Snacks / Industry News

Rudolph Foods founder dies at age 88

April 18, 2013
/ Print / Reprints /
/ Text Size+

John Rudolph, a successful entrepreneur, community leader and family man who heralded Lima, Ohio-based Rudolph Foods Corp. from making pork rinds to a global snack leader, died on April 16 at age 88, after a struggle with health issues.

Rudolph served three years in the U.S. Army during World War II. Following the war, he graduated from Bowling Green University, married and moved to Lima, Ohio, where he launched Rudolph Foods in 1955. He never retired and stayed involved in the business, going to the office within the last few weeks of his life.

“The Snack Food Association and its members mourn the loss of a key industry leader, former SFA chairman and friend, John E. Rudolph,” says Jim McCarthy, SFA president and CEO. “He was also the 2001 recipient of the SFA Circle of Honor Award, the industry’s highest honor.”

Rudolph’s experience in the snack food industry included a variety of leadership roles within the SFA, the Food Industries Center at The Ohio State University and the Young Presidents Organization. He also was active in numerous organizations in his community, including the Lima Rotary Club, Lima Chamber of Commerce, Lima YMCA and St. Luke’s Church Council.

Rudolph is survived by his wife, Mary; four children; eight grandchildren; and four siblings.

Visitation will be from 2-4 p.m. and 5-8 p.m. on Friday, April 19, at Chiles–Laman Funeral & Cremation Services, Shawnee Chapel in Lima, as well as one hour prior to the funeral at St. Luke’s Lutheran Church, which will be held at 11 a.m. on Saturday, April 20.

Donations may be made in Rudolph’s memory to the Lima YMCA or St. Luke’s Lutheran Church. For online condolences, visit

Source: Snack Food Association

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

National Pizza Month

October is National Pizza Month! Where do you go to grab a slice (or two) of your favorite pie?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!