2023 ANNUAL REPORT
2023 was a year of growth.
Our mission has always been to make Wisconsin a networked place to grow a food and beverage business and industry career, bringing the industry together to discuss emerging trends, share best practices, and develop strategies for scaling and maintaining your business. The amount of information sharing, networking, and business growth we saw over just 365 days is remarkable.
This past year, we were witness to some pretty amazing things: expansions, acquisitions, new and improved products, and the development of company collaborations and lifelong partnerships between our members.
We understand the importance of staying ahead in a rapidly evolving industry. To that end, we’re investing in expanding our knowledge base and enhancing our resources. Your feedback and suggestions are invaluable to us, and we encourage you to share your thoughts, concerns, and ideas with us so we can better tailor our offerings to meet your needs. We’re always just an email away.
As we plow ahead into 2024, we remain committed to serving as your trusted business network and advocate. FaB is stronger than ever, and we have you our members to thank. Whatever your reason for joining us, we're grateful for your commitment to growing our state's food and beverage industry.
This next year will be filled with best practice sharing, company growth and expansion, and camaraderie among industry peers...and it's going to be FaBulous. We're always here to support you and your business, and we can’t thank you enough for your membership.
Executive Director, FaB Wisconsin
We’re FaB Wisconsin, and we know this industry well.
From bakers to banks, we’re here to support and advocate for your business. We’re optimizing Wisconsin’s industry ecosystem and its workforce for industry innovation and growth, connecting you with best practices, know-how, and resources to assist with growth plans and goal achievement.
Our state’s industry know-how, expertise, and experience is reflected in our member companies and organizations and in the thousands of those who bring the world Wisconsin’s food and drink.
Local and global. Big and small. Nutrient-dense and decadence. We’re here for the food and beverage makers, manufacturers, distributors, and all of those who support and supply the industry. We’re working to make our state the best place to grow your food and beverage industry business.
MEMBERS SERVED
We were proud to serve 134 member companies in 2023:
93%
MEMBERSHIP RENEWAL RATE
Whether you’re a new or longtime member, thank you! Our industry network is stronger with you in it.
1,015
OUR REACH
The strength of our network and your access to best practices only increases with expanded reach.
2,300+ industry professionals received our communications
150 high schools & universities reached 48 companies received assistance via our FaBricator Program
1,683 social media followers
315 high school students attended FFF
317 people checked out our 2023 Holiday Gift Guide
100%
MEMBER PROFESSIONALS IN OUR NETWORK
Your FaB membership includes membership for all your employees, making our member network strong and robust with over 1,000 Industry professionals.
INCOME FROM MEMBERSHIP & PROGRAMMING
We’re fully funded by annual membership dues and from the proceeds of programs like our FaBsafe Certificate®.
Leadership Council
Our Leadership Council comes together throughout the year to help us develop deeper industry intelligence and build a dynamic industry network for innovation, growth, collaboration, and support. Council members are among the first to offer insights and to take actions to maximize our goals while achieving theirs.
Patti Habeck Feeding America Eastern WI
Giacomo Fallucca Palermo’s Pizza
Betsey Erdelyi BMO
Theis Bacher Chr. Hansen
Anne Cookson Crustology
Alan Goodman A Goodman’s Desserts
Evan Hughes CentralStandardCraftDistillery
John Veidt HARIBO of America
Luke Muschinske Eurofins
Kim Wall Baensch Food Products
Sam Krieg Central Storage & Warehouse
Shane Lauterbach Lauterbach Group
Marcy Tessmann C.O.nxt
Craig Briess Briess Malt & Ingredients
Kathy Koshgarian Food For Health
Gina Balke FaB Wisconsin Executive Director Council Chair
JOINING THE COUNCIL
The Leadership Council is comprised of appointed food and beverage industry chief officers, presidents, or owners from our Choice, Select, and Premium level member companies, along with an identified industry professional from each of our Premium level service member companies.
Arthur Ircink Wisconsin Foodie
Matt Wessel Milwaukee Pretzel Co.
Kevin Schuele PAK Technologies
Ted Balistreri Sendik’s Food Market
Brian Durst Tribe 9 Foods
Eric Olesen O&H Danish Bakery
Mike Graft RSMUSLLP
Keith Smith Vonco Products
Steve Wallace Omanhene Cocoa Bean Co.
Vicky Waskiewicz Safe Food Resources
Andy Gehl Third Space Brewing
Milissa Rick Regal Ware
Peter Gottsacker Wixon
Wade Uhlenbrauck Miron Construction
Tom Benner Lesaffre Red Star Yeast
Jeff Gentine Masters Gallery Foods
Paul Benson Michael Best & Friedrich
Jen Moran LMI Packaging
Meet Our Members
We’re the food and beverage makers and manufacturers and all of those who support and supply the industry. Local to global. Big to small. Nutrient-dense to decadence. From farm to factory to fork with operations in Wisconsin.
A Goodman's Desserts*
Acuity Insurance
American Pasteurization Co.
Baensch Food Products
Baker Tilly
Bassett Mechanical
Belmark
Bioforward
Biospringer North America
BMO
Briess Malt & Ingredients
Burke Candy & Ingredients
Butter Buds Food Ingredients
Catapult Commercialization Services
Celtic Marketing Food Brokers
Central Standard Craft Distillery*
Central Storage & Warehouse Co.
Chr. Hansen, Inc.
Clock Shadow Creamery
Colliers
Consolidated Construction
C.O.nxt
Create-a-Pack Foods
Crustology*
Dairy State Foods
Danfoss
Denali Ingredients
Didion Milling
East Shore Specialty Foods
Employ Milwaukee
Engauge Workforce Solutions
ePac Flexible Packaging
Eurofins
Farm Wisconsin Discovery Center
Feeding America Eastern Wisconsin
Findorff*
First Citizens Bank
Foley & Lardner
Food For Health*
Forage Kombucha
Fortune Favors
Fresh Is Best
Fromm Family Foods
Galloway Co.
Garden-Fresh Foods
Gehl Foods
General Mills
Good Foods Group
Gott Pet Food
HARIBO of America
Harrigan Solutions
HGA Architects & Engineers
Hollander Chocolate
Jamaican Fair Trade
Jefferson County
JF Ahern
Johnsonville Sausage
JP Cullen
JPMorgan Chase
Keller
Kewaskum Foods
King Juice
Krier Foods
Krones
Lakefront Brewery
Lakeland University
Landmark Credit Union
Lauterbach Group
Lesaffre Yeast Corp.*
LMI Packaging
Lotza
LTL Service
M3 Insurance
Mama Bev's Bakery
Masters Gallery Foods
Masterson Co.
MATC
McMahon Associates
Michael Best & Friedrich
Milwaukee Chip Co.
Milwaukee Pretzel Co.*
MilwaukeeWarehouse
Miron Construction
Molson Coors
Mount Mary University
MRA
O&H Danish Bakery*
Ocean Spray
Omanhene Cocoa Bean Co.*
One Source Staffing
Opportunities, Inc.
Orange & Fifth
PAK Technologies
Palermo's Pizza
PPC Reclosable Packaging
Rally Energy
ReadySet
Real Food Brands
Rebel Green
Regal Ware
Rely Contract Manufacturing
Reynold's Pasty Shop
Riley Construction
Rishi Tea*
RSM US LLP
Safe Food Resources
Salm Partners
Sargento Foods
Saz's Hospitality
Sendik's Food Market*
SITE Staffing
Society Insurance
Stella & Chewy's
Strauss Brands
SupplyOne
Sysco Food Service of Eastern WI
The Great Plate
Third Space Brewing*
Third Wave Bioactives
Tribe 9 Foods
Tweet/Garot
Valentine Coffee Roasters
Vanguard Renewables
Vonco Products*
Waseen, Inc.
WDS Construction
WI Center for Manufacturing & Productivity
Wisconsin DATCP
Wisconsin Economic Development Corp.
Wisconsin Foodie
Wixon
WMEP
WWBIC
ZYN
Choice Members
A Goodman's Desserts produces scratch baked desserts. With over 30 years of baking experience, we bake scratch desserts the old fashioned way with natural ingredients. These recipes are family treasures recipes handed down from my Mother, Grandmother, Godmother and Aunts. The desserts include Bread Pudding (Regular, Rum and Bourbon options), Butter Cookies with a sugar glaze, and Lemon Pound Cake.
A better craft spirit experience awaits. Our award-winning products are locally distilled with pride, right in the heart of Downtown Milwaukee. And now, experience our full offering with the Central Standard Crafthouse & Kitchen. Cocktails, apps, and entrees, all inspired by local chefs and our in-house mixologist. We truly are crafted to gather.
Nothing beats Crustology®. We specialize in a Midwestern cracker crust a thin pizza crust like you’ve never had before. Available in a variety of different flavors, we’ve got a crust to fit every type of topping, from our classic The OG to the wellseasoned Herb-Infused.
We take pride in constructing facilities where communities work, live, and play. Findorff has a rich history in craftsmanship excellence, from minor renovations to program management of complex facilities. We’re committed to bringing the highest level of service and quality to every project we build.
Food For Health is a 501c3 public charity and Community Based Organization focused on preventing, managing & reversing disease with a delicious, people-centered medically tailored meal program for our most vulnerable populations. As the only Medically Tailored Meal (MTM) provider in the state of Wisconsin, we’ve joined forces with other like-minded organizations across the nation as part of the Food Is Medicine Coalition (FIMC) to realize our vision of creating equitable access to healthy and happy lives through the power of food.
Sometimes you need more than an ingredient – you need a solution. Formula changes. New product ideation. Production issues. Through it all, we help you get quickly from line to shelf. Across the span of almost 200 years, we have grown from offering the finest in yeast to serving as one of the largest ingredient suppliers in commercial baking. Rise to the top with Lesaffre
Our authentic Bavarian soft pretzels are handmade and freshly baked, just the way they've been doing it in Germany for hundreds of years. One taste and you'll want to trade in your pretzel for a "bretzel" from the Milwaukee Pretzel Company.
For over 74 years, the Olesen family has continued to use the traditional methods of Old Denmark to make our Kringle. Each Kringle takes 3 full days to make, resulting in 36 delicate layers for a truly flaky and flavorful pastry. Combine our scratch made fillings from the finest ingredients we can find, you are certain to find a flavor suited just for you.
The Omanhene Cocoa Bean Company is producing world class chocolate entirely in Ghana using the finest cocoa in the world: customers love trying the “chocolatiest” milk chocolate. The word “Omanhene” (oh-mahn-hee-nee) comes from the Twi language and is the title for the traditional king or chief, the repository of ethical and moral authority in Ghana.
Rishi Tea was founded on the commitment to set the standard for quality and expand the awareness of exceptional tea and its rich, inspirational tradition. We offer premium tea and botanicals imported directly from growers across the world and draw inspiration from ancient artisanal practices that use organic cultivation techniques as well as modern culinary innovation.
With eighteen Wisconsin stores offering groceries, meat, deli, dairy, bakery, and wine and spirits, Sendik’s continues to build on the strong, 75-year history we’ve established in the community as the trusted, local grocer. Sendik's combines quality products with exceptional customer service to offer the best grocery shopping experience, period.
It starts with great beer and a moment in time, spent among those whose company you love, with nowhere else to be. It’s beer brewed by a world-class brewmaster and his longtime friend. It’s Milwaukee made and Wisconsin proud. But most importantly, it’s permission to pause and enjoy a great beer with great company. You have your home, you have your work, but everyone needs a third space.
Vonco is a trusted supplier of fast custom development and flexible packaging for discerning personal care, household, nutrition, hydration, and industrial brands. For more than 60 years, we’ve provided the experience, innovation, technology, and creativity needed to take your ideas from concept to commercialization - as quickly as possible.
FaBricator Program
We aim to make Wisconsin’s food and beverage industry know-how – of the best in the world –better known and more accessible to our members. That’s where our FaBricators come in.
This group of experienced and vetted industry professionals are here to help. If you have a question, sticky situation, or need a resource, ask us! We’ll distribute your inquiry to our pool of FaBricators and help you get the answer you need. Totally confidential, we encourage you to ask questions about HR, food safety, operations, sustainability…anything!
Mike Schlagenhaufer Acuity Insurance
Aaron Stamm Acuity Insurance
Casey Barry Bassett Mechanical
Tony Leach BMO
Jamie Valenti-Jordan Catapult Commercialization
Sam Patterson Chr. Hansen
Sara Sarnstrom Denali Ingredients
Luke Muschinske Eurofins
Stephanie Sobczak Eurofins
Peter Balistrieri HGA
Jared DeNoble Johnsonville Sausage
Ben DuCharme M3 Insurance
Michael Graft RSM US LLP
Joe Wood Sendik’s Food Market
Brenna Ratajczyk SITE Staffing
Paul Noack Supply One
Chris Feuille Tribe 9 Foods
Paul Benson Michael Best
David Crass Michael Best
Karl Nobert Michael Best
Chuck Palmer Michael Best
Leah Ziemba Michael Best Matt Wessel Milwaukee Pretzel Co.
Ty Jandrowski Vonco Products
Put Your Industry Experience to Work. Become a FaBricator!
If you have industry experience and a willingness to help your peers, consider applying to become a FaBricator! You’ll receive member inquiries in your areas of experience and if you know the answer or have a resource, simply respond. Or don’t – this is a zero-obligation position.
Do it for business development. Do it to share your know-how. Do it to help grow the food and beverage industry.
Learn More & Apply
Areas of Experience
There’s no question too big or too small! Here are some of the categories – or areas of experience – our FaBricators can assist you with:
• Accounting & finance
• Buildings & facilities
• Business planning
• Distribution & retail
• Entrepreneurship
• Exporting, importing & international
• Food and/or beverage production
• Food & employee safety
• Human resources
• Information & technologies
• Legal
• Insurance
• Marketing
• Mergers & acquisitions
• Operations
• Regulatory, licensing & labeling
• Research & development
• Sales
• Supply chain, logistics & transportation
Bill Langhoff Colliers
Dan Kipp Create-A-Pack Foods
Scott Halverson Denali Ingredients
Gretchen Flueckiger M3 Insurance
Jen Pino-Gallagher M3 Insurance
Anne Vravick Mount Mary University
Katie Mleziva Real Food Brands
Gary Plassmeyer
Mama Bev’s Bakery
Hannah Brandenburg
Rishi Tea
FaBsafe Certificate®
Presented by Acuity Insurance, hosted by Safe Food Resources, and created by FaB Wisconsin, FaBsafe is an industry-recognized annual basic food and beverage safety training certificate of completion for those interested in or already working in a role associated with food, beverage, or ingredients manufacturing. From the C-Suite to the plant floor, from temporary to contract workers, FSMA requires that all persons in a food or beverage manufacturing facility (regardless of position) have documented food safety training. Individuals must receive training in the principles of food hygiene and food safety depending on the food facility and the individual’s assigned duties.
52 FaBsafe Certificates® awarded in 2023
Each course includes the following topics, followed by a quiz to receive your certificate of completion:
Module 1: Food Safety is the Law
Module 2: GMPs – A Prerequisite to Food Safety
Module 3: GMPs in Action – Buildings, Facilities & Grounds
Module 4: GMPs in Action – Employees & Personal Hygiene
Module 5: Foundations for Food Safety – Prerequisite & Preventive Controls Programs
Module 6: Controlling Contamination Sources – Sanitation & Environmental Monitoring
Module 7: Food Safety Plans – Hazard Analysis and Other Requirements
Module 8: Regulatory and Customer Compliance – What if Something Goes Wrong?
Module 9: Putting It All Together
We offer the FaBsafe Certificate® to assist in your FSMA-required annual training. This course provides a foundation of food safety training that may be applied to any food or beverage manufacturing environment.
Learn More & Register
For Students
Providing a basis of good manufacturing practices (GMPS), hazard analysis, and regulatory, this course is perfect for high school and college students considering or currently pursuing a career in food, beverage, or ingredients manufacturing.
Learn More & Register
To Stay Current & Compliant
Industry professionals who have already earned their original certificate of completion can take advantage of the Refresher to fulfill their FSMArequired annual training. The Refresher course focuses on the basics of food safety in food manufacturing, including GMPs.
Learn More & Register
FEBRUARY 16, 2023
What’s New & What’s Important in Food Safety: Risk Mitigation & Compliance
When a single food safety mishap can devastate your business, it pays to be compliant. Is your company up to date? Participants joined us for a live regulatory update focused on what's new in risk mitigation and compliance in the food and beverage industry and insurance industry updates that directly impact food processors of all sizes.
Thanks to our presenters:
Paul Benson of Michael Best: Recent Developments in Food & Beverage Safety Every FaB Member Should Know
Jen Pino-Gallagher and Ben DuCharme of M3 Insurance: Protecting Your Property and Products: Insurance Updates Impacting All Food Processors
MODERN PRODUCT WITH ZYN:
AN ANCIENT INGREDIENT
BY ANNA LARDINOIS, STARTUP STORYTELLER
Qasim and Asim Khan were raised to think of food as medicine.
While their friends fought coughs with cold syrup and treated sports injuries with splints and prescription medications, the brothers were treated with remedies from their mother’s kitchen cabinets.
The family, originally from Pakistan, embraced the natural remedies that have been used in Southeastern Asia for more than a millennium. Key to this practice is the turmeric root.
Known as the Golden Spice, turmeric has been a part of the human diet for thousands of years. The root, which is the key ingredient in curry powder, is used for medicinal purposes around the world. Curcumin is the component in turmeric that has been proven to have anti-inflammatory and antioxidant properties.
According to Qasim Khan, in the East people consume on average 10-15 roots a day, due to a diet that heavily relies on turmeric for seasoning. The same is not true of Western diets. In 2017, the brothers decided to bring the power of turmeric to their Wisconsin home, in a way that fellow Cheeseheads would embrace.
The pair launched ZYN, a line of low calorie, low sugar beverages that are infused with Vitamins C and Zinc, as well as curcumin, the key healing component in turmeric. The products, powdered daily wellness drink mixes and ready-made drinks, come in a variety of flavors. The first bottles of ZYN appeared on the shelves of Outpost Natural Foods in January 2018. Today, ZYN drinks are found on shelves across the nation.
Headquartered, manufactured, and packaged from the Milwaukee area, ZYN has deep roots in Wisconsin. “We are trying to bring all of our supply chain to Wisconsin. I’d say 90% of our supply chain is now in Wisconsin,” Qasim said. The exception is turmeric.
“Turmeric is similar to wine,” Qasim said. “There are regions in the world where grapes grow better, the same thing is true with turmeric. The best turmeric comes from India. It’s been grown in this region for hundreds of years. Our supplier and the collective of farms have been around for decades, so that’s where we get our turmeric. All of our formulations start with nature. With how our ancestors used it and practiced it. Then we layer on what we’ve seen from the scientific or medical research community on ingredients that are important to maintaining a balanced, healthy lifestyle.”
The brothers make an ideal team. Born just 13 months apart, the co-founders have spent much of their lives by each other’s sides.
“We’re both driven people,” Qasim said. “We bring different skill sets to the table. When you put them together, they’re contiguous. We have different ways of approaching things. I think that is extremely helpful because it leads to what we feel is the right decision because there’s quite a bit of exchange on how to do it. We’re rowing in the same direction; how we get there is a little different.”
With their shared value of the natural practices, becoming a Certified B Corporation was a clear goal for the company.
Earning a B Corporation certification is a laborintensive process that requires time, expense, and a great number of third-party verifications to prove the company is adhering to the strict certification standards. Equally rigorous was the process ZYN took to have the company’s products classified as “non-GMO verified.”
All of our formulations start with nature.”
Qasim said these verifications “help us meet our goals and drive us to do better.”
“When we went down the path of starting a business, we were very set on trying to build a business that did two things: made money, but also did good things,” he said “That has been our building block, and that idea has been a building block since the inception of our company. Having been raised in a different culture and seeing how family and giving back and taking care of Mother Earth is a critical part of our lifestyle, we wanted to incorporate that into our company.”
That commitment to sustainability is evident in the company’s newest product. ZYN will roll out a 12-ounce drink packaged in easy to recycle aluminum in November.
“We are excited! It tastes great in the new formulation we did. We went even cleaner. We took out all of the added sugar. The only sugar in there is very little from the juice and flavors,” Qasim said.
“We take what cultures in the other parts of the world have practiced for thousands of years and try to harvest those that are backed by science and bring them to the West,” Qasim said.
“Turmeric is something that we will continue to go down the line in terms of developing more products. Right now, we have the drinks and drink mixes. We plan to provide more food items made with turmeric.”
APRIL 25, 2023
Sharing the Results of the 2022-23 Talent Survey
Nearly 50 HR, talent, and operations professionals joined us at MRA - The Management Association. They got the first look at the results of our 2022 Talent & Wage Survey data (thanks to Mike Kopczynski and Mackenzie Button) and a startling but honest discussion on the future of attraction and retention with Jim Morgan.
Mike Kopczynski, MRA
2. Mackenzie Button, MRA
Jim Morgan, MRA
It’s a challenging time for employers.
Whether it’s the lingering effects of the pandemic, inflation, increased turnover, a highly competitive talent market coupled with a smaller pool of skilled and unskilled workers, or supply chain disruptions and material shortages, 2022 had its challenges. To better understand the recruitment and retention efforts of the food and beverage industry and compensation of high-demand positions of Wisconsin’s food and beverage manufacturers, FaB Wisconsin has again partnered with MRA –The Management Association in conducting a state-wide industry talent survey.
While the talent struggle is real for the food and beverage industry of Wisconsin, employers are changing how they find, hire, retain and compensate talent, presenting new ideas to address the war on talent head-on.
Wage Data for In-Demand Positions
Comprehensive total wage data for the top 30 positions with details on base pay, bonuses, and projected pay increases, including:
• Buyer/Purchasing Agent
• Food Production Worker
• Warehouse Worker
• FSQ Technician
• Production Manager
• Production Planner/Scheduler
Details of what companies are doing to recruit and retain in order to remain competitive in today’s job seekers’ market, encompassing: Modified Policies, Perks & Practices
Get Your Copy of the Results
The results of this survey include data from 37 Wisconsin-based food and beverage organizations, fresh insights and more robust intel on recruitment and retention tactics food and beverage employers are actively using, and wage/salary data for 30 jobs common to the food and beverage industry representing over 2,200 employees.
All current members receive a free copy of the results. Non-members can purchase a copy for $500.
Email Gina at gbalke@fabwisconsin.com to get yours!
A Quick Chat
Leili Afsah-Hejri, PhD Assistant Professor of Chemistry and Food Safety & Quality at Lakeland University
Why is food safety & quality something Lakeland invested in?
“Lakeland recognized the demand for welleducated and trained professionals in ensuring food safety within the workforce. Situated in a strategically advantageous location, Lakeland found itself in close proximity to numerous food manufacturers and processors, allowing us to capitalize on both its geographic advantage and its commitment to cooperative education. Lakeland saw this as a mutually beneficial arrangement, with the potential to provide valuable training to its students while aiding the industry in meeting the growing demand for a skilled workforce that upholds high standards.
Lakeland also offers Cooperative Education in collaboration with industry partners, including well-known brands such as Johnsonville, Sargento, Master's Gallery, Sartori, and Old Wisconsin Sausage. Embedded within our FSQ curriculum are co-op and internship programs. Students can complete up to 18 credits through these programs, working at the facilities of our industry partners.”
Are you taking advantage of your member benefits?
Take advantage of our signature benefits to keep you and your business engaged, connected, and growing. A FaB membership is company-wide and covers all your employees, making these benefits available to you and your entire team.
Access to members-only events
Virtual events & webinars
As important and timely subjects are identified, we respond with events featuring industry experts. Stay current and on top of your game with webinars for talent attraction and retention, food safety, scaling your business, supply chain, and more.
In-person events
Learn from industry experts, get inspired by notable industry professionals, and network with your industry peers at our in-person events.
Discounts for your business
Lab supply discounts
Through a partnership with BioForward Wisconsin, this savings program is free for members who sign up to receive contract benefits from Fisher Scientific.
Lab testing discounts
Take advantage of the FaB Wisconsin-Eurofins partnership group discount to receive up to 25% off select microbiology and chemistry testing services from Eurofins.
UHC Level Funded Healthcare Plans
For small businesses seeking a more affordable health plan and more options for employees, members get access to the MMAC’s UHC Level Funded healthcare plans, which can include medical, dental, vision, life, disability, and critical illness.
Engagement opportunities
FaBricator Program
Looking for best practices, resources, and mentoring? Looking to share your industry experience? Learn more on page 12.
Leadership Council
Our Leadership Council works to develop deeper industry intelligence and build a dynamic industry network for innovation, growth, collaboration, and support. Learn more on page 6.
Survey participation
Take part in and get exclusive access to the results of our surveys, providing you with industry insights, wage data, and more. Learn more on page 22.
FaBsafe Certificate® presented by Acuity Insurance
The FaBsafe Certificate® is a renewable basic food safety training certificate covering the basics of GMPs, HACCP, personal hygiene, and preventive controls. Learn more on page 14.
Farm-Factory-Fork Career Discovery
Inspire the next generation of talent into the careermaking possibilities of our food and beverage industry. Learn more on page 44.
Visibility & logo promotion
Logo visibility
Display your company logo on our member listing. If you’d like elevated visibility, consider a Select or Premium member upgrade.
Job listing
Find your next hire! Unlimited job postings are included in your membership.
Industry calendar
Advertise your food and beverage-related events, webinars, and networking opportunities.
Additional benefits for Choice, Select & Premium members
Choice, Select, and Premium-level members get boosted benefits including logo or ad space in our Annual Report, Leadership Council representation (for food and beverage companies), and more!
See All Benefits & Learn More
APRIL
6, 2023
Leadership Council Meeting at Feeding America Eastern WI
It was a beautiful day for a Council Meeting!
Leadership Council members met us at Feeding America Eastern Wisconsin in Milwaukee for a refresher on member benefits for their teams, our mission, and what we’re working on, as well as plans to expand our network.
Attendees also learned about volunteering opportunities at Feeding America and the good that donations of food, funds, and time can do for our neighbors in need.
To cap off the day, the team at Feeding America offered a tour of their newlyrenovated facility and lunch was provided by RSM US LLP (thanks Mike!)
MAY 16, 2023
The 'Forever' Chemical: PFAS Use in the Food and Beverage Industry
The FDA has authorized the use of specific PFAS (per- and polyfluoroalkyl substances) for foodrelated products, including paperboard packaging, pet food bags, fast food wrappers, and as a processing aid in food manufacturing equipment, for nearly 60 years. Extremely longlasting, practically unbreakable, and possibly linked to health and environmental issues, these compounds have drawn considerable negative attention from environmental advocates and consumers alike.
Participants joined us as our panel of experts dove into the greater implications of PFAS use, state bans on use, and what this means for your business.
Thank you to our presenters: Leah Ziemba of Michael Best & Friedrich, Peg Dorn of WMEP Manufacturing Solutions, and Jen Pino-Gallagher & Alex Hudzinski of M3 Insurance.
SEPTEMBER 26, 2023
Demystifying the Lab: An Evening at Eurofins
The only thing scarier than finding unwanted objects in your products is navigating the testing process. We enjoyed an evening at Eurofins, a world leader in testing, to take some of the mystery out of foreign material identification and laboratory services.
Attendees mixed, mingled, learned what happens when you suspect product contamination, got a behind-the-scenes look at the Eurofins labs, and saw technicians at work.
We’re excited to share our partnership with Eurofins, providing our members bottom-line relief on your laboratory testing services.
FaB members can take advantage of the exclusive FaB Wisconsin-Eurofins partnership group discount to receive up to 25% off select microbiology and chemistry testing services from Eurofins.
A Slice Above:
Pizza Crusts Made with Milwaukee in Mind
BY EMILY ALLEN, COMMUNICATIONS DIRECTOR
Some Wisconsinites grow up around fishing or football. Anne Cookson grew up around pizza.
“I have pizza sauce running through my veins,” she jokes. The co-founder of Crustology®, a pizza crust manufacturer based in Waukesha, Cookson is no stranger to the slice and has a long family history in the pizza business.
Cookson and her brother, Chris Miller, are third-generation owners of Baker’s Quality Pizza Crusts, from which Crustology® emerged as a subsidiary in 2020.
Cookson’s grandfather owned and operated the eight Milwaukee-area Shakey’s locations, supplied by a central commissary which was later taken over by Cookson’s parents and transformed into a food distribution business.
By 1997, the family found their niche and sold everything but the crust manufacturing portion.
“Baker’s Quality was built on doing one thing really well,” explains Cookson.
We benefit from a robust labor pool in Milwaukee and enjoy the commitment to work that our employees have.”
Crustology® produces what they call a “Midwest cracker crust,” a callback to the “old-school pizza restaurants in Milwaukee.”
Manufacturing approximately 20,000 crusts per year, the company utilizes a traditional 24-hour fermentation process for their dough, creating three crust options: The OG, Herb-Infused, and The Micro Brew, a beer-infused crust born from a partnership with Lakefront Brewery.
While Baker’s Quality mostly sells to wholesale distributors, Crustology® is direct to consumer for baking pizza at home.
“Lots of people want to make their own crust because they want to know what's in it...so we're providing them with basically that exact same thing. This crust is as good as somebody is going to make in their own house, if not better,” says Cookson.
In 2020, the company relocated to a larger plant, a move that Cookson says increased their production capacity several hundred times over and allowed them to make new equipment purchases that improved product quality.
All Crustology® crusts are made in this 25,000 square foot production facility, and maintaining a dedicated staff has been key.
“We benefit from a robust labor pool in Milwaukee and enjoy the commitment to work that our employees have,” Cookson says.
Big things are in the works for the coming year, with plans to expand their product line to include pizza sauce and seasoning and “drastically increase” the number of crusts manufactured to make the jump into retail stores.
Despite the accelerated growth, Cookson’s pride for Milwaukee and passion for Wisconsin tavern-style pizza aren’t going anywhere.
“Milwaukee has such a vibrant food scene, and pizza is a large part of that. The food industry is so fun and interesting. There is constant innovation and I love seeing the new products that come out each month.”
Why is food science something Milwaukee Area Technical College invested in?
“MATC's mission is to provide an education that transforms lives, industry, and community. As it relates to food science, MATC has been hearing from our food and beverage industry partners that they are in need of attracting and retaining local talent educated in food safety, quality and manufacturing. So, MATC developed a new Food Science Technology Associates' Degree to address those industry needs in our community.”
From your perspective, how does an event like FaB’s Farm-Factory-Fork benefit both students and the industry?
“MATC's Food Science Technology program is new, so I am always looking for opportunities to promote it to students and other industry professionals. FaB's Farm-Factory-Fork is a great way for me to achieve that goal. It's especially helpful that FaB selects schools with students that already have an interest in the food and beverage industry.”
A Quick Chat
Marie Colmerauer, MS, CFS, NDTR Instructor of Chemisty, Nutrition
State Statistics
8 of the 10 largest food companies in the world have operations in Wisconsin†
#8 in food processing §
#3 for manufacturing output (% GDP) §
3,700 Home to more than food and beverage companies* and 70,000 farms§
#1 U.S. producer of cheese, cranberries, ginseng, snap beans for processing, and corn for silage†
#1 in organic dairy, organic beef, and organic hogs†
#2 in meat processing and butter†
#3 in potatoes, sweet corn, and peas†
† 2022 Agricultural Statistics, DATCP
§ Wisconsin Economic Development Corp.
* Lightcast Q4 2022 Dataset
21% of the world's fresh water is along our borders†
In Memory of Jeff Reigle
Jeff was an ardent champion of our industry, a dedicated FaB Leadership Council member, and cherished member of our community, contributing his expertise, dedication, and warmth to his fellow Council members and the FaB membership. His impact on our those around him was profound. As we mourn his loss, let us also celebrate the legacy Jeff leaves behind one of hard work and a genuine love for our industry.
During this difficult time, our thoughts and deepest sympathies are with Jeff's family, friends, and the Regal Ware team.
Reaching Goodness
One Cookie at a Time
BY EMILY ALLEN, COMMUNICATIONS DIRECTOR
Alan Goodman learned to bake under duress.
As a child, after lying about his whereabouts after school – playing basketball instead of going to the library – he paid his penance by helping his mother in the kitchen. But his punishment had unintended consequences: he started to enjoy it, and soon graduated to baking using family recipes.
Capitalizing on his baking skills and passion didn’t cross his mind until nearly 40 years later when he attended a friend’s dinner party, bringing homemade bread pudding as a dish to pass
“When it was time for dessert, my friend pulled me to the side. He said, ‘Look at everyone tasting your dessert. Look at how happy they are. You should be selling this.’ That was the first time that I thought about baking as a business,” he says.
But the entrepreneurial spark wasn’t quite ready to ignite. Nearly a decade later, the long hours of his corporate job caught up to him and he quit to pursue baking as a passion project. He researched what it meant to be a successful entrepreneur, and, finding inspiration in young entrepreneurs in Milwaukee’s African American community, started A Goodman’s Desserts in 2018. Using his treasured family recipes, two scratch-made desserts were added to the menu: a glazed butter cookie, and his famous bread pudding.
The inefficiencies of opening a brick-andmortar bakeshop didn’t sit right with Goodman, a Lean practitioner. He opted for an ecommerce model with a retail rollout strategy, working to fulfill orders from a rented commercial kitchen.
Like many entrepreneurs, Goodman has had no shortage of roadblocks to overcome: gaining customers and credibility, funding (“That’s always an issue”), and maintaining confidence and perseverance, especially as a selfproclaimed introvert.
“Even though I have run a business or two, it’s vastly different on my own. It's not as simple as taking a product from your kitchen to retail –there are many steps in between,” he explains. “And you won't be able to accomplish those tasks on your own. I had to abandon that mindset quickly.”
Introversion hasn’t stopped Goodman from scaling up. He has three pitch competition wins under his belt: Rev-Up MKE in 2019, Project Pitch It in 2022,
Find out why we have our businesses, our vision, and what motivates us.”
and the AARP Make Your Move Entrepreneur Contest, which earned him a meeting with celebrity entrepreneur Daymond John.
His devotion to basketball also came full circle when he secured the Milwaukee Bucks as a customer during the 2020-21 Championship season, which Goodman calls “a dream come true.”
While success has seemingly come quickly for Goodman, he considers owning a business “one of the hardest and scariest things [he has] ever done” and says more can be done to support his and other local Black-owned businesses.
“Get to know us,” he urges. “Find out why we have our businesses, our vision, and what motivates us. Small businesses are the lifeblood of the American economy. By supporting our businesses…you’re helping us to employ local residents who want to make an honest living and improve their lives.”
As the volume of orders continues to grow, Goodman is transitioning into a comanufacturing arrangement and moving to selling wholesale. This new era of his business will free up time in the kitchen, allowing him to do what’s most rewarding – forging relationships.
“I want customers to eat a good dessert and feel good and happy as a result. And to take those good feelings and serve someone else,” he explains. “We need more goodness towards each other. That brings me joy.”
From the minute we joined FaB, we realized the power of being connected to other likeminded manufacturing businesses that were facing many of the same questions we were. We continue to highlight the networking piece as the biggest benefit we've realized in being FaB members, and one of the reasons we will continue to be members.”
Matt Wessel, Owner & COO of Milwaukee Pretzel Co.
Thank you for the opportunity to attend the Farm-Factory-Fork event! We truly appreciated this experience and we look forward to future partnership. All of the kids came back excited about the opportunities presented.”
Stacey Duchrow, Principal of KTEC High School
When I founded my business, I was completely new to the food industry. I ran a business in corporate America, but this was different. I really felt clueless at times as I navigated the food industry on the fly. But I found FaB Wisconsin. I joined FaB to take advantage of their vast amount of resources, from workshops to webinars, and just networking with the other members.”
Alan Goodman, Founder of A Goodman’s Desserts
I truly believe in what you do for FaB and for businesses in Milwaukee. You are so valuable to our community. Thanks for all you do!”
Dr. Anne Vravick, Food Science Graduate Program Director at Mount Mary University
FaB brings together a community of companies and individuals interested in helping to grow the food ecosystem here in Wisconsin. Practically, the authentic relationships developed through FaB allow my company to answer questions quickly and rapidly navigate new obstacles. We’re happy to then share our learnings with others to continue to advance the whole FaB community.”
Brian Durst, Chairman & CEO of Tribe 9 Foods
From the Chair of our Leadership Council
“Like all businesses, we want every advantage in the marketplace– that allows us to win. We have a saying at Palermo’s: we want to win with our people so we can win with our customers. One of the keys to the success of our people is learning from the great food and beverage companies here in Wisconsin.
FaB is an excellent connector, allowing us to connect and meet with other manufacturers and industry companies to reach this goal. This is why we’ve been members from the very beginning and continue to be members. A FaB membership gives you this opportunity for a competitive advantage.”
Giacomo Fallucca, Chairman & CEO of Palermo’s Pizza
OCTOBER 13, 2023
Farm-Factory-Fork Career Discovery
Inspiring the Next Generation of Talent
When you put hundreds of students, dozens of industry professionals, and a truckload of locallymade food and beverage products in a room, fabulous things happen.
To inspire the next generation of talent into the career-making possibilities of the food and beverage industry, FaB Wisconsin hosts its oneday Farm-Factory-Fork (FFF) High School Career Discovery events.
Since 2014, over 2,500 high school students have met with an impressive collection of exhibitors, including ingredients, consumer product and packaging makers, grocery retail, and professional service firms focused on the industry.
This year’s event, held at Mount Mary University in Milwaukee, included a panel of inspirational young professionals, a hands-on food science experiment, and ample time for students to meet with a room full of exhibiting companies. And like any good food and beverage industry event, there were plenty of Wisconsin-made food and beverage samples for students to enjoy.
Exhibitors engaged students in conversations about their companies, youth work opportunities, and the industry as a whole.
“We want students to think and feel Sargento is a great place to work, and FFF is a great opportunity to do that!” says Anne Troka, Senior Manager of Community and Workforce Development and a longtime advocate of FFF. “This event provides Sargento with an opportunity to reach future talent and help them find job opportunities to gain valuable skills and experiences with companies who provide successful careers.”
The location for this year’s event was intentional: Mount Mary is home to a food science program offering both bachelor’s and master’s degrees.
Students also had the opportunity to meet with representatives from Milwaukee Area Technical College (MATC), offering an associate’s degree in food science technology, and Lakeland University, offering a 4-year food safety and quality program.
FFF remains a key event of FaB Wisconsin’s as the talent shortage in food and beverage manufacturing persists and we inch closer to 2050, when food production will need to double to feed a global population of 9.7 billion. Next year’s FFF is already in the planning stages, with several high schools already on the waiting list to attend.
Darryl Mrozinsky, Sheila Ecker, Shelly Meyers, Anne Troka & Matt Brisley of Sargento
Dr. Anne Vravick of Mount Mary University
John Sauter, Hannah Kitzerow, Laura Ungemach & Caitlin Doll of Saz’s Hospitality Group PHOTOS COURTESY OF MOUNT MARY UNIVERSITY
A Quick Chat
Anne Vravick, PhD
Graduate Program Director of Food Science at Mount Mary University
Why is food science something Mount Mary University invested in?
“Mount Mary University (MMU) is located in the heart of the nation’s food corridor a unique center for innovation within the food and beverage industry. Being one of the top five employers in the field of food science, Milwaukee County has 86 food processing companies and all of them rely on food science in one way or another. MMU is committed to upward mobility for our diverse graduates, so preparing them for career opportunities in the food industry makes sense. The food science program has many excellent partnerships with food companies in the Greater Milwaukee area, proving our commitment to the community as well. Whether it is inviting professionals in the industry to teach, collaborating with them in research projects, or supporting student internships, together we prepare students for success in the real world. At MMU, we believe that investing in the food science program will, in turn, invest in both our students’ lives and in the food and beverage industry in Wisconsin.”
GETTING TO KNOW Third Wave Bioactives
BY ANNA LARDINOIS, STARTUP STORYTELLER
Third Wave Bioactives is the “secret ingredient” in many of your favorite pre-packaged, natural, non-GMO foods. Its products extend the shelf life and enhance the flavor of foods, all while using natural ingredients.
The company that develops fermentation-based products used in clean label foods is a spin out of Agro BioSciences, which was acquired in 2017 by Church & Dwight Co., Inc., the parent company of Arm & Hammer Animal Nutrition.
Located in Wauwatosa’s Technology Innovation Center, the company’s headquarters is near the home of three of the four company founders, all of whom came from Agro BioSciences President Matt Hundt, Director of Marketing Elissa Coyer, and microbiologist Shelly Gebert, the Director of Research and Development, all live in the metro Milwaukee area. The fourth founder, Brett Thompson, serves as the Director of Sales.
Beyond being a convenient location, the Technology Innovation Center offered something that few other locations have lab space.
“There aren’t a lot of places to rent lab space,” Hundt said. “We can rent offices. We can rent storage. It’s not a problem. But the lab is what makes this building unique.” Operations and lab work occur in the Wauwatosa office, but manufacturing, packaging, shipping and delivery are all handled by other companies.
“We don’t have to own fermentation equipment. We don’t have to own trucks or hire logistical people who do that,” Hundt said. “We pay for it on the product side, but from an HR standpoint, it allows us to stay pretty lean. The other thing that allows us to do is to make decisions based on our business and opportunities, versus our assets.”
The lab is where the core work of Third Wave Bioactives happens. Lab work is divided by novel discoveries that spur product development and the analysis of customer products. It is the customer service work that sets the company apart from its competitors.
Not only does the company work with smaller food manufacturers who are often overlooked by the major food additive manufacturers, but they also provide those companies with regulatory and food testing help that would be impossible for them to receive from a large manufacturer. One of the services offered is an evaluation of existing products.
“In some cases, our customers know what’s wrong with their products,” Hundt said. “They have a problem with yeast, or mold, or whatever. In some cases, they have no idea. We do a lot of CSI-type work trying to figure out what’s wrong with their product and how we can help them. Sometimes, it is a product recommendation, but in other cases it might be that they need to wash their products differently. It is consulting work. We don’t charge for that. We’re helping our customers realize what changes they can make to their process to end up with a safe, longer shelf life, or a better flavor. That’s one of the things that sets us apart from other companies.”
The emerging company is always developing new products to enhance the shelf life and flavor of packaged food. Four-legged family members provide a tremendous opportunity for growth for Third Wave Bioactives. In 2021 the global pet food market had an estimated value of $110.5 billion, and that number is expected to grow by at least five percent by 2029.
“Humans have translated their eating habits to their pets,” Hundt said. “If you walk through the pet food aisle, you’ll see clean label, natural food. It’s fresh in some cases. You can buy it
We’re helping our customers realize what changes they can make to their process to end up with a safe, longer shelf life, or a better flavor. That’s one of the things that sets us apart from other companies
now at home, and in home services that send you fresh pet food. They have microbial issues too. So, just this year we sort of put a little more focus on pet food.”
“On the human food side,” he continued, “plantbased foods have become a big deal.”
The retail market for plant-based food is valued at $7 billion. The industry has experienced 43% growth in the last two years. Plant-based food sales grew significantly faster than total foods sales, and sales predictions indicate that growth will continue.
“A lot of those products, the protein part of it, the marketing, and some of the color things got way ahead of food safety. As those markets have matured a little bit, they’re starting to want longer shelf life. So those are areas that will grow both the flavor and the preservative side of our business,” he said.
Through its growth, Third Wave Bioactives is advancing food technology. Elissa Coyer said developments in food tech are “what keeps me in the industry and doing the work. We talk about the big, complex problems of feeding the world and living sustainably and having safe, nutritious, but diverse food supply chains. And (food tech) are the kinds of technologies that are going to do it.”
NOVEMBER 9, 2023
Cybersecurity in Food & Beverage
Our members joined us to learn best practices in cybersecurity. Attendees learned about employee training and awareness, secure network infrastructure, data protection and privacy, vendor and supply chain security, and the importance of cybersecurity insurance. The biggest takeaway from the evening: prepare yourself now before disaster strikes.
In spite of the serious presentation topic, the room was buzzing with positivity: plenty of peer networking, lots of friendly discussions, and drinks and tasty appetizers were enjoyed. A huge thank you to our speakers: Noel Due of the FBI, Ryan Millerick of RSM US LLP, Linda Emery of Michael Best & Friedrich, and Giacomo Fallucca of Palermo's Pizza.
6. Yusuf Abu-Hatoum, Palermo’s Pizza; Marcy Tessman, C.O.nxt; Giacomo Fallucca, Palermo’s Pizza
3. Latrice Young, First Citizens Bank; Scott Corsi, Catapult Commercialization; Ray Naranjo, First Citizens Bank; Jim Lowe, Rely Contract Manufacturing
2. Laurie Kysely and Rachel Fleisner, Masterson Foods
1. Giacomo Fallucca, Palermo’s Pizza
Linda Emery, Michael Bes & Friedrich
Ryan Millerick, RSM US LLP
NOVEMBER 30, 2023
Leadership Council Meeting at Food For Health
We had a packed house for November’s meeting, with 23 Council members in attendance. Food For Health shared valuable information about their programming (which includes biometrics, medically-tailored meals, and ongoing support in an effort to eradicate dietrelated disease) and provided tours of their office and production facilities.
Thankyou,KathyKoshgarian, forhosting,andGinaBalke andEmilyAllenfororganizing anothereducationalandfun FaBWisconsinLeadership Councilmeeting! ”
MikeGraft,RSMUSLLP
ThankstoFaBandFoodFor Health for a great meeting!”
PaulBenson,MichaelBest
Rebel Green
Ali Florsheim’s journey to entrepreneurship was sparked by her love of produce wash.
The family court mediator and arbitrator and mother of four keeps her kitchen stocked with fresh produce. She prioritizes feeding her family healthy food, and doesn’t want them to ingest pesticide residue, wax, preservatives or any of the germs that come from being handled by so many people from the field to her grocery sack. When she discovered a fruit and vegetable wash at her local market, she bought it on a whim and was delighted with the way the product worked. In that joy, she found an opportunity.
“I had this great produce wash and really liked it, but I thought it was unfortunate that people didn’t buy this as well. It’s such a healthy thing to do. I had a lot of friends and family who just never even heard of a produce wash before and I thought there was a clear hole in the market. With some creativity and passion, we can change some consumer habits locally.” Her friend, Melina Marcus, was enthusiastic about the idea as well, and joined her in the project.
Florsheim thought, “I can try to get a few more people to use a fruit and vegetable wash if I can make it more attractive so consumers will leave it on the kitchen sink with the dish and hand soap. Nobody will use it if it’s industrial looking and that means nobody will get the benefit of clean food.”
She also wanted to make sure it was under $5 “because that is an accessible price point,” she continued. “We thought this would be great. We’ll get into a couple stores, and it’ll be a terrific project for us, a great side business.” It soon grew into much more.
Launched in 2009, Rebel Green’s produce wash lined the shelves of local retailers like Sendik’s, Outpost and Metcalfe’s. On the wave of its initial success, the product was picked up by Whole Foods, and The Fresh Market followed soon after. Within two years, the product was available in thousands of stores.
After eight years of strong sales and being the top wash nationally, retailers wanted more from Rebel Green.
“Our retailers would say to us, ‘you are really consistent, you always do what you say you’re going to do. The product is selling much faster than the competition, do you make anything else?’ And that’s when we decided to think about expanding our line,” Florsheim said.
Today, the company offers 50 different natural cleaning products for household and personal care, and the line is found in over 7,000 stores nationwide. Rebel Green manufacturers its products in Wisconsin and fulfills orders from its Ozaukee County warehouse.
Marcus heads the marketing efforts and Florsheim takes the lead on product development and sales. Longtime employee and friend Kristina Nosbisch handles the dayto-day operations of the business. A true family-run business, the Florsheim kids and grandparents are also an integral part of the business, having spent untold hours loading pallets and fulfilling orders. The whole team is led by Rebel Green’s guiding principles, which are integrity and transparency.
“We have a responsibility to create transparency and high quality with the ingredients we use. It’s central to who we are as a brand that consumers can trust what is in our bottles. Every consumer deserves to know what is in the products used next to their skin with laundry detergent and what is in the air with their cleaners and what is used to wash their food. Florsheim said.
We are very proud to be a family-owned business in this space.”
“I think when you don’t list your ingredients fully and transparently, you’re not giving the consumer a choice to decide what they’re buying because they don’t even know what’s in your bottle,” she continued.
This commitment extends beyond the ingredients in its popular products. The women-owned company has earned the USDA Organic certification, the Leaping Bunny certification, which verifies they do not conduct new animal testing, and is a Certified B Corporation.
“B Corp certification is the ultimate in certification” Florsheim explained. “That’s really the most stringent certification you can go for and they look at your manufacturing processes, your hiring practices, your product development processes, what you do to serve the environment, what you do, what your future plans are, what your intentions are.”
“It’s really a very comprehensive process and I really feel comfortable with using their criteria to guide our business along the way, because if we can be B Corp certified, we know that we’re moving in the right direction. I’m confident that it made us a better brand by going through the process,” she said.
The bootstrapped company has its eye on the future, and that future does not include an imminent exit plan. “There are just a handful of disruptive family-owned natural cleaning brands out there. We are very proud to be a family-owned business in this space.”