Since 1892, Gumpert's has provided high performance products and value added ingredients for the baking and retail industry across North America. Gumpert's professional food products are know for their highest quality and set the standard in the baking industry. SAI Global agreed by giving Gumpert's a AA Grade for our BRC Global Standard for food safety.
Today, the Gumpert's line has 250+ products for the baking and retail industry. From icing bases to cream fillings, from cake bases to toppings, each has to meet the highest standards of quality, uniformity and versatility laid down by S. Gumpert himself. All this adds up to better shelf life, yield, eye appeal and taste.
Today, the Gumpert's line has 250+ products for the baking and retail industry. From icing bases to cream fillings, from cake bases to toppings, each has to meet the highest standards of quality, uniformity and versatility laid down by S. Gumpert himself. All this adds up to better shelf life, yield, eye appeal and taste.
Services
We’re Different
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We approach every customer differently. We tailor our ingredients, formulations, packaging, and delivery based on your specific needs. We understand that this makes it difficult for Gumpert's to be a huge company, and that's ok, as S. Gumpert felt it was more important to sell the best than the most.
On Site R&D
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Gumpert's Research and Development Lab is staffed with knowledgeable, dedicated, experienced and creative food technologists. Gumpert's R&D lab is affiliated with and has access to advanced technological resources in academics, governmental agencies and industries. We offer a confidential "New Product Development" program and have become a market-leader in innovative ingredients to the baking industry and beyond.
Quality Programs
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We are proud to achieve an HACCP A-Grade certification status through the CFIA (Canadian Food Inspection Agency). This recognition further enhances our commitment to Food Safety and Product Quality. HACCP, an internationally recognized food safety program, places emphasis on employee training, hazard analysis, identifying critical control points, establishing critical limits and implementing effective and preventative control measures.
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