peanuts. He formed Lance Packing Company. The family-based peanut-roasting business was off and running. 

Next, they tried peanut butter, spreading it on crackers – the first commercially sold peanut butter cracker.

Other products followed, including the famous ToastChee and NipChee varieties. Packages contained six square snack crackers, wrapped in cellophane. 

Each packet was 5.3 inches long, 1.8 inches wide and 1.8 inches tall, which conveniently fit in trouser pockets.

An amusing radio advertising campaign capitalized on the package size. “I’ve got Lance in my pants!” boosted awareness…and sales.

 

In 2010, Lance, Inc., and Snyder’s of Hanover, Inc., of Hanover, Pa., a global leader in pretzels and other salty treats, joined forces. 

The two companies merged to form Snyder’s-Lance, Inc. Eight years later in 2018, Campbell’s paid $6.1 billion to purchase Snyder’s-Lance.

Southern writers speculated whether the New Jersey-based Campbell’s executives had any inkling that they were buying a “bunch of Nabs” as part of the deal?

As everyone in these parts knows, “Nabs” is a Southern term. It originated in 1924, when the National Biscuit Company, commonly known as Nabisco, came out with its own version of a sealed packet of peanut crackers.

 

The route drivers who delivered the snack packs to soda fountains, factory lunchrooms, gas stations and corner groceries shortened the product name to just “Nabs.” 

The name stuck with Southerners, and the term is used generically to describe any type of snack crackers.

Nabisco had great success with its cookie-style products, including Fig Newtons, Nabisco Wafers, Barnum’s Animal Crackers, Cameos, Lorna Doones and Oreos. 

Nabisco seemed content with the performance of its headliners and eventually abandoned its snack cracker packet lines in the 1970s or thereabouts.

This opened the door for Lance to dominate the market.

 

Food writer Kim Holloway said: “Nabs are what you eat when you’re kind of hungry, but not enough to eat an actual meal. Or if you ARE hungry enough to eat an actual meal, but the meal you’re fixin’ to eat isn’t fixed yet.”

Dr. Tom Allen, a minister at First Baptist Church in Southern Pines, N.C., agrees that Nabs are the Southern go-to snack. 

He says: “Throw a pack into a kid’s bookbag. Toss one to a hunting buddy. Nabs travel well in a golf cart.”

An article by Michael Graff in Our State magazine claimed “the ToastChee brand of Lance crackers, in particular, is a part of the Carolinas’ culture. The Lance ToastChee is ours.”

Campbell’s maintains a large presence in North Carolina

North Carolina is an important state for The Campbell’s Company of Camden, N.J., one of the leading U.S. food and beverage manufacturing companies. Its annual revenues exceed $10.25 billion.

In 1978, Campbell’s announced that it would construct a massive soup manufacturing plant in Robeson County near Maxton.

 

The story has historical significance. The Campbell’s factory was built on a 670-acre site that was once part of Laurinburg-Maxton Army Air Base.

 

According to NCPedia, the military post was a vital installation during World War II for developing airborne operations and training glider pilots to fly the CG-4A, the most widely used American military troop and cargo glider of the war. The base was active from 1942-45. At its peak, 10,000 soldiers were stationed here.

 

Army Maj. Gen. William C. Lee, who was known as the “Father of the Airborne” for his leadership in organizing Army airborne units, was responsible for construction of the base in his home state. (He was a native of Dunn, N.C., in Harnett County.)

 

During World War II, glider units operated with paratroop, infantry, artillery, engineer and medical units. Each glider could carry 13 soldiers and their equipment. Pilots who were trained at Laurinburg-Maxton participated in the invasions of Sicily and Italy in mid-1943 and in the airborne landings on June 6, 1944, in Normandy, France.

The primary airplanes used to tow the gliders at Laurinburg-Maxton Army Air Base during World War II were the Douglas C-47 Skytrain (shown above) and the Curtiss C-46 Commando (shown below).

  

The Laurinburg-Maxton base was deactivated in October 1945. The towns of Laurinburg (in Scotland County) and Maxton took over management of the airfield, which continues to operate two runways to serve general aviation customers.

The rest of the former air base was ripe for economic development – with plenty of flat land, rail infrastructure and easy access to major highways. Additionally, the site offered abundant underground water tables and direct access to the Lumber River, vital for the high-volume water needs of a soup and broth plant.

Campbell’s benefited from state and local incentives, customized training programs and a dedicated, skilled workforce.

The $100 million project to build the sprawling 1.2 million-square-foot facility, known as Campbell’s Maxton plant, created about 1,000 new jobs. The first can of soup in Maxton was produced on June 8, 1982.

Interestingly, there is only one community in the entire United States named Maxton, and Campbell’s has put it on the world map.

Maxton’s historic Town Hall, once serving as a bank and later a laundry, was meticulously renovated in 1997 to house municipal offices.

The first European settlers came to this area from Scotland in the 1700s. A community formed at Shoe Hill Creek and the Lumber River and was incorporated in 1874 as Shoe Hill. 

It was later named Quhele (pronounced as “Kwayl”…rhymes with “jail”), in honor of a Highland Scottish clan.

That didn’t last long. The name of the village was changed back to Shoe Hill in 1881 and finally named Maxton in 1887. Maxton was chosen to honor the immigrants who came from the Scottish Borders region of southeastern Scotland. 

The lands and barony of Maxton lie in the County of Roxburghshire on the northern banks of the famed River Tweed.

 

Campbell’s and Maxton were in the news just recently, as the company dedicated a major addition to the Maxton plant in mid-June 2026.

The expansion project added 88,000 square feet of manufacturing space with another 28,000 square feet of utility mezzanine space, while creating about 100 jobs. 

This will boost the Maxton plant employee group to about 1,250 people who are working at the 2.2 million-square-foot facility.

The facility makes products that carry the Swanson, Pacific Foods, Campbell’s, Campbell’s Chunky, Campbell’s Homestyle and SpaghettiO’s labels.

 

Brothers Jason and Travis Kelce have been brand ambassadors who have appeared in television commercials for Chunky Soup.

The Maxton plant produces roughly 8.2 million cans/cartons per day. This is 110 to 115 truckloads per day, or a truckload every 12 minutes.