The 30-year Vermont bakery answers growing consumer demand, swapping canola for real butter and extra virgin olive oil. As featured in The New York Times.
BRANDON, VT (June 15th, 2026) - Family-run Vermont bakery Olivia’s Croutons is announcing the launch of two seed oil free crouton varieties now available nationally: Butter & Garlic and Parmesan Pepper, both reformulated to eliminate canola and other seed oils. The news comes as Olivia’s steps into the national spotlight, featured in a May 2026 New York Times story on the growing shift away from seed oils across the American food industry.
Seed oils, including canola, corn and sunflower, have become one of the most talked-about ingredients in the natural food world. And retailers are responding with Sprouts Farmers Markets for example expanding its seed oil free product selection by 30 percent since 2023. Food brands across the industry are reformulating to meet consumer demand. It was Sprouts that first approached Olivia’s with the request: could the croutons be made without canola oil or other seed oils?
“Shoppers have become more ingredient aware, for sure,” said Brian Hillins, Senior Vice President of Merchandising at Sprouts Farmers Markets, in The New York Times.
The reformulation was simple. For the Butter & Garlic variety, Caccavo eliminated the canola oil and added more real butter. For Parmesan Pepper, she decided on 100% olive oil. The change required a modest price increase of 8 cents per box to cover ingredient costs. Both SKUs are in market and available to retail buyers now.
- Butter & Garlic (Seed Oil Free): Made with real butter. No canola or other seed oils. Preservative-free, low sodium.
- Parmesan Pepper (Seed Oil Free): Made with pure olive oil. No seed oils. Preservative-free, low sodium.
“We’ve always said our croutons are the kind you’d make yourself at home, and at home you’d reach for butter and olive oil, not canola. When our retail partners came to us asking for seed oil free options, it felt less like a reformulation and more like coming full circle. For these two flavors, it was an easy yes.” - Francie Caccavo, Founder & Co-Owner, Olivia’s Croutons
Caccavo is candid about what the change means, and what it does not. “Croutons are a topping or a garnish. As my mother always said, ‘Everything in moderation.’” The seed oil free versions are being introduced not as a health cure-all but as a cleaner, simpler product made with ingredients people recognize. That philosophy has guided Olivia’s since Caccavo first baked croutons in her kitchen in Charlotte, Vermont, over three decades ago.
Olivia’s Croutons will be showcasing both seed oil free SKUs alongside its full line of croutons and stuffings at the 2026 Summer Fancy Food Show in New York City. Please stop by the booth 5734 to sample both varieties and speak with the team.
ABOUT OLIVIA’S CROUTONS
Olivia’s Croutons is a certified Women-Owned, family-run Vermont bakery founded in 1991 by Francie Caccavo and her husband David. Built around premium, all-natural ingredients in a homemade style, Olivia’s produces whole grain, organic, preservative-free and low-sodium croutons and stuffings at their bakery in Brandon, VT. The full line includes Seed Oil Free Butter & Garlic, Seed Oil Free Parmesan Pepper, Organic Garlic & Herb, Gluten Free Garlic, Gluten Free Sea Salt and seasonal stuffings. Products are available at oliviascroutons.com, Amazon and select retailers nationwide.
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MEDIA CONTACT:
Francie Caccavo
[email protected]
www.oliviascroutons.com