Food & Drink International - Spring 2017 Volume 1 - 90

p

PRODUCERS

Faribault Foods

our name, they think of quality. We have
some of the most premium brands on
the marketplace."
Faribault Foods has been certified
organic since 2002 and produces more
than 200 organic items in its state-ofthe-art production facilities. It is the
second-largest purchaser of U.S.-grown
organic beans, second only to Chipotle
restaurants, and is proud of its expertise
in sourcing organic ingredients both
domestically and worldwide. "The mar-

store brands and co-packs for a number of large companies. "We are very
cognizant of meeting our customers'
expectations," Director of Marketing Jill
Kupfer says. "Not just delivering quality products but delivering them on time
every time."
Faribault Foods meets customer expectations through experienced corporate quality groups that work closely with the manufacturing groups to
set specifications and verify that the

"We see that pride in the condition of
the facility and the quality of the products we make every day." - Shane Gesbeck
ket is leaning more and more towards
organic," Gesbeck explains. "Additionally, we are converting our products to
non-intent-BPA cans and are producing
those cans ourselves in our facility."
The company services a variety of
customers. Faribault Foods owns its
own brands, sells private-label and

90

company is hitting its quality targets.
"If we're having a difficulty, everyone
works together to ensure we bring everything back in line," Gesbeck says.
"We try not to work in silos; we just do
the basics very well."
"We have great quality processes and
procedures," Kupfer says. "We continue

food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com

to deliver on that through ongoing monitoring of our products versus our competition to ensure we continue we meet
and exceed customer expectations."

New Facility
To increase the quality of its products
and service its customers better, Faribault Foods is currently investing more
than $100 million to build a new manufacturing facility. This will allow the
company to bring the right level of technology to the location, combined with
highly skilled and trained operators
to deliver that consistent product and
drive efficiencies.
Executive Vice President of Innovation of Technology Jim Nelson, who is
the project manager for the new facility, believes it positions Faribault Foods
for huge growth potential in the coming
years. "The technologies we're putting
in are state-of-the-art in canning," he
says. "It allows for expansion of our current portfolio and into other shelf-stable
products in the future. Logistically, it
combines our Faribault location facilities into one campus. That will offer significant synergies with personnel and
communication. That's a big thing."


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Table of Contents for the Digital Edition of Food & Drink International - Spring 2017 Volume 1

Contents
Food & Drink International - Spring 2017 Volume 1 - Cover1
Food & Drink International - Spring 2017 Volume 1 - Cover2
Food & Drink International - Spring 2017 Volume 1 - 1
Food & Drink International - Spring 2017 Volume 1 - Contents
Food & Drink International - Spring 2017 Volume 1 - 3
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Food & Drink International - Spring 2017 Volume 1 - Cover3
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