Health Mix: Reimagining Plant-Based Foods and the Rise of Kombucha

Thanks to ever-increasing consumer demand, foods with healthy, cleaner, and less processed ingredients are becoming more and more accessible throughout the industry. Hosted by brand consultant Yareli Quintana, the Health Mix podcast is committed to exploring all things “healthy” and unpacking what the term truly means in relation to emerging brands, foods, and lifestyles.

In the podcast’s opening two episodes, Quintana chats with Tyler Lorenzen, the CEO and president of plant-based food producer Puris, and Melanie Wade, the founder of kombucha and fermentation company Cultured South.

First founded in the 1980s by Lorenzen’s father, Puris supplies other brands that sell plant-based products in stores with nourishing, high quality pea protein. The company also helps participating brands with crafting product recipes.

Lorenzen describes Puris as part of the “intel” behind the plant-based movement.

“At the heart, we’re a seed company,” says Lorenzen. For him, the concept of the company has always been “that if we’d design better seeds, people will grow more organic and non-GMO crops. And if they could grow them, we’ll buy what they grow back and then make them into great tasting food. And that great tasting food will feed people the nutrition they need.”

The ultimate goal for Puris is to rework the system from feeding plants to animals and feeding animals to humans to simply having people eat healthy and delicious plants that fully meet the nutritional needs of humans.

As a former athlete, Lorenzen is particularly excited by the growing movement in athletics and sports nutrition toward plant-based products. “Athletes are choosing plant-based for performance reasons,” says Lorenzen, adding, “Can you sustain human life and have a highly nutritious life by plant based proteins? The answer is unequivocally yes.”

Listen to the podcast above to learn more about the history of Puris, the company’s current goals, and the future of the plant-based industry.

Cultured South is the offshoot creation of Wade’s original kombucha company—Golda Kombucha, the first and only kombucha company in Atlanta. The concept was inspired by Wade’s Grandma Golda, an avid kombucha maker and drinker. Golda Kombucha products are currently featured in over 100 Kroger and Whole Foods markets.

Cultured South is essentially a marketplace for local healthy southern food. The marketplace is also adjacent to a 1,200 square foot tap room that offers twelve different types of kombucha on tap, a vegan cheese tray, local crackers, pickles, and jam, and local vegan and dairy gelato.

“I wanted to create a space where people in Atlanta could come together over a love of kombucha and fermented things,” says Wade. The goal was “to experience and educate and not necessarily have to have alcohol in play to coordinate and connect with one another.”

Kombucha enthusiasts highlight the drink’s benefits for your gut and gastrointestinal tract. The drink is nutrient-dense and filled with probiotics. For Wade, the drink is the perfect alternative to the sugary and syrupy sodas currently available in today’s market.

Sustainability is a key element of the company’s mission. Cultured South recently switched from glass to cans, as Atlanta does not recycle glass.

“It’s really changed our business for the better,” notes Wade. “We can produce a lot more. It’s the most sustainable way that we’ve ever made kombucha because our product is 100 percent recyclable.”

Check out the podcast above to learn more about the benefits of drinking kombucha, the numerous flavors Golda Kombucha and Cultured South offers, and about water kefir—the probiotic beverage Wade terms the “mellow cousin” to kombucha.

Produced by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

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