NOSHU the A.A. Taste Awards Winner founder Rachel Bajada on the reality of decision making, starting a business and creating a food product.
By Ram Castillo
It’s a pleasure to have your company on episode #43! Our guest is the founder of NOSHU – Australia’s first food brand to be truly sugar free. Time Out Sydney included her as one of the top Forty Under 40.
What’s interesting is that she started her degree in Food Science, then did a pivot to Design (Visual Communications), she completed that, worked in the industry for a number of years, then moved to France for a while, and returned back to Australia to create the business. Her family history of diabetes and her struggle to find delicious, sugar-free foods became the catalyst to create her hero product, a healthy donuts.
The International Anti-Additive Awards recently recognised her company NOSHU as one of the Asia Pacific winners for the 2016 Best of the year award.
The judging panel included Michelin Star Chefs, Nutritionists, Dieticians, Professors and Food Editors. Criteria involved presentation, taste, production and cooking process.
Some of the topics we spoke about include:
- Advice when struggling to decide to stop pursuing something or to keep going
- What surprised her most when launching a food product
- Where to begin when in the research and development phase of making a food product
- Cautions to be aware of before starting any business, and plenty more.
I present to you, the fun loving, hardworking and determined … Rachel Bajada!
I photo of my uneaten NOSHU donut; caramel spice flavour, pre-devoured.