In this podcast episode, Bela Musits has a conversation with Kathryn Cook, the co-founder of NuCicer, a company that's revolutionizing the way we perceive and consume chickpeas. The discussion delves deep into the multifaceted world of chickpeas, highlighting their incredible potential and the myriad benefits they offer.
Kathryn sheds light on the challenges associated with introducing a new and improved version of a product, especially in a market that's resistant to change. She emphasizes the importance of creating a product that's significantly superior to existing alternatives in order to entice customers to switch.
NuCicer's journey is a testament to the complexities involved in bringing a new food product to market. The process begins with developing superior chickpea seeds, then convincing farmers to plant them. The harvested chickpeas are subsequently transformed into flour, which then needs to be integrated into a range of consumer products. This intricate process involves a multi-faceted sales approach that targets various stakeholders within the food industry.
The conversation underscores the immense potential of chickpeas as a sustainable and nutritious food source. It's a call to action for consumers and food producers alike to embrace this versatile legume and explore its myriad possibilities. Through NuCicer's innovative approach, chickpeas are poised to take center stage in the culinary world, offering a delicious and healthy alternative to traditional ingredients.
You can find out more about NiCicer here:
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Thanks for listening,
Bela and Mike
