Good Foods' Mandy Bottomlee Discusses Plant-Based Dips at SEPC Southern Exposure
ORLANDO, FL - At Southern Exposure, the industry was challenged to “Produce like it’s 1999,” and those at Good Foods really brought the Prince flair to the show floor. Impossible to miss, Good Food’s Director of Marketing, Mandy Bottomlee, wore a bright purple jacket, white ruff, and round purple sunglasses. Was she trying to make it (purple) rain produce? She was certainly trying to make it rain plant-based dips. Read on to find out more!
“We’ve got our Queso, Avocado Pesto, Buffalo, Creamy Cilantro, and Tzatziki,” Mandy tells me. “They’re all cauliflower, almond-based. They’re [also] gluten-free, dairy-free, with no added sugars and no preservatives, and 30-50 calories per serving for the whole line.”
Can you imagine the possibilities? Queso dip with bell peppers (or chips, I won’t judge)! Avocado Pesto on zoodles! Buffalo on chicken wings and celery! Creamy Cilantro on your tacos! Tzatziki straight out of the package! (Just me?) The possibilities are endless!
And since they’re low-carb and low-fat, they make a great, produce-forward option on retail shelves.
To learn more, watch our exclusive interview above.