In today’s food landscape, we are beginning to see a shift in consumer perspective. Gone are the days when people only want to buy basic food items that are common and generic. We are now faced with a wide variety of products that cater to specific niches but are accessible to everyone. There’s no reason we shouldn’t try something new – organic, vegan, or gluten-free, for example. And because these foods are being produced consistently, they are more affordable, flavourful and easier to eat. The choices are endless - you can also opt for a gluten-free bun at most restaurants now, and online farmers markets like DirectFood.store offer a wide assortment of incredible, innovative products for exploration.

For instance, try delicious, premium plant-based sauces and dressings from Koop Foods; the flavour will blow you away! Fortunately, we had a chance to interview Jeff Koop, owner of Koop Foods, and he provided us with some insight into the importance of supporting local and how vital it truly is to find these new products and try them out. So have a read below, and let us know your thoughts!

What do you produce at Koop Foods, and what products do you offer?

We produce plant-based salad dressings and sauces made from consciously sourced ingredients and for today’s tastes. 

What do you or your company stand for? 

We believe in supporting the local producers around us, so we collaborate heavily with local farms. Whether buying flowers for our display at markets or buying Okanagan peaches for our feature dressings, we believe there’s always a way to utilize and support local businesses. We also believe in simplicity and transparency in our ingredients; we’ll never put anything in our recipes we wouldn’t serve in our homes. 

What’s the story behind it all?

Like many chefs, I found myself unemployed at the peak of my career when the pandemic started. Looking for a way forward, I started looking at different parts of the food industry to offer something valuable. I’ve worked in some of the best farm-to-table restaurants in the country and had the opportunity to intern at multiple Michelin-starred restaurants. My experience has taught me the importance of using good ingredients and introduced me to the magical variety of BC fruits and vegetables. Originally, I wanted to make products that tick off the box of every one of today’s most common dietary restrictions. As I could relate to them because growing up, I had many food allergies; I was sympathetic towards today’s food-restricted and afflicted masses. My first products were not only vegan but also contained zero gluten, sugar, nuts or soy. Although my motives were good, trying to create a company that pleases everyone proved to be an impossible task. Over time, I noticed a market trend towards better plant-based food options and a lack of companies utilizing and infusing locality and community into their brands the way that great restaurants do. There was an overlapping of values with the vegan and plant-based crowd that I didn’t find in other niche diet crowds. Therefore, I eased my stance on allergens and introduced ingredients like cashews and organic sugar to the recipes. I feel like I’ve struck the right balance and feel good about the path we’re on now.  

How do you feel about the Lower Mainland/Fraser Valley and about supporting local businesses?

For my company and others like it, we can only thrive when we support each other. There’s a fantastic group of people making and growing things locally; it’s a pity if you’re missing out on this stuff. Take Okanagan peaches, for example. No one is going to argue that they’re delicious and an essential part of summer in BC. Similarly, there are so many undiscovered products that are yet to be explored. We have world-class wineries, vegetable farms, bakeries and florists. We have talent exiting traditional career paths and starting new innovative companies. We have more and more small independent grocery stores carrying local products and grocery delivery services like DirectFood.store making these products easily accessible.

What does the future have in store?

This winter, we are preparing to expand our wholesale business and would like to see our products sold in many small grocers across BC very soon. We will also be putting more focus into our social media channels, offering short recipe tutorials and demos on making plant-based meals more delicious.

How has your relationship with your customers evolved over the years?

Being face to face with customers has provided us with a lot of meaningful feedback and just a place to have a good chat. We are learning what matters most to our customers and what excites them, and it’s making us better at providing a valuable experience every day. 

The interview helped us understand the journey and vision of Koop Foods; what about you? Do you feel the connection between yourself and your local vendor?