 Written by Bennie Randall Jr - Editor In Chief Arnell Thomas is bringing a fresh perspective to one of the fastest growing beverage categories by blending Caribbean heritage with wellness. As the founder of Irie Brew Kombucha, Thomas has created a probiotic drink that celebrates the vibrant flavors and traditions of the Caribbean while introducing consumers to a healthier way to enjoy functional beverages. Inspired by her family's roots in Jamaica and Guyana, her mission is to create a kombucha brand that reflects culture, community, and better living. For Thomas, Irie Brew Kombucha is more than another health drink on the shelf. It is an opportunity to bring representation to an industry where few Black entrepreneurs have established a presence. Rather than following trends, she chose to build a brand around authentic Caribbean ingredients that many consumers have yet to experience. By combining her passion for health and wellness with flavors rooted in her upbringing, she believes Irie Brew offers something truly unique in today's marketplace. One of the signature ingredients featured in the brand is sorrel, a Caribbean staple that is closely related to hibiscus. Known for its antioxidant properties and anti-inflammatory benefits, sorrel has long been enjoyed throughout the Caribbean and now serves as one of the ingredients helping Irie Brew stand apart from traditional kombucha brands. Thomas hopes these familiar flavors will resonate with Caribbean communities while introducing new audiences to the richness of the region's culinary traditions.  Although the company is currently in its early stages, Thomas has ambitious goals for the future. The official launch is scheduled for August, with customers already able to place preorders through the company's direct to consumer website. While she is currently building the business independently, her vision reaches far beyond online sales. Over the next five years, he hopes to see Irie Brew Kombucha on the shelves of major retailers such as Whole Foods and Trader Joe's, making Caribbean-inspired wellness beverages accessible to consumers across the country. Thomas also sees opportunities to expand the product line beyond its initial bottle size. She envisions convenient wellness shots that could be sold in cafés, grocery stores, and grab-and-go retail locations, giving customers another way to enjoy the health benefits of kombucha in a quick, portable format. As consumer demand continues to grow for functional beverages, Irie Brew is positioning itself to meet that demand with products that are both nutritious and culturally inspired.  For now, the focus remains on building awareness, connecting directly with customers, and establishing a loyal community around the brand. Consumers can follow Irie Brew Kombucha on Instagram and TikTok to stay updated on product releases, launch announcements, and future retail availability.
As the conversation came to a close, Thomas summed up her message with a simple and memorable invitation that reflects both the brand and its Caribbean spirit: "Drink Irie Brew Kombucha." With authenticity, cultural pride, and wellness at the center of the business, Irie Brew Kombucha is proving that innovation often begins by embracing your roots and sharing them with the world. Vonoi Magazine  Written by Bennie Randall Jr -Editor In Chief Sometimes the best businesses begin with a simple disagreement. For the founders of Wani Cakes, the journey started while planning their wedding. What began as a debate over who should bake the wedding cake eventually became the foundation for a fast growing snack company that is proving healthier treats do not have to sacrifice great taste. Based in Detroit, Wani Cakes has spent the last three years building a brand that gives consumers permission to indulge while making smarter food choices. The company produces better for you snacks that are high in protein, contain 50 calories or less per serving, and feature reduced sugar, offering an alternative for consumers who want both nutrition and flavor. "We give customers an opportunity to eat better while still enjoying something indulgent," explained co-founder Anwelli during his conversation with Vonoi Magazine. The story behind Wani Cakes is one that many entrepreneurs can appreciate. While preparing for their wedding, Anwelli insisted on baking the wedding cake himself. His wife was not immediately convinced that was a good idea. After creating a beautiful display and delivering a cake that impressed both his bride and their guests, family and friends began encouraging the couple to turn that talent into a business. They did not rush into entrepreneurship. Instead, they took time to develop their vision before officially launching Wani Cakes in 2023. Today, the company continues to expand its reach while staying committed to creating products that balance health and enjoyment. Wani Cakes serves both business and consumer markets. The company works with wholesale partners while also selling directly to customers through its website, allowing shoppers across the United States to order products delivered to their homes. In addition, the brand has secured placement in grocery stores throughout Michigan and is now introducing its products to consumers in New York.  Like many food entrepreneurs, one of the greatest challenges was not creating the product itself but learning the business behind the business. "The biggest obstacle has been understanding the industry," Anwelli shared. "Knowing when to work with manufacturers, when to bring in distributors, understanding cost structures, and learning all of the nuances that come with scaling a food company." Rather than trying to figure everything out alone, the founders leaned heavily on mentorship, networking opportunities, and industry organizations. Those resources helped shorten the learning curve and provided guidance from people who had already navigated the competitive food marketplace. That willingness to seek advice reflects an important lesson for entrepreneurs in every industry. Success often comes from putting yourself in environments where experienced people can help you grow. Building relationships can be just as valuable as building products. When asked how customers have responded to Wani Cakes, Anwelli did not hesitate. "The response has been phenomenal." Consumers are paying closer attention to nutrition than ever before, but the founders understand that health benefits alone will not create loyal customers. During the interview, one point became abundantly clear. Taste still wins. Many protein snacks promise healthier ingredients but fail to deliver an enjoyable eating experience. Wani Cakes made flavor its highest priority from the very beginning. The company's philosophy is simple. If customers genuinely enjoy eating the product, they are far more likely to come back again.  That focus on repeat customers is what separates sustainable brands from short lived trends. A business cannot survive on one time purchases alone. Long term growth comes from creating products people crave enough to buy repeatedly.
As Wani Cakes continues expanding beyond Detroit and into new markets, the company remains focused on its mission of making healthier snacking more enjoyable without asking consumers to compromise on flavor. With a memorable origin story, a commitment to better nutrition, and an unwavering focus on taste, Wani Cakes is positioning itself as a brand that understands what today's consumers truly want. Healthy choices that still feel like a treat. As the interview came to a close, Anwelli expressed his excitement about bringing Wani Cakes to New York and continuing the company's growth across the country. It was a fitting ending for a business that began with a wedding cake and has grown into a brand built on partnership, perseverance, and the belief that great tasting food can also be good for you. I let my Vonoi Team taste test and the lemon blueberry cake was team favorite. Vonoi Magazine  Story by Bennie Randall Jr - Editor in Chief At one of the largest food industry conferences in the country, thousands of brands competed for attention. Yet one booth stood out not only for its vibrant packaging, but also for the energy, laughter, and family spirit behind it. That booth belonged to Plantaizin, a fast growing plant based snack company founded by Milton and his family. "We're using plant-based snacks that taste amazing," Milton said with a smile. "We started with our line of plantain chips featuring sea salt and seasoned flavors. We're excited about this brand because we want people to know that better for you doesn't have to mean boring." For Milton, Plantaizin represents much more than a snack company. It is a celebration of Caribbean heritage, healthy living, family, and purpose. The company's mission is rooted in the flavors they grew up enjoying and the belief that nutritious snacks should be every bit as satisfying as traditional favorites. "We grew up eating green plantains and yellow plantains," Milton explained. "One day my brother in-law Kervens called me and said, 'Why don't we start our own brand?' That conversation became Plantaizin." Now, approximately two and a half years into its journey, Plantaizin has established itself in both the business to business and business to consumer markets. The company sells directly through its website while also supplying schools, hospitals, corporate pantries, and food service providers.  What separates Plantaizin from the growing number of snack brands on store shelves is its commitment to combining authentic Caribbean flavors with premium presentation and intentional snacking. "Plantain chips have been around for a long time, but many people have never even tried them," Milton said. "We saw an opportunity to introduce these snacks to people in places where they hadn't seen them before. We want people to know they can snack with both flavor and healthy intention." Each bag is thoughtfully designed with colorful branding and a QR code that connects customers to recipes, serving ideas, and additional ways to enjoy the products. Printed at the bottom of every package is a simple reminder that reflects the company's philosophy: "You're Amazing." "Everybody is amazing," Milton said. "We wanted our brand to remind people of that every time they picked up a bag."One of the biggest challenges facing any startup food company is balancing growth with limited resources. Milton explained that Plantaizin focused on building strong relationships from the very beginning. "Community is the biggest thing," he said.
Instead of waiting until they could afford massive production runs, the team partnered with manufacturers willing to help them start small. "Our first production run was about a thousand bags," Milton recalled. "The people who partnered with us believed in our passion and our vision. That gave us the opportunity to introduce the product to businesses and continue growing from there." As the company expanded, Plantaizin explored grants, alternative financing opportunities, and strategic partnerships to continue scaling responsibly without losing sight of its mission. Perhaps the most memorable moment of the interview came when Milton was asked what it is like working alongside family. "It's terrible. I don't really like these guys," he joked, drawing laughter from everyone around him before quickly making it clear that he was kidding. "It has truly been a blessing," he said. "We pray before every meeting. The opportunity isn't simply about building the biggest snack company in the world. It's about asking ourselves where this brand can go, how we can continue serving others, how we can encourage people, and how we can continue sharing God's love." That sense of purpose is what gives Plantaizin its identity. The company is not simply selling snacks. It is sharing a culture, strengthening relationships, and creating moments that bring people together.  When asked about the legacy he hopes to leave, Milton's answer had nothing to do with sales or market share. "I want to be remembered as someone who never stopped sharing a little love." In an industry driven by trends and competition, Plantaizin is proving that authenticity, community, and family remain some of the strongest ingredients any brand can possess.
Every bag represents more than a delicious plantain chip. It represents heritage, kindness, and a belief that food has the power to connect people across cultures. For those looking to experience Caribbean-inspired flavors with a modern, better-for-you approach, Plantaizin is building a brand that is every bit as meaningful as it is flavorful. To learn more about Plantaizin and explore its growing line of products, visit Plantaizin.com. Vonoi Magazine  Story by Bennie Randall - Editor In Chief In today's crowded snack industry, creating a product that stands apart takes more than attractive packaging or clever marketing. It requires a commitment to quality, authenticity, and an understanding of what today's consumers truly want. Dorrel has built its brand around that philosophy, crafting premium chocolate covered treats that celebrate nature's finest ingredients while delivering a luxurious snacking experience that consumers can feel good about. The inspiration behind Dorrel came from recognizing a gap in the marketplace. The company's founder saw an opportunity to create a better product by combining a love for chocolate with the natural sweetness of dates and the rich flavor of premium nuts. Rather than producing another candy filled with artificial ingredients and added sugars, the goal was to create a snack that tastes indulgent while remaining true to simple, wholesome ingredients. Founded in 2021, Dorrel has experienced impressive growth in a relatively short period of time. The brand has established a strong retail presence throughout New York and can be found in supermarkets including Key Food, C-Town, Sea Town, and other neighborhood grocery stores. Through strategic distribution partnerships, Dorrel has expanded well beyond online sales, making its products easily accessible to customers looking for healthier snack alternatives. One of Dorrel's most popular products is its pistachio variety. As pistachio flavored desserts continue to gain popularity across social media, consumer demand has grown rapidly. While trends often introduce shoppers to new products, Dorrel believes customers return because of the quality inside every package. The company focuses on delivering a balanced combination of rich chocolate, naturally sweet fruit, and premium nuts that creates a satisfying experience without overwhelming the palate.  Dorrel describes its products as treats crafted from the earth's purest gifts. Every bite combines carefully selected fruits, premium nuts, and exquisite chocolate into a harmonious blend of flavors. The result is a snack that feels indulgent while providing the natural fullness and satisfaction that highly processed candy often lacks. Quality remains at the center of everything Dorrel produces. The company sources only premium ingredients and manufactures every product in the United States. Dorrel products are non GMO, Kosher Pareve, vegan friendly, and contain no added sugars, giving health conscious consumers an option that aligns with their lifestyle without sacrificing flavor. This commitment to clean ingredients reflects the company's belief that consumers should never have to choose between great taste and better nutrition. Building a successful food brand, however, requires much more than creating an exceptional product. During our conversation, they explained that one of the greatest challenges facing emerging food companies is understanding retail pricing. Many entrepreneurs focus only on maximizing their own profits and fail to leave enough margin for distributors, wholesalers, and retailers. Without a pricing structure that works for every partner in the supply chain, even outstanding products can struggle to earn valuable shelf space. The founder emphasized that success in retail comes from understanding the entire business ecosystem. Every participant, from the manufacturer to the grocery store, must have the opportunity to earn a reasonable profit. Learning this lesson early allowed Dorrel to build stronger relationships with distributors and retailers while positioning the brand for long term growth.  What stands out most about Dorrel is its refusal to compromise on quality. While many brands reduce costs by using lower quality ingredients, Dorrel continues to invest in premium fruits, nuts, and chocolate because the company believes consumers can taste the difference. That philosophy has become the foundation of its growing reputation and expanding customer base.
As consumers continue searching for snacks that combine wellness with indulgence, Dorrel is proving that luxury and clean ingredients can exist in the same product. Every bite reflects a commitment to craftsmanship, thoughtful sourcing, and a belief that nature already provides the finest ingredients. In an industry driven by trends, Dorrel is building something far more valuable. It is creating a brand that earns customer loyalty through exceptional quality, honest ingredients, and unforgettable flavor. Vonoi Media  Story by Bennie Randall Jr - Editor In Chief / Photos By Vonoi Global Media For years, the conversation around vegetarian and vegan food has centered on what people are giving up. Less meat. Less dairy. Less of the traditional foods many of us grew up eating. Tom Trainor, Chief Executive Officer of Future Foods and the driving force behind the PAOW Foods brand, believes that conversation is overdue for a change. Rather than positioning his products as meat substitutes or alternatives, Tom sees them as something entirely different. He sees them as protein. It is a subtle but powerful shift in thinking that could reshape how consumers approach food over the next decade. "Our brand stands for People And Our World," Tom explained. "We've created products that are clean, versatile, chef inspired, and designed for today's consumer." Unlike many products that rely on lengthy ingredient lists, PAOW Foods focuses on simplicity. Built primarily from soy and water, the products are developed by professional chefs to provide flexibility in the kitchen. One product can become dozens of different meals depending on the creativity of the chef preparing it. That versatility was born out of frustration with what Tom saw in the marketplace.  "There wasn't enough innovation," he said. "Everything was being labeled plant based, but consumers weren't getting exciting options. We wanted to create something that could fit into multiple recipes without sacrificing taste or texture." For restaurants, hospitals, schools, senior living communities, and food service operators, versatility means more than convenience. It also means reducing waste. Traditional meat products naturally lose weight during cooking. A five ounce chicken breast may shrink to three and a half ounces after preparation. With PAOW Foods, what goes into the pan is exactly what comes out. "There is no waste," Tom explained. "If you prepare four ounces, you're serving four ounces." That efficiency has become an attractive advantage for commercial kitchens managing food costs while still trying to provide high quality meals. As eating habits continue to evolve, Tom believes America is moving beyond simply identifying as vegan or vegetarian. A rapidly growing segment of consumers now identify as flexitarians, people who regularly eat plant based meals while still occasionally consuming meat or seafood.  "They're flexible," he said. "They're looking for more choices." That flexibility is exactly where PAOW Foods believes the future of food is heading. Instead of focusing on what consumers are eliminating from their diets, Tom believes companies should focus on what they are adding, specifically more protein, more fiber, and more flavorful experiences. One of the biggest misconceptions surrounding plant based foods, he says, is the assumption that they lack protein. "It's really an education issue," Tom explained. "People hear plant based and immediately think lettuce and broccoli. They're not thinking about ingredients like soy that provide significant amounts of protein." PAOW Foods delivers approximately 17 grams of protein per serving while maintaining a clean ingredient profile. For Tom, changing public perception begins with changing the language. "As soon as you tell someone something is plant based, they've already formed an opinion," he said. "Instead of saying it's plant based, ask someone if they'd like to try Korean barbecue or curry over rice. Suddenly they're interested." His philosophy is simple. People eat with their eyes first. Then they eat with flavor.  Taste and texture remain the deciding factors, regardless of dietary preference. "We're focused on taste and texture because that's what people remember," Tom said. "Soy absorbs flavor incredibly well. Whatever seasoning or sauce you use becomes part of the experience." That philosophy has already found success across multiple markets. Hospitals, colleges, universities, and senior living communities have embraced the products as demand grows for healthier protein options. Retail expansion is also accelerating. Consumers will soon find PAOW Foods products in Food Bazaar stores, while Sprouts Farmers Market already carries several of the company's offerings, including its popular Korean Barbecue and Philly style products. One of the company's most interesting partnerships has been with Plantega, a New York distributor serving neighborhood bodegas. Their meatball sandwich has become the number one selling sandwich in participating locations. After that success, Plantega asked PAOW Foods to develop a plant based chorizo. The new product reached testing in just 45 days and has quickly become another customer favorite. For longtime vegetarians and vegans, the expansion of flavorful options represents something many have waited decades to see. Only twenty five years ago, finding vegetarian meals in New York City often meant settling for limited choices. Today, entire restaurant concepts, neighborhood bodegas, and major grocery retailers are embracing chef driven protein options that appeal not only to vegetarians, but to everyone. That may ultimately be Tom's biggest message. PAOW Foods is not trying to create food exclusively for vegans. It is creating food everyone can enjoy.  "We tell operators to stop calling it Meatless Monday," he said. "Call it World Cuisine
Wednesday or Chef Inspired Tuesday. Everybody can eat these products." As consumer awareness around health, sustainability, and protein continues to grow, companies that focus on flavor rather than labels may be best positioned for the future. Tom leaves potential customers with one simple piece of advice. "Try it," he said. "You have to taste it because we're changing the perception." Sometimes the future of food isn't about replacing what's on your plate. It's about reimagining what protein can become. Vonoi Magazine |
Get Your Copy Today
Issue 700
Issue 601
Issue 600
Issue 400
Issue 300
Issue 200
Issue 100
AuthorThe Business of Doing Business. Archives
October 2026
Categories
All
|
RSS Feed
|
|
|
(c) 2022 - 2026 Copyright, Vonoi Magazine a Vonoi Broadcasting Corporation Company, New York, NY 10001 All Rights Reserved