A peek into the sugar-free world of Simply Delish
By Food in Canada StaffProducts Health & Wellness Simply Delish
With over 35 years in the natural food business, founder and CEO of Simply Delish, Martin Pamensky knows a thing or two about creating healthy alternatives to classic desserts for consumers with different dietary needs.
In 2021, Pamensky launched Simply Delish, one of the world’s first-ever Keto Certified plant-based desserts in the market. The company recently launched a RTE, vegan, sugar-free chocolate Keto pudding. We spoke to Pamensky, who lives in San Diego, Calif., about the new product as well as how he’s handling the current supply chain crisis.
What led to the creation of Simply Delish?
MP: Before Simply Delish, I was in the natural foods import/export business. My daughter, a natural food chef and a nutritionist, developed an interest in the effects of sugar on the body, which put her on a mission to educate people about the evils of sugar and its enormous impact on health. We launched Simply Delish with the primary objective to offer healthy desserts that all can enjoy. It was a lot of trial and error with ingredients and recipes, but we ended up developing a vegan range of sugar-free jels without gelatin and sugar-free instant puddings.
Where are the products manufactured?
MP: The ready-to-eat products are manufactured in Ohio. Our instant puddings and jels are blended and packed in Wisconsin and then distributed in the US, Canada, Australia and New Zealand.
How has the journey so far been?
MP: From the beginning, we knew we weren’t just developing delicious standalone products. The jels and puddings could be used with non-dairy options such as oatmeal, coconut milk, and soy milk to create unique, personalized desserts.
What are some of the challenges you’re facing currently and initially?
MP: The main challenges today are supply chain issues in sourcing packing and ingredients and limited staff to work overtime to meet demand.
What are your future plans?
MP: I am trying to stay ahead of the trends. In the next five years, we will see a greater awareness of the effects of sugar on the body. There will be a greater understanding of how foods interact with the gut. We will be moving toward getting back to the basics of food preparation. In the meantime, we will keep providing tasty options for all.
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