Cooking Up Innovation Valentina Funaro

In this episode I talk to Steven van Middelem who is the founder of FHIRST, a pioneering living soda with pre and probiotics. FHIRST is a true example of how science and taste have come together to create a product that is both delicious and improves your gut and immune health.

Topics:


Stevens’ career background
Creating the FHIRST soda
Why gut health is so popular
Why kombucha isn't necessarily the healthiest for your gut
The trials and errors of developing a first to market product
What are microorganisms and how do they work
How FHIRST ensure their soda remains active
The truth behind plant fibres
What all natural actually means
Choosing the right flavours for launch
Creating an impact with on-shelf packaging
Advice from a life-long career in the beverage industry

Connect with me on LinkedIn - www.linkedin.com/in/valentina-funaro-233688104

FHIRST

Website - https://www.fhirst.com/en-uk

Instagram - https://www.instagram.com/drinkfhirst/

In this episode I talk to Lydia and Dave, owners of The Tofoo Co, who have been on a mission to turn tofu from drab to fab. The Tofoo Co creates one of the best selling tofus in the UK, using an age old method established by it’s original owner in 1999. Their unique journey into business ownership shows how you can turn a pre-existing business into a national success when you combine quality product with effective branding and positioning.



Topics:


How The Tofoo Co came to be
Consumer attitudes towards tofu
Why branding was critical
How to embrace tofu as a staple ingredient
Learning how to make handmade tofu
Manufacturing: Understanding the process and keeping it under control
Their approach to NPD & gathering consumer insight
How they have responded to a changing market



Connect with me on LinkedIn - www.linkedin.com/in/valentina-funaro-233688104



The Tofoo Co

Website - https://tofoo.co.uk/

Instagram - https://www.instagram.com/tofoo/?hl=en

In this episode I talk to Alex Brassill, the co-founder of Jnck Bakery who are creating indulgent freshly baked goods that carry zero guilt. Jnck Bakery are fusing age-old baking techniques with cutting-edge technology to create a cookie that has 90% less sugar than your average retail product, 10g of fibre and 8g of protein but still provides all the same comfort.



Topics:


From sports nutrition to cookies: The story behind Jnck Bakery
Making the UK happier and healthier: Their mission
How Jnck Bakery set themselves apart from other brands
The art of creating a cookie: How the Jnck cookie was created
How they ensure freshly baked and the benefits of a frozen supply chain
Inspiration behind the four flavours
How to approach product development in a start up environment
How their cookies are truly de-junked
Validating the product with consumers
Whats next for Jnck Bakery & where to find them



Connect with me on LinkedIn - www.linkedin.com/in/valentina-funaro-233688104



Jnck Bakery

Website - https://jnckbakery.co.uk/

Instagram - https://www.instagram.com/jnckbakery/?hl=en

In this episode I talk to Will Little, the managing director of Little’s Coffee, who are seeking to disrupt supermarket shelves with their flavoured coffee. Their product development journey explains why there are very few disruptor brands in the monopoly that is the instant coffee market, and why doing less, but better, is a winning strategy for a strong product line.



Topics:


California to Finland to the UK: The story behind Little’s Coffee
How Little’s are disrupting the consumer coffee shelf
The target consumer & changes in shopping habits
The product range: Now vs then
Coffee sourcing and traceability
The NPD process: New flavours, panels and wacky ideas
Packaging: The journey to plastic free & closing the loop with podback
Creating a team culture
Will’s top advice for creating a successful food brand



Connect with me on LinkedIn - www.linkedin.com/in/valentina-funaro-233688104



Little’s Coffee

Website - https://wearelittles.com/

Instagram - https://www.instagram.com/wearelittles/?hl=en

In this episode I talk to Max Kohn, one of the three brothers behind The Jolly Hog, a staple brand on UK retail shelves with their British, award-winning meat products. Their product development journey showcases how instinct, taste and a strong core identity can lay the foundations for a successful food business.



Topics:


How The Jolly Hog came to be: from rugby to retail
The sausage retail space once upon a time
The importance of upholding welfare
Creating a signature product & experimentation
Their approach to NPD & EPD: the onion & panelling
Where they find inspiration
Pigsty: Developing for restaurant
Branching into the world of publishing: the Pigs In Blankets Cookbook
How to win Great Taste awards
Branching out from pork
Encouraging innovation within your team



The Jolly Hog

Website - https://thejollyhog.com/

Instagram - https://www.instagram.com/thejollyhog/?hl=en

Do you love food? Are you curious about how food products are made? Do you ever wonder what your favourite food brands will launch next?



Those are all questions we'll be exploring on Cooking Up Innovation. Stay tuned and stay curious.