Browse Tag


2 mins read

Cookonnect Secures $1 Million to Bring In-Home Chefs to Busy Families

Atlanta-based startup Cookonnect is whipping up a recipe for success, having recently secured a $1 million pre-seed funding round from Los Angeles-based venture firm Slauson & Co.

Founded by Erica Tuggle, the company connects families with local chefs who prepare meals in the comfort of their own homes.

“Our service is all about helping people eat better, saving their time so they can focus on what matters most to them,” Tuggle explained to The Atlanta Journal-Constitution. “We also prioritize supporting our chefs and assisting them in building more lucrative and flexible culinary careers.”

Cookonnect targets busy families, particularly working mothers, who often face time constraints. The service offers a distinctive solution: the opportunity to enjoy delicious, home-cooked meals without the hassle. Chefs undergo background checks and quality screenings to ensure a professional and reliable experience for families. Meal prices start at $20 per plate, with options available to accommodate dietary needs and preferences.

Currently, Cookonnect exclusively operates in Atlanta, but expansion seems imminent with this recent funding infusion. The company’s vision is to extend its services to families nationwide, providing them with a taste of culinary convenience and a helping hand in the kitchen.

To join the company, chefs must undergo interviews, and background checks, and possess up-to-date food safety certifications. Presently, there are over 30 chefs on the platform.

Tuggle identifies Cookonnect’s competition as delivery services like Uber Eats and Grubhub, as well as meal kit providers. Currently, Cookonnect serves a 38-mile radius of Atlanta’s city center, encompassing suburbs like Johns Creek, Alpharetta, Marietta, and Sandy Springs.

This year, Tuggle aims to onboard more chefs onto the platform, expand the Atlanta client base, and prepare to enter another market. She plans to utilize the $1 million raised to increase marketing efforts, hire a backend website engineer, and recruit a head chef.

by Tony O. Lawson

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9 mins read

OKO River: Celebrating Caribbean Flavors and Empowering Food Entrepreneurs

To commemorate Caribbean American Heritage Month, we want to shine a spotlight on OKO River, a brand that wholeheartedly embraces the authentic spices of the Caribbean while providing a platform for diverse voices within the food industry.

In our interview, we had the opportunity to speak with Oslene Carrington, the co-founder of OKO River Sweet Potato Flour Cake Mix.

This unique brand, deeply rooted in Guyana and produced in New York State, seamlessly combines the vibrant flavors of the Caribbean with the entrepreneurial spirit of young, passionate food enthusiasts.

What inspired you to start OKO River Sweet Potato Flour Cake Mix? 

OKO River Sweet Potato Flour Cake Mix is a unique, Caribbean-inspired brand that has its roots in Guyana, but is manufactured in the Big Apple–New York State–where the majority of Caribbean-Americans live. More specifically, the product began as a college project from a budding, under-thirty female food entrepreneur in the South American country of Guyana.

The project involved identifying alternative uses for the very versatile and nutrition-packed root vegetable called sweet potato. The Caribbean has a long history of creating naturally gluten-free flours from root vegetables, like cassava, tarot, and, now, sweet potatoes. The difference is, OKO River brand is not just the flour, but a complete cake mix that contains all the natural dry ingredients to make a delicious, gluten-free sponge cake.

How does the Caribbean influence the flavor profile of your product, and what unique ingredients or spices are used in the recipe? 

The Caribbean, and Guyana specifically, is very lush, with lots of fertile land used for farming. Remember, the Caribbean is the land of sugar cane.  So, sweet treats are endemic to the region. Additionally, because of the fertile ground, many lovely spices are grown in the region.

Most Caribbean-Americans know about and enjoy the various sweet delicacies from their home countries.  So, all we’ve done is bring the natural sweetness of sweet potato (without the sweet potato taste), plus some traditional Caribbean spices to a bold new product that is, in fact, healthier than many “instant” bake mixes. 

There is no gluten, it is all-natural (all of the ingredients could, in concept, be purchased in any local supermarket), and it can be customized with additional ingredients to take on the favorite flavors of the Caribbean. For example, adding pineapple and rum turns this into a perennial favorite in the region, which is the pineapple upside down cake, but without the gluten of wheat flour. I’ve made it, and it’s delicious! 

As a brand that celebrates the agricultural heritage of Guyana and empowers young agricultural entrepreneurs, can you speak to the importance of supporting diverse voices in the food industry?

Absolutely! Launching a food brand is extraordinarily difficult. From sourcing ingredients to manufacturing, then product sales, whether directly to consumers or through retail–the unit economics are tough and the competition is fierce.

There are so many new cottage or artisanal brands vying for attention that it can be overwhelming and expensive to break through. Additionally, there aren’t many food accelerator programs that help ‘hold your hand,’ as it were, to succeed in getting into the packaged goods industry. 

However, we do.  The Economic Development Accelerator, which is supported by the United States Agency for International Development and the Inter-American Bank, plays a vital role in helping us to develop Caribbean food brands, starting with our program in Guyana, and helping the business owners with all the product launch elements I mentioned earlier.

Ultimately, the EDA aims to help bring more variety or diversity to the food industry by helping to make more small-scale Caribbean packaged food brands available widely in the U.S.

oko river

Can you speak to the importance of nontraditional uses of traditional foods, and how your brand represents that philosophy? 

Diet plays an outsized role in overall health; there are lots of studies that point to this.  In fact, many “traditional” foods familiar to immigrants to the U.S. are incredibly good for you in their original form. Sweet potatoes are a great example. They are an exceptional source of beta carotene, vitamin A, vitamin C, and potassium, among other important nutrients.

Unfortunately, other than during the holidays, most Americans are not consuming sweet potatoes regularly.  We’re upending that fact by providing all the health benefits of sweet potato, but offering it in flour form–with the same health benefits as the raw vegetable because there are no other flours or flour substitutes in the OKO River Sweet Potato Flour Cake Mix.

This complete baking mix is made with 100% sweet potato flour.  But the twist is that this is more than the flour because it’s a complete cake mix.  Essentially, we support the trend toward more healthful eating that reduces the consumption of foods containing additives and preservatives, unhealthy levels of fat and sugar, etc.  And using traditional foods as the building block for that movement is inspiring to us.

What sets your brand apart from other products on the shelves?

OKO River Sweet Potato Flour Cake Mix contains absolutely no chemicals or preservatives, is low-carb, does not contain gluten, is comparatively low fat, is nutrient dense as a result of the sweet potato, and so on.

Can you tell us more about The Guyana Economic Development Trust and how they have supported the growth and success of food-tech and ag-tech startups in Guyana? 

This initiative was born in 2018, so it is five years old this year. As mentioned, we operate a food industry accelerator program in Guyana now, along with other initiatives to support startups in the country.  The food-industry accelerator’s express purpose is to help small-scale food manufacturers scale the distribution of their products in the country of Guyana, the Caribbean region, and North America.

What are your future plans for the company?

We see OKO River Sweet Potato Flour Cake Mix as an artisanal brand. It’s a premium product because of the premium, all-natural ingredients used in manufacturing.  We manufacture and distribute from New York State. So, we are Caribbean-inspired by way of the Big Apple!

We desire to engage true foodies–lovers of great-tasting, high quality, and healthful foods, to have them choose our brand, and to have them “big us up,” as we say in the Caribbean, everywhere they can to everyone they can.  

by Tony O. Lawson

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4 mins read

4 New Restaurant Revenue Streams to Boost Profits

It’s never a bad time to consider new revenue streams for your restaurant or bar. Sometimes, a new strategy can be provided straight from your kitchen without having to look any further.

This is particularly true for restaurants that have successfully survived the pandemic. They’re adopting contactless tech solutions, developing merchandise, looking for creative event ideas, and cooking up new ideas whenever possible to attract more guests.

So, if you’re wondering how to create extra revenue streams for your restaurant, we’ve outlined a handful of tried-and-tested strategies right here.

1. Host Parties

In the post-pandemic world, the desire for places to connect with others in person is stronger than ever. Your restaurant can become a gathering place for parties and other events.

Whether you rent out the entire restaurant for these occasions or simply set aside private rooms for rent, you have the opportunity to generate a lot of extra revenue while also providing a one-of-a-kind service experience that’s sure to increase loyalty and word-of-mouth promotion.

2. Sell Branded Products

Selling something you’re known for as a branded product is one foolproof way to generate a secondary revenue stream. If you own a pizzeria, for example, you might make your own soft pizza base that your customers love. Why not sell readymade pizza base in sealed packets to your clients so they can try making a pizza at home?

Do you run a coffee shop with home-roasted beans? Package them and sell them. If you own a microbrewery with a one-of-a-kind brew, offer it for sale in growlers or kegs. The list goes on!

3. Organize Workshops

Do you bake the most amazing & delicious pastries? Maybe you have the best pizzas in town? Are customers constantly raving about your killer cocktails? If so, it’s time to show off your skills!

Organize virtual or in-house (if space & situation permit) workshops. Sharing your expertise, helpful tips, and experience will do wonders and increase customer loyalty apart from bringing in extra cash with the workshop fees.

4. Connect With Customers, Wherever They May Be

With the festival season comes food trucks! While many brick-and-mortar restaurants may lament the existence of food trucks, the reality is that customers love them. The convenience of walking up, ordering tasty treats, and enjoying those treats on an outdoor stroll makes many food trucks so successful.

While running a food truck in addition to a full-time restaurant may not be your goal, consider capitalizing on the outdoor eats experience by bringing pop-up food booths to fairs and festivals in your area.

Meeting people where they already are is a sure-fire way to bring in new traffic and convert casual tasters into loyal repeat customers, not to mention the boost to your bottom line!


Ready to break out into new revenue streams for your restaurant business? If you’re thinking of expanding your food business and need a loan, get in touch with Lendistry today. They offer a wide range of comprehensive and affordable financial services to help you grow responsibly.

2 mins read

Black Owned Ice Cream Businesses You Should Know

Walmart’s recent attempt to commercialize Juneteenth with a new ice cream flavor backfired.

Their “Celebration Edition: Juneteenth Ice Cream,” was met with outrage and has sparked a backlash from many on social media.

Juneteenth ice cream found in a Walmart store in North Carolina.

The company has now pulled the product from its shelves and issued an apology. However, don’t worry, they still have several other Juneteenth related items for sale including the “It’s the freedom for me,” can cooler :/

Black Owned Ice Cream Businesses

This is a great time to remind all that there are several Black-owned ice cream businesses that we can support, starting with Creamalicious, the brand that originally created the swirled red velvet and cheesecake flavor that Walmart used for its own version.

Black-Owned Ice Cream Businesses

Creamalicious Ice Creams (Nationwide)

Mikey Likes It (New York, NY)

Black Owned Ice Cream Businesses

Here’s The Scoop DC (Washington D.C.)

Here's The Scoop Delivery & Takeout | 2824 Georgia Avenue Northwest Washington | Menu & Prices | DoorDash

JD’s Vegan (Select locations nationwide)

JD's Vegan - Dairy-Free Frozen Dessert


Taharka Bros. Ice Cream (Baltimore, MD)

Black Owned Ice Cream Businesses

Earthy Goodness Vegan (Houston, TX)

black owned ice cream businesses

Ari’s Ice Cream Parlor & Cafe (St. Louis, MO)

Black Owned Ice Cream Businesses

Little Giant Ice Cream (Oakland, CA )


Ruby Scoops Ice Cream & Sweets (Richmond, VA )

HOME | Ruby Scoops

Goodies Frozen Custard & Treats (Alexandria, VA)


Whipped Urban Dessert Lab (New York, NY)


Lil’ Ice Cream Dude’s Cool World Ice Cream Shop (Athens, GA)

Cajou Creamery (Baltimore, MD)

Black Owned Ice Cream Businesses

Kubé (Oakland, CA)

Black Owned Ice Cream Businesses

Double Dipper Ice Cream (Claymont, DE)

Black Owned Ice Cream Businesses

Ice Cream 504 (New Orleans, LA)


Tipping Cow (Somerville, MA)

Black Owned Ice Cream Businesses


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2 mins read

Slutty Vegan Raises $25M, Brand Now Valued at $100M

Established in 2018, Slutty Vegan, came out the gate taking the food industry by storm. Reportedly, the Atlanta-based vegan burger chain’s revenue grew to $4 million within the first six months of its grand opening

In a 2019 interview with founder Pinky Cole, we asked where she saw her business in the next 5 years.

Her response was, “I see Slutty Vegan country-wide, providing vegan experiences in communities where they would have otherwise never had that opportunity.”

slutty vegan
Pinky Cole in front of her Atlanta location | Credit: Raymond McCrea Jones for The New York Times

Since then, Slutty Vegan has grown into a restaurant empire with four brick-and-mortar locations across Atlanta, and openings scheduled for Birmingham, Baltimore, and New York.

According to a “CNBC Make It” estimate, Slutty Vegan made between $10 million and $14 million in 2021 revenue.

Now, with help from a $25 million series A investment round, led by entrepreneur Richelieu Dennis’ New Voices Fund and restaurateur Danny Meyer’s Enlightened Hospitality Investments,  Cole plans to open 10 additional locations by the end of this year and 10 more locations in 2023.

This recent funding round values Slutty Vegan at $100 million, For(bes) The Culture reported.

In December of last year, Slutty Vegan announced the hiring of some key players to assist with its expansion plans. They brought on professional chef, Muhammad Yasin as district manager, and a former CAVA executive, Joi Alexander as national director of sales & catering.

The company also plans to hire a chief operating officer and chief marketing officer to help manage its exponential growth.

Not bad for a 4-year-old business that started out taking orders over Instagram.


Tony O. Lawson

Related: Black-owned Vegan Restaurants You Should Know

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5 mins read

10 Step Guide for Growing Your Own Food

Growing your food is a fun and fulfilling experience. It’s tremendously exciting to watch the seeds sprout, grow new leaves, blossom, and bear fruit.

The highlight of it all is harvesting and eating meals made from veggies you cultivated yourself. If you plan to grow your own food, check out our ten easy steps to guide you through the process. 

1. Choose the Seeds

The growing conditions of each plant are different. Thus, knowing what you will be growing will help you with your research and the rest of the process. Based on the seed availability, your favorite veggies, and the area available for gardening, choose what you want to grow and how much you want to grow.

2. Know the Veggie Friends

Growing certain plants together is a simple trick gardeners use to increase their profit. As you plan your garden for this year, make sure you choose companion plants that will complement each other and help your garden flourish. They can provide each other with nutrients, shade, or support, as well as attract pollinators and repel pests. 

3. Do Your Research

Now that you know what you are planting, read up on the season, the growing conditions, and the processes for each of the seeds you have chosen. Know that each plant grows in different seasons and requires different amounts of sunlight, water, and manure. Have an understanding of the growing process for each seed to monitor the growth and make informed decisions. 

4. Find Your Spot

The perfect spot is where you can get a lot of morning sunlight. Sunlight contributes to the growth and development of a plant. However, planting it where the noon light shines a lot can make maintenance more difficult since it would require frequent watering and might even wither quickly. Plants require around 6–7 hours of sunshine to flourish. So, look for a spot with direct sunlight.  

5. Know Your Soil

Each plant requires different types of soil and pH levels for growth. A simple squeeze test can tell you whether your soil is clay, sand, or loam. Knowing your soil will help you determine how to prepare your soil for maximum yield.

6. Prepare the Soil

After understanding your soil type, you need to prepare your soil for each produce. Adding compost and fertilizers will help enhance the richness of the soil and help produce better yields. Add a generous amount of garden compost to the soil and mix it well before planting the seeds.

7. Plant It the Right Way

Depending on the seed, the way to plant it also differs. Some seeds need to be buried deeper, while others need only a light layer of soil to cover them. Bulbs can go straight into the pot, whereas the vulnerable range needs to start seed trays. They can be transplanted into the pot when they have a minimum of 4–5 leaves. Make sure to choose the right pot depending on the expected growth of each plant. 

8. Add Nutrients and Water

Like any living being, plants require sunlight, nutrients, and water to grow well. Keep a tracker and add fertilizers once every two weeks, and water it depending on the requirement for each plant. You can dip your finger in the soil to check the soil’s moisture level. Also, remember to add pesticides as and when needed. 

9. Harvest

Keep a close eye on ripening plants. Some need to be harvested raw, some fresh; some are happy to wait till you are ready to harvest, while some wait for none. Know and identify the right time to reap and enjoy harvesting the produce grown all by yourself.

10. Enjoy!

The final step is to enjoy the organic vegetables/fruit and make a healthy meal to share with your friends and family.

If you are looking for advanced ways to handle your garden, Torpedopot can help you set up a self-growing garden with a built-in, fully automated, pressurized plumbing system that waters your plants for you.

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10 mins read

Black Owned Restaurant Fighting For Survival after Legal Battle with Gentrifying Developers

Bintimani is a Black owned restaurant operated by Sierra Leonean natives, wife-and-husband duo Baindu and Sahr Josiah-Faeduwor. Earlier this year, Bintimani, a pillar of Boston’s West African dining scene at the time, was forced to leave the space they’ve called home since 2009.

We caught up with their son, Aiyah to find out more about a situation that is both heart wrenching and heartwarming.

black owned restaurant
Aiyah Josiah-Faeduwor

Briefly describe your parent’s journey to the US?

My dad came from Sierra Leone, West Africa in the late 70’s on a student visa with the goals of becoming an engineer, starting a family, and pursuing the “American Dream.” By his 30’s, he had amassed 5 advanced degrees in the agriculture and engineering fields, been working for NASA, and he and my mom were forming a solid foundation for me and my 4 siblings to reap the benefits of their sacrifice.

However, life happened, my parents separated, and my Dad was awarded custody of 5 children under the age of 13. Unable to maintain jobs in such a highly demanding industry, my Dad was forced to figure out another way to support his family. As we hauled our worldly possessions into a small Uhaul, we came to Boston, to live with my aunt, and it seemed my parents’ American Dream was all but deferred.

black owned restaurant
Baindu and Sahr Josiah-Faeduwor operated Bintimani in Roxbury for 11 years until they were evicted. (Terrence B. Doyle/Eater)

What challenges did your parents face as immigrant entrepreneurs?

In 2008 my dad eventually re-married, and he and my step-mom, a recent Sierra Leonean immigrant, chose to be entrepreneurs, as not many “traditional” career paths were available to either of them given their various constraints.

They started a fresh fruit market in Roxbury’s Dudley Square, which eventually became a West African Cuisine restaurant they named “Bintimani” after Mount Bintimani, the tallest peak in Sierra Leone. As Africans, in a historically and predominantly African-American community, they had much adjusting and learning to do to be “accepted” and supported within this community, not just by residents/potential customers, but also by government and business institutions needed to build capacity.

For much of their 13-year journey, they fought with and against the current, to pass health code requirements, in a dilapidated and neglected building, within a significantly under-resourced and overpoliced community. Through determination and quality cuisine, they built a strong and loyal customer base that ultimately garnered the recognition of trusted critics like Boston Eater, which in 2019 named Bintimani one of New England’s 38 Essential Restaurants and featured regularly in their publication.

It would have seemed that my family, even though pivoted and delayed, was on its way to the destination my parents dreamed of upon their arrival to the States — until the Boston Real Estate Collaborative (BREC) purchased the building that housed Bintimani for 13 years with the aims of converting the space into luxury co-living apartments.

What sparked the legal battle between your parent’s business and BREC?

Originally BREC communicated their intent was to close the building down for renovations, and then allow the 15 or so East and West African micro-business tenants to apply for tenancy in the new development upon completion. Without guarantees of tenancy, if/when, or a communicated plan for how these businesses would operate in the interim without a physical place of business, the intentions were clear, that this was a de facto gentrification-induced displacement in the newly re-named district of “Nubian Square.”

Out of options, my dad called me, because he had no one else, but also given my background in community engagement around issues facing BIPOC folks, and a current MBA and City Planning student at MIT. I reached out to my community organizing contacts, and the City of Boston municipal network, and we were able to obtain 1 year commitments to not-evict tenants until construction began, giving the businesses a year to sort out their affairs and eventually leave on their own accord.

This pyrrhic victory not only did not yield the ideal outcome of guaranteeing a sustained plan for this group of businesses, but it also position Bintimani as rabble rousers in the eyes of the developers, putting a target on my parents’ back that ultimately resulted in the landlord’s pursuit of their eviction, catalyzed by the pandemic. Unable to keep up with rent, as soon as the moratorium on evictions was lifted,  Bintimani was ousted. 

How has the community come together to support the business?

Since moving to Providence, Rhode Island in 2009 to attend Brown University as an undergrad, I fell in love with the vibrant, quirky, and deeply interconnected community within the nation’s smallest state. As an involved and engaged community member and agent, by the time of Bintimani’s eviction, I had built a strong network and community of folks who, at the news of my family’s situation, immediately sprung to action offering sympathy and support towards an optimistic outcome.

Buff Chace, of Cornish Associates, a real estate company that owned many of the buildings in downtown Providence, reached out and offered my family tenancy in a prime location at 326 Westminster St, in the heart of downtown. Grateful and honored we gladly accepted the offer and set our sights on moving the family, and our business to Providence. The Boston Globe covered our story, and this led to an even stronger outpouring of support that both encouraged and affirmed the transition to be one that was born from turmoil but had the potential to be an even more fruitful and ideal location for our family business.

What is the status of the business now?

Since being offered tenancy, we’ve sought to raise the necessary funds to complete the build out and fit out of our space at 326 Westminster. We have utilized WeFunder, a crowd-sourced investment platform to raise $50,000 towards the build, as well as successfully obtained a $99,000 microloan from the Papitto Foundation to support capital costs.

In addition to fundraising,  we have begun catering to the RI and MA areas, and have hosted pop ups with community partners in Providence to get our cuisine out to this new market that we’re still learning about and meeting as a new business in the already vibrant culinary scene.

What are your future plans and how can we support you?

Given the ups and downs of our experience, and my background as an urban planner, and believer in the value of community-centered entrepreneurship, we have incorporated into our business plan, and the physical build of our space, the need to support BIPOC entrepreneurs as a critical component of business model.

To this end, we expect to host guest-chefs and vendors, as well as community agents, to utilize and share our space as a launch point, incubator, and community node, that operates to return the value that has been invested in us to land on our feet in this new community. In order to make this possible, we still have a long ways to go towards our needed goal of raising $400K for the build out of our space. What helps most currently is an investment in our WeFunder, contributions to our GoFundMe, and/or support and connection to capital for owners with high-risk creditworthiness.

Beyond the financial support, opportunities and platforms to share our story have been critical to our growing support, and we would greatly appreciate all support to reach more folks who resonate with our story of sacrifice, struggle, and deeply rooted belief in the immense power of community.

Tony O. Lawson

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2 mins read

Best Friends Create The First Black Owned Bread Brand

The search for a Black owned bread brand is officially over! Charles Alexander, Mark Edmond, and Jamel Lewis, three childhood friends from the southside of Chicago, have launched The Black Bread Co.

black owned bread company
Charles Alexander (from left), Mark Edmond, and Jamel Lewis, the founders of The Black Bread Company,

The inspiration for the company came after Mark tried, unsuccessfully, to find a Black owned bread brand on the shelves of his local grocery store.

“My wife gave me a grocery list, [and] at the top of the list was bread,” he said. “I wanted to buy everything that was Black-owned, and this huge bread aisle had absolutely no Black-owned bread. I literally was in the aisle for 35 minutes. Out of frustration, I left.”

Building on each other’s business skills, they were able to determine their company design, logo, create a website, select whole ingredients for their sliced bread, and hire a co-packer to help launch The Black Bread Company.

They went through numerous rounds of testing to make sure the bread was just right.

“There’s a certain level of pressure that comes when you’re starting something that’s never been done before,” Alexander said. “And the pressure for us was to make sure we got it right, and so we really took our time with the entire process.”

They currently offer honey wheat bread and premium white sliced bread but are looking forward to adding more products such as hot dog and hamburger buns, multi-grain bread, and brioche.

Since the company’s soft launch in February, it has received over 1,200 orders. They currently offer products online nationwide through pre-order. A bi-weekly or monthly subscription to the “Private Bread Club” is also available.

If you’re in the Chicagoland area, you can also buy in store at Dill Pickle Food Co-Op in Logan Square and the Sugar Beet Co-Op in Oak Park.

Source: 6ABC News

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2 mins read

Black Owned Vegan Dessert Brand Invests $1.3 Million to Keep Up With Demand

Freaks of Nature is a Black owned Vegan dessert brand based in the UK. Peter Ahye launched Freaks of Nature in 2016 after identifying a gap in the market for inclusive, delicious tasting vegan and vegetarian snacks.

In January of 2020, the company launched a new chocolate mousse product and the demand far exceeded their expectations. Sales soared by 200% in three weeks and have been strong since then.

black owned vegan dessert
Peter Ahye

The company is now investing £1 million ($1.3 million) to expand its manufacturing capacity due to the growing demand for its vegan desserts. They also have plans to build a second production line and invest in larger, more eco-friendly equipment with the goal of increasing production capacity by 400 percent.

black owned vegan dessert

“This investment is very exciting and marks a significant turning point in our business,” Freaks of Nature founder Peter Ahye told Foodmanufacture UK. “In the first quarter of this year our production volumes were up by 100 percent, despite being held back by COVID-19, and strong indications show they are set to continue.”

black owned vegan dessert

“We had a fantastic year last year developing a number of great new puds, growing our production capacity and attracting some significant new retailers. We also won a number of leading industry accolades including The Grocers Best Start Up award. Following the really positive interest we have already received for our new mousse and the unstoppable rise in veganism we’re seeing here in the UK, I think this next year is going to be an even more exciting one for us!”

black owned vegan dessert

All of Freaks of Nature’s desserts are produced in its purpose-built facility which is British Retail Consortium (BRC) grade A accredited and is the largest factory of its kind in Europe.


-Tony O. Lawson


Related: Black Owned Snack Brands You Should Know

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3 mins read

Black Owned Snack Brands That Can Replace Junk Food

Black owned snack brands are making a huge impact in the health and wellness industry, offering delicious and nutritious options for snack lovers. We’ve put together a list of some amazing brands that are worth trying.

Black Owned Snack Brands

Major’s Project Pop

Major’s Project Pop offers a fresh take on kettle corn using carefully-selected organic ingredients, including a bold virgin coconut oil that lingers on your palate.

Symphony Chips

Symphony Chips, a harmonious blend of deliciously seasoned chips guaranteed to leave you wanting more. GMO-free | Gluten-free | Guilt-free.

Funky Mello

black owned snack brands

Funky Mello marshmallow cremes are amazingly light and satisfyingly sweet. The vanilla, strawberry, and cookie flavors are delicious and rich.

Pipcorn Heirloom Snacks

Pipcorn offers four lines of ancient grain based (heirloomsnacks, Heirloom Popcorn, Heirloom Cheese Balls, Heirloom Corn Dippers, and Heirloom Crunchies that are whole grain, gluten-free and Non-GMO Project Verified.

Chikas Foods 

Black Owned Snack Brands

Chika’s is on a mission to bring natural ingredients and taste sensations from Africa to both food lovers and the health conscious alike.

Oh Mazing Food

Black Owned Snack Brands

Oh-Mazing! crafts gourmet granola with unique flavors that will make your taste buds sing!

Partake Foods

Partake offers offers delicious, allergy-friendly cookies, baking mixes, and pancake & waffle mixes that are certified gluten-free, non-GMO, vegan, and free of the top 9 allergens.

It’s Nola

black owned snack brands

It’s Nola creates chewy granola bites using ordinary ingredients to make an extraordinary snacking experience.

Mawa’s GrainFreeNola

Mawa’s GrainFreeNola offers delicious gluten-free, protein-rich and Vegan GrainFreeNola filled with the highest quality organic nuts and seeds sweetened with Medjool dates.

Cajou Creamery

Cajou Creamery uses a few, responsibly-sourced, nutrient-rich ingredients to churn out flavors into luxurious, creamy, dairy-free ice cream.


TERANGA is on a mission to create refreshing and healthy prepared foods, snacks, frozen treats and drinks handcrafted in small batches using baobab and other unique ingredients from around the world.

Azzizah’s Herbal Green Popcorn

Black Owned Snack Brands

Azzizah’s Herbal Green Popcorn is an organic, air-popped snack that is universally tempting, satisfying, nourishing, and of course, tasty and crave-able.

Eat Power Snacks

black owned snack brands

Dad-Made, Kid-Approved. A snack that parents can feel good about their kids eatingEnergy With a Crunch. Packed with the nutrients you need.

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