Originally posted on futurefood.hellobox.co.
In this interesting interview, Sated founder Ted Tieken opines they can challenge Soylent in “brick-and-mortar” retail:
We’re in the process of hiring a head of sales and will the start the process of going bricks and mortar probably in about six months.
Which would give Rosa Foods, makers of Soylent, about a two-year head start. Given the intense competition for shelf space in retail refrigerator displays, I don’t expect to see Sated next to Soylent at my 7-11 anytime soon.
Tieken acknowledges that “keto” is a trend now,
We understand that trends happen… we’re preparing ourselves for both explosive growth up and then for the inevitable 50% contraction year…
But they ran a 4,000-person survey and found most keto dieters do not plan to stop.
The interview also offers some insight into the production challenges of RTD, and introduced me to a whole new vocabulary! Tieken says in part,
…The biggest challenge in shelf-stable protein … is microbes… to get a … sterile product there are a few different technologies — the two most common are aseptic and retort.
They’re a what and a who now? Google to the rescue! Per Wikipedia, a Retort Pouch is…