Rumford Baking Powder

Rumford Baking Powder is a historic American leavening agent with a legacy dating back to 1859. It was originally developed by Eben Norton Horsford, a Harvard professor, and was produced by the Rumford Chemical Works in East Providence, Rhode Island. The brand gained fame for being one of the first calcium-based baking powders and for its consistent performance in baking.

Today, the brand is owned by Clabber Girl Corporation. In 2019, Clabber Girl was acquired by B&G Foods, a prominent American holding company known for managing a wide portfolio of household food brands. The product continues to be manufactured primarily in the United States, maintaining its reputation as a non-GMO, gluten-free, and aluminum-free baking staple.