Cooking Up Innovation

In this episode, I sit down with Bella Acland, the founder of Soul Kitchen, to explore how a frustration with bland, uninspiring packet soup sparked a mission to reinvent a forgotten category. From two years of battling manufacturers for a clean-label recipe to landing a listing on Eurostar, Bella shares the real behind-the-scenes of building a veg-packed instant soup that's as nourishing as it is convenient.Topics:Bella's route into food and drink, from a zoology degree to wholesale salesWhat Soul Kitchen is: veg-first, plant-based instant soups in recyclable paper sachetsThe new Soul Kitchen+ functional range (high-protein greens; lion's mane mushroom with vitamins B12 and D)Spotting the gap in a dated, low-quality instant soup categoryWhy "real veg" messaging worked better than "superfood" claimsBuilding bold flavour without added sugar and with low saltFrom kitchen to factory: two years, three manufacturers and 12 tomato powder suppliersFighting for a clean label: minimum order quantities, margins and hearing "no" a lotBalancing premium quality with affordability in a price-sensitive categoryHow NPD decisions get made: negative competitor reviews, TikTok trends and a WhatsApp customer panelThe unexpected office and desk-lunch occasion, plus outdoor and camping useGLP-1, high protein and the nutrient-dense snacking opportunityExpanding into just-add-hot-water meal pots to take on the pot noodle aisleWhere to sit in store: next to cup soup, ambient innovation and bone brothFrom D2C to wholesale, independents, food service and a Eurostar listingAdvice for founders: solve a real problem, keep it simple, and let your hero product evolveConnect with me on LinkedIn - ⁠www.linkedin.com/in/valentina-funaro-233688104⁠Soul KitchenWebsite - ⁠https://www.wearesoulkitchen.com/Instagram - ⁠https://www.instagram.com/wearesoulkitchen/

In this episode, I sit down with Nina Penning, the founder of GoMatcha, to explore how a personal love for matcha sparked a bold leap into the beverage industry. From launching her brand to creating a ready-to-drink matcha latte, Nina shares the real behind-the-scenes of building a product that’s as meaningful as it is delicious.Topics:From Idea to Infusion – How Nina turned her passion for matcha into a brandBuilding GoMatcha – Lessons from launching a DTC wellness brandCreating the RTD Matcha Latte – Diving into the process of creating their newest RTD product launchSustainability & Sourcing – The importance of quality in MatchaNina’s Founder Journey – The highs, lows, and surprises along the wayWhat’s Next for GoMatcha? – Innovation, community, and growing the brandFinal Thoughts – Advice for aspiring foundersConnect with me on LinkedIn - www.linkedin.com/in/valentina-funaro-233688104GoMatchaWebsite - https://drinkgomatcha.com/Instagram - https://www.instagram.com/drink_gomatcha/

In this episode I talk to Lars Gierveld who is the founder of Kumasi, a drink made from the pulp of the cacao fruit that would otherwise be discarded as a by product of chocolate production. Kumasi is about so much more than product innovation and their story showcases how there is still space for mission-led businesses to thrive within FMCG.Topics:​Introduction to Lars​The making of the documentary​Working with Nestle​Discovering cocoa juice​Kumasi business model​Sourcing locations​The challenge of being first to market​The A to Z of making Kumasi​Branding, sampling and partnershipsConnect with me on LinkedIn - ⁠www.linkedin.com/in/valentina-funaro-233688104⁠KumasiDocumentary - https://vimeo.com/525553590/4ca705804b Website - https://www.kumasi-drinks.nl/[⁠](https://www.fhirst.com/en-uk)Instagram - https://www.instagram.com/kumasi_drinks/?hl=en[⁠](https://www.instagram.com/drinkfhirst/)

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.