Latest / She Rises with Ashy & Tijana / 280. Restrictive, Boring and Joyless: Why did healthy eating get such a bad reputation With Special Guest from the Australian brand FroPro

Transcript

280. Restrictive, Boring and Joyless: Why did healthy eating get such a bad reputation With Special Guest from the Australian brand FroPro · She Rises with Ashy & Tijana

• 0:10
  Speaker 1: Welcome to the She Rises podcast.
• 0:12
  Speaker 2: I'm Ashi.
• 0:13
  Speaker 1: And I'm Tiana. This podcast is about female empowerment.
• 0:16
  Speaker 3: And encouraging you to be your biggest, boldest, and most
• 0:19
  Speaker 3: authentic version of yourself.
• 0:21
  Speaker 1: We help you shed the shame, grow to a new level.
• 0:23
  Speaker 1: We're going to laugh, cry, and talk about the topics
• 0:25
  Speaker 1: everyone else is too afraid to talk about.
• 0:28
  Speaker 4: Get ready for your next level self.
• 0:31
  Speaker 1: Hello everybody, welcome back to another episode of She Rises
• 0:34
  Speaker 1: and today we have an epic guest and we're talking
• 0:36
  Speaker 1: about food and protein and food trends and all that
• 0:39
  Speaker 1: kind of juicy stuff. So welcome to the podcast Jess,
• 0:41
  Speaker 1: thank you for joining us. She's from Frobo.
• 0:43
  Speaker 2: Yeah, hi, thanks for having me.
• 0:45
  Speaker 1: Very welcome. So before we get into it, we always
• 0:48
  Speaker 1: ask our guests, and we do it on a Monday
• 0:49
  Speaker 1: as well, to give a recommendation of the week or
• 0:52
  Speaker 1: a share of the week. It could be a New
• 0:54
  Speaker 1: TV series, a movie, a product, a quote you've heard,
• 0:57
  Speaker 1: literally anything. What's your share of the week?
• 0:59
  Speaker 5: So a few weeks and months ago, all my friends
• 1:01
  Speaker 5: were always super, super busy. But we made a pact
• 1:05
  Speaker 5: to each other that we were going to book in
• 1:06
  Speaker 5: a girls weekend. And it is now finally here.
• 1:09
  Speaker 4: I love it.
• 1:09
  Speaker 2: And it's this weekend.
• 1:10
  Speaker 5: And we are so grateful for our past selves for
• 1:13
  Speaker 5: booking it in because at the time it felt stressful
• 1:15
  Speaker 5: and busy.
• 1:15
  Speaker 2: And now, like, we're going to Tambourine Mountain for the
• 1:18
  Speaker 2: weekend on Friday. Oh, that's beautiful. And it's going to
• 1:20
  Speaker 2: be so nice. So highly recommend it.
• 1:21
  Speaker 5: Booking something in like in a few months, book it
• 1:24
  Speaker 5: in and it's in the diary and then you just, yeah.
• 1:26
  Speaker 2: It's always good to look.
• 1:27
  Speaker 1: Forward to, hey.
• 1:28
  Speaker 3: We always say this, even girlfriends in general, it's lifelines
• 1:31
  Speaker 3: in a mix of like life and business and everything
• 1:33
  Speaker 3: that we have to hold in everyday life. So having
• 1:36
  Speaker 3: something booked in, it just gets you so excited.
• 1:38
  Speaker 1: Definitely.
• 1:39
  Speaker 2: Very needed.
• 1:40
  Speaker 6: Love it.
• 1:41
  Speaker 1: So I'm sure a lot of our audience may or
• 1:43
  Speaker 1: may not have heard of FroPro before. For anyone who hasn't,
• 1:46
  Speaker 1: what is FroPro?
• 1:47
  Speaker 5: We make high protein, nutritious comfort food. which sounds a
• 1:50
  Speaker 5: bit fancy, but what it does mean is that we
• 1:52
  Speaker 5: make high-protein pizzas and burritos and fried chicken and lava cakes,
• 1:57
  Speaker 5: and you can find them in the freezer at Woolies
• 1:58
  Speaker 5: and Coles. So pretty much the whole point of FroPro
• 2:01
  Speaker 5: is that we want to make food that you actually
• 2:03
  Speaker 5: really enjoy eating. We want to make healthier, high-protein versions
• 2:07
  Speaker 5: of the food that you love so that you don't
• 2:08
  Speaker 5: feel like you're missing out because... Everybody would love to
• 2:11
  Speaker 5: have pizza, but we just know that maybe it's not
• 2:13
  Speaker 5: something you can have every night of the week. But
• 2:15
  Speaker 5: there are smart ways to create food and there are
• 2:17
  Speaker 5: some really smart ways that you can make food work
• 2:21
  Speaker 5: and sort of diets and things like that. And if
• 2:22
  Speaker 5: you've got some good production teams and some really incredible
• 2:26
  Speaker 5: people in our product development team, we can make some
• 2:28
  Speaker 5: pretty amazing products.
• 2:29
  Speaker 2: So for us, it's all about making food that.
• 2:31
  Speaker 5: We as a team would want to eat. It's like,
• 2:33
  Speaker 5: you know, what would we want to have on a
• 2:34
  Speaker 5: Friday night that we can't? Pretty much how the brainstorming
• 2:37
  Speaker 5: works for the team is like, what do we wish
• 2:38
  Speaker 5: we could have? And so things like fried chicken burritos,
• 2:41
  Speaker 5: we make healthy versions of those.
• 2:43
  Speaker 1: That's so freaking cool. I love that too. I've always
• 2:46
  Speaker 1: been someone that really focuses on clean eating, but it's
• 2:48
  Speaker 1: like whatever meal I look at, I'm like, how can
• 2:49
  Speaker 1: I make that more healthier, higher protein and just better
• 2:53
  Speaker 1: for me? I don't love getting takeaway pizza. I never
• 2:55
  Speaker 1: feel good off it, but my kids absolutely love pizza.
• 2:58
  Speaker 1: But to have one that's just in the freezer ready
• 3:00
  Speaker 1: to go, especially after a busy night, we have been
• 3:01
  Speaker 1: leaning on the pizzas so hard and they're so good.
• 3:05
  Speaker 1: And to know we're all getting a sufficient amount of
• 3:06
  Speaker 1: protein as well, it feels better than getting something from Domino's.
• 3:09
  Speaker 3: Absolutely.
• 3:10
  Speaker 4: Or going to KFC.
• 3:11
  Speaker 3: Like, you know when you eat KFC, it's been years
• 3:13
  Speaker 3: since I've eaten it, but I feel like afterwards you need, like,
• 3:15
  Speaker 3: a nap for at least six hours.
• 3:17
  Speaker 2: Oh, totally.
• 3:17
  Speaker 3: Because it makes you fully crash because of whatever the
• 3:19
  Speaker 3: ingredients are in it. It's like everybody wants fried chicken,
• 3:22
  Speaker 3: but everybody wants to come down after it and be
• 3:23
  Speaker 3: having something.
• 3:24
  Speaker 2: That is, like, not enjoyable. Yeah, where it just makes
• 3:25
  Speaker 2: you feel terrible afterwards.
• 3:26
  Speaker 6: Yeah.
• 3:26
  Speaker 2: And so that's the thing.
• 3:27
  Speaker 5: We try and make it so it's easy to make
• 3:29
  Speaker 5: and it's super easy.
• 3:30
  Speaker 2: It's air fryer, it's oven, and it has to be, like, listed.
• 3:32
  Speaker 2: So good.
• 3:33
  Speaker 5: Less than 20 minutes. Everything that we make is pretty
• 3:35
  Speaker 5: much under 15 minutes.
• 3:36
  Speaker 4: That's so good.
• 3:37
  Speaker 5: Eight to 10 minutes for most things in the air fryer.
• 3:40
  Speaker 5: And it is, it's for that craving or it's for,
• 3:42
  Speaker 5: you know, the popcorn chicken works well in a salad
• 3:44
  Speaker 5: or burgers and wraps and things like that.
• 3:46
  Speaker 2: Just where you can make your food a little bit
• 3:48
  Speaker 2: more exciting.
• 3:49
  Speaker 5: Yes.
• 3:49
  Speaker 2: And not feel like such a drain, but also when
• 3:51
  Speaker 2: you're running around, when you've had a big day. Yeah.
• 3:54
  Speaker 5: The kids are hungry, like... the perfect thing to have
• 3:56
  Speaker 5: just stuff in the freezer it's so handy so easy
• 3:59
  Speaker 5: and the freezer is so underrated yeah people just forget
• 4:02
  Speaker 5: that you can put stuff in there at last.
• 4:04
  Speaker 1: Stages yeah like sometimes I forget to get the mints
• 4:06
  Speaker 1: out in the morning to defrost for the night time
• 4:08
  Speaker 1: so and yeah like my little boy he does football
• 4:10
  Speaker 1: training two afternoons a week and it's just it's chaos
• 4:12
  Speaker 1: by the time we get home it's 5 30 my
• 4:14
  Speaker 1: daughter goes to bed at 6 30 it's so good
• 4:15
  Speaker 1: to be able to chuck something in the air fryer
• 4:17
  Speaker 1: and it's just done yeah yeah and.
• 4:18
  Speaker 5: That's kind of the key thing for us it's like One,
• 4:20
  Speaker 5: letting people know that the freezer section exists and there's
• 4:23
  Speaker 5: not just unhealthy things in there now. Like we are
• 4:26
  Speaker 5: sort of the first ones to really bring healthy options
• 4:28
  Speaker 5: to the freezer as well, which is really exciting. So
• 4:30
  Speaker 5: that like pizza section, none of our customers had ever
• 4:33
  Speaker 5: even been to the frozen pizza section or to buy
• 4:36
  Speaker 5: fried chicken and things like that. Whereas now there are
• 4:37
  Speaker 5: like options and knowing it's in the freezer and you
• 4:39
  Speaker 5: come home and you're like.
• 4:40
  Speaker 3: Oh, people automatically discredit all the food in the freezer
• 4:43
  Speaker 3: because they're like, oh, it's not going to be healthy.
• 4:45
  Speaker 3: It's not going to have high protein. It's not going
• 4:47
  Speaker 3: to hit my macros or be even efficient in terms
• 4:49
  Speaker 3: of like time because of like the nutrients that they're
• 4:51
  Speaker 3: getting from it. Would you find that like, that's what
• 4:53
  Speaker 3: FroPro were looking for in like the gap in the
• 4:55
  Speaker 3: market to fill?
• 4:57
  Speaker 5: Yeah.
• 4:57
  Speaker 3: Like bridge the gap between like fast food and then
• 5:00
  Speaker 3: actually making healthier options, but like something.
• 5:02
  Speaker 4: That you can actually enjoy at convenience too.
• 5:04
  Speaker 2: Yeah, definitely. And that's the thing that we always sort
• 5:06
  Speaker 2: of talk about is like time, money, health. And it's like,
• 5:09
  Speaker 2: those are the key things. It would be great.
• 5:10
  Speaker 5: We would all love to cook organic steak and chicken
• 5:13
  Speaker 5: and broccoli every single night but it's just not realistic
• 5:16
  Speaker 5: and it's not something that's really sustainable it's expensive it's
• 5:19
  Speaker 5: challenging when you've got a busy life and also people
• 5:22
  Speaker 5: still want to have pizzas and burritos and things like
• 5:24
  Speaker 5: that yeah it's nothing like actually i just do want
• 5:27
  Speaker 5: to have this tonight yeah so that's where we try
• 5:29
  Speaker 5: and we've sort of been the first to market in
• 5:32
  Speaker 5: that space and we try and be first and only
• 5:34
  Speaker 5: in a lot of those spaces so we were the
• 5:36
  Speaker 5: first and only high protein pizza high protein pies high
• 5:39
  Speaker 5: protein burritos and And those health options in the freezer,
• 5:42
  Speaker 5: we are, as a brand, sort of been the first
• 5:44
  Speaker 5: and the only in that space still.
• 5:46
  Speaker 2: And we're just really doing our best to hold that
• 5:48
  Speaker 2: category and make sure that we are the brand of
• 5:50
  Speaker 2: choice for those things.
• 5:51
  Speaker 1: That's cool.
• 5:52
  Speaker 5: And for us, it's been really important to build products
• 5:54
  Speaker 5: that are actually healthy and have balanced macros. We definitely
• 5:57
  Speaker 5: see at the moment protein is like the flavor of
• 5:59
  Speaker 5: the month.
• 6:00
  Speaker 1: It's always been important though. Why is it trending now?
• 6:02
  Speaker 1: It's always been important.
• 6:03
  Speaker 2: That's the thing.
• 6:04
  Speaker 5: We have been around for sort of four or five
• 6:06
  Speaker 5: years now with pizzas. We always say we were like
• 6:09
  Speaker 5: protein before it was cool. It's like the key macronutrient.
• 6:12
  Speaker 5: I guess one of the things that we're finding now
• 6:14
  Speaker 5: in market as well as lots of brands, that's great.
• 6:16
  Speaker 5: They've jumped on the bandwagon. Everyone knows if you put
• 6:19
  Speaker 5: protein on something, it'll sell, but the balance of macros
• 6:21
  Speaker 5: is really important. It's easy to just put protein on
• 6:24
  Speaker 5: a label, but if the fats are really high or
• 6:27
  Speaker 5: the carbs are really high, or it's still not a
• 6:28
  Speaker 5: balanced option, you're actually better just to have like a
• 6:31
  Speaker 5: normal pizza.
• 6:33
  Speaker 2: It's like protein.
• 6:34
  Speaker 5: Cookies that's 500 600 calories it's like that's not it
• 6:37
  Speaker 5: that's a whole meal it's not the game especially for.
• 6:39
  Speaker 1: Someone who's trying to yeah track and lose weight or
• 6:41
  Speaker 1: get results they need to be really conscious of the
• 6:43
  Speaker 1: macros and the calories they're having per meal.
• 6:45
  Speaker 5: Yeah the other macro is also important the ingredient quality
• 6:48
  Speaker 5: is important like those things are still like important.
• 6:51
  Speaker 1: It's always similar to gluten-free i think people think and
• 6:54
  Speaker 1: assume gluten-free just means healthy yeah but sometimes when you
• 6:56
  Speaker 1: turn around the packet of gluten-free it's like there's 50
• 6:59
  Speaker 1: ingredients because you can't have gluten. So we're always checking
• 7:02
  Speaker 1: things and we're like, oh my gosh, like there's 50
• 7:04
  Speaker 1: ingredients in this one little bar.
• 7:06
  Speaker 2: Yeah.
• 7:07
  Speaker 5: By the time you read the ingredient listing, you're like,
• 7:08
  Speaker 5: I don't even want it.
• 7:09
  Speaker 1: No.
• 7:10
  Speaker 5: It's interesting, right?
• 7:10
  Speaker 3: Because the whole purpose of like not having gluten is
• 7:12
  Speaker 3: because your body can't digest the gluten all the way
• 7:14
  Speaker 3: that it's processed. And therefore you're avoiding bloating, brain fog,
• 7:18
  Speaker 3: all the things that come with that. But then when
• 7:20
  Speaker 3: you have an ingredients list that's filled with like a
• 7:22
  Speaker 3: hundred ingredients that you can't read, it's like, it's kind of,
• 7:25
  Speaker 3: what's the word? Like it's defeating the purpose of actually
• 7:27
  Speaker 3: like trying to prevent discord in like your stomach that's
• 7:29
  Speaker 3: for me personally because I'm gluten-free so there are a
• 7:31
  Speaker 3: lot of products that I can't personally eat but I
• 7:33
  Speaker 3: did eat the cheesecake.
• 7:35
  Speaker 4: Actually I did nibble on like all of the.
• 7:39
  Speaker 3: Things which is good the pizza's good my sister she
• 7:41
  Speaker 3: actually I live with my sister and she took the
• 7:43
  Speaker 3: protein burrito out of the freezer and she's My husband
• 7:46
  Speaker 3: loved that. And my sister's like, she's a single mom
• 7:49
  Speaker 3: of three kids as well. So for her, like we
• 7:51
  Speaker 3: have all the products and I got her like to
• 7:54
  Speaker 3: try with the kids and stuff. And they are such
• 7:56
  Speaker 3: a fan of like the popcorn chicken, the pizzas they love.
• 7:59
  Speaker 3: They're just like, it's such staples in the house now
• 8:01
  Speaker 3: for her. she's very time poor, right? She's like, I've
• 8:04
  Speaker 3: got a lot on my plate. I've got to get
• 8:05
  Speaker 3: everybody ready, take care of three children, keep them alive.
• 8:07
  Speaker 4: And everything else.
• 8:08
  Speaker 3: And then she's like, oh my gosh, like to just
• 8:10
  Speaker 3: not have to worry about dinner in the afternoon.
• 8:12
  Speaker 4: All three of the kids are sorted and I'm sorted.
• 8:14
  Speaker 1: Even ice cream. Like, freaking love ice cream now i
• 8:17
  Speaker 1: can get protein in my ice cream what do you
• 8:19
  Speaker 1: mean it's so handy.
• 8:20
  Speaker 3: Such a cheesecake lover too very calorie friendly too yeah you.
• 8:23
  Speaker 1: Were saying that because cheesecake is normally quite high in.
• 8:25
  Speaker 3: Calories yeah yeah so can be depending on how it's
• 8:28
  Speaker 3: made for sure but it's just like one of those
• 8:30
  Speaker 3: you know it's a soul food but it's like a
• 8:31
  Speaker 3: guilty pleasure but something that you can actually enjoy and
• 8:34
  Speaker 3: not feel that really cool guys.
• 8:35
  Speaker 1: Brought that out yeah obviously you work in fro pro
• 8:37
  Speaker 1: have you been there for quite a while i'm guessing
• 8:40
  Speaker 1: yes Who started it? Why did they start it? What's
• 8:42
  Speaker 1: their story of, I can see this gap? Can you
• 8:45
  Speaker 1: tell us a little bit more about that journey? I
• 8:46
  Speaker 1: love hearing about the behind the scenes of how a
• 8:49
  Speaker 1: brand started and their reason why or their pain point.
• 8:52
  Speaker 2: Yeah.
• 8:52
  Speaker 5: So the brand was originally started by our founder and CEO,
• 8:55
  Speaker 5: Ed O'Donoghue, who was a professional rugby player.
• 8:58
  Speaker 6: Oh, cool.
• 8:58
  Speaker 2: Pretty playful.
• 8:59
  Speaker 1: Yeah, played for the.
• 8:59
  Speaker 2: Queensland Reds and also Ireland as well.
• 9:01
  Speaker 5: So yeah, he is the pioneer of FroPro and has
• 9:04
  Speaker 5: done an incredible job and really built it.
• 9:06
  Speaker 2: The first product that he made was..
• 9:08
  Speaker 5: Ice cream and was the first sort of high protein,
• 9:10
  Speaker 5: low sugar ice cream in the market. And then from
• 9:12
  Speaker 5: there has really expanded. So we had our first major
• 9:14
  Speaker 5: sort of opportunity, got the product into Woolworths, which is
• 9:17
  Speaker 5: such an amazing sort of step. And then from there
• 9:21
  Speaker 5: really wanted to pretty much just understand how he can
• 9:24
  Speaker 5: bring foods that he loves to eat to everyday consumers
• 9:27
  Speaker 5: and to the market and be able to have it
• 9:28
  Speaker 5: all the time and things like that. So that's where
• 9:30
  Speaker 5: the pizzas came from. And he worked really hard to
• 9:32
  Speaker 5: create the pizzas, create a high protein, low carb base.
• 9:36
  Speaker 5: And actually started like the ice cream. We've actually got
• 9:38
  Speaker 5: it in the office. It was like he made ice cream,
• 9:40
  Speaker 5: like played around with samples and stuff on his benchtop
• 9:42
  Speaker 5: with an ice cream maker, which we now have in
• 9:44
  Speaker 5: the office, which is really cool. So he's really hands
• 9:47
  Speaker 5: on in the business. You know, obviously still there every day,
• 9:49
  Speaker 5: really leading the charge in terms of what it is
• 9:51
  Speaker 5: that we're creating and making. And then from there, the
• 9:53
  Speaker 5: team is like looking at the foods that people want
• 9:56
  Speaker 5: to consume and also the foods that are convenient. So
• 9:59
  Speaker 5: burritos in America are massive and there's not really any
• 10:02
  Speaker 5: in Australia. And they're actually one of our top selling products.
• 10:05
  Speaker 2: Because they're so easy.
• 10:06
  Speaker 5: So we sort of went pizzas, burritos, fried chicken. And
• 10:10
  Speaker 5: then since then, we've really expanded into pies. We have
• 10:12
  Speaker 5: dumplings now.
• 10:13
  Speaker 4: The dumplings are great.
• 10:14
  Speaker 2: The dumplings are so fun.
• 10:15
  Speaker 1: My husband loves the pies.
• 10:16
  Speaker 2: Everyone's on the dumplings. Everyone's got something. You can always
• 10:19
  Speaker 2: tell what we like.
• 10:19
  Speaker 1: I didn't even get to try the pies because Steve
• 10:21
  Speaker 1: ate them all. Yeah.
• 10:22
  Speaker 2: I was like, please. It's like, these are too good.
• 10:25
  Speaker 5: And then we've just gone into, I guess what we
• 10:27
  Speaker 5: were really trying to do is build out for every
• 10:29
  Speaker 5: different eating occasion. So there would be like mostly dinners,
• 10:32
  Speaker 5: then obviously some really good lunch options. We've got things
• 10:34
  Speaker 5: that are fully done, like obviously the pie and the
• 10:36
  Speaker 5: pizzas are done, ready to go. And then things like
• 10:38
  Speaker 5: the chicken, you can build your own meal.
• 10:40
  Speaker 2: Yes. And then now our... low calorie sauces and desserts
• 10:44
  Speaker 2: are like my favorite.
• 10:45
  Speaker 4: I need to try the sauces.
• 10:46
  Speaker 2: The sauces are so good.
• 10:47
  Speaker 4: I'm so excited.
• 10:48
  Speaker 3: I actually was talking actually about them this morning. I
• 10:50
  Speaker 3: was like, oh my gosh, we've got to open them
• 10:51
  Speaker 3: and try them.
• 10:52
  Speaker 2: Yeah.
• 10:52
  Speaker 5: Pretty much the first day I started, we've been working
• 10:54
  Speaker 5: on creating low calorie sauce. It took like two and
• 10:58
  Speaker 5: a half, three years.
• 10:59
  Speaker 2: Maybe to get them right.
• 11:00
  Speaker 1: There's nothing on the market that's not at all like that.
• 11:03
  Speaker 2: I now understand why.
• 11:05
  Speaker 1: Yeah, because it's hard.
• 11:07
  Speaker 3: I'm such a sauce girl too.
• 11:08
  Speaker 1: We are both of us actually. Even if we go
• 11:11
  Speaker 1: out for steak, they're like, which sauce do you want?
• 11:12
  Speaker 2: We're like, all four.
• 11:13
  Speaker 3: We get all four.
• 11:14
  Speaker 2: I love that you say that at the same time.
• 11:16
  Speaker 2: You're like, you know what? We know.
• 11:17
  Speaker 4: It's just our system now. It really is.
• 11:19
  Speaker 2: They're like, oh yeah, okay. That's a bit weird.
• 11:21
  Speaker 5: Well, we were doing the research and we sort of know,
• 11:23
  Speaker 5: obviously when you're making food, the biggest killers in like
• 11:26
  Speaker 5: all meals is sauces. It's like not satiating. It's like
• 11:30
  Speaker 5: teeny tiny. It's like 20 grams. It's like a hundred calories.
• 11:33
  Speaker 5: And when we were looking at the market, there was
• 11:36
  Speaker 5: like 21 aiolis.
• 11:37
  Speaker 2: In the supermarket and they were all over a hundred calories.
• 11:41
  Speaker 1: Wow.
• 11:42
  Speaker 6: Yeah.
• 11:42
  Speaker 2: And ours is 18. Oh my goodness. 18 for 20 grams.
• 11:46
  Speaker 1: That's incredible.
• 11:47
  Speaker 5: Yeah. Obviously something like Kewpie mayo is delicious and it's
• 11:50
  Speaker 5: challenging to beat that, but at the same time, so
• 11:52
  Speaker 5: high in calories. And ours, we're biased, but it's pretty close.
• 11:55
  Speaker 5: Like we've, as I said, spent three years.
• 11:57
  Speaker 4: Do you mean like a mayo like Kewpie mayo?
• 11:59
  Speaker 2: We've got a toasted sesame, which is similar to Kewpie mayo.
• 12:02
  Speaker 5: And then like garlic aioli just in general is like
• 12:05
  Speaker 5: so high in calories, but we've got.
• 12:07
  Speaker 3: One of those.
• 12:07
  Speaker 2: We've got a burger sauce.
• 12:09
  Speaker 4: I feel like you like burger sauce.
• 12:11
  Speaker 5: So then even if you ask someone who's like, no,
• 12:13
  Speaker 5: I would rather make my own salad or something like that.
• 12:16
  Speaker 2: At least now they can taste a bit more exciting.
• 12:18
  Speaker 2: That's kind of been the goal for us.
• 12:20
  Speaker 5: It was like we've launched all these dinner products and
• 12:23
  Speaker 5: lunch products and things like that. How do we now
• 12:24
  Speaker 5: have sauces and how do we now tap into the.
• 12:27
  Speaker 2: Dessert market as well? So that's where like cheesecakes, lava cakes.
• 12:30
  Speaker 2: So cool. Such a big market. I love a sweet treat. And,
• 12:33
  Speaker 2: you know, you could make it yourself.
• 12:34
  Speaker 5: Like, we have all got so many recipes, like, saved.
• 12:37
  Speaker 2: Yeah, it's so true.
• 12:38
  Speaker 5: But the likelihood of, like, coming back and making your
• 12:40
  Speaker 5: own cheesecake or making your own lava cake is.
• 12:42
  Speaker 1: Like– I'm not making a cheesecake.
• 12:43
  Speaker 2: It's not happening.
• 12:43
  Speaker 3: I've got albums on my Instagram and my TikTok of recipes,
• 12:47
  Speaker 3: and it's untouched.
• 12:48
  Speaker 2: Yeah, I've never come back to them.
• 12:50
  Speaker 4: I aspire to be the woman who makes them.
• 12:52
  Speaker 2: Who goes back and is like, I've got one of those.
• 12:54
  Speaker 3: We're in our efficient season, which is why foods like
• 12:58
  Speaker 3: this are so efficient.
• 12:59
  Speaker 2: Yeah, yeah. It's a lot of fun, and we just
• 13:01
  Speaker 2: try and make it.
• 13:02
  Speaker 5: Interesting and engaging and easy and, like, less confronting for
• 13:05
  Speaker 5: people and just, like, yeah, here's an option.
• 13:08
  Speaker 2: We've done the hard work. Like, just lean into it.
• 13:10
  Speaker 6: Yeah.
• 13:11
  Speaker 2: It's interesting, isn't it?
• 13:11
  Speaker 3: Because it's such a friction area of food. Like, when
• 13:13
  Speaker 3: everyone's so busy, everyone has.
• 13:16
  Speaker 4: So many responsibilities. They're doing so much. They're filling their days.
• 13:19
  Speaker 2: Time poor.
• 13:19
  Speaker 4: Oh, my gosh, absolutely.
• 13:20
  Speaker 5: Yeah.
• 13:20
  Speaker 3: It's so important. Even now for me, like, I'm eating
• 13:23
  Speaker 3: pre-made meals at the moment. I'm not in a season
• 13:25
  Speaker 3: of cooking because of that convenience.
• 13:26
  Speaker 1: Yeah, you're in your hustle season.
• 13:28
  Speaker 6: Yeah.
• 13:28
  Speaker 3: So it's, like, any time that I can save a
• 13:30
  Speaker 3: little bit of time instead of cooking– a few hours
• 13:32
  Speaker 3: a week to be able to do that and grab
• 13:33
  Speaker 3: things from the fridge. Like I'm going to choose that
• 13:35
  Speaker 3: right now in this season.
• 13:36
  Speaker 1: But still making sure it has protein.
• 13:38
  Speaker 4: That's right.
• 13:39
  Speaker 5: Yeah.
• 13:39
  Speaker 2: Yeah.
• 13:39
  Speaker 5: And making, that's the thing is now there are options
• 13:42
  Speaker 5: as well. Like the market's evolving and there are products
• 13:44
  Speaker 5: available and it's just sort of that preemptiveness of like, okay,
• 13:47
  Speaker 5: I've got a really busy week. Like how do I
• 13:49
  Speaker 5: support myself? How do I set myself up for success?
• 13:52
  Speaker 5: Because we love the idea that we're going to have
• 13:54
  Speaker 5: time to cook and we're going to have all these things,
• 13:55
  Speaker 5: but it's just like embracing that season as you say,
• 13:57
  Speaker 5: like embracing the season of like, okay, I'm busy and
• 14:00
  Speaker 5: I just actually, need to look out for my future
• 14:02
  Speaker 5: self and have some options available and just hunt them
• 14:06
  Speaker 5: out spend a bit of time filling definitely.
• 14:08
  Speaker 2: Freezer or the fridge and then you sort of yeah
• 14:10
  Speaker 2: feel like you can tackle the.
• 14:12
  Speaker 3: Other stuff yeah yeah organization hey we talk about this
• 14:14
  Speaker 3: all the time organization and structure is like anything you
• 14:17
  Speaker 3: want to prioritize you have to be organized enough to
• 14:19
  Speaker 3: be able to prioritize those things.
• 14:20
  Speaker 5: Yeah food is one of those yeah it definitely is
• 14:22
  Speaker 5: and food's just like interesting and weird sort of thing
• 14:25
  Speaker 5: where you have to do it every day.
• 14:26
  Speaker 6: And you have to do this again in four hours
• 14:31
  Speaker 6: it's that thing where it's like it is gonna happen
• 14:33
  Speaker 6: it's not a surprise that lunch and dinner comes around
• 14:36
  Speaker 6: but it's like.
• 14:37
  Speaker 5: Okay yeah how do I yes preempt this and be
• 14:40
  Speaker 5: ready even if it's a few nights a week you're
• 14:42
  Speaker 5: like okay mentally I've got that obsessed.
• 14:44
  Speaker 3: Yes and having it in the freezer already prevents the
• 14:46
  Speaker 3: whole waiting until you're absolutely starving and then you go
• 14:50
  Speaker 3: to somewhere like KFC or somewhere that makes you not
• 14:52
  Speaker 3: feel good. And then you're like, oh, now I've had
• 14:54
  Speaker 3: like the food that doesn't make me feel good. There's
• 14:56
  Speaker 3: no protein in it. It doesn't make me feel like nourished.
• 14:59
  Speaker 1: Or anything like that as well.
• 15:01
  Speaker 3: So we're preventing getting to that point.
• 15:02
  Speaker 1: I love how you spoke about a little bit before
• 15:04
  Speaker 1: about food marketing and food trends. Could you elaborate a
• 15:07
  Speaker 1: little bit more on your experience and knowledge on that?
• 15:10
  Speaker 2: Yeah.
• 15:11
  Speaker 5: So I did a degree in economics and also food marketing.
• 15:14
  Speaker 5: I've been in like food marketing for a really long
• 15:17
  Speaker 5: time and I've just always been really interested in health
• 15:19
  Speaker 5: and wellness and fitness and food.
• 15:21
  Speaker 2: Like I love that side of it.
• 15:22
  Speaker 5: So I think for me, I wanted to find a
• 15:24
  Speaker 5: way to work for brands and companies that in food
• 15:27
  Speaker 5: marketing and, you know, big in the grocery space, but
• 15:30
  Speaker 5: also doing good stuff.
• 15:31
  Speaker 1: Feel good about what you're selling.
• 15:33
  Speaker 2: Yeah.
• 15:34
  Speaker 5: I want to sell things that I would eat or
• 15:35
  Speaker 5: the things that I believe in and things like that
• 15:37
  Speaker 5: makes a really, a really big difference. And yeah, It's
• 15:40
  Speaker 5: really interesting that overlap of health, but then also marketing
• 15:44
  Speaker 5: and sales and then also just sort of leaning into
• 15:47
  Speaker 5: food and identity. It's a really interesting sort of space.
• 15:50
  Speaker 5: So one of the things that I studied actually was
• 15:52
  Speaker 5: I did my degree, my honors degree in sort of
• 15:55
  Speaker 5: food marketing and understand how our food decisions helped.
• 15:59
  Speaker 2: Dictator influence the.
• 16:00
  Speaker 5: Way we see ourselves and our food identity and our
• 16:03
  Speaker 5: self-identity and all these kind of interesting other ways that
• 16:06
  Speaker 5: people view food because it can feel really complicated and overwhelming.
• 16:10
  Speaker 2: For a lot of people.
• 16:11
  Speaker 1: It's noisy.
• 16:12
  Speaker 5: It's so noisy and there's so much information out there
• 16:15
  Speaker 5: and social media is kind of accelerating that more and
• 16:18
  Speaker 5: more around what do we actually need versus what does
• 16:21
  Speaker 5: the research say versus what does this person on Instagram
• 16:24
  Speaker 5: say versus what is this brand versus what's.
• 16:26
  Speaker 1: Maintainable for each individual person what's.
• 16:28
  Speaker 5: Actually sustainable yeah this person's eating like this but I
• 16:31
  Speaker 5: can do it for a week but I can't do
• 16:32
  Speaker 5: it for a lifetime so it's a really interesting and
• 16:36
  Speaker 5: noisy space so it's sort of about I think what
• 16:38
  Speaker 5: we're trying to do and what I would always try
• 16:39
  Speaker 5: and encourage people to do is like Do your research,
• 16:42
  Speaker 5: and that also can be complicated in terms of where
• 16:44
  Speaker 5: and how, but really try and learn the fundamentals around
• 16:47
  Speaker 5: calories and protein and carbs and fats, and understand the
• 16:51
  Speaker 5: big rocks, the calories, the nutrient density, the macros.
• 16:54
  Speaker 1: The foundations.
• 16:55
  Speaker 5: The foundations, and then figure out what food makes you
• 16:58
  Speaker 5: feel good, what quantities are you eating, portion size.
• 17:01
  Speaker 2: Those are the key big things.
• 17:04
  Speaker 5: Then you can lean into all the other marketing stuff,
• 17:07
  Speaker 5: but quite a lot of it after that is food
• 17:10
  Speaker 5: trends you know we're saying like protein is really important
• 17:12
  Speaker 5: do we need to have like protein in our crackers
• 17:14
  Speaker 5: like maybe not maybe we should get our protein from
• 17:17
  Speaker 5: like high quality ingredients and then from you know foods
• 17:20
  Speaker 5: that do swap it out like for our products for
• 17:22
  Speaker 5: example we try and pick and choose our battles when
• 17:23
  Speaker 5: we were making sauce it was like people would ask
• 17:25
  Speaker 5: like why don't you have protein in your sauce it's
• 17:27
  Speaker 5: like it doesn't need it that's not the point where
• 17:30
  Speaker 5: it's not your meal has protein have your veggies your
• 17:33
  Speaker 5: protein and then add your sauce So it's disseminating that information.
• 17:36
  Speaker 2: It's like, do my chips need protein? Like, probably not.
• 17:38
  Speaker 5: But I will get it from these other high-quality sort
• 17:41
  Speaker 5: of spaces. So it's about navigating, I guess, what's actually
• 17:44
  Speaker 5: really important, and it's those, like, big rocks, like the calories,
• 17:46
  Speaker 5: the macro ratios, the convenience of it and that kind
• 17:49
  Speaker 5: of thing. And then you can lean into, like, the
• 17:51
  Speaker 5: food trends, like the fun flavors and stuff like that.
• 17:53
  Speaker 5: Go down that rabbit hole as opposed to, like, chasing
• 17:55
  Speaker 5: every trend because they're exhausting and confusing.
• 17:58
  Speaker 1: What's a trend that you've seen come out that you're
• 18:00
  Speaker 1: just like, oh, it's not going to last?
• 18:01
  Speaker 2: I know.
• 18:03
  Speaker 5: Really niche things for a lot of people it works
• 18:05
  Speaker 5: so things like keto or food combining or paleo and
• 18:09
  Speaker 5: those kind of things like they all have their place
• 18:11
  Speaker 5: and some people it works really well for them but
• 18:14
  Speaker 5: not everyone but not everyone and it depends on your
• 18:16
  Speaker 5: goal like if your goal is weight loss then you
• 18:19
  Speaker 5: need to start at a calorie deficit yeah if your
• 18:21
  Speaker 5: goal is like gut health you need to start at
• 18:23
  Speaker 5: whole foods and things like that depends on your goal
• 18:25
  Speaker 5: as to what food trend you should be chasing yes
• 18:27
  Speaker 5: but also if you're worried about like food combining for
• 18:30
  Speaker 5: example which is like Should I have my carbs and
• 18:32
  Speaker 5: fats or my protein and fats together?
• 18:34
  Speaker 7: Whatever.
• 18:34
  Speaker 2: But you're actually not getting enough protein or you're actually like,
• 18:38
  Speaker 2: you know, having dominoes on the way home. Like you've
• 18:39
  Speaker 2: got bigger fish to fry.
• 18:40
  Speaker 5: You've got bigger things to fix as opposed to like
• 18:43
  Speaker 5: stressing about everything else. So I think that's the thing
• 18:45
  Speaker 5: where really I find that people struggle is they like
• 18:48
  Speaker 5: really focus on like, you know, exactly how many grams
• 18:50
  Speaker 5: of protein should I be having or how smaller things
• 18:53
  Speaker 5: like should i be having gut health nutritional yeast or
• 18:56
  Speaker 5: something and you're like well you should actually just start
• 18:58
  Speaker 5: with some veggies and like and start with some high
• 19:00
  Speaker 5: protein things maybe start with a convenient burrito and actually
• 19:03
  Speaker 5: just have lunch or actually have breakfast like start with
• 19:05
  Speaker 5: the yeah start with the big things and then you
• 19:08
  Speaker 5: can get super micro and then you can chase all
• 19:11
  Speaker 5: the food trends but like let's start with the big
• 19:14
  Speaker 5: stuff and i think that's where we go as well
• 19:15
  Speaker 5: like we always have ideas or people sort of saying
• 19:17
  Speaker 5: you know you should.
• 19:18
  Speaker 2: Do a this product or that product and i think what.
• 19:20
  Speaker 5: We've tried to really do is like Let's build the
• 19:22
  Speaker 5: stuff that people love first and do the big stuff.
• 19:25
  Speaker 5: Let's take care of the big rocks. Let's solve a
• 19:28
  Speaker 5: dinner problem. Let's solve a lunch problem. Let's solve a
• 19:30
  Speaker 5: sauce problem. A dessert. Let's target the big things and
• 19:34
  Speaker 5: then we can play around with fun, random stuff after that.
• 19:38
  Speaker 2: That makes sense.
• 19:39
  Speaker 1: It is such a noisy world. I've been in the
• 19:41
  Speaker 1: health and fitness industry for over 15 years too and
• 19:43
  Speaker 1: everyone's got their different opinions, but I've always said to
• 19:46
  Speaker 1: my audience and to friends and family, it really is
• 19:48
  Speaker 1: a bit of a journey to find what works for you.
• 19:49
  Speaker 1: I know for a little while... Back when I first started,
• 19:52
  Speaker 1: so 15 years ago, being a vegan was just... huge.
• 19:56
  Speaker 1: Everyone was being a vegan, only eating fruit. I got
• 19:58
  Speaker 1: swallowed in for a little bit and I tried to
• 20:00
  Speaker 1: be vegetarian for a month and I've never felt worse.
• 20:03
  Speaker 1: My skin broke out. My digestion slowed down. I was
• 20:06
  Speaker 1: bloated all the time. I had no energy, moody, brain fog.
• 20:08
  Speaker 1: Since I put meat back into my diet, I felt
• 20:10
  Speaker 1: like a million bucks. Then I was also like, I've
• 20:12
  Speaker 1: got a friend that's vegan and she's glowing and thriving
• 20:14
  Speaker 1: and it feels so good for her. So it's not
• 20:16
  Speaker 1: a one size fits all. It is a bit of
• 20:18
  Speaker 1: a journey and different stages in your life like you
• 20:20
  Speaker 1: know for you you had a lot of antibiotics when
• 20:22
  Speaker 1: you're younger which really fucked your gut yeah so you've
• 20:25
  Speaker 1: had to really focus on your gut health whereas I've
• 20:26
  Speaker 1: got my gut is tough as guts I can handle
• 20:29
  Speaker 1: pretty much anything and like I'm not sensitive to anything
• 20:31
  Speaker 1: so like how we can sometimes be different and it's
• 20:33
  Speaker 1: just really going on that journey and learning what's good
• 20:36
  Speaker 1: for you and what your foundation and baseline is even
• 20:38
  Speaker 1: when people diet I think your relationship with food is
• 20:41
  Speaker 1: really important because I the first put my hand up
• 20:44
  Speaker 1: to say I went really anal on my clean eating
• 20:46
  Speaker 1: and yes I was like quote unquote healthy but but
• 20:49
  Speaker 1: it can almost get to a point where you're a
• 20:50
  Speaker 1: bit obsessive. For a while, a very short period, like
• 20:52
  Speaker 1: I didn't want to go out. I didn't want to
• 20:53
  Speaker 1: have sauces. And now I'm very 80-20. I do like
• 20:56
  Speaker 1: to cook most of my food. I do like to
• 20:58
  Speaker 1: buy organic, but yes, I love a pizza, a burger,
• 21:00
  Speaker 1: a burrito. Like I said, we get home at 5.30
• 21:02
  Speaker 1: on a Tuesday, Thursday, and it's freaking chaos. I love
• 21:05
  Speaker 1: to pull something out of the freeze and chuck it
• 21:07
  Speaker 1: in and everyone's happy. And that's solved for the night.
• 21:09
  Speaker 1: It's like convenience, health. There's a few things you can value.
• 21:12
  Speaker 1: And I believe you can incorporate a beautiful balance with
• 21:13
  Speaker 1: it all. Yeah, definitely.
• 21:15
  Speaker 2: And that's the thing.
• 21:16
  Speaker 5: It's sort of learning and adapting and as your season changes,
• 21:19
  Speaker 5: your habits need to change, your routine needs to change.
• 21:21
  Speaker 5: And so it's just about like not being so set
• 21:23
  Speaker 5: and rigid on how things need to be, but it's
• 21:25
  Speaker 5: like moving with the flow, trying to set up a
• 21:28
  Speaker 5: really good structure for yourself, but also knowing like, okay,
• 21:30
  Speaker 5: things will need to change and evolve. And like, I
• 21:33
  Speaker 5: know this is how I feel best, this is how
• 21:35
  Speaker 5: I can show up. And then as that changes, as
• 21:37
  Speaker 5: my life evolves, as things get busy or I've got
• 21:39
  Speaker 5: more time or whatever, you can adapt and you can
• 21:41
  Speaker 5: change the season. But it's just like, yeah, how do
• 21:43
  Speaker 5: I be kind to myself while I'm on that journey.
• 21:46
  Speaker 1: Exactly.
• 21:46
  Speaker 5: And try and be like open-minded about like, okay, this
• 21:49
  Speaker 5: is the season I'm in. I'm having lots of stuff
• 21:52
  Speaker 5: in the freezer because I'm busy or I'm cooking.
• 21:54
  Speaker 2: For myself or I'm training more.
• 21:56
  Speaker 5: I need to fuel more. Like what are these things
• 21:58
  Speaker 5: that now I'm in this season? Okay, I'm going to
• 22:00
  Speaker 5: adapt these skills or change this bit.
• 22:02
  Speaker 3: I love that you said that actually, because there were
• 22:04
  Speaker 3: a few years ago where, because I had issues with
• 22:06
  Speaker 3: my gut because of how much antibiotics I took when
• 22:08
  Speaker 3: I was like 18, I went down a whole gut
• 22:11
  Speaker 3: rabbit hole and like gut cleanse and worked with somebody
• 22:13
  Speaker 3: who helped heal my gut and then cut out like gluten, pasta, bread,
• 22:17
  Speaker 3: like all the things that were like big irritants for
• 22:19
  Speaker 3: my gut. And I remember in that season of my life,
• 22:22
  Speaker 3: the identity piece of like.
• 22:23
  Speaker 4: Oh, I'm organic now.
• 22:24
  Speaker 3: And I would only buy organic and I would go
• 22:26
  Speaker 3: to the organic markets on the weekends and I would
• 22:27
  Speaker 3: only buy like the good quality meat. And yes, it
• 22:29
  Speaker 3: was a little bit more expensive, but I remember in
• 22:31
  Speaker 3: that season, I almost attached my identity to becoming the
• 22:34
  Speaker 3: organic girl as a part of my identity. And it's
• 22:36
  Speaker 3: interesting because that version of me When I first moved
• 22:39
  Speaker 3: back to the Gold Coast from Sydney, I went more convenience.
• 22:42
  Speaker 3: I went straight into premium meals for quite some time.
• 22:45
  Speaker 4: And organic Tiana would have been like, oh my God.
• 22:48
  Speaker 2: Like, what are you doing?
• 22:50
  Speaker 3: Because I was so strict in that season of my
• 22:52
  Speaker 3: life that I couldn't have not even one thing.
• 22:54
  Speaker 4: I didn't drink soft drink for like five years.
• 22:56
  Speaker 3: I didn't drink, you know, whereas every now and again
• 22:58
  Speaker 3: I'll have like a Coke Zero or something now. So
• 23:01
  Speaker 3: it's so interesting even having that flexibility and adaptability and
• 23:04
  Speaker 3: To just go, okay, what season am I in right now?
• 23:06
  Speaker 4: What serves me?
• 23:07
  Speaker 3: And then it's funny too, because I went from pre-made
• 23:09
  Speaker 3: meals that were not great quality to being like, oh, okay,
• 23:11
  Speaker 3: now this is probably going to impact my gut. Okay,
• 23:13
  Speaker 3: I need to like source something better than this. And
• 23:15
  Speaker 3: now I have meals that are like no preservatives, no oils,
• 23:17
  Speaker 3: no nothing. So I know that the food that I'm
• 23:19
  Speaker 3: eating is also good, but also just like supporting the
• 23:22
  Speaker 3: season that I'm at right now.
• 23:23
  Speaker 1: And I remember when I first met Tiana, I hadn't
• 23:24
  Speaker 1: touched any pre-packed meals and she was having so many.
• 23:26
  Speaker 1: And I remember not judging, but being like, oh, Like,
• 23:29
  Speaker 1: what do you mean you're not cooking? Whereas now I've
• 23:31
  Speaker 1: got this beautiful balance where I am busy and when
• 23:33
  Speaker 1: things are going on, I utilize my freezer. I'm a
• 23:35
  Speaker 1: busy working mom of two. Things get hectic sometimes. And
• 23:39
  Speaker 1: as much as I'd love to be quote unquote perfect
• 23:41
  Speaker 1: all the time, it's just an unrealistic expectation that I
• 23:43
  Speaker 1: would end up feeling like I've failed. but didn't allow
• 23:46
  Speaker 1: that 20% to have the flexibility.
• 23:48
  Speaker 6: Yeah.
• 23:49
  Speaker 1: Yeah.
• 23:49
  Speaker 4: Yeah.
• 23:49
  Speaker 2: It's definitely something that comes and goes.
• 23:52
  Speaker 5: And it's one of those things that it's so nice
• 23:54
  Speaker 5: to know that not every night has to be exactly
• 23:56
  Speaker 5: the same and not every day. And like, I'm going
• 23:58
  Speaker 5: to cook tonight, but I know that tomorrow night I'm
• 24:00
  Speaker 5: not going to be able to and things like that.
• 24:01
  Speaker 5: And at a like very fundamental, like caveman level, like
• 24:04
  Speaker 5: food is designed to fuel us. And it's just a
• 24:07
  Speaker 5: weird thing that we have to do every couple of
• 24:09
  Speaker 5: hours that like we have to eat and we have
• 24:11
  Speaker 5: to make a food decision. And that's what's, challenging and
• 24:13
  Speaker 5: when we think like there's not many other things in
• 24:15
  Speaker 5: our day in life that we have to make a
• 24:17
  Speaker 5: decision like that.
• 24:19
  Speaker 7: So frequently like you wake up and you get dressed
• 24:21
  Speaker 7: once and then you're like yes sweet like we are
• 24:23
  Speaker 7: constantly having to make that decision at the same time
• 24:27
  Speaker 7: we often as much as it's just like a pure
• 24:29
  Speaker 7: functional thing to fuel our body and to like make
• 24:32
  Speaker 7: everything happen it also has.
• 24:34
  Speaker 5: So many more layers of emotion to it which is
• 24:38
  Speaker 5: interesting in our society it's about how you show love
• 24:40
  Speaker 5: with your family sitting down having dinner with them.
• 24:43
  Speaker 2: Like quality time it's cultural.
• 24:46
  Speaker 5: It's about enjoyment yeah and then there's also like lots
• 24:50
  Speaker 5: of for a lot of people like shame and guilt
• 24:52
  Speaker 5: around food and it's like it's this really interesting thing
• 24:55
  Speaker 5: and that's kind of how I ended up studying it
• 24:57
  Speaker 5: and finding out about it I was just fascinated by
• 24:59
  Speaker 5: how people made.
• 25:00
  Speaker 2: Those food decisions because it's like Yeah, we have to
• 25:03
  Speaker 2: make it all the time.
• 25:04
  Speaker 5: But at the same time, if we were just making
• 25:06
  Speaker 5: the decision based on, like, what do I need to
• 25:08
  Speaker 5: fuel my body to, like, do my day.
• 25:10
  Speaker 2: It's so different.
• 25:11
  Speaker 5: You would eat so differently to the way we do
• 25:13
  Speaker 5: where you're like, I'm feeling sad, I'm.
• 25:15
  Speaker 2: Going to have a treat.
• 25:15
  Speaker 5: Or, like, I'm happy, I'm going to have a treat.
• 25:17
  Speaker 5: Or I'm with my friends, let's have pastries. Like, it's
• 25:20
  Speaker 5: so much deeper than that.
• 25:21
  Speaker 1: It really is.
• 25:22
  Speaker 2: It's a really complex kind of thing.
• 25:24
  Speaker 4: It goes from functional to emotional.
• 25:26
  Speaker 2: Very quickly, yeah. That's interesting.
• 25:28
  Speaker 1: What does the phrase make it fit mean beyond just food?
• 25:31
  Speaker 5: Yeah.
• 25:33
  Speaker 2: Paris, it's kind of what we've been talking about.
• 25:34
  Speaker 5: Like for us, our slogan and our sort of key
• 25:37
  Speaker 5: phrase is like, make it proper, make it fit. And
• 25:39
  Speaker 5: for us, it's like, make it fit your day, make
• 25:42
  Speaker 5: it fit your macros, make it fit your time, make.
• 25:45
  Speaker 2: It fit with you.
• 25:46
  Speaker 5: And so we have this kind of like, yeah, make
• 25:48
  Speaker 5: it fit your lifestyle, make it fit your day, make
• 25:51
  Speaker 5: it fit your diet, make it fit your cravings. That's cool.
• 25:53
  Speaker 2: Whatever you're needing like we want to be.
• 25:56
  Speaker 5: There to like support you and whatever to make it
• 25:58
  Speaker 5: fit and if that means that you've got like no
• 26:00
  Speaker 5: time and someone's gonna eat a burrito in three minutes
• 26:02
  Speaker 5: or yeah we have lots of tradies who are eating
• 26:04
  Speaker 5: burritos and pies on site now we've got like busy
• 26:08
  Speaker 5: mums we have you know all sorts of stuff where
• 26:10
  Speaker 5: it's like yeah i'm just gonna make it fit and
• 26:13
  Speaker 5: that's one of those things.
• 26:14
  Speaker 1: We love that slogan busy yeah that's so cool it's gonna.
• 26:17
  Speaker 2: Work so Yeah, we really lean into that.
• 26:19
  Speaker 5: And that's like the next evolution of the brand for
• 26:21
  Speaker 5: us is just how do we show up in all
• 26:23
  Speaker 5: the different occasions that people need us? We are like
• 26:26
  Speaker 5: running on food, but also maybe you do just want
• 26:28
  Speaker 5: something delicious. You've got the girls coming over for dinner
• 26:30
  Speaker 5: or whatever. one of the different ways that we can
• 26:32
  Speaker 5: make it fit that's cool yeah are.
• 26:34
  Speaker 1: You allowed to let us in on any little secrets
• 26:36
  Speaker 1: what you guys are working on it's.
• 26:38
  Speaker 5: Coming out we're in a season at the moment of
• 26:40
  Speaker 5: launching a lot which is exciting so we have just
• 26:43
  Speaker 5: launched popcorn chicken and both coals and woolies launched dimsums
• 26:47
  Speaker 5: and woolies we just recently launched lava cakes we launched
• 26:50
  Speaker 5: them a few weeks ago people are still finding them
• 26:52
  Speaker 5: and they're like oh my So they're in the freezer
• 26:54
  Speaker 5: at Woolies.
• 26:54
  Speaker 2: They're so good.
• 26:55
  Speaker 3: Yum.
• 26:55
  Speaker 1: I'm normally a cold shopper, so I need to go
• 26:57
  Speaker 1: to Woolworths.
• 26:57
  Speaker 5: Yeah, I know.
• 26:58
  Speaker 2: This is the thing.
• 26:59
  Speaker 5: This is actually probably the next evolution of the brand
• 27:01
  Speaker 5: is that we are moving a lot of our products
• 27:04
  Speaker 5: now into both stores.
• 27:06
  Speaker 3: For anyone who hasn't tried the brand yet, what's one
• 27:09
  Speaker 3: to two products that you would recommend as your personal thing?
• 27:11
  Speaker 1: That was my question. You've obviously tried everything.
• 27:13
  Speaker 4: I want to know what your picks are.
• 27:15
  Speaker 5: I feel like the pizzas are a pretty good place
• 27:16
  Speaker 5: to start. If you want to understand how they make
• 27:19
  Speaker 5: things taste good and still be good on calories, It's.
• 27:23
  Speaker 2: Pretty hard to go past a 600-calorie pizza that tastes
• 27:26
  Speaker 2: like a pizza.
• 27:26
  Speaker 3: Yeah.
• 27:27
  Speaker 2: And then I have a sweet tooth, so, like, the
• 27:29
  Speaker 2: desserts and the sauces are, like. What dessert, though?
• 27:32
  Speaker 1: Just pick one.
• 27:34
  Speaker 5: Either the chocolate lava cake or the caramelized biscuit cheesecake.
• 27:37
  Speaker 2: Oh, yum.
• 27:38
  Speaker 5: Yeah.
• 27:38
  Speaker 2: The garlic ale is like super usable, but the burger
• 27:41
  Speaker 2: mayo is like– I think.
• 27:42
  Speaker 1: I'll have the burger on.
• 27:43
  Speaker 2: It tastes like a cheeseburger.
• 27:44
  Speaker 6: Oh, yes.
• 27:45
  Speaker 2: If you're making a cheeseburger, like any kind of– it's
• 27:47
  Speaker 2: like Big Macs.
• 27:48
  Speaker 1: Thank you so much for joining us, Jess. Really appreciate
• 27:51
  Speaker 1: your wisdom, your knowledge, and just having this product on
• 27:54
  Speaker 1: the market because I know we have a lot of
• 27:56
  Speaker 1: mums that listen. Yeah. And I have a lot of
• 27:58
  Speaker 1: mum friends, and it's always so hard, always thinking what
• 28:00
  Speaker 1: to make the kids. And like I keep saying, but
• 28:02
  Speaker 1: being rushed, running out of time, having things that are
• 28:04
  Speaker 1: just convenient really does help mums. Actually make sure the
• 28:07
  Speaker 1: kids aren't just having a piece of toast is enough.
• 28:08
  Speaker 2: Yeah.
• 28:10
  Speaker 5: Yeah. We've actually just found it. I stumbled across someone's
• 28:12
  Speaker 5: crazy reel. It was like a mom trying to feed
• 28:14
  Speaker 5: like teenage boys. She was like, oh my gosh, I
• 28:17
  Speaker 5: cannot feed this child enough. And so we sent her
• 28:20
  Speaker 5: like a whole pile of.
• 28:21
  Speaker 1: Like burritos and pies.
• 28:22
  Speaker 2: She's like, oh my gosh, it's game changing.
• 28:25
  Speaker 1: Life changing.
• 28:26
  Speaker 2: I feel like our new target market is teenage boys.
• 28:28
  Speaker 1: Yes. She's like, I just can't.
• 28:31
  Speaker 2: Keep them full. She's like, he eats. 24 7 so
• 28:33
  Speaker 2: yeah I.
• 28:34
  Speaker 5: Think we're sort of got our core customer but there's
• 28:37
  Speaker 5: also now lots more customers.
• 28:38
  Speaker 3: My sister deals with that with her son too he's
• 28:42
  Speaker 3: seven and she's just like he just doesn't stop he's always.
• 28:44
  Speaker 5: Eating but yeah I appreciate you guys time as well
• 28:46
  Speaker 5: it's been it's been really fun Just look for the
• 28:49
  Speaker 5: bright pink brand.
• 28:49
  Speaker 2: That's cool.
• 28:50
  Speaker 1: It's just so good to know it's easily accessible for everyone.
• 28:52
  Speaker 2: Everyone's got a Coles or a Woolies. Coles and Woolies nationwide.
• 28:55
  Speaker 2: Go and explore the freezer. Perfect. Most of us have
• 28:58
  Speaker 2: never been to the freezer. So go and wander the freezer.
• 29:00
  Speaker 2: We're in there.
• 29:00
  Speaker 4: Perfect.
• 29:02
  Speaker 1: Thank you so much for joining us. We'll see you
• 29:04
  Speaker 1: guys on Wednesday.
• 29:04
  Speaker 3: Bye.