With Sarah Masoni at the Fancy Foods meeting with a Food Innovation Center contingent, Sarah Marshall talks with Yvonne Fide and Ian Levy In their third year in business, Momo Cocoa innovating and pushing forward. A new product in the brewing cocoa category, their tea is made with whole bean cacao, ground with a bit of black tea added. It is then roasted similarly to coffee beans, and is then brewed like tea in a pouch or French press. The company currently has six flavors of cocoa mixes, non-dairy and organic with organic spices added. Ingredients come mainly straight from the farm and are part of elevating the art of sharing chocolate with family and friends. This came from Yvonne's growing up in Southern California and embracing the fall comfort time even in the background of warm weather. Her determination to create a warm and cuddly environment in spite of the sunshine was her driving force to build the company she has today.
Thank you for listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.
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Producer: Sarah Marshall of The Joy of Creation Production House
Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo design: Anton Kimball of Kimball Design
Production Coordinators: Dave Drusky
