America has a major sugar problem, which is evident in the fact that the United States consumes more sugar than any other country in the world! To explain how her company is helping to ease this particular pain point across the country, we are joined today by the Founder and CEO of Planet Bake, Kathrin Henon. Kathrin begins by explaining how her German background and America's diabetes problem combined to inspire her to help solve the sugar problem in the United States. Then, our guest explains why she adopted a vegan and sugar-free diet before walking us through the ins and outs of Planet Bake, the wonders of allulose, the value of avocado oil, and the problematic culture of brands hiding certain troublesome ingredients. We also learn about Kathrin's education and how it informed the way she built her brand, the important lessons she's absorbed as a founder, the future of Planet Bake, and why she loves being involved in research and development.Key Points From This Episode:The (worrying) state of diabetes in America.Beyond the sugar: The ins and outs of Planet Bake. Why Kathrin chose to adopt a plant-based, zero-sugar diet.Why our guest reveres allulose as the perfect sweetener, and her list of sweeteners to avoid.Understanding her choice to use avocado oil in Planet Bake's products.The way her degree in Strategic Design and Management influenced how she built her brand.How some brands hide problematic ingredients but Planet Bake is fully transparent.The biggest lessons she's learned as a founder and brand-builder.What Planet Bake aims to achieve in the next 5 years, including its in-house chocolate line.Links Mentioned in Today’s Episode:Kathrin Henon on LinkedInKathrin Henon on InstagramPlanet Bake‘The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels’Daniel Lubetzky Frontline ImpactModern Species Gage Mitchell on LinkedInGage Mitchell on XBrands for a Better World WebsiteBrands for a Better World on YouTubeBrands for a Better World emailImpact Driven Community