Meat+Poultry - April 2021 - 79

" The challenge was always not being able
to make enough, " Galligan explained. " It was
a battle between baking enough and being
able to package enough. The recipe and what
ingredients to use was never a challenge.
Those standards were set in stone and they
weren't going to change. I always used humangrade, always used organic and always bought
the very best ingredients I could find. "
In 2005, Wet Noses moved out of the garage
and into its first commercial facility, which was
4,000 square feet of warehouse space. Within
two years, the company took over the space
next door, and by 2009 Wet Noses moved into
a 15,000-square-foot facility and purchased its
first tunnel oven which came from an old pita
chip company.
" The tunnel oven changed everything, "
Galligan said. " Until you don't have to do it
anymore, you don't realize how much time
you're spending filling sheet pans, loading them
into the oven, leaving them on racks to cool
and then taking finished products off of the
sheet pans. "
With a used tunnel oven and an array
of used restaurant equipment, Wet Noses
continued to grow its baked treat business
featuring human-grade and organic ingredients.
By 2012, the company had expanded into a
30,000-square-foot space and added a second
baking line. At the same time that the Food
Safety Modernization Act (FSMA) was ramping
up, Wet Noses was pursuing its first SQF
certification. Galligan was all for this increased
focus on food safety in the pet industry.
" The larger, national customers I was
serving started requiring the food safety
audits for SQF, BRC and GFSI (Global Food
Safety Initiative), " Galligan recalled. " That
was another big turning point for us. That
changed everything, honestly, for the better.
Addressing the whole process for food
safety actually helped us become much more
efficient. Having batch sheets, testing critical
control points every 15 minutes, being able to
trace ingredients - food safety is a whole way
of thinking and that fit really well with quality
being our number one focus. "
Galligan described the early years as a
blur but said she and the company were like a
locomotive that just kept moving forward.
" It was challenging and stressful at times
but if the decisions I had to make were for

better quality, better consistency, better
experience for our customers and better
nutrition for dogs, then I was all for it, "
Galligan said.

BEYOND BAKED
In the early years, Wet Noses was also making
frozen food patties, but had to park that
product line off to the side in 2005 due to
space constraints. It was too challenging to
make baked products and frozen products in
a 4,000-square-foot space. Those two formats
worked against each other in a small area.
Today, Wet Noses manufactures product
in an 87,000-square-foot facility, where 70
employees produce nearly 10 different formats
of pet food and treats including the previously
sidelined frozen dog food patties. The
company's big jump into new formats came in
2014 when they introduced six new products
at Global Pet Expo. Some of the new products
launched in 2014 included: Wag Soup, a gently
cooked shelf-stable stew sold in glass jars as a
topper for traditional kibble; dehydrated dog
food patties that rehydrate almost immediately;
and jerky-style treats.
Galligan said her head down, keep pushing
forward style and her passion to provide pets
the best quality products possible was a key
part of the company's success during the
past two decades. Because of that love and
determination to see it continue on the same
positive path, she recognized the company
would benefit from a broader skillset than she
could offer to take Wet Noses up a notch.
So, in 2020, Wet Noses added several
new key management positions, including

Although the bulk of the
company's production
is devoted to baked
treats, Wet Noses also
manufactures wet, frozen
and dehydrated products.

www.meatpoultry.com | 04.21 | MEAT+ POULTRY

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Meat+Poultry - April 2021

Table of Contents for the Digital Edition of Meat+Poultry - April 2021

Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - vdg - 1
Meat+Poultry - April 2021 - vdg - 2
Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - 2
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