Aisle 42

Yogurt is a beloved staple for many and for those of us shopping for the plant-based versions we’ve been through some tough times. But now the weird and wacky experimentations are behind us and great flavour and simple ingredients are in the mix.

In this episode of Aisle 42 we go behind the scenes of Simpla Foods with founders Katie and Ari. We talk about their delicious coconut-based yogurt, their sustainable packaging and plastic reduction program, transparency in ingredient sourcing, the importance of flavour and texture, the power of probiotics, and creating a healthier food system.

Trust us, their yogurt is remarkable, good for us, and the planet, and you’re going to love listening in. Plus, this the first time having co-founders on the show! 

Learn more about this amazing yogurt at https://www.simplafoods.com.

Learn more about the host, Corwin Hiebert, and Ethical Food Group at https://www.ethicalfoodgroup.com/podcast.

Here’s a summary of the conversation:

Dream Grocery Store

Katie and Ari envision a future grocery store with primarily whole foods, abundant fruits and veggies, and clean-label products for trusted shopping experience.

Plant-Based Yogurt Evolution

The interview discusses the evolution of plant-based yogurt from its initial unpalatable versions to the current trend of simple, organic ingredients and creamy textures, exemplified by Katie and Ari's product.

Personal Journey to Yogurt Making

The founders' personal health struggles led them to explore food as medicine, specifically seeking plant-based alternatives. Unable to find authentic fermented coconut yogurt in Canada, they began making it themselves, eventually leading to their commercial venture.

Importance of Probiotics

Katie and Ari emphasize the importance of probiotics for gut health, noting the natural fermentation process in their yogurt, which retains live probiotics crucial for gut health.

Zero Sugar and Maple Syrup Sweetening

The founders explain the absence of sugar in their original yogurt and the minimal use of organic maple syrup in flavored varieties. They advocate for healthier options, stressing the detrimental effects of excessive sugar consumption on health.

Transition to Plant-Based Diet

They discuss the trend of consumers reducing dairy consumption and transitioning to plant-based eating. They speculate that in 50 years, plant-based yogurts may become as popular as dairy-based ones.

Ingredient Sourcing and Transparency: Katie and Ari emphasize transparency in their ingredient sourcing. They have direct trade relationships with suppliers, ensuring organic and fair-trade ingredients.

Packaging Innovation

Simpler Foods uses paperboard packaging with a thin plastic lining, significantly reducing plastic use compared to traditional yogurt containers. They also offset their additional plastic use through a partnership with Repurpose Global.

Product Availability

They are expanding nationally in Canada and can be found in stores like Whole Foods Market, Nature's Emporium, and Ambrosia. They offer a store locator on their website for consumers to find their products.

In this episode of Aisle 42, we chat with Chris Lerohl from UpRoot Food Collective. We cover a whole ranges of subjects like… his vision for the future of digital and local shopping, food innovation, quality ingredients, story telling, consumer trends, local food making and we talk about yummy dumplings and meat pies too.

To learn more about what Chris and his team are doing go to https://uprootfood.ca or https://honestdumplings.ca or https://southislandpie.ca.  

To learn more about Corwin Hiebert and why the Aisle 42 podcast exists visit https://www.ethicalfoodgroup.com.

Here’s a summary of this interview:

Corwin Hiebert and Chris begin the podcast discussing technical setup and acknowledging this as their first podcast episode for Ethical Food Group (EFG). Chris's company is part of the Ethical Food Group family. They discuss the successful collaboration between their teams and the positive results from their collective efforts.

Vision for Future Grocery Stores
Chris imagines a grocery store with a focus on innovative products that have detailed ingredient stories and high quality.

Company Products
They produce gourmet Chinese-style dumplings and New Zealand-style meat pies under the brands Honest Dumplings and South Island Pies, featuring creative flavors and both regular and limited edition products.

Challenges of Scaling Quality
Discussion on maintaining product quality as production scales up, with comparisons to international standards like those in Japan.

Uproot Food Collective
Chris explains the role of their Uproot Food Collective in supporting local food brands, particularly during the pandemic, and the subsequent focus shift back towards their core products post-pandemic.

Local Food Economy and Sustainability
The importance of supporting local food economies, clean label products, and sustainability are emphasized.

Consumer Behavior and Direct-to-Consumer Sales
Chris discusses changes in consumer behavior, particularly the stability and benefits of direct-to-consumer sales, and the impact of food shows on their sales and consumer interaction.

Challenges in Meal Product Development
They touch on the regulatory and logistical challenges of developing meal-focused products that can meet consumer needs for convenient, nutritious options.

Celebrity Endorsement
Chris expresses a desire for a shoutout from "How to Dad," a popular New Zealand influencer, aligning with their brand's cultural and humorous aspects.

Conclusion
The interview wraps up with a discussion about the potential and importance of maintaining creativity and innovation in the food industry.

It’s time to get your upcycling on! No, this is not a spin class… upcycling has nothing to do with riding a bike, what you’re about to hear a conversation with co-founder Marc Wandler from Susgrainable — he’s an energetic and inspiring entrepreneur who loves to talk about the circular food economy, the future of food waste, and baking delicious things that can dramatically improve our health.

In this episode we talk about how the grocery store could be a transformative experience, how his healthcare work played into his start-up venture, why it’s so important to have transparency throughout the food system, and how upcycling and localizing our food systems is so important. And yes, we talk about cookies and pancakes and banana bread made with flour that includes spent barley from beer making.

Learn more at https://susgrainable.com.

See who’s behind Aisle 42 at https://www.ethicalfoodgroup.com/podcast.

Here’s a summary of this episode:

Enhancing Customer Experience Through Technology: He advocates for using technology to improve efficiency and customer service, not just to save labor costs. This includes automated checkouts for convenience while maintaining traditional cashier interactions to preserve a personal touch.

Addressing Customer Needs: Marc emphasizes the importance of catering to various shopping needs, ranging from quick in-and-out visits to more immersive, event-like experiences.

Vision for a Better Food System: He discusses the decline in grocery shopping experiences over the past five years and calls for a collaborative effort among all players in the food industry to enhance customer satisfaction and streamline operations.

Sustainability and Upcycling: Marc's company focuses on sustainability by upcycling beer waste into barley flour, which is then used to create healthy, fiber-rich baking mixes. This not only reduces waste but also provides consumers with nutritious alternatives.

Impact of Personal Experience: Marc shares how his background in healthcare and aviation has influenced his approach to tackling inefficiencies and promoting sustainability in the food industry.

Future Plans and Challenges: He outlines the challenges and future plans for his business, including expanding the use of upcycled barley flour and enhancing its impact through further product development and market expansion.

Overall, Marc Wandler’s interview highlights his commitment to transforming the grocery shopping experience through innovation, sustainability, and a focus on customer satisfaction.

The conversation you’re about to hear is an Aisle 42 first in that it’s with a retailer, well, sort of. We chat with founder Saul Brown of Saul Good Gift Company—a B-corp certified, Canadian gift giving business that’s focused on locally sourced, sustainable or handmade artisan goods that we can be proud to share with friends, family, co-workers and clients. 

Saul talks about the environmental travesty that is the traditional gift basket industry, the importance personalization in our online shopping experiences, and how their approach not only supports local artisans and ethical food makers but also helps us convey deeper appreciation and connection through the gifts we give.

Find your next gift delivery at https://www.itsaulgood.com. 

Learn more about this podcast (and why we make it) here: https://www.ethicalfoodgroup.com/podcast

Here’s a summary of the interview:

Saul Good Gift Company's Origins: Founded in 2006, the company emphasizes locally sourced, artisanal products, focusing on sustainability and eco-friendly practices.

B Corp Certification: Saul Good was among the first businesses in Canada to receive B Corp certification, demonstrating its commitment to social and environmental standards.

Impact of Pandemic on Consumer Awareness: The COVID-19 pandemic has heightened consumer awareness about the importance of supporting local businesses, a principle Saul Good has championed since its inception.

Innovative Retail Experiences: Saul reflects on changes in retail environments, like grocery stores experimenting with sensory adjustments such as dimming lights and reducing noise to create a peaceful shopping experience.

Role of Music in Retail: Saul discusses the influence of music in enhancing or detracting from the retail and advertising experience, emphasizing the need for a balanced approach.

Gift-Giving as a Relationship Tool: The company uses gift-giving to foster relationships, with a focus on values-aligned, sustainable practices that tell a meaningful story through the gifts.

Customer Demographics: Saul Good primarily serves a diverse customer base, with a significant proportion being professional women aged 30-50.

Supporting Local and Small Businesses: The company not only sources from local artisans but also engages in creating a network that supports these small businesses, enhancing the local economy.

Sustainable Practices in Focus: Ongoing efforts include redesigning packaging to reduce paper use by 67% and using 100% recycled materials, significantly lowering the company's environmental impact.

Future Challenges and Opportunities: Looking ahead, Saul discusses potential sustainability challenges related to packaging and shipping, considering innovative solutions like bike courier deliveries for local orders.

Eating healthy at home is one thing but what about when we’re at the office, or on-the-go? When we make quick food, healthy food, good things happen. 

This conversation is with Oren Epstein from Bio Raw—a B Corp certified, allergen-free, plant-based, certified organic ready-to-eat, meals and snacks service. Bio Raw aims to transform lives, the planet and the food industry — one radically good meal bowl, bio-bite, dressing and snack at a time. 

To learn more go to https://www.bioraw.ca.

To learn about how Ethical Food Group is playing its part to fix the broken food system visit https://www.ethicalfoodgroup.com.

Here’s the highlights from this interview: 

Bio Raw's Vision and Products: 

Oren talks about the ideal future grocery store, emphasizing the importance of integrity, local sourcing, and avoiding harmful ingredients. Bio Raw creates organic, gluten-free, and nut-free convenience foods like pre-packaged meals, power puddings, high-protein bites, and salad dressings. Their products are designed to be healthy, delicious, and suitable for various dietary preferences.

Sustainability and Ethical Business Practices: 

Epstein highlights Bio Raw's commitment to sustainability, including their use of plant-based packaging and efforts towards a zero-waste certification. He also discusses the significance of Bio Raw's B Corp certification, which verifies their dedication to social and environmental standards.

Challenges and Consumer Education: 

Expanding the business and educating consumers about healthy choices and the pitfalls of the food industry are ongoing challenges. Epstein emphasizes the importance of educating customers on why Bio Raw's products are superior, focusing on the use of whole food ingredients and avoiding processed oils and allergens.

Allergen-Free and Safe Foods: 

Bio Raw's commitment to offering gluten-free and nut-free options is driven by a desire to serve those with dietary restrictions safely. They go the extra mile by batch testing their products to ensure they meet these standards, providing peace of mind for consumers with allergies.

Future Goals and Expansion: 

Epstein expresses a desire to expand Bio Raw's reach, making their products available in more locations to meet the demand for healthy, convenient, and allergen-free foods. He mentions the importance of supporting retailers and educating consumers to grow the brand.

Taste is king when it comes to many of the choices we make in the grocery store, and when those wow flavours combine with a great founder story, it’s easy to become a loyal consumer. 

In this episode of Aisle 42 we’re going behind the scenes of Cedar Valley, a Lebanese inspired pita chip company. The conversation with co-founder Ameen Fadel (who recently found himself on the Forbes 30 under 30 list, takes through some of his entrepreneurial journey, and we talk about authentic flavours, ethical food production and injecting some tradition back into our snacking life. 

Amen talks about his humble “school project” beginnings in food making, his working partnership with his Mom and their mission to bring community into the workplace and to the dinning table.

Learn more about the brand and products at www.cedarvalleyselections.ca and see who's behind Aisle 42 at www.ethicalfoodgroup.com. 

Here are the highlights:

Vision for the Future Grocery Store:

Ameen envisions a future grocery store filled with innovative, health-conscious brands, minimal ingredients like those made at home, locally sourced products, and a strong focus on supporting small, local businesses.

The Importance of Showcasing and Experience:

Both discuss the importance of grocery stores creating a destination-like experience by showcasing local and unique brands. This approach can make shopping more of an experience rather than a chore.

Changing Shopping Experiences:

Ameen reminisces about a time when grocery shopping was a community experience, suggesting a desire to bring back this culture.

Cedar Valley's Unique Selling Propositions:

Ameen talks about Cedar Valley, a company making authentic-style pita chips with clean, minimal ingredients and no inflammatory seed oils, focusing on simplicity and health.

Cedar Valley’s Culture and Manufacturing:

The conversation touches on the company culture at Cedar Valley and the decision to do their own manufacturing to ensure quality and control over the production process.

Sustainability Efforts:

Ameen discusses Cedar Valley's sustainability efforts, including minimizing food waste by partnering with local chicken farms and food banks, and efforts towards sustainable packaging.

Canadian Identity and Local Sourcing:

Emphasis on the importance of being a Canadian-made product, sourcing ingredients locally as much as possible, and the positive reception from consumers and retailers.

Dragons’ Den Experience:

Ameen shares his experience on "Dragons' Den", securing a million-dollar deal with Arlene Dickinson, and the impact of this exposure on Cedar Valley.

Community and Culture:

The importance of community and creating a positive culture within Cedar Valley and in their approach to business is highlighted.

We’re jumping back into the world of rescued produce because it’s just… so… cool.

On this episode of Aisle 42 we talk with Julie Poitras-Saulnier from Loop Mission about upcycling imperfect fruits and vegetables to make what you’d expect: cold pressed juices, smoothies, and wellness shots, BUT

She’s also got some wildcard mojo up her sleeve — like transforming discarded potato peels into gin, rescuing bread in order to brew beer, and molding wonky fruits and rejected sunflower oil into natural soap bars.

It’s a circular economy disco dance party!

Learn more about this amazing brand and creative line-up of upcycled products over at https://loopmission.com. 

And to learn more about the team behind Aisle 42 visit https://www.ethicalfoodgroup.com/podcast. 

Here's a summary of this interview: 

Loop Mission Background: Julie has been involved in sustainability and was looking for a business model where increasing sales would equate to a positive impact on the world. After witnessing the extent of food waste firsthand, Julie and her partner David decided to start Loop Mission.

Vision for the Future Grocery Store: Julie imagines a grocery store with no open refrigeration (to save energy), automatic payment methods for a seamless shopping experience, and a selection of produce that varies based on availability to reduce waste.

Product Range and Innovation: Initially focused on cold-pressed juices made from discarded fruits and vegetables, Loop Mission has expanded its product range to include beer made from old bread, gin from discarded potatoes, and cookies that upcycle several types of ingredients. Julie highlights the company's commitment to their mission as the driver for their wide and innovative product range.

Challenges with Consistency and Operations: Julie discusses the operational challenges of working with inconsistent supplies of raw materials, which impacts product consistency. Educating consumers about the quality implications of these inconsistencies is a key part of their strategy.

Quality Control: The quality of incoming produce is rigorously evaluated by a large quality control team, despite the logistical challenges and the reality that products may vary due to the natural differences in raw ingredients.

Mission and Name Origin: The name "Loop Mission" reflects the company’s foundation in circular economy principles and their desire to inspire a business ecosystem where waste from one process becomes the input for another, mirroring natural ecosystems.

Certifications and Clean Label Effort: Loop Mission prioritizes transparency and quality over certifications, focusing on clean label products without unnecessary preservatives or artificial ingredients, despite the logistical challenges this approach may pose.

Availability: Loop Mission products are available across Canada in major grocery stores, independent health food stores, cafes, and bakeries, with an expanding presence in Ontario and BC. Consumers can also find products online.

The conversation you’re about to hear taps into something we think is super important, and that’s the idea of food as medicine.

If you’re looking to reduce unhealthy food cravings, ramp up your gut health, reset your digestion, boost your energy, reduce your mental… fog, improve your sleep, shore-up your immunity, or detoxify your body… then you’re going to love this functional-beverage-packed discussion.

In this episode of Aisle 42 we talk with Devin Powell from Pulp & Press and we chat about the power of nutrient-dense cold-pressed juice.

We talk about organic fruits and vegetables and the impact that probiotics have on our body. Devin walks us through the importance of drinking fresh-made juices and smoothies that are safely made using high-pressure processing, not heat, AND are free from preservatives, artificial flavours or colours.

We also talk about their Plastic Project and how their radically working to reduce the environmental impact of their operation, removing 10 bottles worth of plastic from ocean coastlines with every order we make.

Learn more at https://www.pulpandpress.com.

Get the scoop on Corwin Hiebert and the reason for this podcast at https://www.ethicalfoodgroup.com.

Here’s a quick summary of the interview:

Interviewee and Company: Devin from Pulp & Press discusses their cold-pressed juices and functional beverages.

Product Praise: Their products are appreciated for reducing mental fog and increasing energy gently.

Ideal Grocery Store: Envisioned as filled with genuine, healthy products without misleading claims.

Company Products: Offers a variety of health-focused beverages including cold-pressed juices, vegan smoothies, probiotic hydrates, and wellness shots.

Favourite Product: The Beta Blaster, rich in vitamins A and C.

Local and Organic Ingredients: Emphasizes sourcing from Canada, despite challenges in meeting high production demands.

Innovative Methods: Uses cold pressing and high-pressure processing (HPP) to preserve nutrients and extend shelf life up to six months, without preservatives.

Sustainability Efforts: Utilizes BPA-free PET plastic bottles, partners with the Plastic Project to reduce environmental impact, and explores innovative, eco-friendly packaging.

Juice Cleanses: Explained as a method for detoxification and giving the body a break, not as a quick weight-loss solution.

Non-alcoholic beer is all the rage but it’s not new to the grocery store.

For the longest time it was a sleepy category, dominated by multi-national brands, leaving a lot to be desired from a taste and experience stand point.

Then in 2017 a plucky Canadian took it upon himself to brew award-winning beer that can be enjoyed anywhere, by anyone, anytime.

This episode of Aisle 42 is a conversation with Ted Fleming, the founder of Partake Brewing and we talk about the exciting future of their healthier, low-calorie, guilt-free beer.

The discussion covers a wide range of topics including the importance of quality, precision, and natural ingredients in the brewing process, how consumers with dietary restrictions or lifestyles cherish alternative beverages, sustainability and social responsibility in beverage making, and we even hear about his experience on Dragon’s Den which included a beer cart bike journey in a rain storm on a Toronto Highway.

The entrepreneurial force is strong with this one.

To learn more about their wide selection of beer visit https://drinkpartake.com. 

To learn more about Ethical Food Group and why the Aisle 42 podcast exists visit http://www.ethicalfoodgroup.com.

Here’s a summary of the conversation:

Introduction: The interview began with Ted Fleming and Corwin Hiebert expressing excitement about discussing low-calorie, nonalcoholic, and sustainable beer.

Vision for Future Grocery Stores: Fleming envisions future grocery stores as more accessible, distributed, and affordable, emphasizing the importance of community and convenience.

Nonalcoholic Beer in Grocery Stores: They discuss the growing consumer interest in nonalcoholic beer, noting it as a guilt-free option that is gaining shelf space in grocery stores.

Partake Brewing's Journey: Fleming shares the story of Partake Brewing, starting with its first IPA in 2017. He highlights the challenges and innovation required to create a diverse range of nonalcoholic craft beers.

Brewing Process and Quality: The conversation touches on the technical aspects of brewing nonalcoholic beer, emphasizing precision and food safety. Fleming explains the delicate nature of the process and the importance of quality ingredients.

Consumer Base and Drinking Occasions: They note the evolving consumer base for nonalcoholic beer, from those abstaining for health reasons to others seeking moderation. The flexibility of nonalcoholic beer enables consumption in various social and personal contexts.

Sustainability and B Corp Certification: Partake's commitment to sustainability and social responsibility is highlighted by their B Corp certification. This reflects the company's efforts in reducing environmental impact and supporting community well-being.

Experience on Dragons' Den: Fleming shares his experience pitching Partake on Dragons' Den, noting the exposure and challenges, as well as the outcome of securing a deal.

Availability: The interview concludes with information on where to find Partake beer, mentioning its wide distribution in North America both online and in various retail locations.

When the produce in our fridge looks a little squidgy around the edges the clock starts to tick, we gotta use it or else it’s destined for the green compost bin. But what happens at the industrial level?

For example, what do you do with hundreds of pounds of green bell peppers that aren’t fit for the grocery store? Well that’s where it all started for the founders of The Pretty Ugly Company.

In this episode you’ll hear the story of how Pierre Olivier and Lysanne have taken on a bold mission to combat food waste. Their fantastic, upcycled salsa made from discarded vegetables saves about 2 pounds of produce per jar.

They also make a delicious organic corn chip that includes beer waste!

Their passion for rescuing neglected produce is fuelling their rapid growth as a food company and we get to jam on some really interesting topics around snacking and sustainability.

We even chat about our shared experiences in the restaurant business, our love for Anthony Bourdain and how the magical touch of Ryan Reynolds sure would help their cause. Ryan, if you’re listening, this one’s for you buddy.

Learn more at www.theprettyuglycompany.com. 

Here’s a summary of the conversation:

Vision for the Future Grocery Store: Pierre envisions a future grocery store with significantly less plastic, featuring only organic, upcycled ingredients, and fresh local produce to minimize reliance on imports.

Combating Food Waste: Pierre’s experience in the restaurant industry, particularly witnessing the wasteful disposal of surplus ingredients like green bell peppers, inspired him to address food waste. This led to the founding of Pretty Ugly, a brand focusing on upcycling.

Pretty Ugly's Salsa: The brand creates salsa using fresh, often discarded vegetables, saving approximately 2 pounds of vegetables per jar. The idea was sparked by the realization of the high waste involved with tomatoes and other vegetables.

Corn Chips from Beer Waste: Expanding their product line, Pretty Ugly introduced corn chips made from organic corn and beer waste, further emphasizing their commitment to upcycling and reducing waste.

Market Challenges and Strategies: Facing the competitive snack aisle dominated by large corporations, Pretty Ugly initially positioned their products in the produce section of Quebec grocery stores, avoiding high slotting fees and making their products stand out.

Consumer and Buyer Response: The positive consumer response in Quebec and interest from buyers indicate a readiness for innovative, upcycled products like those offered by Pretty Ugly.

Expansion Plans: Pierre discusses plans to expand Pretty Ugly's distribution beyond Quebec into the rest of Canada and eventually North America, aiming to increase their impact on reducing food waste.

Salsa as a Communal Food: Highlighting salsa's role in bringing people together, Pierre connects this to Pretty Ugly's mission of making environmental impact through everyday consumer choices like salsa and chips.

Celebrity Endorsement Fantasy: Gendron expresses a wish for Canadian actor Ryan Reynolds to endorse Pretty Ugly, highlighting Reynolds' commitment to the brands he supports.

Brand Philosophy: Pretty Ugly focuses on the upcycling mission, quality of products, and the desire to impact food waste positively, aiming to provide an easy and enjoyable way for consumers to contribute to environmental sustainability.