Brand refresh at Barber Foods

by Erica Shaffer
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Broccoli and cheese stuffed chicken breast
Barber Foods updated its stuffed chicken recipes and product packaging for the company's 60th birthday. 

PORTLAND, Maine – For its 60th birthday, the Barber Foods brand got a little ‘work’ done.

The company, a subsidiary of AdvancePierre Foods, announced a new look and new recipes aimed at reinvigorating the brand which is known for its frozen stuffed chicken breast products. Barber Foods invested eight months of research and development into the brand refresh, including an ingredient review, a processing assessment and product testing.

“With Barber commanding nearly 70 percent of the frozen stuffed chicken breast market, we challenged ourselves ‘Why mess with a good thing?’” said David Barber, son of founder Gus Barber. “We wanted to remain ‘true’ to our loyal customers, yet recognized that innovation is the cornerstone of Barber … if not for the intrepid thinking that led to the brand’s premium stuffed chicken entrees in 1970, my family’s legacy would have never gotten off of the ground. With the support of the AdvancePierre team and resources, celebrating 60 years by making the best frozen stuffed chicken breasts even better was a no-brainer.”

Barber Foods chicken cordon bleu
The newly reformulated stuffed chicken breasts will hit stores in July.

The product transformation begins at the processing level. Barber Foods' Portland facility is undergoing more than $1 million in capital improvements. The company is implementing new techniques to deliver more flavorful chicken breasts, a home-style flour breading and more and better filling.

The first production of the new stuffed chicken breasts is scheduled for late June with distribution to retail stores slated for July. Product packaging will feature a new logo and design that prominently displays a product visual and honors Barber Foods’ heritage and hometown of Portland.

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