Celebrating National Vegetarian Month With Dianna King

October is National Vegetarian Month. Whether you’re a vegetarian or not, there are a lot of excellent reasons to participate in Vegetarian Month. One woman creating delicious products that can be enjoyed by all is Dianna King.

Dianna is the co-founder of Eat UNrestricted. She is an electrical engineer by trade. However, she has always been an entrepreneur and foodie.

She has a family history of cancer and it inspired her to make the change to a vegan diet during June 2016. Shortly after hosting community dinners in 2016 she received a lot of compliments on the mac and cheese she would make.

She worked on perfecting the recipe for 2 years and met Eric Thompson who became a co-founder and helped her continue the perfection process for the recipe.

After 2+ years of perfecting the recipe, they have introduced their “better cheddar” to the local market and have been given great positive feedback. Their carrot and potato based sauce/dip is artificial color and preservatives free, naturally gluten free, soy free, dairy free, and NUT/CASHEW free. This is truly a cheese dip/sauce that can be enjoyed by most if not all and it has received 5 star reviews from their customers and local personal chefs that they’ve worked with. We spoke to Dianna and learned more about her business and what success means to her.

What do you define as success?

Dianna: Repeat customers telling us how good our product is and how it opened up so many possibilities for them and their loved ones with dietary restrictions. Our company was founded on the mission of accessibility. Revenue is important. However, every time someone tells us their story or something similar, it reminds us that what we build is not only about business success.

What was the inspiration behind your brand?

Dianna: My inspiration was from my peers starting a business helping people and becoming very successful and fulfilled. When I think about giving up, I think of them, my supportive customers, and the early days seeing my parents work on their business. Then, I remember what I am doing is bigger than me and how I feel in the moment. And that I need to take a short break, re-center, and keep moving.

How do you differentiate your business from the competition?

Dianna: According to our customers, our competitors haven’t achieved our level of replication of the taste of cheddar nor adhere to the strict dietary restrictions like our Better Cheddar does. Created with Southern Flair, our Better Cheddar maintains a clean label, is accessible to most diets, and tastes amazing. We appeal to vegans and non-vegans alike.

Keep up to date: @eatunrestricted

Tammy Reese

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