The baking mixes and beauty
A former CEO in the beauty business has developed a line of plant-based baking mixes made with ingredients sourced sustainably and free of the top nine allergies.
After working for almost twenty years in marketing and product development for some of the biggest skincare and cosmetics companies, Kimberle Lau started Bake Me Healthy to give customers with dietary allergies additional options. She had already become intolerant to dairy and eggs while pregnant, and following a health concern, she was told to cut out soy from her diet.
Baking has always been a love of mine, and I wanted baking to be accessible to everyone,” Ms. Lau stated. “Those with allergies and intolerances shouldn’t have to suffer this way. It’s not as though we requested it.
Earlier this year, she made the products’ internet debut. Since then, Pop Up Grocer and a number of specialty stores around New York have added the assortment. Sweetened with organic coconut sugar, Bake Me Healthy mixes are made with a combination of tapioca, millet, and sweet rice flour.
Coffee cherry flour, which is created from the usually discarded coffee bean husk, is a key ingredient in the dark chocolate fudgy brownie recipe. One way to use surplus or irregular bananas in the banana bread and muffin mix is to grind, dehydrate, and mill them into a powder. Sunflower protein flour, which is derived from the residual protein-rich pulp of sunflower oil extraction, is combined with organic whole oat flour to create the oatmeal pancake and waffle mix.The Upcycled Foods Association has certified all three of these goods as Upcycled.
“I’ve always been passionate about ingredients; I’ve always searched for the fountain of youth and discovered cutting-edge, novel ingredients that are utilized globally in addition to effective, natural, and clean ingredients,” the speaker remarked. “From baking to beauty, that obsession with ingredients has permeated everything.”
Ms. Lau overcame a number of taste and texture issues to refine the recipes in collaboration with Drexel Food Lab at Drexel University in Philadelphia. An essential component of the brand’s mission is sustainability. According to Ms. Lau, the mixes are sold with a portion of the proceeds going to 1% for the Planet. They are wrapped in pouches made of post-consumer resin.
As Ms. Lau put it, “the long-term goal is to be the sustainable, healthy Betty Crocker.” I’ve had that on my vision board.
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She pointed out that a number of niche companies, including Simple Mills and Pamela’s, provide gluten-free mixes but use soy, milk, or almond flour in their products. “I didn’t see anyone who was truly going after top nine allergen-free,” she said.
“Innovation is my love language,” she continued, adding that the firm might branch out into other categories like packaged cookies and muffins in addition to baking mixes. I would make goods all day long if I could.