For Christmas 2020, WhatIF Foods is celebrating Christmas with the DBS Giving Tree!
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Now, you may be asking yourself, why would you need your own WhatIF Foods’ spoon?
The nutritional benefits of pulses are well-recognised across the world. Plenty of empirical studies have shown evidence of positive health outcomes associated with consumption of pulses.
Last December, WhatIF Foods CEO and Founder Christoph Langwallner, and Senior Innovation Manager, Amelia Tan, had the pleasure to speak live on CNA938 – Singapore’s national radio station. Hospitably hosted by Stanley Leong and Chew Wui Lynn, Chris and Amelia walked through our journey from ideation to what is now known as WhatIF Foods.
WhatIF Moringa Noodles feature another Future-Fit crop. Its namesake, Moringa, is also known as the drumstick tree native to the Indian subcontinent. It is the extract from Moringa leaves that gives our noodles that wonderful lush green colour. And they are not just green in colour alone...
Bambara groundnut takes the centre stage at WhatIf Foods as the key Future Fit ingredient for all our soups and shakes products as well as our high-protein Bambara groundnut noodle. But what is Bambara groundnut...?
Even in challenging times...there is a silver lining! We wanted to create a brand for those who seek convenient nutrition with a penchant for conscious consumption. So, grounded in the mission to bring tasty, nutritious food that is good for our health, farmers and planet, I hope to empower consumers to change the world one meal at a time.
At WhatIF Foods, we promote the production and consumption of Future Fit crops by focusing our innovative efforts in incorporating them into tasty, familiar, and accessible food products.
We’d love to take you on a journey! A journey to West Africa and tell you about the incredible farmers we are sourcing one of our main ingredients for our products from: the Bambara groundnut...
Our co-founder and CEO Chris Langwallner has been on this mission for a long time. A long-standing veteran in the industry, he had spent most of his career finding innovative ways to improve taste in savoury snacks.
