Essential Ingredients Podcast

“An important part of the CPG equation is not just trying to convert people but to convert them multiple times per year. Selling once is great, but selling 20 times is way better. So it has to be special.; it has to be different in some way. ” -Nader Ashway

 "Acknowledge that you will make mistakes and that it will not be a nice, smooth, easy road. Every day brings its own set of fun adventures into the kitchen.” -Mike Van Dorn

Episode Description:

Do you have a product idea that you want to share with the world? Then, you might be thinking about getting it out as a Consumer Packaged Goods (CPG). If you are a business owner, founder, chef, or operator, this episode is a special treat for you! Justine and her co-host attorney turned food writer, Andrea Strong uncover the secret path to launching a successful consumer packaged goods. Today, we’re navigating the CPG world from the perspectives of an investor-founder, Nader Ashway, and a director of logistics at Brodo, Mike Van Dorn. Don’t miss important points to ponder before pivoting from product services to CPG, when managing limited resources, before you seek an investor, and when setting out for product development. Nader and Mike also warn about the most common mistakes to avoid in business along with awesome management tips. Tune in for helpful strategies, and advice to sell your product, not just once but multiple times, and move towards scaling your business and possibly stepping up as an international brand!  

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Episode Highlights:

05:46 Should You Take Your Product to the Market? 

09:07 Are You Overlooking These Things? 

14:53 Managing with Limited Resources

20:38 Things to Consider Before You Proceed

26:26 When to Seek Investors 

32:35 Avoid These Pitfalls! 

41:24 Don’t Stop Too Quickly  

44:50 What’s Next?

“Plant-based food is not going anywhere, it's only going to grow from here on out.” - Jessica Kwong

Episode Description:

Have you ever tasted a beef jerky that isn't made out of beef at all? This week, Justine and Yvette sit with Jessica Kwong, the founder of Jack and Friends, a brand that creates the only plant-based jerky of its kind. As a food scientist, Jessica states the importance of research and development in food innovation and how it can help companies meet the growing demand for plant-based products. She relates the challenges of creating plant-based products that are inclusive and replicates the same food experience as its meat counterpart. They also talk about how entrepreneurs and consumers alike can benefit from healthy competition and collaboration and more recipes you might want to try! If you are into fun+delicious+healthy foods, this episode is for you!

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Episode Highlights:

02:28 Jack & Friends

06:12 Leap Of Faith

09:59 Food Science In Building A Company

13:26 Plant Based Jerky

16:41 Jack & Friends Ingredients

21:49 Consumer Demand In A Plant Based Foods

26:58 Educate Yourself With Your Own Product

29:47 Healthy Level Of Competition

33:28 New Recipes

“We have to start thinking about not just what we're taking, but what we're giving back.”  - Sarah Parlow

What do food and fashion have in common? They're both into convenience. We know about fast food and how it plagued the health system. However, we also have fast fashion disrupting the rag trade. And indeed, every product and industry for that matter.  Thankfully, the trend is now shifting towards sustainable development. But what does it mean to be sustainable? This week, Justine and Sarah Parlow, Owner of SPUNJ, dig deep into that. Sarah talks about what sustainability means and how the way we spend our money and make choices impacts the world. We also learn practical ways to reduce carbon emission, from farming practices to creating products and shipping. You do not have to compromise style for quality or vice versa. There is a way to unite both while being sustainable. Listen to the conversation to find out!

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Episode Highlights:

• 03:12 Start Of SPUNJ Sustainability
• 07:41 Sustainability Defined
• 12:10 Sustainability In Fashion
• 15:44 Food Products To Wearable Materials
• 21:05 SPUNJ Brand Use Natural Materials
• 25:13 Buy Products That Last
• 29:27 Impact Of Food In Fashion

“Get your sleep, get hydrated, eat healthy, take care of yourself as much as you can and don't work yourself into the grave, otherwise, you're going to lose that passion a little bit.” - Hayden Fulstone

Growing their brand is every entrepreneur's dream. But how far a brand can go depends on how the entrepreneur takes care of his business AND his health. That's right! Today, Justine sits with Hayden Fulstone, Co-Founder of Liquid IV, to discuss how entrepreneurs and small business owners can grow and sustain that growth. Hayden relates his journey from the founding of Liquid IV and beyond. He shares some priceless wisdom he learned along the way on how to establish priorities, ask the right questions, decide between profitability and swift growth, expand despite challenging times, and be creative and innovative in solving problems. Hayden also helps us understand the importance of preventive medicine, sustainable practices, incorporating social impact, and giving back to the community. Listen for more tips and strategies on how to turn your brand into the next "Best New Product"! 

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Episode Highlights:

01:58 Liquid I.V. Hydration Multiplier

08:46 Cultivate Advisor

11:27 Working From Product To Service

16:30 How We Can Help You Grow

20:41 Right Question To Ask In Starting A Business

29:36 Learn From Past Experiences

33:13 Always Continue To Plan For The Future

36:53 Believe In Yourself!

“Build out a program that is not just like hiring somebody… because this is the rise of the connection between food and experience.”  - Merril Gilbert

Customers do not only buy good food. They often go for a good experience. Most often, business owners center on food innovation, original recipes, and secret ingredients, among others. However, with a growing competitive market, these elements become secondary. In this episode, Justine and Merril Gilbert, CEO of TraceTrust discuss the relationship of food and experience and how you, as the leader, can build an environment that offers both. Merril also talks about having a standard of hiring, using technology for creativeness, promoting equality, and navigating successfully through challenges. The food world is an exciting place to be. We can use our passion for food to create a better future for everyone, regardless of color or background. Listen in and discover new ideas to make your journey more meaningful and fun!

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Episode Highlights:

02:17 Learning Different Cultures

05:23 Food And Restaurant World

16:13 How To Be Creative With Technology

23:32 Challenging Experiences Leads To Success

32:06 Plant Based Edibles

40:11 Equality, Supportive To Any Colors

“Food has gotten better in taste. But make sure that it's kinder food that is better for the planet.” -Ira van Eelen

Is it possible to enjoy meat without killing one single animal on the planet? Of course! Since its introduction in the 2000s, cultivated/cultured meat is slowly changing the future of meat. As it is not out in the market, there are quite a few reviews and information yet. But today, we're breaking the silence and giving you exclusives in our New Meat Focus Series! Justine and Yvette Yi Yuan of NextGenChef, interview Ira van Eelen on this controversial topic. But what is cultivated meat anyway? How can you produce meat without animal slaughter? Will it taste and look like the meat we know? What potential does it bring to the future of food? Can Vegans and Vegetarians finally enjoy meat? What are the benefits of eating cultivated meat? Are there risks associated with it? What innovations can be done so that more people can enjoy cultivated meat? If you're eager and dying to hear the answers, hurry and press play because today, we're serving a hot plate of meat insiders and more!     

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Episode Highlights:

• 02:40 Alternative Protein
• 09:59 A Must Watch Movie! 
• 14:24 Just How Big Is the Animal Industry? 
• 19:17 The Rise of Meat Consumption
• 24:17 How Cultivated Meat Can Solve The Biggest Problems Humans Face
• 32:41 What’s Between a Farmer and Your Plate
• 40:28 Mushroom Trivia

 "The future of food and how we move this industry forward is a combination of celebrating the old and the new. The one thing we can't do is continue treating the earth, the animals, and our bodies as commodities to be used up as quickly as possible. But we're doing all three at the same time." -David Benzaquen

“There are many fishes in the sea.” in a literal sense, no longer seems to be true. It’s a good thing we’re not talking about your love life today. But what’s more alarming and sadder to hear than a failed relationship, is this global crisis that we’re faced with. Sea creatures going extinct means a threat to our environment and eventually, to our existence. Don’t worry, we’re not telling you what to do. We’re providing you solutions you’ll fall in love with. In this first episode of our fresh series, NEW MEAT FOCUS, we’re going to find better, cheaper, kinder alternatives to meat. Yvette Yi Yuan, NextGenChef’s Marketing Analyst joins Justine to interview animal welfare and environmental advocates and entrepreneurs. For our first guest: David Benzaquen, Founder of Mission: Plant LCC. Listen to David’s wisdom, projects, tips, and advice to solve the growing problem with our ocean, the creatures living in it, and the industries connected to the sea. This topic goes from fishing practices to establishments, and lastly, to your plate! Don’t miss out and see what’s cookin’!

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Episode Highlights:

• 02:47 What’s More Life-Changing Than Telling People What to Do
• 06:19 The Ocean is Sicker than You Think!
• 11:26 The Ocean Hugger
• 15:00 Global vs Domestic Perception 
• 22:07 Understand the Usage Occasion
• 30:31 Make Your Own Pet Food!
• 35:35 Business Insiders!
• 45:04 Resources for Plant-Based Entrepreneurs

“A customized meal plan at the end of the day, is just a plan, it's the person's resolution and determination that makes a difference.” - Krish  Rathi 

If you are to pick between taste and ingredient, which would choose? Of course, we fancy healthy foods but taste is equally important. As humans, we eat not only to survive but also to find enjoyment and satisfaction. In this episode, Justine and Krish Rhati, the founder of Oorjabar share how to get the most out of your food. Krish relates his journey towards the creation of Oorjabar, a protein bar that blends great taste and real, nutritious food. He also talks about the healing power of food, a better rice substitute, how to make a customized meal plan to suit your needs, and why building a better foundation for health matters. The media features mouthwatering foods that become poison in our body in the long run. But we refuse to be a prey to these marketing schemes! Tune in and discover better food alternatives and effective meal plans!

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Episode Highlights:

• 02:55 Nutrition Food Company
• 09:46 Customized Meal Plan
• 15:44 Ingredients Matter!
• 19:06 Start Of Oorjabar
• 25:37 Safety And Supply of Oorja During Pandemic
• 36:38  Real Food, Wholesome Ingredient
• 38:10 Best Way To Eat It!

“Get expertise and invest in expertise. That's where you begin to succeed at a new, much deeper level because you have the full awareness of your business and you're fully empowered on how to build your success as you've learned it.” -Sara Simmonds

Turn your vision into a viable business! Today, we have Sara Simmonds, Owner of Sharkah Chakra, the first 100% hand-crafted, sustainable, fair-trade denim brand, on the show. Building a company with a high revenue in view is as important as your purpose. You cannot create the full impact you desire with a failing business. Sara teaches how to weave these two elements together to create a sustainable brand that also sells well. She also shares how to lead your business wisely, benefit from digital media to multiply your growth during this pandemic, and take on an active role in your trade. Listen and discover a shortcut to your success!  

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Episode Highlights:

02:56 Award-Winning Conscious Fashion Brands

07:01 Shortcut Framework for Faster Success

16:55 Build a Sustainable Product That Sell Well 

27:12 How to Understand and Lead Your Business

30:39 Double Your Growth In Unfortunate Times

35:02 The Future with Sustainability and Innovation 

“When you're an entrepreneur… it's about understanding what's important to you.” -Sandra Velasquez

The market competition became unbelievably tight during this pandemic. Products with appealing promises emerge and more small business owners are stepping up in the arena. But how can entrepreneurs rise above the competition while being aligned with their purpose and mission? In this episode, Sandra Velasquez shares her amazing journey and the lessons she learned about transition and purpose-driven endeavors. Sandra talks about the characteristics of a good leader, the right way to write emails, the best hiring and sales practices, how to better understand your category, and how to craft products that win your target market. If you’re craving for Mexican Avocados that look like they came straight from Eden, you don’t want to miss this episode! 

From Music To Food

• 08:20 The Lost Art of Email Writing
• 15:57 A Passion To Empower People
• 23:32 What Makes A Good Leader
• 31:15 Things To Remember in Crafting a Product
• 36:39 Care For Some Mexican Avocados?
• 39:19 Tomato Tips 

Connect with Justine: 

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Connect with NextGenChef:

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Episode Highlights:

• 01:52 From Music To Food
• 08:20 The Lost Art of Email Writing
• 15:57 A Passion To Empower People
• 23:32 What Makes A Good Leader
• 31:15 Things To Remember in Crafting a Product
• 36:39 Care For Some Mexican Avocados?
• 39:19 Tomato Tips