So where did Arkady begin? Well, in Pittsburgh, 1909, Ward Baking Co. of New York who owned a chain of bakeries throughout the United States couldn’t understand why the bread they made was different in every town. They sponsored the Mellon Institute of Industrial Research to identify the reason why. Under the direction of Dr. Robert Kennedy Duncan, this work revealed that the mineral salt content of the local waters was causing the variation and by creating a mixture of these minerals an improvement and standardisation of the bread could be achieved. Under this program, Dr. Duncan and his team developed a new kind of yeast food that produced a superior loaf of bread.