What are the dominant nutrients in sauerkraut, and what are their functions in regards to your health?
I was featured in the Alumni Spotlight of the October e-newsletter for the University of Minnesota College of Food, Agricultural and Natural Resources Sciences. I graduated with a B.S. degree from CFANS in 2000 and explain how I used my academic experience there to prepare for owning a company and launching a new food product… Read more »
Just how important is it to keep your gut bacteria happy and healthy? Think of it this way: The bacteria in your body outnumber your cells by about 10 to 1. When you eat healthy, you eat foods that you believe are best for your body, true? Wouldn’t it make sense, then, to also eat… Read more »
You’ve seen our squeezable sauerkraut product on store shelves or featured in various media, but have you ever wondered where the business of Sconnie Foods resides? Sconnie Foods is actually among a handful of other business tenants in CVTC’s Applied Technology Center in Eau Claire, WI. An article featured in the Fall 2014 issue… Read more »
The fermentation of cabbage into sauerkraut is responsible for the nutrient-rich, probiotic nature of sauerkraut. So what’s the method behind this magic?
Step one: have a great idea. Step two: make that idea a reality. Step one can happen in a matter of seconds. But step two takes things a step further. Passion, Persistence and Patience were three key factors in making our squeezable sauerkraut a reality. For Sconnie Foods, step one happened at a summer sporting… Read more »
What makes something a Probiotic, and why are they so good for you!?
The nutrient content of cabbage, which is already excellent, is further enhanced following the fermentation process into sauerkraut.
Sconnie Foods helped celebrate National Mustard Day with Silver Spring Foods in Eau Claire, WI on July 30th with its Original style and Spicy Mustard style Squeezable Sauerkraut! The annual event attracted over 2,000 people from the community who arrived hungry for a complimentary lunch of brats and all the fixings (including mustard and squeezable… Read more »
Certain compounds become active in protecting against cancer after the fermentation of cabbage.