for immediate release
August 8, 2005


CABBAGE CROP UNAFFECTED BY MIDWEST DROUGHT
Will Not Slow Great Lakes Kraut Production

BEAR CREEK, WIS. – As cabbage fields in Wisconsin and New York mature, Great Lakes
Kraut Company LLC, the producer of America’s leading brands of sauerkraut – Krrrrisp Kraut
and Silver Floss – is gearing up for another production season. Six thousand acres of cabbage
fields are just weeks away from harvest and, according to Great Lakes Kraut co-owner Ryan
Downs, drought conditions in Wisconsin have not impacted more than 4,000 acres in that state.
“Our cabbage was planted early in an area that has three rivers meandering through it. The
water table is relatively high and deep-rooted cabbage plants are able to thrive in a dry year,”
Downs said. “We expect this cabbage crop to be of excellent quality.”

World’s Largest

Great Lakes Kraut, the world’s largest producer of sauerkraut, will process more than 300
million pounds of sauerkraut from September through mid-November 2005, outpacing the
combined production of all of the sauerkraut manufacturers in Germany, considered by some to
be the traditional home of sauerkraut. According to Downs, approximately two-thirds of the
company’s sauerkraut will be processed at the Great Lakes Kraut plants in Bear Creek and
Shiocton, Wis., with the remaining one-third to be processed at the company’s Shortsville, N.Y.,
plant. At the height of the production season, an average of 4,000 pounds of sauerkraut will be
processed every minute.

State-of-the-Art

While the company has been using the same family sauerkraut recipe since 1900 – with fresh
cabbage direct from farmers’ fields that is washed, shredded, and placed in curing vats with salt
and water – production at Great Lakes Kraut is state-of-the-art.
“We are the only sauerkraut producer in the U.S. using stainless steel vats, which makes for an
even better product,” Downs said. Each of the massive stainless vats holds up to 900 tons of
sauerkraut during the curing process, which can take several weeks.

Specialized technology exclusive to Great Lakes Kraut reduces human contact, ensuring a
premium product. A unique vacuum system loads and unloads the curing vats, FDA-approved
water mattresses seal the vats, and, once curing is complete, seasonings and other ingredients
ranging from caraway seed to wine are added. A specialized pumping system transports the
sauerkraut from the vat to the packaging area, where high-speed Hassia machines form and fill
poly bags.

Traditional and Unconventional

Though sauerkraut is well known as an accompaniment for pork and as a New Year’s tradition
thought to bring good fortune and prosperity in the coming year, it is enjoyed during all seasons
and in many unconventional ways. In American cuisine, sauerkraut is a favorite summertime
food used as a topping for hot dogs, hamburgers, and bratwurst, and this tangy treat adds zip to
appetizers, sandwiches, and even dessert. Great Lakes Kraut’s web site,
www.krrrrispkraut.com, features several recipes demonstrating sauerkraut’s versatility. Recipes
include popular main dishes like a pizza made with sauerkraut – dubbed “Krautzza” – as well
as many appetizers and side dishes, which gain their unique deliciousness from sauerkraut.

Great Lakes Kraut Company is the largest sauerkraut producer in the world. Headquartered in
Bear Creek, Wis., with manufacturing facilities in Bear Creek, Shiocton, Wis., and Shortsville,
N.Y., Great Lakes Kraut manufactures and markets the leading brands of – Silver Floss and the
official sauerkraut of Lambeau Field, Krrrrisp Kraut. Great Lakes Kraut has been producing
sauerkraut since 1900. For recipes or more information log on to www.krrrrispkraut.com.

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Invitation to editors: To arrange an interview with Ryan Downs, please contact Sheree Rogers at
Infusion Inc: telephone 920.435.9800 or e-mail srogers@beinfused.com.