Bob's Red Mill Natural Foods

Bob's Red Mill is an American natural-foods company and consumer brand headquartered in Milwaukie, Oregon. It is associated with whole grains, stone-ground flours, oats, baking mixes, beans, seeds, nuts, dried fruit, spices, and other pantry ingredients used in home cooking and baking. The brand's product identity is built around recognizable raw materials, broad ingredient variety, and a strong association with traditional milling rather than highly refined commodity flour production. Its packages traditionally feature an illustrated likeness of founder Bob Moore, reinforcing the company's small-scale, personal, and founder-led image even as the business grew into a large food manufacturer and distributor. Bob and Charlee Moore established the company in Oregon in 1978 after earlier experiments with stone milling in California. Moore's interest in whole grains developed during a period when much of the flour industry was moving toward faster steel-based milling and more standardized refined products. The Moores instead promoted the nutritional and culinary qualities of whole grains and stone-ground ingredients. The company began by selling flour and cereal products locally, initially through its own retail operation and later through grocery distribution, including Fred Meyer stores. This combination of traditional processing, natural-food positioning, and practical availability helped the brand move from a regional mill to a nationally recognized pantry brand. A central technical feature of Bob's Red Mill is its use of quartz millstones for many grain products. Stone milling keeps the germ, bran, and endosperm together and gives the brand a clear point of differentiation from conventional refined flour. The company has also invested in laboratory testing and separate controls for organic and gluten-free products. Gluten-free foods became an important area of expansion during the 1990s, when the category was less developed than it is today. The business subsequently broadened well beyond flour, adding hot cereals, oats, baking mixes, alternative-grain flours, legumes, seeds, nuts, dried fruit, herbs, and spices. The company has described its range as comprising hundreds of products, with distribution reaching the United States, Canada, and many international markets. Bob's Red Mill's growth has been accompanied by a deliberate effort to preserve an independent-company culture. Employees began asking about ownership in the 1980s, leading first to profit-sharing and later to an employee stock ownership plan. In 2010, Bob Moore transferred a substantial ownership stake to employees. The transition was completed in April 2020, when the company became 100% employee owned. Employee ownership is now one of the brand's defining corporate characteristics and is presented alongside ingredient quality, food safety, whole-grain advocacy, and community responsibility. The company expanded its physical infrastructure as sales and product breadth increased. A 1988 arson fire destroyed the original Oregon mill, although the surviving millstones and machinery helped preserve a connection with the company's milling heritage. Bob's Red Mill rebuilt, expanded its Milwaukie operations, opened a visitor center and whole-grain store in 2003, and later added a larger distribution center in Clackamas County. The business has also operated food-service, bulk, retail, and educational activities connected with its manufacturing site. Leadership changed after Charlee Moore died in 2018 and Bob Moore retired as chief executive. Dennis Vaughn became CEO, followed by Trey Winthrop in 2021. Winthrop remains the company's chief executive as of 2026. Bob Moore continued as a board member after retiring and died in February 2024 at age 94. The company continues to operate as an active, privately held, employee-owned food manufacturer. In 2022, it ended its own direct-to-consumer sales operations while continuing to make products available through grocery distributors, retailers, and online third-party sellers. Its present positioning combines traditional milling heritage with modern gluten-free, organic, non-GMO, food-safety, sustainability, and supply-chain programs.

Bob's Red Mill grew out of Bob Moore's long-standing interest in whole grains and traditional milling. Moore and his wife, Charlee, had adopted a more health-oriented approach to food after experiences that shaped their views about diet and well-being. In the mid-1960s, Moore encountered a book describing the reconstruction of an old New Hampshire flour mill. The account encouraged him to experiment with stone-ground flour at a time when most commercial flour production was moving toward steel grinding and increasingly standardized refined products. Moore acquired historic millstones from North Carolina and, in 1974, established Moore's Flour Mill in Redding, California, with Charlee and two of their sons. The operation was housed in a converted Quonset hut and produced stone-ground flour for a local market. After several years, the Moores retired from that business and left their sons to operate it. Some products from the Redding operation were later made under contract for the Oregon company that became Bob's Red Mill. After moving to the Portland area, Bob briefly pursued religious studies before returning to milling. He found a commercial flour mill in Oregon City that was available for purchase, painted it red, and restarted his flour business in Oregon. He also obtained additional stones from closed mills in Oregon, Indiana, and Tennessee. Bob's Red Mill Natural Foods began operating in 1978 and initially sold stone-ground flours and cereals locally. The company first relied heavily on its own store and then expanded into grocery retail, including a distribution relationship with Fred Meyer. The brand's name, red mill imagery, and Bob Moore's appearance on packaging helped create a distinctive identity in the natural-foods aisle. During the 1980s, the company developed a more formal employee-participation model. Employees approached Moore about buying into the business, and he responded with a profit-sharing arrangement. By 1990, eligible employees were receiving regular profit-sharing payments. The business continued to grow through relationships with independent natural-food stores, smaller grocers, and regional distributors rather than by immediately pursuing a conventional corporate expansion model. A major crisis occurred in 1988 when an arson fire destroyed the original Oregon mill. The millstones survived because falling grain helped smother the fire around them, preventing the quartz from shattering and preserving parts of the machinery. Bob's Red Mill reopened in 1989 after rebuilding. The company borrowed to finance a new Milwaukie facility after failing to find a suitable existing mill, and the rebuilt operation provided room for manufacturing, warehousing, and product development. The new site supported the company's later move into gluten-free foods and helped it create dedicated laboratory capabilities for organic and gluten-free testing. In the 1990s, Bob's Red Mill added executives and distribution partners to support expansion. Dennis Gilliam joined the company in sales and marketing, while John Wagner took responsibility for administration and financial control. Gilliam helped broaden wholesale distribution through regional partners, and Wagner supported growth by repairing machinery internally and purchasing used equipment from older or closed mills. This approach allowed the company to increase capacity while retaining a relatively independent operating culture. The company began expanding internationally around 2000. In 2003, it became a founding member of the Oldways Whole Grain Council, reflecting its role in promoting whole-grain consumption and education. That year it opened a whole-grain store and visitor center at its Oregon headquarters, with historic milling displays, an operating water wheel, a working stone mill, a bookstore, and a teaching kitchen. Distribution and warehousing were expanded during the early and mid-2000s, and in 2007 the company announced plans to move administrative, manufacturing, and warehousing activities into a much larger Milwaukie-area facility. Employee ownership became the defining corporate transition of the next decade. In February 2010, Bob Moore established an employee stock ownership plan and transferred an initial portion of the business to employees. The plan was intended to provide long-term financial participation and to keep the company independent rather than selling it to a larger food corporation. By April 30, 2020, the transition was complete and Bob's Red Mill was entirely employee owned. The company continues to describe employee ownership as a core part of its culture and business model. The product portfolio also broadened substantially. In addition to traditional whole-grain flours and cereals, Bob's Red Mill developed gluten-free baking products, alternative-grain flours, oats, baking mixes, beans, lentils, seeds, nuts, dried fruits, herbs, spices, and food-service ingredients. Its packaging and marketing increasingly highlighted non-GMO sourcing, organic certification where applicable, gluten-free controls, kosher certification, and ingredient transparency. In 2014, the company opened a larger distribution center in Clackamas County and moved storage and distribution activity away from its headquarters. In 2017, it introduced a Sourced Non-GMO Pledge emblem on packaging. In 2018, Charlee Moore died and Bob Moore retired as CEO, with Dennis Vaughn succeeding him. Moore remained president and a board member for a period, while Vaughn led the company until retiring in 2021. CFO Trey Winthrop then became CEO and remains in that role as of 2026. The company ended its own direct-to-consumer sales operations in August 2022 but continued to serve consumers through distributors, grocery stores, specialty retailers, and third-party online sellers. Bob Moore died in February 2024. His legacy remains central to the brand's identity, particularly its focus on whole grains, traditional milling, employee ownership, and the idea that a food company can grow without surrendering control to a large corporate buyer.

• 2025

  David Booth joins the board

  [4]Leadershipbobsredmill.com

  The company's leadership page identifies Tillamook President and CEO David Booth as a board member since 2025.

• 2024

  Bob Moore dies

  [10]Founder of Bob's Red Mill, Bob Moore, dies at 94oregonlive.com

  Co-founder Bob Moore died at age 94, leaving the employee-owned company whose identity he had shaped for more than four decades.

• 2022

  Direct-to-consumer channel discontinued

  [11]Bob's Red Mill to halt DTC operationsretaildive.com

  The company ended its own direct sales through phone, mail order, and its website while retaining retail and third-party online distribution.

• 2021

  Trey Winthrop becomes CEO

  [12]Bob's Red Mill elevates CFO to CEOworld-grain.com

  Trey Winthrop was elevated from CFO to CEO after Dennis Vaughn's retirement.

• 2020

  Company becomes 100% employee owned

  [3]Employee Ownedbobsredmill.com

  The ESOP transition reached completion, making the business fully owned by its employees.

• 2018

  Leadership passes from Bob Moore to Dennis Vaughn

  [13]Bob's Red Mill announces new CEOsnackandbakery.com

  After Charlee Moore's death and Bob Moore's retirement as CEO, COO Dennis Vaughn became chief executive.

• 2017

  The company added a sourcing pledge emblem to product packaging to communicate its non-GMO ingredient policy.

  [15]Bob's Red Mill Introduces New Sourced Non-GMO Pledge Emblemsupermarketnews.com

  Bob's Red Mill introduced a Sourced Non-GMO Pledge emblem on its packages as part of its ingredient-positioning strategy.

• 2016

  Bob Moore wins the Golden Spurtle personally

  [16]US man wins World Porridge Making Championships in Carrbridgebbc.com

  Founder Bob Moore won the World Porridge Making Championship's Golden Spurtle after entering the competition himself.

• 2014

  Clackamas distribution center opens

  [1]Bob's Red Millen.wikipedia.org

  A new distribution center was opened in Clackamas County, moving storage and distribution work out of the Milwaukie headquarters.

• 2012

  Wins the specialty porridge category

  [1]Bob's Red Millen.wikipedia.org

  Bob's Red Mill won the competition's specialty category, which permits additional ingredients beyond oats, water, and salt.

• 2010

  Employee stock ownership plan launched

  [3]Employee Ownedbobsredmill.com

  Bob Moore transferred an initial ownership stake to employees through an ESOP and began the formal transition toward complete employee ownership.

• 2010

  Bob's Red Mill wins the Golden Spurtle

  [17]Bob's Red Mill Founder Bob Moore Wins World Porridge Making Championshipprnewswire.com

  The company became the first American winner of the traditional category at the World Porridge Making Championship.

• 2009

  Begins competing in the World Porridge Making Championship

  [17]Bob's Red Mill Founder Bob Moore Wins World Porridge Making Championshipprnewswire.com

  The company entered the Scottish porridge competition, linking its oat products with a high-profile international food tradition.

• 2007

  Larger manufacturing and warehousing facility announced

  [18]Larger manufacturing and warehousing facility announcedoregonlive.com

  Bob's Red Mill announced a major expansion and relocation of administrative, manufacturing, and warehousing operations in the Milwaukie area.

• 2003

  Joins the Oldways Whole Grain Council

  [14]Founding Members of the Whole Grains Councilwholegrainscouncil.org

  Bob's Red Mill became a founding member of the Whole Grain Council, supporting education and advocacy for whole-grain foods.

• 2003

  Whole Grain Store and Visitors Center opens

  [1]Bob's Red Millen.wikipedia.org

  The company opened a visitor-oriented whole-grain store and educational center at its Oregon headquarters.

• 2000

  International expansion begins

  [1]Bob's Red Millen.wikipedia.org

  The company began extending distribution beyond North America, eventually serving numerous international markets.

• 1990

  Profit-sharing payments become established

  [1]Bob's Red Millen.wikipedia.org

  Employees who had completed the required service period began receiving regular profit-sharing payments.

• 1989

  Company reopens after rebuilding

  [1]Bob's Red Millen.wikipedia.org

  Bob's Red Mill resumed operations after rebuilding its Oregon manufacturing base and creating a larger facility for future production.

• 1988

  Original Oregon mill destroyed by arson fire

  [1]Bob's Red Millen.wikipedia.org

  A fire destroyed the original mill, but grain helped protect the historic quartz millstones and some related machinery.

• 1983

  Employees begin pursuing ownership participation

  [1]Bob's Red Millen.wikipedia.org

  Employee interest in buying into the company led Bob Moore to create a profit-sharing arrangement, an early step toward the later employee stock ownership plan.

• 1978

  Bob's Red Mill Natural Foods is established

  [2]About Usbobsredmill.com

  The Moores acquired and relaunched a commercial mill in Oregon, beginning the business that became Bob's Red Mill Natural Foods.

• 1974

  Moore's Flour Mill begins operating in Redding

  [1]Bob's Red Millen.wikipedia.org

  Bob and Charlee Moore, together with two of their sons, opened a small stone-milling operation in a converted Quonset hut in Redding, California.

A premium-oriented natural and health-focused pantry brand emphasizing whole grains, traditional stone milling, broad ingredient variety, organic and gluten-free choices, recognizable sourcing standards, and home baking. Its employee-owned structure and founder-centered heritage further distinguish it from mass-market packaged-food competitors.

• Flour and baking ingredients · 1978

  Whole-grain flours

  The core of the Bob's Red Mill portfolio consists of whole-wheat, rye, oat, barley, spelt, buckwheat, and other grain flours. Many are produced using stone-milling methods intended to retain the bran, germ, and endosperm. The line serves home bakers, natural-food shoppers, and food-service customers seeking less-refined alternatives to conventional white flour.

• Flour and baking ingredients · 1978

  Stone-ground flours

  Stone-ground flours are a signature expression of the brand's traditional milling identity. Bob's Red Mill uses quartz millstones for many grain products, presenting the process as a lower-temperature, heritage-oriented alternative to standard industrial milling. The range includes whole-wheat, corn, buckwheat, rye, oat, and other specialty flours.

• Breakfast foods · 1978

  Oats and hot cereals

  The company sells rolled oats, steel-cut oats, quick oats, oat bran, Scottish-style oats, and other hot cereal formats. Oats are among the brand's most visible consumer products and connect directly with its porridge competition history. The range supports traditional stovetop preparation as well as baking, overnight-oat, and convenience-oriented uses.

• Special-diet foods · 1990

  Gluten-free products

  Bob's Red Mill developed gluten-free products during the 1990s and built a large range of gluten-free flours, baking mixes, oats, grains, and pantry ingredients. The company has emphasized separate controls and testing intended to support gluten-free compliance, making the category an important part of its natural-food and special-diet positioning.

• Baking mixes

  Baking mixes

  The baking-mix portfolio includes pancake and waffle mixes, bread mixes, muffin and quick-bread mixes, pizza and pastry products, and gluten-free alternatives. These products extend the company's ingredient expertise into more convenient formats while retaining its emphasis on whole grains and recognizable pantry components.

• Dry pantry foods

  Beans and lentils

  Dry beans, lentils, peas, and related legumes broaden the brand beyond milling and baking. They are sold as pantry staples for soups, stews, salads, side dishes, and plant-based meals, reinforcing Bob's Red Mill's whole-food and minimally processed image.

• Pantry ingredients

  Seeds, nuts, and dried fruit

  The company markets seeds, nuts, nut flours, flaxseed meal, chia-related ingredients, coconut, and dried fruit for baking, breakfast, snacks, and cooking. These products complement the grain portfolio and support the brand's reputation as a broad natural-ingredient supplier rather than only a flour mill.

• Seasonings

  Spices and herbs

  Spices and herbs form a smaller but meaningful part of the portfolio. They extend Bob's Red Mill into general pantry use and allow the company to offer natural cooking and baking ingredients under the same quality and sourcing framework used for its grain products.

• 2022Sustainability and RiverHealth stewardship program

  United States

  Bob's Red Mill launched a multi-year effort with the RiverHealth Stewardship Program to restore and improve the Mill's End wetland habitat at its Oregon site.

  Outcome. The project became part of the company's broader sustainability program, which also covers food waste, renewable energy, packaging, agriculture, and supply-chain practices.

  Source
• 2017Sourced Non-GMO Pledge

  United States · Canada · International

  The company added a Sourced Non-GMO Pledge emblem to product packaging to communicate its sourcing position and distinguish its products in natural and specialty grocery channels.

  Outcome. The emblem became part of the brand's package-level communication around ingredient sourcing and natural-food values.

  Source
• 2011Spar for the Spurtle

  United States · United Kingdom

  Bob's Red Mill introduced its own Spar for the Spurtle competition as a promotional and community event connected with the World Porridge Making Championship.

  Outcome. The event extended the brand's oat and porridge storytelling beyond product advertising and tied it to a distinctive culinary tradition.

  Source
• 2009World Porridge Making Championship participation

  United States · United Kingdom · International

  The company began entering the World Porridge Making Championship, using the event to associate its oats with traditional Scottish porridge culture and international food craftsmanship.

  Outcome. Bob's Red Mill won the traditional category in 2010 and the specialty category in 2012; Bob Moore later won personally in 2016.

  Source
• 2003Whole Grain Council advocacy

  United States · International

  Bob's Red Mill became a founding member of the Oldways Whole Grain Council, supporting public education and industry advocacy around the nutritional and culinary role of whole grains.

  Outcome. The initiative reinforced the company's authority in whole-grain education and connected its brand with a broader nutrition movement.

  Source

• 2022

  Bob's Red Mill had historically accepted consumer orders by phone, mail, and through its own website, but the company operated in a market increasingly served by grocery retailers and online marketplaces.Strategy

  Action taken

  The company stopped its own direct-to-consumer operations in August 2022 while continuing to supply retail and third-party online channels.

  Aftermath

  Consumers could still obtain products through distributors, grocery stores, specialty retailers, and external e-commerce sellers, but the company's own website shifted away from being a direct sales channel.

  Source

• 2022

  As an employee-owned food manufacturer, Bob's Red Mill linked brand credibility with ingredient traceability, food-waste reduction, agricultural resilience, packaging recovery, and environmental management.Strategy

  Action taken

  The company expanded formal sustainability initiatives, including wetland restoration, food-waste reduction, renewable energy purchasing, renewable diesel use, packaging reuse, and agricultural partnerships.

  Aftermath

  Sustainability became an ongoing corporate platform rather than a single product campaign, with the company reporting continuing programs through 2026.

  Source

• 2021

  Elevate Trey Winthrop from CFO to CEOOther

  Background

  CEO Dennis Vaughn retired after leading the company following Bob Moore's retirement from the chief executive role.

  Action taken

  The board elevated CFO Trey Winthrop to chief executive officer.

  Aftermath

  Winthrop continued the company's employee-owned operating model and remains CEO as of 2026.

  Source

• 2017

  The natural-foods market placed increasing emphasis on ingredient sourcing and non-GMO claims, making package communication strategically important.Strategy

  Action taken

  Bob's Red Mill added a Sourced Non-GMO Pledge emblem to its product packaging.

  Aftermath

  The emblem strengthened the company's visual communication around sourcing and reinforced its natural-food positioning.

  Source

• 2014

  Centralize storage and distribution in a new facilityStrategy

  Background

  Product growth and broader market coverage required more warehouse and logistics capacity than the headquarters could efficiently provide.

  Action taken

  The company opened a new distribution center in Clackamas County and moved storage and distribution activities away from the Milwaukie headquarters.

  Aftermath

  The change separated distribution from the main manufacturing and visitor-center functions and created additional logistics capacity for domestic and international markets.

  Source

• 2010

  Transfer ownership to employees through an ESOPStrategy

  Background

  Bob Moore received acquisition interest from larger corporations but wanted to preserve the company's independence and provide long-term value to employees.

  Action taken

  He created an employee stock ownership plan and transferred an initial portion of the company to employees, with the stated goal of reaching full employee ownership.

  Aftermath

  The transition concluded in April 2020, when Bob's Red Mill became 100% employee owned. Employee ownership remains a central part of the company's identity and governance.

  Source

• 1990

  Expand into gluten-free manufacturing and testingStrategy

  Background

  The company saw an opportunity to serve consumers avoiding gluten while maintaining its focus on grains and baking. Gluten-free production also required stronger controls and testing than a conventional single-line flour operation.

  Action taken

  Bob's Red Mill added gluten-free products and developed laboratory and operational procedures intended to support organic and gluten-free compliance.

  Aftermath

  Gluten-free products became one of the company's most important growth categories and broadened its relevance in natural-food and special-diet retail.

  Source

• 1988

  Rebuild after the original mill fireOther

  Background

  An arson fire destroyed the original Oregon mill at a time when the company was still expanding from a regional natural-food supplier. Historic millstones and parts of the machinery survived because grain helped suppress the fire around them.

  Action taken

  Bob's Red Mill rebuilt its operations, financed a new manufacturing base, and used the disruption to create greater production and testing capacity.

  Aftermath

  The rebuilt facility supported later growth into gluten-free products, organic testing, expanded manufacturing, and broader distribution.

  Source

• 2026-08-19

  Bob's Red Mill updates Gluten Free 1-to-1 Baking Flour formula and packaging[19]Bob's Red Mill 更新无麸质 1:1 烘焙面粉配方与包装prnewswire.com

  Reported: 2026-08-19

  Bob's Red Mill announced a perfected formula for its Gluten Free 1-to-1 Baking Flour, delivering improved taste and texture while maintaining cup-for-cup performance. The product is the first to roll out in the brand's newly redesigned packaging and is rolling out nationwide.

1. 1Bob's Red Millen.wikipedia.org
2. 2About Usbobsredmill.com
3. 3Employee Ownedbobsredmill.com
4. 4Leadershipbobsredmill.com
5. 5Sustainabilitybobsredmill.com
6. 6Food Safetybobsredmill.com
7. 7Where are your products grown?support.bobsredmill.com
8. 8Where can I find Bob's Red Mill products?support.bobsredmill.com
9. 9Bob Moore, Who Founded Bob's Red Mill, Is Dead at 94nytimes.com
10. 10Founder of Bob's Red Mill, Bob Moore, dies at 94oregonlive.com
11. 11Bob's Red Mill to halt DTC operationsretaildive.com
12. 12Bob's Red Mill elevates CFO to CEOworld-grain.com
13. 13Bob's Red Mill announces new CEOsnackandbakery.com
14. 14Founding Members of the Whole Grains Councilwholegrainscouncil.org
15. 15Bob's Red Mill Introduces New Sourced Non-GMO Pledge Emblemsupermarketnews.com
16. 16US man wins World Porridge Making Championships in Carrbridgebbc.com
17. 17Bob's Red Mill Founder Bob Moore Wins World Porridge Making Championshipprnewswire.com
18. 18Larger manufacturing and warehousing facility announcedoregonlive.com
19. 19Bob's Red Mill 更新无麸质 1:1 烘焙面粉配方与包装prnewswire.com