Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
Ari Davis & Katie Wookey | Simpla Foods image

Ari Davis & Katie Wookey | Simpla Foods

S1 E26 · Aisle 42
Avatar
102 Plays7 months ago

Yogurt is a beloved staple for many and for those of us shopping for the plant-based versions we’ve been through some tough times. But now the weird and wacky experimentations are behind us and great flavour and simple ingredients are in the mix.

In this episode of Aisle 42 we go behind the scenes of Simpla Foods with founders Katie and Ari. We talk about their delicious coconut-based yogurt, their sustainable packaging and plastic reduction program, transparency in ingredient sourcing, the importance of flavour and texture, the power of probiotics, and creating a healthier food system.

Trust us, their yogurt is remarkable, good for us, and the planet, and you’re going to love listening in. Plus, this the first time having co-founders on the show! 

Learn more about this amazing yogurt at https://www.simplafoods.com.

Learn more about the host, Corwin Hiebert, and Ethical Food Group at https://www.ethicalfoodgroup.com/podcast.

Here’s a summary of the conversation:

Dream Grocery Store

Katie and Ari envision a future grocery store with primarily whole foods, abundant fruits and veggies, and clean-label products for trusted shopping experience.

Plant-Based Yogurt Evolution

The interview discusses the evolution of plant-based yogurt from its initial unpalatable versions to the current trend of simple, organic ingredients and creamy textures, exemplified by Katie and Ari's product.

Personal Journey to Yogurt Making

The founders' personal health struggles led them to explore food as medicine, specifically seeking plant-based alternatives. Unable to find authentic fermented coconut yogurt in Canada, they began making it themselves, eventually leading to their commercial venture.

Importance of Probiotics

Katie and Ari emphasize the importance of probiotics for gut health, noting the natural fermentation process in their yogurt, which retains live probiotics crucial for gut health.

Zero Sugar and Maple Syrup Sweetening

The founders explain the absence of sugar in their original yogurt and the minimal use of organic maple syrup in flavored varieties. They advocate for healthier options, stressing the detrimental effects of excessive sugar consumption on health.

Transition to Plant-Based Diet

They discuss the trend of consumers reducing dairy consumption and transitioning to plant-based eating. They speculate that in 50 years, plant-based yogurts may become as popular as dairy-based ones.

Ingredient Sourcing and Transparency: Katie and Ari emphasize transparency in their ingredient sourcing. They have direct trade relationships with suppliers, ensuring organic and fair-trade ingredients.

Packaging Innovation

Simpler Foods uses paperboard packaging with a thin plastic lining, significantly reducing plastic use compared to traditional yogurt containers. They also offset their additional plastic use through a partnership with Repurpose Global.

Product Availability

They are expanding nationally in Canada and can be found in stores like Whole Foods Market, Nature's Emporium, and Ambrosia. They offer a store locator on their website for consumers to find their products.

Transcript

Introduction to Aisle 42 and Plant-Based Yogurt

00:00:00
Speaker
This is aisle 42. Yogurt is a beloved staple for many, and for those of us shopping for the plant-based versions, we've been through some tough times. But now the weird and wacky experimentations are hopefully behind us, and great flavor and simple ingredients are in the mix. In this episode of aisle 42, we go behind the scenes of simpler foods with founders Katie and Ari.
00:00:27
Speaker
We talk about their delicious coconut-based yogurt, their sustainable packaging and plastic reduction program, transparency and ingredient sourcing, the importance of flavor and texture, the power of probiotics, and creating a healthier food system. Trust me, their yogurt is remarkable, good for us and the planet. And I know you're going to love listening in. Oh, and it's the first time having co-founders on the show.

Vision of the Ideal Grocery Store

00:00:51
Speaker
OK, let's jump into the future of food with Ari and Katie from Simplifoods.
00:00:59
Speaker
Katie, Ari, I love that we're having this chat because my family is picking up what you're putting down. Plant-based yogurt is a staple in our home, and I'm really going to lean into you guys on this one, but I don't want to jump the shark. Let's keep with aisle 42 tradition and kick things off with you guys telling us if you were to imagine the perfect grocery store of the future, what would it look like?
00:01:22
Speaker
Well, first of all, thanks Corinne for having us today. We're really excited to be here. Ari and I, this is something we actually talk about a lot. We spend quite a bit of time in grocery stores and hanging out in grocery stores. And we actually also run a grocery store, a small general store up in Hockley Valley called the Hockley General Store, as my family's been running, owning and operating that store for about 22 years. So Ari and I have been managing that for about three years now. So,
00:01:50
Speaker
It's definitely something close to home. For us, our dream grocery store would be you could walk into a grocery store and it's primarily whole foods, tons of fruits and veggies. And the dream would be able to pick up any product off the shelf and have just super simple, clean label products and feel like, oh, wow, I can really trust the products that are on the shelf in this store.
00:02:15
Speaker
And also for us, we like kind of a smaller to medium sized grocery store. And, you know, if we're talking about the dream, it would be great if it was in a community where friends and family live and you kind of are able to go grocery shopping and see people that you know, and maybe go home and cook a meal with them at the end of your grocery shopping. So that's definitely our dream grocery store.
00:02:34
Speaker
I love that. It sounds so neighborhoody, which is a beautiful thing. So that's great. Okay. So let's talk about yogurt.

Simpler Foods and the Plant-Based Movement

00:02:45
Speaker
I started eating plant-based yogurt because I had to, my family went dairy free and eventually, you know, my dairy yogurt, I'd only get through half of it before it would go moldy. And so I was just kept throwing out all the dairy yogurt on my fine. I'll just eat what you guys are eating. And a few years ago, plant-based yogurt was
00:03:04
Speaker
kind of disgusting. It kind of wasn't, there wasn't really much of a payoff. It didn't, I didn't really enjoy it very much. It wasn't great. But now the plant-based yogurt category is growing quickly. There's more people making it every year. The category is growing. You guys come along, simple organic ingredients, creamy texture, and a whole bunch of goodness packed in. So why don't you guys tell listeners a little bit about what you make and why you make it.
00:03:32
Speaker
Yeah, for sure. Well, Simpler Foods was born commercially about four years ago, but actually a long time ago, Katie Mee had been eating this style of yogurt back in New Zealand, and we kept coming back to Canada and couldn't really find anything that was like this authentic, fermented, super simple ingredient coconut yogurt.

Founders' Personal Journey to Health

00:03:53
Speaker
And we were both college athletes, that's how we met each other. We're actually husband and wife. And we were playing college tennis down in the States and I was suffering with some pretty big chronic illness and Katie was as well. And she actually dove really, really deep into looking at food as medicine and how you can heal the body from within, etc.
00:04:15
Speaker
One of the guys she came across was Dr. Mark Hyman. He spends a lot of time talking about inflammation in the body and chronic disease and how food that we eat impacts chronic disease. One of the things that we implemented was removing dairy, gluten, and refined sugar from our diet and lifestyle and had some pretty good anecdotal evidence that it worked for us.
00:04:38
Speaker
And one of the things that we really couldn't find in Canada to help sort of allow us to transition easily to that way of eating was plant-based yogurt. So we started making it for ourselves, started making it for our friends and family, and it just organically grew into what it is today. So today we're in about 200, 250 grocery stores throughout Canada, including Whole Foods and online as well as spud.ca.
00:05:05
Speaker
And, you know, we've got five or four plus one coming, different flavors, and we make super simple, 100% organic ingredient coconut yogurt without the use of refined sugars, gluten, dairy, etc. So it is truly a gut healing yogurt as yogurt
00:05:25
Speaker
as a category should be. And it's a product we made for ourselves and it's a product we still stand behind today that we say to people, you could make a yogurt like this in your kitchen, we've just scaled it up. I can't imagine making my... You make it sound simple, but I'm like, the idea of making yogurt in my own kitchen, it's remarkable. Let's talk about probiotics here. That's
00:05:47
Speaker
a bit of a zip folder. And so I need you to explain what probiotics are you guys putting in there? What does that mean? Like why should we be including probiotics and why is yogurt a great way for us to get that into our bodies?
00:06:02
Speaker
Well, probiotics, and again, Coran, we're not probiotic experts. That's not our background, but from listening to experts and listening to the likes of Mark Hyman and those types of people, it was clear and evident, A, that we have probiotics in the human microbiome, and B, that it's a really important part of the food system that has been in somewhat defective more recently because of
00:06:25
Speaker
food safety steps, which are sometimes critical, but also because of the way the food system has gone towards extending shelf life, towards mass production, towards lowering costs, etc. So, yogurt was always one of the best foods and still is, if you choose the right brands, one of the best foods to get natural probiotics that are good for the human microbiome.

Probiotics and Health Benefits of Yogurt

00:06:47
Speaker
We put in our yogurts five different probiotics. We ferment for 14 hours and we do not kill the yogurt at the end. So it is totally alive. You're getting the benefits of all the living probiotics. The number one that we boost with is Lactobacillus acidophilus, which is one of the most proven probiotics in the world. And we're adding about 5 billion to the start, right? Probiotics is an interesting case study, if you will, because it's a living
00:07:17
Speaker
bacteria that over time will either
00:07:21
Speaker
Well, over time, you actually can watch it on a graph. It actually grows, colony-forming units. They grow, they expand, and then over time, they die off naturally because they are living organisms. So you have to claim at the end of shelf life what you think you've got. So for sure, we know all of our yogurts have at least a billion CFU per serving. But the interesting thing about the yoga category is that back in the old days with dairy, every single yogurt had living probiotics in it just naturally because of the way that people naturally fermented.
00:07:49
Speaker
So what we've done is naturally for men for fourteen hours and to be frank with you a lot of the rest of the industry is not doing that anymore but yeah we we definitely are. So good and so many of your products if not all of them are zero sugar explain that to me why doesn't your product taste like glue.
00:08:12
Speaker
Primarily because of the, uh, the simple ingredients that we have. So for example, I can just walk you through our original is just 100% organic coconut cream tapioca starch, um, which is the Brazilian word for cassava for cassava. And basically we just ferment our product with our probiotics, like Ari said, for 14 hours. So in our original, it's just got zero grams of sugar, which is amazing. So tons of people who eat keto.
00:08:39
Speaker
We love to eat our original flavor with our other flavors. So with our vanilla and our lemon and our chocolate, we sweeten with maple syrup. So we actually have... We only put in a small amount. We don't overly sweeten the product. Just according to our customers, it's got the right amount of sweetness. And it's only 3 grams of maple syrup sugar per serving.
00:09:00
Speaker
And obviously it's not maple syrup is not a refined sugar. Um, so that's why we feel good about using it. And we also use 100% organic maple syrup and uh, Ontario maple syrup. Very Canadian. If you inject maple syrup into it and Ari, I think I overheard you say at some point that that's the only thing you put on your yogurt when you're augmenting it with something you're like, you just maple syrup right on top. Yeah. Well,
00:09:27
Speaker
It's actually interesting because I am not Canadian. My wife is. But I think Canada's greatest export and greatest invention is maple syrup. There's no doubt about it. And what's interesting is for us, when we started Simpler, we only had one flavor, right? We just had our original coconut yoga. And what we found ourselves doing quite a lot of the time to make it more interesting was to add a little bit of maple syrup with, you know,
00:09:52
Speaker
granola or with some cocoa powder and so our flavors actually were quite a natural derivative again from our kitchen into a bigger scale for our flavors and so the choice to use maple syrup again happened because that's what was happening in our home without dietary choices of trying to
00:10:13
Speaker
extract refined sugars from our menu. And so that's how it happened pretty organically. Like when you look at our story video, I talk about maple syrup as being the favorite thing to put on the yogurt. And that was before we had those flavors. So it just naturally felt like a good fit. And it is more costly. It would be very easy for us to save some money. But to the end consumer, we think they want to invest in their health when they're buying a product like yogurt.
00:10:41
Speaker
that's gut healing, not gut harming. So for us, putting a tiny bit of maple syrup in the flavors is that best choice.

Balancing Dairy and Plant-Based Diets

00:10:48
Speaker
Yeah. And just to add on to that as well, you can tell this is something we're really passionate about. Like, you know, I would urge consumers to go and look at the nutritional facts table of a lot of generic yogurt brands that exist, plant-based or dairy, and look at the flavors and look at how much sugar is in the yogurt.
00:11:05
Speaker
So mind you, you know, hopefully you would be getting the probiotic benefits from most yogurt. But when you look at the sugar, that's really going to spike your insulin and it's going to, it's not going to be good for your health. So I would definitely, you know, look, sometimes it's usually about like 20 grams, 25 grams of sugar.
00:11:23
Speaker
That's a lot. Speaking of nutritional facts, uh, have you guys explored at all the Yucca app? Apparently 50 million people have downloaded this app, but the Yucca app is a barcode scanning shopping aid that helps shoppers quickly determine if there's any risks with a product or any concerns or anything that, you know, isn't safe or healthy or is worrisome. Uh, have you guys tried the app at all yet? I was curious.
00:11:50
Speaker
No, I have not tried it, but I would love to learn more. It sounds really interesting. Yeah. Download it. Give it a shot. It'll terrify you and frustrate you and inspire you all in the same as any good app will. Very cool. I got something to look forward to. Yeah.
00:12:05
Speaker
So an increasing number of consumers are reducing dairy consumption. It's out there. It's happening. Are you finding that you're winning over dairy yogurt eaters or a lot of your consumers kind of coming from, they're already in plant-based eating and you're sort of converting them to coming over to something better. What are some of the common threads you have with your consumers so far?
00:12:28
Speaker
I think when we look at the market as a whole, for our category, which is yogurt, in Canada and North America, it's about 97% consumption is still dairy. We're looking at about 3% of all consumption in the yogurt category. Right now, it's plant-based.
00:12:46
Speaker
If you were to put a gun to my head and say what happens in 50 years, I wouldn't go as extreme to say that that's flipped. But I would say it's going to come somewhere closer to 50-50 in 50 years' time where I think that a lot more people are going to eat a lot more plant-based yogurts than dairy-based yogurts just from what we're seeing early trials with the health implications of eating a lot of big dairy. And I say like traditional dairy because there are people out there doing it the right way, doing it with A2 cows, whatever.
00:13:15
Speaker
And I have no problem with that. But a lot of big dairy is quite scary. And what we're noticing when we're in grocery stores and getting people to eat Simpler is that we get the number one feedback, especially of our original is, oh my God, it tastes like a Greek-style yogurt. And they're referring to dairy. So what we've noticed is A, it's an easy transition for people, particularly with Simpler's original coconut yogurt, if you're used to eating a Greek-style yogurt. And B,
00:13:44
Speaker
Actually, the majority of our consumers also do still eat dairy products or do eat meats and cheeses of a traditional, but they're balancing more of a plant-based lifestyle. So they may have gone from eating dairy 100% of the time to eating dairy 50% of the time. And we just think that that trend will continue over time to move more towards plant-based products and more away from dairy products, but it's still heavily, heavily dairy focused.
00:14:14
Speaker
Yeah, it certainly is true in my family where we're mostly dairy free, but there's some exceptions to that. And in our case, it's things like hard cheeses. My family's totally fine. Like a hard cheese doesn't cause problems, but you, you know, bring out a block of cheddar and it's, uh, it's not good. Good things don't happen. So it's.
00:14:33
Speaker
Interesting to see how dairy consumers are sort of migrating or sort of balancing out their diets And I think yogurt is one of those categories where when someone starts to remove some of their favorite dairy products Yogurt people are pretty committed to their favorite yogurt brands They've probably been like you have said before kind of probably been eating that yogurt for years and years and years and so it's very habitual and
00:14:59
Speaker
And so I think given what you guys are doing with your flavor profile and the texture like the creaminess of your yogurt is so It's so remarkable. I think it's going to be pretty easy to transition to to yogurts like like yours Let's talk about ingredient tracing because I think I know Given that you know your organic ingredients and some of the things you guys are doing A transparent supply chain is a really big part of the sustainability challenge in our food system So i'm curious to know what are you guys doing on that front?

Ingredient Transparency and Sustainability

00:15:29
Speaker
Kind of behind the scenes. How are you guys going about your ingredient sourcing? Well, that's definitely something Ari and I care a lot about and we talk about all the time So our you know our biggest ingredient in simple as our coconut cream so we actually have a direct trade with our supplier of our coconut cream and the coconut cream comes from a
00:15:50
Speaker
Sri Lanka and we I mean we speak to our supplier all the time. We literally just spoke to him just before this podcast Yeah, so we have a great relationship with him and there is a lot of transparency about how you know in Sri Lanka What's going on and how the coconuts are being grown? Like I said, it's a hundred percent organic So for us, it's really important to just you know know as much as we can about our most commonly used ingredient in the yogurt you know our cocoa powder for example that we use in the chocolate is
00:16:19
Speaker
fair trade 100% organic Camino cocoa powder and we're super open with our consumers when they ask us like oh what's in your chocolate and we talk about you know the ingredients like again just going back to you know it's it's easy to talk about simplest ingredients because there's not many so like going to the maple syrup again like it's in Ontario 100% organic maple syrup so yeah we feel really really proud of our ingredients and we love to talk about our ingredients
00:16:45
Speaker
You know something else we feel really like personally strong about is not using natural flavors because we we do fairly deep into flavoring our new flavor coming out raspberry that is gonna be launching really soon and our lemon and our vanilla and
00:17:01
Speaker
and even our chocolate. And when we were figuring out how are we going to flavor these yogurts, oftentimes it right away came up, Oh, what about natural flavors? And so we looked into that and it's a very chemically derived process to create natural flavors. So we didn't feel personally good about that. So that's why with our lemon and our vanilla, we just use 100% organic extracts.
00:17:23
Speaker
which is derived from the oil of the lemon. So it's easy to grasp and understand. If I miss anything, Ari, feel free to jump in. No, I think you've got it. I mean, transparency is the key for sure. And I think as well as you get bigger, that's what customers expect out of you. We're still a very small company, so we can have a lot of these conversations within consumers. But definitely as we get bigger and have more resources to play with,
00:17:49
Speaker
We were talking about transparency and supply chain, by the way, this morning. So it's an interesting conversation topic. I think as we get bigger, we would love to implement things like QR codes and stuff like that, that people can easily pick up our products and know and trust exactly where every single raw ingredient is. As a small company, it's hard to allocate resources to every single project you want to implement. So right now, we've been super focused on just getting good quality yogurt out to people.
00:18:15
Speaker
But it's definitely something that we're both really passionate and interested to do because the whole concept of simpler is to build trust that when people buy our product is super simple ingredients that they know and trust and can read on the back there's no weird things that they don't understand.
00:18:31
Speaker
There's no chemical derivatives of something. It's just very simple and hopefully a handful of ingredients will this use. It was it, uh, I've lemon. We buy your lemon yogurt from the nature's fair, uh, market here in my town, but the raspberry one I tried at the food show just a couple of weeks ago. Oh my gosh. So good.
00:18:54
Speaker
It's yeah, it's unbelievable. We've been working on the raspberry for a long time and we've done, I think Ari briefly mentioned it, but we do a lot in our test kitchen, a lot of R&D and we've tested many, many different flavors and with like our focus groups and you know, different friends and family. This one was like checking all the boxes. The raspberry is, it's delicious. I can't wait for it to get out onto the market and for everybody to have it in their fridges at home.
00:19:22
Speaker
And it's going to do well out here in the West. And there's a town in the Fraser Valley called Abbotsford, which for the longest time, and maybe it still is, it's, uh, titled Canada's like this capital city of raspberries or something like that. It's some, some grand raspberry moniker over the, over the town. But I grew up picking raspberries as a boy. So raspberries are, uh, we're like steeped in raspberries out here in the West.
00:19:48
Speaker
When it comes to the planet, you're focused on being plastic neutral, which is great. But you're not just looking at offsetting your production. Your tubs are made of paper. Paper? That's a crazy innovation. Why did you guys go this route? What's been the feedback on your paper tubs?
00:20:08
Speaker
Yeah, well, two things. I think from a sustainability standpoint, first of all, Simpler Foods was sort of founded on that principle in the first place. You know, obviously with a coconut yogurt comes a lot of upside for the planet versus a traditional dairy yogurt. But then packaging is something that we can completely control as a business, right? We can't necessarily control what consumers do with it, but we can control how we put our product out to the market.
00:20:35
Speaker
So for us, we felt like it was the number one thing we could do to reduce our environmental footprint post actually the product itself is the packaging. And so we scoured the globe, if you will, talk to a lot of different packaging suppliers. We do not make this packaging itself. Like we're not a packaging company, but it was our responsibility to go and figure out what's out there. So we talked to this company called Huda Maki, and they are an excellent packaging company with pretty innovative team.
00:21:05
Speaker
And they had put this yogurt out to the market not in Canada and in the United States and it had been tested etc and no one was doing it here in Canada so we are the first and still the only yogurt company in Canada to use this paperboard packaging.
00:21:23
Speaker
Think of it in a similar way to a coffee cup, if you will. It does still have a very thin plastic lining. It needs to have that plastic lining for food safety and to ensure that the product doesn't spoil after a few days because yogurt is not a solid unit. It's a liquid.
00:21:42
Speaker
It will seep out of 100% paperboard. There's nothing out there that exists that's good yet. But this is the lowest impact. So we did it simpler. We did a pretty extensive footprint calculator, if you will. We looked at glass, we looked at our paperboard, and we looked at just a traditional recyclable plastic yogurt container. We found that this had about an 88% to 95% reduction in end-of-life plastic. So that's plastic that ends up at the landfill.
00:22:09
Speaker
So there's obviously a few variables there. You look at obviously the actual weight of the plastic units that you're putting out. You look at the weight of the plastic that goes into the supply chain. So think about wrapping on skids and things like that. And then you also look at the recyclability rates in Canada, for example, and what's actually happening. So in Canada, we find there's about a 20% recyclability rate. When you look at a traditional yogurt container, plastic versus us,
00:22:37
Speaker
It's a massive, massive reduction in what is actually happening in reality. You could sit there and argue, and I would be very happy to with people who are putting it in recyclable plastic. And I would say, yep, in a utopia, if every single person recycled the plastic, there's a very good argument that that's a good container. But the reality is that that's not what's happening. So that was our standpoint on trying to mitigate as much as we possibly could that's in our control. Then the second
00:23:06
Speaker
piece that you mentioned was the plastic neutrality. So that sort of was our secondary fight against plastic where it's similar to carbon credits where we pay a third party and that third party is called repurpose global to offset all of our additional end of life plastic. So we every quarter as a company have to, we're audited by repurpose global. We have to transparently tell them how many units of yogurt we sold, how much weight the packaging was, et cetera.
00:23:36
Speaker
And then they bill us, essentially, and they put that money towards projects. Right now, our project's in Indonesia, and people are rescuing trash from landfills and from waterways, putting it back through recycling systems, so that essentially, every single gram of plastic that our company uses is actually rescued somewhere else.
00:23:57
Speaker
Just to add onto that point in simple terms for a consumer to go to a grocery store, if you're looking at a traditional like 500 gram hard plastic container, there's usually about 25 grams of plastic in that container. Whereas our Paperboard FSC certified container has two grams of plastic per container. So whenever we talk about our packaging with people, we always tell them,
00:24:23
Speaker
like our philosophy is we just wanna have less plastic in our packaging overall and we obviously are doing everything that we can with repurpose global to try and offset some of the plastic that is involved in our packaging. It's not perfect but we feel like we're doing the absolute best that we can right now as a company.
00:24:42
Speaker
Yeah, it's important to do everything that we can along the way of, you know, bringing great food safely to as many people as possible. But when the planet is considered along the way, it's a beautiful thing. So appreciate everything you guys are doing on that front. Where can people find you online

Where to Buy Simpler Foods Yogurt

00:25:00
Speaker
in store? How can people follow the journey and make sure that they're putting Simpla yogurt in their fridge?
00:25:06
Speaker
Well, great question. We are expanding every day now. We're sold nationally across Canada. So we're in Whole Foods Market. We're in all the Whole Foods. We're in Spud.ca. Some stores in Ontario, people might recognize Nature's Emporium, Summerhill Market, Ambrosia. And you said you buy Simbla at Nature's Fair.
00:25:26
Speaker
Nature's fair. So yeah, basically, we're growing and if a consumer is looking to buy Simbla, they can go on our website. We have a store locator. And if they can't find us, then definitely send us an email and we'll try and get to a store near you.
00:25:41
Speaker
I love it. So good. So glad you guys are in the mix and bumped into you now at least two times. Yeah, I think just two times, but it's been great to see you guys in action, see the brand in action. And now that the product is more readily available now that you guys are growing as fast as you are excited to see that all that's coming down the road. So thanks for doing this by the way. And I just, I can't wait to, maybe I'll get to visit your store one day. You guys surprised me on that one. I didn't realize,
00:26:10
Speaker
you're actually running a small grocery store. That's cool. It's a lot of fun. Yeah, we have a really good time with it. Yeah, cool. And we're excited to see you next time. And yeah, thanks very much for having us on the podcast. It was fun. Yeah, thank you. Awesome. Thanks, Katie. Thanks, Ari. Appreciate the time. How great are Katie and Ari? Such wonderful people, such delicious yogurt.
00:26:33
Speaker
To learn more about their story, their flavors, and where you can buy their plant-based yogurt, visit simplifoods.com. From all of us here at Ethical Food Group, thanks for listening to OWL 42. And for your star ratings, your reviews, and your shares, your support goes a long way to helping sustainable food brands grow faster. We're in this together. Okay, that's it for me. I'm Corbin Hebert, and I'll see you in the future.
00:27:10
Speaker
you