Flavor profile: Cheetos meets white cheddar popcorn.Share on Pinterest Photo courtesy of Goodles That mission takes shape via a nutrient-powered noodle recipe, ingredients sourced from organic veggies, a swanky Clean Label Project certification and Purity Award, splashy packaging, and flavors created for adults more than kids - not to mention rigorous product development led by a staff nutritionist and 4,500 taste-testers known as Do Gooders.Īccording to Zeszut, they knew they hit the mark on taste when 92 percent of testers said they’d make the switch to Goodles mac. It must be hardwired into everything we do.” It’s the kind of hype you expect from a company’s CEO, but Goodles is doing a pretty good job of walking the walk. You’ll see it in our branding, our product, and you’ll taste it.” “Tiny improvements can add up to something really big. “We can make a noodle gooder with cleaner ingredients, more protein, more fiber, and it can taste more delicious than anything out there,” she says.
Everyone loves mac and cheese, but in a $4.4 billion industry, there’s been little innovation, says Zeszut - who might be even more passionate about mac and cheese than I am (or than anyone else on the planet is, for that matter). Goodles wants to bring nutrition, quality ingredients, flavor, and a whole lot of pizzazz to an otherwise meh food space. It was founded by a pretty super team: our girl Gal, former Cerebelly CEO Jen Zeszut, branding and design specialist (and former Kraft brand manager) Paul Earle, and former Annie’s president and co-founder Deb Luster. Goodles is exactly what it sounds like: good noodles - or “gooder” noodles, as the company likes to say.