I learned to cook with my grandma in Thailand where I grew up. She showed me how to cook with simple ingredients. Our dishes and desserts are typically dairy-free and gluten-free as our key ingredients are coconut milk, rice and pandan (vanilla of the east). That’s where my passion and curiosity for food started.
Later I had the opportunity to travel the world, lived in 7 countries and expand my tastebuds. I became intrigued with herbs, natural ingredients and food cultures.
Now being a mom of two and living in the US, I became more aware of unhealthy eating options and doubtful additives - many are banned in other countries.
People around me started to develop food sensitivities, metabolic diseases and unexplained gut ailments such as IBS. Kids’ health has been compromised and more studies linked neurological symptoms to gut-health.
However I feel most of us do not always make grocery buying decisions based on the sound evidence of how foods impact health. I love being outdoor and camping, so eating needs to be adapted while on-the-go.
The reality is few of us have time to search for healthy and delicious alternatives or cook for every meal, every day.
"Eating well shouldn’t be a compromise for taste, or hard to do"
The challenge is to find these healthy alternatives that match our dietary lifestyle.
Thanks to the innovations in natural food preservation methods such as freeze-dried process, gas preservation, HPP, there’s a ton of newly launched ready-to-eat meals, low sugar drinks, high-fiber and nutritious snacks. These minimally-processed foods meet our desire for pleasure, nutrition, convenience, and extended shelf-life to reduce food wastes.
Making use of my engineering background and passion for healthy eating, I’ve developed a simple way to make healthy eating work not as an occasional treat but as a way of life.
And along came Tastermonial. We do the hard work of delivering you tasting samples from local and international food brands.
Our mobile app helps you save time to compare which food is better for you, just by scanning the barcode. We do this by interpreting food labels and beyond that we are working hard to crowdsource glucose responses to unveil you the comparative food's glycemic impact.
As we are gathering more data from the glucose experiments to help you make a more informed food buying decision, we are interested in your honest feedbacks to perfect how we communicate these results intuitively.
- Bude Piccin, CEO