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Meet Angela Hofmann of Nüssli118° in Cambridge

Today we’d like to introduce you to Angela Hofmann.

Angela, please share your story with us. How did you get to where you are today?
My yoga instruction opened the door to my current profession. One tenet I was taught is you find your true self on the yoga mat. And for me, it did clarify and direct me towards the creation of my raw food company. As an architect, I enjoyed the creative process and my ability to assist clients with finding solutions, but I often felt frustrated by its inherent constraints. I was torn between my training as an architect and my new-found love of creating healthy nourishing and delicious foods and that I could share with everyone I knew, teaching about their benefits.

One weekend during my yoga teacher training, I made a big batch of my nut clusters, bagged, and bowed them and passed them out to my fellow students. Everyone raved, and I knew what to do. My explore into foods ability to improve health began as I tried to understand my own reaction to the standard American diet. I was aware of my own food sensitivities and was warned I was pre-diabetic. I started juicing before it became a trend, tried intermittent fasting, and incorporated raw vegan foods into my diet.

After doing an elimination diet, I understood which foods nourish and energize me and which foods deplete, exhaust, and just slow me down. I read books, blogs, and watched documentaries on everything concerning food, our digestive system, and our food industry. The more I learned the more I realized there needs to be a turning point with the way we feed ourselves. Our health and our planet depend on this change.

Has it been a smooth road?
Ask any small business owner and you hear you initially do everything! It is a steep learning curve which is eased if you have seed funding, an MBA or a marketing background, none of which I had. My company is fueled by my passion, grit, and integrity with a great team supporting our mission and a family believing in my endeavors. I bring a combination of flexibility and determination to discover how best to place my product in the evolving food marketplace.

My conviction of our exceptional taste, outstanding high-quality ingredients and small hand batch production makes for an extraordinary product. I am compelled to share it and have others witness the positive change eating well can make in overall health and satisfaction. My hope is to educate the general population what an impact eating well can make. You do not need to follow a vegan or raw diet to enjoy and benefit from our snacks and treats. It is proven a nutrient dense food will satisfy cravings and offer health benefits.

We’d love to hear more about your business.
Nüssli118° is a company specializing in food that is both delicious and nutritious. Our tagline is, Healthy Never Tasted So Good. We source only organic ingredients and sweeten with whole fruits which is rare and is truly healthy. Consumers can be misled by packaging that states a product is ‘healthy’, which has zero criteria behind it. We are certified organic and utilize ONLY organic products.

Our shelf life is short because we do not use preservatives. We support other small business owners and love our placement in several local farmers markets and health-centered grocery stores. We love creatively combining our premium ingredients to satisfy every craving – sweet, salty, smooth, or crunchy. Filled with love, attention to detail, and a creative passion, each Nüssli118° product nourishes on many levels.

How do you think the industry will change over the next decade?
The market is ripe for health-conscious products that are organic, low sugar, and allergen friendly. According to the Organic Trade Association, the U.S. organic industry grew from $3.9 billion in 2014 to $4.2 billion in 2015, a 10.8% growth rate in 2015, and the numbers continue to rise.

The CDC stated in mid-2017 that over 100 million Americans have diabetes or pre-diabetes, a condition that is mostly controlled by diet and lifestyle choices. The “gluten-free” and “free from” food markets in the U.S. are forecasted to hit $23.9 billion by 2020, up from $0.9 billion in 2006 (Statista, 2018). This data is evidence of the need and demand for health-conscious foods

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