Louis Dean Rasplicka

“Dr. Pepper”

September 22, 1930 – September 1, 2016

Lou began his promised journey with his Savior just shy of his 86th birthday.

Lou grew up in Arcadia Nebraska, the third son of James and Emma Rasplicka. He learned the value of hard work growing up on the farm along with siblings, Dick, Jay, Lynn and Joan who all preceded him in death.

After graduation from high school Lou joined the Navy, serving during the Korean War. He attended Kansas State University earning a B.S. in Agriculture in 1960 and an M.S. in Agriculture (poultry studies), plus a minor in Statistics in 1962. Lou then attended Washington State University earning a Ph.D. in Food Science with a minor in microbiology in 1967.

Lou married Helen Ann (Ullrich) in 1956 who preceded him in death in 2014. They are survived by three children, Ginger Brendler (Rick), Sam (Jane) and Joe; five grandchildren and one great granddaughter. Lou also leaves behind his devoted friend Karen Schroeder.

Lou was a member of the Poultry Science Society and the Institute of Food Technologists. He was inducted into the honorary Scientific Research Society, Sigma XI and later was inducted into the Texas Food Processors Hall of Fame in 1998.

Lou began his career as manager of the Georgia Microbiology Laboratory in Gainesville, Georgia. He was recruited to Pillsbury Farms in Minneapolis as manager of the Integrated Poultry Operations and was the Director of R&D and Quality Assurance. Lou then transferred to the Pillsbury office in Ft. Smith, Arkansas and served as Manager of the Microwave Foods Division before becoming Supervisor of Development of the Poultry Sales Unit in Dallas. Lou then joined Church’s Fried Chicken in San Antonio as Manager of R&D and Quality Control.

Being well known in the industry, Lou was invited to join Pace Foods in 1981 as Vice President of Technology and Operations until Pace was sold to Campbell’s in 1994. He became known throughout the industry as “Dr. Pepper”. Due to complexities in purchasing peppers third party, Lou was instrumental in creating Pepper Products, a company within Pace which allowed them to control the quality and cost of fresh peppers and onions. Lou traveled throughout Mexico, Texas, California and Florida monitoring their pepper growing operations. During this time he guided the processing of over 16 million pounds of jalapeno peppers. Lou also lead the Pace team that designed the first jalapeno pepper de-stemming and coring machine.

While there wasn’t a pepper too hot for Lou, Pace’s increasing distribution in the northeast identified a need for a milder picante sauce. Over a period of years Lou led the team that developed the Pace “No Heat” jalapeno. After gaining proprietary rights to the product, Pace sky-rocketed in the picante business.

After retiring from Pace Lou co-founded Triad Produce Marketing and continued to enjoy working into his eighties.

As an avid golfer Lou traveled throughout the country and abroad. He was a member of Mexicana International Golf Association (MIGA) and Cosmopolitan Golf Association.

A celebration of Lou’s life will be held at Sunset Memorial Park in San Antonio at 3:00 p.m., September 30th and will continue with a reception to share stories (location to be announced).