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Back in 1986, Jerry Shafir started Kettle Cuisine with seven soups distributed to the foodservice market in New England.  Today, the Chelsea, Mass.-based company employs almost 200 people, produces more than 50 varieties that are distributed throughout the United States, and has averaged more than nine percent annual revenue growth in the past seven years.

The company still adheres to its manufacturing principles: small batches and minimal processing.

Five years ago, Kettle Cuisine began offering gluten-free soups directly to consumers. This is something Shafir had wanted to do for a long time, as his daughter suffers from celiac disease. The line of 10 single-serving, frozen soups are now available in grocery stores all 50 states and Canada.