THUMANNS 7/24/08 10:03 AM Page 56

thumann’s

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Above: Thumann’s makes a variety of meat, including bologna, ham,
roast beef, corned beef and pastrami.
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Below: Thumann’s all-natural products begin with its suppliers whose
livestock are fed hormone- and antibiotic-free feed.
that my family built and I want to contin-
ue to carry the quality tradition. There is a
little bit more pride involved when it’s a
family business.”
One of the things that has made
Thumann’s successful is its family atmos-
phere, Burke adds. “The dynamics of
[being family owned] is a little bit differ-
ent,” he says. “We’re a more traditional
corporation. The informality of it is good
in a sense, but it depends on the family.
We have a good family here.
“We have good relationships with
each other. But many families have
infighting, which is typical in any fami-
ly business and that’s one of the rea-
sons why they don’t last very long.”
Keeping it Natural
Thumann’s maintains a HACCP pro-
gram to help ensure quality and main-
tain certain specifications for its raw
materials and manufacturing process.
“All of our raw materials are analyzed
with X-ray and infrared scanning to
verify leanness and quality,” Burke
explains. “We also use the same technol-
ogy to scan final products to make sure
they meet our specifications.”
Thumann’s commitment to providing
healthy products is seen in its all-natural
product line, which is certified by the
American Heart Association. “It is qual-
ified by certain things, many of which are
already characteristics of our regular
products,” Burke notes. “The difference is
[the line] has no antibiotics, no hor-
mones, no allergens, no nitrites, and [it is
based on] a vegetarian diet.”
According to the company, its all-nat-
ural products begin with its suppliers
whose livestock are fed hormone- and
antibiotic-free feed. It adds that
Thumann’s only uses the purest natural
ingredients, such as raw cane sugar, sea
salt and natural spices.
Staying on the Top
The number of key players in the food-
service industry is decreasing, Burke
observes. “Our industry, like so many oth-
ers, is shrinking,” he states. “[Companies]
are being bought out and there is a con-
stant pressure to economize and compete
with other companies price-wise. We
make the best products you can buy, but
sometimes that is not enough. You need
levels of promotion and service to go
along with that to compete.”
Fortunately for Thumann’s, competi-
tion is not a top concern.
“As a premium product [manufactur-
er], I feel we’re on the top of the food
chain,” Burke stresses. “We don’t have
any competition quality-wise. Many
times companies that are strong in
marketing fall short on quality. We
never lost in a taste test. Specifically, our
products have the lowest salt and
sugar levels in the industry. We have no
preservatives and no fillers; we have no
MSG in our products.
“We’re the only meat company certi-
fied gluten-free, which appeals to people
with celiac disease – intolerance to wheat
products – one of the common dietary ail-
ments in the country. We have 10 prod-
ucts that are certified by the American
Heart Association.”
Thumann’s Way of Life
Founder Henry Thumann grew up on a
farm in Germany. He came to America
when he was 17 years old and he brought
with him his Old World traditions and
family recipes that are still in use at
Thumann’s today.
Three generations later, Thumann’s
still believes that “healthy, nutritious
products aren’t just our family business;
they are our way of life, too.”
Burke says he would like to see the
company grow even more. “I want to
continue to see the company expand into
new areas and really continue the legacy
that was left to me by my family and have
something for my kids,” he states.
Honesty and integrity are two things
that will go a long way in any business,
Burke adds.
“If you make an honest product and do
good business with it, that’s the kind of
business that stays,” he says.
“Relationships built on good service and
quality are long-lasting and those are the
ones [people] seek to acquire.”

56 food and drink • fall 2008 • www.fooddrink-magazine.com