Becca Williams is the president and co-founder of Red Plate Foods. Based in Bend, Oregon, Red Plate Foods operates a dedicated facility producing baked goods that are Certified Free From™ the top 9 allergens, gluten free, vegan, kosher and Non-GMO.
Becca’s connection to the food allergy community began after she developed life-threatening anaphylactic reactions to dairy after the birth of her fourth child. Shortly after Becca was diagnosed, her toddler nephew, Brennen, was diagnosed with tree nut and peanut allergies.
The inspiration for Red Plate Foods came one Christmas Eve when Becca’s mother-in-law served traditional homemade cookies. Grandma offered the cookies to three-year-old Brennen and quickly pulled back the tray, realizing they contained nuts and weren’t safe for him.
Becca saw Brennen’s reaction to being left out and went into the kitchen to make treats that were safe and delicious for everyone. Watching Brennen’s face light up when he could eat anything on the table was the best gift that holiday.
Becca and her husband and co-founder, Chell, realized that many families, friends and groups need food to serve multiple diet requirements. That Christmas Eve experience was the inspiration for the company, and Red Plate launched in August 2013.
Red Plate Foods are now available in fresh bakery sections of grocery stores and served in K-12 schools, universities, healthcare facilities, event venues, restaurants and airlines throughout the U.S.