History: Pacific Set Out to Grow Better, Farm Friendlier | Pacific Foods

When Pacific Foods was founded we chose to do things differently from other food companies. We began with time-honored recipes using simple ingredients from growers we trusted, and we adopted sustainable practices to ensure kinder treatment of people, animals, and the planet. Over the years we’ve found that there’s one thing we value above all else: nourishment.

We make our foods from carefully sourced, simple ingredients to nourish families, our community, and the environment so a brighter world can begin to take shape.

Simply put, we’re out to Nourish Every Body.


In October of 1987, we opened our doors in Tualatin, Oregon and began as a co-packer making tofu and soy milk. Aseptic packaging allowed us to create other non-dairy beverages that didn’t require refrigeration, and people began to take notice of our brand. Within 10 years, we added free-range chicken, vegetable, and beef broths, followed by creamy and hearty soups, meals and sides.

Three decades later, we’ve held steadfast to our core values and continue to make nourishing foods with authenticity.  As a business, we measure Pacific’s success by more than company profits. Our sense of achievement is also shaped by our impact on people and the planet.

We continue to evolve on our journey to Nourish Every Body focusing on:

  • Sourcing pure, organic, and quality ingredients
  • Creating simple recipes
  • Enriching communities
  • And following sustainable practices.