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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Gender Relations & Leadership: Outlook of the Future of the Food & Bev Industry

On this podcast recorded at Fodoable.io in Seattle, our host Yareli Quintana speaks with three leaders in the foodservice and beverage industry who also happen to be women. The conversation begins by each identifying some of the changes they’ve seen happen in their respected industries throughout the years.

First, you’ll hear from Zoi Antonitsas, executive chef of Little Fish, Seattle’s first modern-day craft cannery and restaurant which will be found in the heart of Pike Place Market once it opens. Chef Antonitsas has over 20 years of experience in the restaurant industry and says she’s been fortunate to have worked with incredible men and women up and down the West Coast.

“I’ve never really felt like I’ve ever been discriminated against as far as being a woman, with the exception of a few, I would say, financial question marks…,” says Antonitsas. “There have definitely been a couple of times where I’ve had to fight to get financial compensation for my work, where I know for a fact that some male counterparts have received more money without having to ask.”

Then, you’ll hear from Brenda Lobbato, the Northwest Region Vice President at Ste. Michelle Wine Estates. She got into the beverage industry 30 years ago and has been in her current role since 2016, where she manages 26 percent of Ste. Michelle Wine Estates’ revenue totaling to $698M. Lobbato shares with the speakers that she’s recently seeing a lot more women getting into the beverage industry, which, for a long time, has been a “good ol’ boys network.” She’s proud to share that she’s helping spearhead a women’s group within Ste. Michelle Wine Estates.

“We have this thing we call Women of  Wine... we call ourselves WOW and so we started this WOW organization from the standpoint of having concerns that affect all employees, but that women are bringing forward,” says Lobbato. “So, if that’s a mentoring program or that’s a skills program, like public speaking or financial acumen, whatever that is… it’s making those topics and resources safe to talk about.”

Throughout the podcast, you’ll also hear from Roz Edison, co-founder of Marination Ma Kai, a food truck turned into brick-and-mortar locations serving up Hawaiian-Korean fusion cuisine across Seattle. Ten years ago, Marination Ma Kai’s food truck was “the first on 10 rolling in the streets of Seattle.” That number has grown tremendously since then and now Edison and her business partner are also established entrepreneurs in the fast casual space.

“Sadly, though, I just came from a 3-day conference from my industry. It’s called the Fast Casual Executive Summit, so about 150 to 300 C-level folks from chains that range from 50 to 800 units. Almost every single panel had 100 percent white, male panelists…,” says Edison. “...I had really hoped I would run into a female CEO or a female director of operations. That, I’m not seeing in the fast-casual side of it.”

The four speakers later dive into topics like employee relations, mentorship, and hopes for the future of the industry as it pertains to women. Stay tuned to hear which direction this interesting conversation took and how each panelist feels about each topic discussed!

Diets Driving Trends of Future Restaurants

Diets Driving Trends of Future Restaurants
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  • Do restaurants have a responsibility to educate consumers?

Diets are no longer just about losing weight. Whether it’s Paleo, Keto, Vegetarian, or Vegan, these “diets" have become more of a way of life.  So much so that some consumers may veto a food establishment if they don’t offer their “diet-friendly options." In this episode, our host Yareli Quintana speaks to Steve Shultz, CEO of Nektar Juice Bar and Melissa Gallagher, VP of Marketing of Freshii to figure out how diets are influencing current restaurant trends. Yareli, Steve and Melissa discuss hot topics from whether or not diets are here to stay, changing eating habits, to how their brands are working to better educate their consumers and making eating healthy more accesible.

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The Booming Business of Coffee and Tea

The Booming Business of Coffee and Tea

On this Special Podcast recorded at Foodable.io, brought to you by Kabbage, we get to discuss the massive growth and new innovation in the beverage scene. In this episode, Host Yareli Quintana leads the discussion about the creative process of developing an artisan beverage, the nuances of sourcing, and personalizing experiences to gain customer loyalty.

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How to Maximize Your Restaurant Brand's Digital Marketing Efforts

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On this On Foodable Side Dish, brought to you by the Foodable Network, video correspondent Yareli Quintana sits down with Ron Cates, Director of Digital Marketing Education for Constant Contact, at the Nightclub & Bar Show.

Watch the full episode to discover which marketing mistake almost all small businesses make, two things you must keep in mind to enhance customer engagement on social, when a brand should (and shouldn’t) be promotional, and more!