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Formulating fermented pepper flakes starts with pepper love, ends with award - podcastFormulating fermented pepper flakes starts with pepper love, ends with award - podcast
Marcus McCauley, founder and CEO at Foremother Foods LLC, explores Live Culture Picaflor Pepper Flakes product ideation, formulation and future.
Sandy Almendarez
April 23, 2019
Fermentation, a traditional food production method, is gaining traction among consumers looking for ancient wisdom in current food offerings, according to data presented by NEXT Data and Insights at SupplySide East 2019. Foremother Foods LLC’s new Live Culture Picaflor Pepper Flakes is a great example of a brand seeing success using lactofermentation, which uses salt and lactic acid bacteria (LAB) to acidify and preserve produce.
The Live Culture Picaflor Pepper Flakes won the NEXTY Award for the Best New Condiment at Natural Products Expo West 2019, and this podcast with Marcus McCauley, founder and CEO at Foremother Foods LLC, explores the product’s ideation, formulation and future.
With Sandy Almendarez, editor in chief, INSIDER, McCauley, who is also the farm manager at McCauley Family Farms, discusses:
The story behind the Picaflor brand’s hot sauces, pepper flakes and love of peppers.
How the McCauley Family Farm plays into the Picaflor brand, and how the brand works with other local farms to source ingredients.
The formulation and development challenges the brand encountered (exploding hot sauce bottles, anyone?).
This podcast was recorded at Natural Products Expo West 2019 in Anaheim, California.
Got feedback? Email Sandy at [email protected], or tweet to @NatProdINSIDER using the hashtag #INSIDERPodcast.
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