Update on remaining flavors for Keto Chow 2.0

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Update on remaining flavors for Keto Chow 2.0

This entry is part 170 of 179 in the series Ketogenic Soylent

OK, just talked to the place I’m using to manufacture Keto Chow 2.0 – turns out we’ve caused some logistical problems for them with the amount of stuff we’re ordering, I guess that’s a good thing in certain respects, makes me wonder how we managed to do it all manually for that long =) Anyhow, the owner of the facility went on a trip last week to look at buying a new pouch filling machine that can do 40-60 bags a minute. The problem was that while he was out, no new progress was made on the rest of the flavors – you may have noticed we didn’t get Cookies & Cream or Salted Caramel last week. They’re going to be packaging both of those flavors in the next few days with the other flavors following soon after, I’m supposed to be getting more concrete info by Wednesday and I’m anticipating we’ll get some of the product by Friday. Worst case scenario I’ll drive down on Friday and pick some up.

Along with the new bagging machine, they’re also adding additional “clean” rooms for doing the mixing and bagging – they’ve been using the same area to mix and to bag which has slowed things down considerably. Having different areas set up will be better and we should be able to get the product more quickly. No news on samples though – hopefully I’ll get an update on those soon.

Series Navigation<< The end of an era and anniversaries – all the 1.9 is mixedKeto Chow 2.0 Cookies and Cream now available >>
By | 2017-05-15T10:04:30+00:00 May 15th, 2017|Categories: Keto Chow, Site or Store Stuff|Tags: , , |0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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