Jason Vieth
Analyst · Canaccord Genuity
Yes. Bobby, I appreciate that twist. I love this question. And I could frankly talk for hours on it, but not as eloquently as either Laird or Gabby, who really have been at the forefront of this for a long time. It's really interesting. I'll give you an analog and then I'll use that to expound a little bit. When I came -- I came in from the food industry. I didn't come from big food, but I came from WhiteWave Foods who have been at the forefront of bigger companies leading the charge to change the way people eat for the better. But I would say I came in -- and I've been at a couple of other brands after that, and they came in not really understanding, if I'm honest, not really understanding Laird Superfood and some of the guardrails that have been placed on us. And so, when I got here, I said, "Oh, man, we can really make this food taste a lot better by using natural flavors as an example. Why aren't we using natural flavors?" And we started to go down a bad path, where we were going to make food taste a little bit better. And the reality is, our food tastes like food is supposed to taste and natural flavors are not actually natural. That's one of the dirty secrets among many in the food space, especially amongst big food and the poison that, frankly, that they have put into bodies over decades now. And so, you're really hitting a nerve with me here. And the reality is -- and I'll just give you this example, natural flavors, they are derived from a natural product, but they're chemically extracted in almost all cases, maybe all. And that chemical residue is passed on to the food that they go into. You might naturally extract a bit of tomato flavor, but you "and you can call it a natural flavor", but it's got a chemical residue that comes because it was a chemical that derived and was able to extract that flavor from the tomato. And as Laird Hamilton told me several times as we had those discussions early on, you take these products that you put your body every day in a little bit of a small amount, a small amount of chemical but used many times during the day over many days of your week, over many weeks of your month, your year to your life, suddenly, decades down the road, you have health problems, and you can't explain why. And there is an increasing recognition and understanding and awareness in that specific issue around natural flavor that's starting to grow, but more -- certainly more broadly across the other ingredients that you look at on the back of pack and you don't understand. And we're really marketing that now. If you look at what we're doing with our Greens relative to competitors, we talk about the fact that we're not a supplement, we're a food. When you turn over the pack, you recognize in our Greens, all of the ingredients that are there, and it starts with fruits and vegetables, as you would expect, and you look at competitors, and that's not always the case. So we're using that head-to-head marketing. You have to be careful, people don't always like to be preached to with regards to -- in fact, they usually don't with regards to their diet and the products that they're consuming. So we're doing that in the nuanced fashion. But we're finding more and more people receptive to it, more and more people are searching and researching their foods. And you see a number of podcasters such as Joe Rogan and neuroscientists and dietitians and others that are really getting vocal about these issues. And I think we're just at the beginning of a revolution in this space, Bobby. And your question is a great one. There is certainly more recognition of the ills that people are receiving from the food that they've been eating and the secret. You go to the research, there's a whole lot of secrets in the food industry of what you're putting into your body that people are starting to become aware of.