THE CHALLENGE
Bubbies, a leading brand of naturally fermented pickles, needed help recreating their flagship Kosher Dill Pickle formula. Over time, their recipe documentation had fallen out of date while production was managed by a Canadian co-packer, who ultimately controlled the working formula. When Bubbies began exploring additional co-packers to support future growth, the co-packer refused to release the recipe unless Bubbies remained exclusively with them.

Our WORK
e treated the reformulation like a detective case, carefully piecing together the original formula from the sparse details the owners could recall about recipes from over 15 years ago.

We converted our lab into a dedicated dill pickle fermentation facility, running 10–12 concurrent fermentation trials while precisely controlling lactic acid levels through temperature regulation. Using authentic 2A cucumbers and traditional pickling spices, we conducted extensive trials to replicate the product’s natural acidity, crunch, texture, and flavor.

Additionally, we collaborated with a flavor extract company to create a proprietary pickle flavor extract that could be added post-fermentation, allowing us to accurately match the taste of the current shelf product.

THE RESULT
The reverse engineering was successful, giving Bubbies control of their core pickle formula. The partnership also led to development of additional concepts, including fermented refrigerated dressings and Asian-inspired sauerkraut and kimchi products, though these were not ultimately launched.