Ag edition: Mother of all Vinegars
Behind the austere exterior of Reinhart Foods in Stayner is a warm and nurturing environment providing perfect conditions for accelerating the natural process of making vinegar.
It is home to Canada’s largest vinegar production facility, and one of the largest in North America.
During a tour of the plant, Scott Singer puts his hand on a tall acitator fermenter, feeling its warmth. Inside, a natural process is occurring under tightly controlled conditions.
In a carefully supported environment where the temperature is kept constant, a natural bacteria called acetobacter is converting the alcohol into acetic acid, or vinegar. Singer explains that the bacteria also needs air. If smothered, the bacteria would die within eight or nine seconds. If that happens, and it has, the only way to restart the process is to get the bacteria or ‘mother’ from another source. That’s why when discharging a batch, only two-thirds is bottled, while the remainder starts the next one.
In addition to some highly technical custom software and other equipment to maintain the perfect environment, Reinhart Foods is equipped with back- up generators that can keep the plant running during power outages, keeping the precious mother alive.
In Stayner, more than 100 employees work multiple shifts, depending on the time of year, to make vinegar and other fruit related products. At peak production times there will be three lines running. Many of the employees are multi-generational, said Scott, and it’s not uncommon for workers to have been there for 30 or more years.
“Canadians have seen the versatility of vinegar,” said Scott.
From preserving to cleaning, and on its own, Canadians love vinegar.
The Stayner plant has been in operation since 1910 when John Reinhart established Reinhart Cider Mill. By 1926 the business had grown to include his sons Ben and Alvin. In 1954, under the name of Reinhart Vinegars Limited, a major thrust in the production of white vinegar began and has since been the backbone of the business. The Reinhart brothers had been processing apples in Nottawa since 1898 making apple butter, apple cider, and later vinegar.
When Alvin Reinhart retired in 1967 the business was sold to Robert Singer. Robert’s son Thomas is still very much involved in the business, with his sons Jeff and Scott, who serve as co-presidents.
The vinegar produced at Reinhart Foods is packaged and distributed in Canada under the Allen’s label, which was acquired in 2018. U.S. distribution is under the Dalton’s label.
Because vinegar is bulky and heavy it’s costly to ship, so Robert Singer established a second location in Chambly to be in close proximity to customers to the south and east, and now supplies all of Quebec.
Since the Singer family took ownership, Reinhart Foods has added the production of fruit, such as dates, maraschino cherries and glacé fruit, including products for major retail brands.
A fire destroyed the plant on July 26, 1979, but reconstruction was complete by May 1, 1980.
Reinhart Foods acquired Dalton’s brand in 1996, expanding the baking side of the business, and continued to expand its foothold in the vinegar industry in the 2000s.
Under the Allen’s label, they make many types of vinegar – malt, red wine, apple cider, white wine, and balsamic. The white vinegar, made from corn sourced predominantly from Ontario, is made in different strengths for eating, cleaning and pickling.
In addition to consuming vinegar, people may be surprised to learn that vinegar is a key ingredient in many other foods, especially condiments.
It was in 2017 that Reinhart Foods innovated once again with Scott and his brother, who both have backgrounds in food and beverage marketing, spearheading the hard cider line.
“It felt like a natural diversification,” said Scott. “Apples have been in our blood and fermentation is our expertise.”
He said they worked with Niagara College to develop the cidery within the vinegar plant, which he describes with a laugh as a bit nuts because the last thing they want is stray bacteria turning the cider into vinegar. Precautions are taken when going between the vinegar plant and the cidery, and to date they haven’t had a bad batch.
Reinhart’s Strong Cider became Ontario’s favourite craft cider in 2021. With five apples in each can, Reinhart Foods remains true to its roots as apple growers.
Trina Berlo photo: Tami Burt-Wilson inspects maraschino cherries as they travel over a lit portion of the canning line at Reinhart Foods in Stayner.
