![]() ![]() Whether its pickled cucumbers, green beans, baby carrots, or snap peas, OH SNAP! offers the convenience of brineless pleasures. Indeed, gone are the days of having a jar full of brine sitting in the cupholder of your car or vinegar drips dotting down your shirt. With OH SNAP! that comes from the brineless nature of the product.” “In our mind, at least, the product we have come up with is phenomenal – and the customers agree! Taste and branding aside, convenience is the next essential element to a successful launch. “But it all starts with taste,” admits Ryan. So, we thought if we could just put a twist on a high-consumption item (rather than, say, inventing something completely new), then that would be a ticket to success. The world eats a lot of pickles! We can’t get enough. “I mean, obviously, North Americans eat a lot of pickles. “Taste, convenience, and the right branding,” he says. But what sets the brand apart from its competitors? Ryan underlines three hallmarks. In fact, just last year, OH SNAP! divested the sauerkraut part of the business. After pitching the idea to various industry players – and garnering positive feedback from them – the newest iteration of the company was formed. The company, which is comprised of local Wisconsinites, took the single-serve route with a new refrigerated brineless pickle. Perhaps more specifically, OH SNAP! saw an opportunity and took it – with both hands. But we saw what others, including some of our packing customers, were doing with pickles and it gave us an idea.” ![]() We were still an exclusively sauerkraut-focused company, and our brands were number one nationally for both shelf-stable and refrigerated products. “Fast forward to 2005, I was living in New York City, but decided to move back and join the family business. “The business continued to grow throughout the 20th century,” he goes on. What was Ryan’s great-grandfather to do with them? Turn them into sauerkraut, of course! And, as Ryan puts it, that’s how the family business was born – and it was to be preserved in salty brine. Over time, though, a big surplus of cabbages built up. To put some perspective on how long ago that was, the cabbages were sent by railcar on ice blocks!” “Well, we actually began life in the fresh produce cabbage business the company would harvest cabbages and sell them to large, upper-midwestern cities. Downs, who now serves as company CEO, recently sat down with Food Chain to discuss a rich history and a brine future. Now a fourth-generation family-run business, OH SNAP! was founded back in 1900 and it had a peculiar claim to fame: it was the world’s largest manufacturer of sauerkraut. They’re sweet, they’re salty – and they’re the favorite among many North Americans.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |