The Operators Behind Snackteva
Thirty years on the factory floor.
The experience behind every recommendation Snackteva makes about your operation, three decades on the plant floor, where products actually get made.
The First Bar
In 1995, Liz Ward made a bet that natural food could be made honestly at scale. The result was BumbleBar, the first certified organic, gluten-free snack bar in the United States. It shipped in 100% recycled display boxes printed with soy-based inks, sourced ingredients from co-ops in Ethiopia and Nicaragua, and gave employees full medical and retirement benefits before any of that was standard. Glenn Ward joined soon after, and the two became partners in life and in business.
From Kitchen to National
BumbleBar grew into a top-20 brand in its category, distributed nationally. Growth meant learning production the hard way: four snack bar facilities built and operated, co-packer relationships managed from both sides of the table, and a climb from 300 square feet and 2,500 hand-rolled bars a day to a 36,000-square-foot SQF-certified facility running millions of bars a year.
The bars Glenn and Liz built were featured in
Food Network · Good Morning America · Rachael Ray Show · Vanity Fair · Elle · Men’s Health · Women’s Health · Vegetarian Times · Better Nutrition · Bicycling · Climbing
Health Magazine voted BumbleBar’s Chunky Cherry “Best Fruity Energy Bar.”
The Co-Packing Years
Through CleanCopack, the co-packing operation that grew out of BumbleBar, Glenn and Liz produced for other people’s brands and supported the development of more than 100 clean-label products. Every scale-up problem a growing food brand can meet walked through that facility: formulas that behaved in the kitchen and misbehaved on the line, audits that arrived before the paperwork was ready, buyers who doubled orders overnight.
Brands Glenn and Liz Have Worked With
Dole · PepsiCo · Dean & Deluca · Tree Top · Hain Celestial · IQ Bar · Picky Bar · This Bar Saves Lives · Kuli Kuli · Verb Bar
Ten names from the 100+ brands supported.
The Work Now
Snackteva exists because that experience turned out to be the thing growing food and beverage companies need most and can least afford to hire full time. Every wall you are about to hit, Glenn and Liz have already hit. The systems that prevent those walls are familiar because they were built first for their own lines: SOPs a real crew will follow, food safety records that hold up when an auditor walks the floor, co-packer relationships that survive pressure, formulas that scale without losing what made them work.
Not consultants with a framework. Operators with a roadmap.
By the Numbers
30+
Years in food manufacturing and operations
1st
Certified organic bar in the U.S.
36,000 ft²
SQF-certified facility built and operated
Millions
Of bars produced annually at peak
100+
Clean-label brands supported
See where your operation stands.
Ten questions, instant results. The same lens Glenn and Liz apply to every operation they walk into.
10 questions · instant results · no sales call required