In the competitive and often sluggish food industry, Sargento Foods has enjoyed a remarkable period of success that has not gone unnoticed. This family-owned cheese manufacturer, boasting nearly $2 billion in annual sales, not only remains profitable but also achieves annual growth rates between 3% and 7%—impressive figures that have attracted the interest of other food companies and investors looking to acquire the 71-year-old enterprise. However, recently, most potential buyers have ceased their inquiries. “We used to receive many approaches, but I think once it became known that we consistently say ‘No,’ those inquiries diminished,” said Louie Gentine, the company’s CEO, in an interview. “We are definitely an appealing company. We’re growing, we have a strong brand. But it’s an easy answer for me to give.”
Sargento was established in 1953 by Gentine’s grandfather, who transitioned from running a funeral home in Plymouth, Wisconsin, to pursuing his passion for cheese. Since its inception, Sargento has been recognized not only for its cheese products but also for several innovations that have become standard in the industry. Two years after its founding, Sargento pioneered the vacuum sealing of cheese in plastic, significantly prolonging the shelf life of larger blocks and eventually leading to the sale of sliced cheese. The company also asserts that it introduced prepackaged shredded cheese in 1958, and in the late 1960s, it revolutionized dairy aisles with the peg bar display, enhancing the visibility and appeal of cheese products.
The most significant achievement for this seven-decade-old business occurred in 2015 when Sargento launched its successful Balanced Breaks line, which combines cheese with snacks like nuts, banana chips, Ritz crackers, and Chips Ahoy!, creating a convenient on-the-go offering. This innovation allowed Sargento to capitalize on the growing consumer interest in snacking. “This has been a crucial aspect of our success and a significant driver of revenue growth over the years,” Gentine remarked about Sargento’s innovative capabilities. “If we’re not innovating and introducing new products to consumers, retailers might question, ‘Why should I stock Sargento in my dairy section?’ I want to ensure that question never arises.”
Before taking on the role of CEO, Gentine was deeply familiar with Sargento, having started as a teenager washing trucks and performing various tasks on the production floor. He pursued higher education at Notre Dame and spent three years in commercial banking—an experience required for family members returning to the company—before applying for a position as an associate brand manager in 2000. Since then, he has steadily climbed the ranks, gaining experience in marketing, procurement, and production, eventually overseeing the largest division at Sargento before becoming CEO in 2013 after his father’s retirement.
The 49-year-old executive admitted he had not initially planned to return to Sargento or to take on the top role, but over time, he felt compelled to uphold his grandfather’s vision of business growth while serving employees, customers, the community, and suppliers. Although Sargento’s history is closely tied to cheese, Gentine is now challenging his team to leverage their success in innovation and brand development to explore other dairy categories or entirely new grocery sections within the next two to three years. “A key part of our innovative success lies in how we listen to consumers,” Gentine explained. “By applying this approach to other grocery categories beyond dairy, we can potentially create intriguing new products to meet consumer demands.” Additionally, Gentine sees opportunities to incorporate functional products, such as Citracal chewable calcium citrate, into their offerings, enhancing health-conscious choices for consumers.
Through this strategy, Sargento aims to maintain its momentum and continue thriving in the ever-evolving food landscape.