Banza and Misfit Juicery founders share their advice for starting out in the food business Video

Transcript for Banza and Misfit Juicery founders share their advice for starting out in the food business

I cannot wait for you to meet as my momma said these young’uns. Taking care of business paying it forward with these entrepreneurs. We met Brian last year when he shared the story behind his pasta company. It is thriving. Glad to hear that and now he is a mentor and but first here’s their story. It’s the chickpea pasta that is disrupting the food industry. Our mission is to make knew tissues foods more accessible. He went from testing a homemade recipe out of his apartment to developing the fastest growing positive that brand in the country. Now sold in 5,000 stores nationwide. Thank you very much. When Brian appeared on “Gma” last year, he had an important message to share. If you can find a mentor who will push you towards the next step it makes a huge step. Months later yogurt giants Chobani selected banza to participate in their inaugural Chobani food incubator program designed to support the development of young brands like banza and start-up companies like misfit juicery? We’re on a mission to fight food waste, 20 billion pounds of food go to waste because they’re misfit in sizes or shapes so making delicious cold pressed juice out of those misfut foods. The power of mentorship going full circle. Started the company when he was 21 years old. We had no experience in food or anything. It wasn’t exactly the easiest process as I’m sure you’ve experienced. I want to be there for them because there were so many who were there for me. Look how he’s grown. Brian rue duffel and misfit juicery co-founders, Ann yang and Phil Wong. Love what you’re doing. I just want to cry. When you were here, you know, you were just starting out and banza is doing bonkers. You know how I feel about this product. Thank you so much. How do you keep it going forward? Oh, you know, I think that we just — we have this really strong mission and it’s to change the way people think about food for the better and I think that’s one of the things that pushes us to keep trying. Tell them how it is better than traditional pasta. How much more protein, fiber. Double the protein, four types the fiber and nearly half the net carbs of traditional pasta and so we think it’s the next generation of pasta. Oh, my gosh. I tell you. I was having trouble as I was getting older with wheat and it really has helped a great deal and I just absolutely love it. Hey, guys. So how does this work…

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