How I Tested That
Marc Wandler | How I Tested Upcycled Barley Flour
Aug 21, 2024
Marc Wandler, co-founder of Susgrainable and a pioneer in transforming beer waste into sustainable flour, shares his innovative journey. He discusses launching an upcycled barley flour product stemming from a student project, the challenges of sourcing during the COVID-19 pandemic, and the crucial role of consumer feedback in shaping his business. Marc dives into A/B testing methods, partnerships, and his vision for sustainability, all while navigating the unpredictable landscape of food entrepreneurship.
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Quick takeaways
- Marc Wandler emphasized the importance of rapid testing and direct consumer feedback in refining product development and ensuring market fit.
- Despite pandemic challenges, he adapted Susgrainable's business model to focus on sustainability and consumer packaged goods for future growth.
Deep dives
Founding the Business with a Purpose
The idea for the company emerged from a class project during an MBA program aimed at addressing food waste. By transforming spent grains from breweries into nutritious baking flour, the company tackles a significant $49 billion food waste challenge. The founder's diverse professional background, which includes roles in healthcare and customer service, contributed to a holistic understanding of entrepreneurship and the food industry. The company started with a clear mission: to make sustainable, accessible food products while emphasizing health over profit.
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