of infrastructure to tackle it
in the right way, and we’ve
gone about that. Scale helps to
make us the low-cost producer.
And innovation, not only in the
process, but also (the products).
We do a craft beer (flavored
sauerkraut), we do a sriracha, a
dill and garlic.
… Then, on the pickle side,
it’s pretty basic. The branding
is right … (OH SNAP!) is a
refrigerated pickle, so it’s never
heated and it’s not fermented.
It goes directly into its brine to
equilibration and then we pull
it back out and put it in the
bag. It’s gas-flushed, so it holds
through at least a six-month
shelf life. They taste good,
there’s no brine, there’s no
mess, the branding is right. It’s
just a slight tweak on things that
already existed, and it works.
FM: What can you tell us
about any future plans for
expansion of the company’s
RMD: I think there will be further
line extensions for Oh Snap!,
if I had to guess. The chickpea
line, we’ll see how that fares as
it launches in (November), and
see where that heads. There
will be more coming. I couldn’t
say exactly what it will be just
yet, but now with our roasting
capabilities I imagine we will be
trying more things in that realm.
FM: What does the future
hold for GLK Foods in terms
of capital expansion plans/
RMD: From a capital
perspective, we’re putting
in a new can label line, and
high-speed automated case-packing and palletization in
our Bear Creek facility. On
that can-label line, we’re
putting in a new glass filler.
We are putting in new pickle
packaging equipment for our
OH SNAP! line — high-speed,
automated equipment. We’re
going to be adding more cooler
space at the Bear Creek and
New York facilities. In not too
long, we’ll be putting in the
same automated (cabbage)
cutting line that we have in
Wisconsin in New York, as well.
We’ll continue to add more
automated elements to our
roasted chickpea line, that’s for
the GoBitos product.
… One of the biggest
(projects involves) putting a new
massive vat room in Bear Creek
that will be all automated with
pumping, stainless steel vats.
So there’s lots going on.