Misha’s Kind Foods CEOs Open Up About Giving Dairy Intolerant Black People More Healthier Options

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Misha’s Kind Foods is a plant-based, dairy alternative company. The company was run by boss. co-founded Ian Martin and Aaron Bullock and started operations in 2018. In this short time it has established itself as “the best non-dairy cheese on the market”.

California certified and licensed Misha’s as a dairy company allowing them to legally use the word “cheese”. The line includes: Sari (dried tomatoes, roasted garlic, coriander), Joi (jalapeño, oregano, thyme), Lox (dill, capers, roasted carrots), Seven Point Five (jalapeño, habanero, strawberries), French Connection (Herbs de Provence, grains of paradise, black olives), smoked cheddar (smoked paprika, chipotle) ​​and black truffle (black truffle, shallots).

Through his company, Marcy Venture Partners, JAY-Z brought money to the table to support Misha’s Kind Foods. JAY-Z, along with NBA star Chris Paul and other investors, participated in a $ 3 million seed round for Misha’s Kind Foods this month.

BLACK COMPANIES caught up with Ian and Aaron, the founders of Misha Kind Foods, to learn more about their business and what next steps they are planning as it is growing exponentially.

What made you decide to start Misha’s Kind Foods?

Aaron: Ian and I have been friends for over 15 years, a friendship that began with our careers in the music industry. I started in the music promotion business, working in A&R for Motown, film and television production before becoming a licensed traditional health practitioner, which is where I really started to sharpen my interest and obsession with healthy lifestyle. Ian is an accomplished bass player and has worked with artists like Barbara Streisand, Naughty by Nature, Barry Manilow, Patti Austin and much more before training alongside Matthew Kenney as a raw vegan live food chef. Ian spent about six years perfecting his version of a vegan cheese. One day, as a reluctant, non-vegan, but supportive friend, I tried it and was amazed at how much it tasted exactly like milk cheese. I really couldn’t tell the difference. At that point we both knew that Ian had created something special. We also both share a desire to make healthy food available to all communities, and I wanted to support my friend because I believed so strongly in what he created.

How did you come up with the name?

Ian: Misha’s Kind Foods is actually named after my son Misha. The “Kind Foods” aspect stems from our mission to produce cheese that is gentle on the body, the earth and the wallet.

What flavors do you offer?

• • Black truffle – black truffle, shallots
  • Lox – dill capers, roasted carrots
  • French Connection – Herbs of Provence, Grains of Paradise, black olives
  • Joi – jalapeño, oregano, thyme
  • Smoked Cheddar – Smoked Paprika, Chipotle
  • Sari – Sun-Dried Tomatoes, Roasted Garlic, Coriander
  • Seven Point Five – jalapeno, habanero, strawberries
  • ricotta

What did people say when you said you wanted to start your business?

Ian: People gave me nothing but support and encouragement. The need for healthier options in the black community was paramount. We are often milk intolerant and lead to many diseases that can be prevented by a simple change in diet. However, my partner’s experience was strikingly different.

Aaron: When I told people who knew me that I was getting into the vegan cheese business, they thought I fell and lost my marbles – I’m not a vegan myself, although I have an affinity for all types of food. I had to explain to them that I really value healthier foods and that my diet is basically already clean. I realize that there is a way to create healthy foods that taste great and replace some of the foods we might love but don’t love each other quite so much.

How was the sale?

The sale was amazing. They have grown month after month and it continues to grow. We are very grateful that the demand is healthy; and I believe the decision to focus on a wider audience, rather than just niche consumers, is one of the best decisions we have ever made.

Do you think more blacks will embrace the plant-based lifestyle?

Yes, in the United States, about three-quarters of African Americans have the potential for symptoms of lactose intolerance due to lactose digestion. Many people, including the Black community, also know that plant-based based products are great nutritional and that the products actually taste delicious. Our cheeses are not only for vegans, but also for the culinary curious, early adopters, plant fans and health-conscious people. We serve a large community of dairy free people around the world who love and miss cheese. This includes vegans, people who are lactose intolerant, people who cannot consume dairy products for religious reasons, and people who just don’t want to consume dairy products but still love them. It is important to understand that the plant-based cheese industry is no longer just for “vegans”, but for a wide variety of people.

How did you get herbal?

Ian: It was my birthday with a 0 at the end! Lol. In earnest, I heard someone say, “We’re still alive, but 90% of our food is dead food. What would happen if we ate 90% live food? ‘ That resonated with me. After this comment, I went raw vegan for two years. Even though I’m no longer raw vegan, I’m still completely vegan.

What advice can you give other entrepreneurs?

Focus on the important things first. Make sure you have a product that there is a market for. Make sure your product is ready to enter this market. Make sure you are consistent and constantly improving the product you are introducing to the public. Focus on providing your customers with the best possible product and experience. Remember, your consumers are people. Everything else comes as it should. Oh, and if you need lots of sleep, if you hate conflict, if you are averse to suffering, find something else and don’t.

What can we expect next?

We are very happy to continue expanding our company. We are planning a national expansion. We’re so excited about a dessert bite we’ve developed and can’t wait to get a taste of our milk, so stay tuned!

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