After last week's awesome Women-Owned Collective Winter Meetup with Bossy Chicago and LinkedIn, Bossy caught up with our co-founders, Trish Thomas and Nichole Wilson, to chat with them about starting Every Body Eat™, the impact they hope to make, and why Trish tried (but failed!) to talk Nichole out it in the first place.
In 2017, Nichole Wilson and Trish Thomas set out on what seemed like an impossible task: creating food that was delicious and free from the 15 top allergens. After being told by major food companies that their mission was impossible, they set off on their own to manufacture their products. Every Body Eat™ creates craveable food that is free from the top 14 ingredients + corn, associated with over 90% of food allergies. With the core mission of helping you feed everybody at your table delicious food, they are truly changing the way food is produced in our country.
Tell us about Every Body Eat™ — why did you want to start this brand?
Trish Thomas: More than an estimated 60% of households in the US, including mine and Nichole’s, have special diets—either medically mandated (food allergies, intolerances, and autoimmune disease) or influenced by values or lifestyle choices (vegan, paleo, keto, etc.). All of us find it difficult to eat with other people, but we’re out to change that.
Nichole Wilson: There are few things that bring people together more than sharing a meal. Regardless of your background, heritage, or culture, connections are made, bonds are forged, and love is shared over food. Every Body Eat™ is about bringing everyone to the table, and keeping them there, with delicious food that everyone can enjoy together. Wouldn’t the world be a better place if we all ate together a little more?
Trish: Our mission is to make it easier for people to eat with everybody, everywhere—regardless of dietary restrictions or preferences—by making delicious food that appeals to all diets and is free from the top 14 allergens (the EU standards) plus corn. Most “free-from” foods only eliminate one or two allergens, or are manufactured in places where cross-contamination is a risk. We make our foods ourselves in clean facilities, and they are craveable—so good, in fact, you’d choose them even if you didn’t have food issues.
We’re launching with four varieties of snack “thins”—crunchy, satisfying crackers that are full of flavor, but we’ll soon be expanding to dips, dressings, marinades, and other meal solutions. All of our products are free from wheat/gluten, milk/dairy, corn, soy, peanuts, tree nuts, eggs, mustard, celery, lupin, sesame, sulfites, fish, shellfish, and molluscs.