American - Businessman | 1958 -
We focused on getting popchips into the hands of tastemakers and influencers wherever they were, from the fashionistas at Mercedes Benz fashion week to the passengers on Virgin Airlines.
Keith Belling
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I'm definitely a serial entrepreneur and a serial snacker. And when it comes to snacks, I'm more of a salty snacker, though I've been known to have a craving for sweets from time to time.
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Everyone on our team shares a couple passions - putting the fun back in snacking, an entrepreneurial spiriting, and the passion for creating an innovative and exciting brand - all of which makes popchips a really fun place to work these days.
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My focus has always been on connecting with consumers in a meaningful way.
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Once consumers try popchips, most people really like it and become fans.
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We just wanted to do a chip that tasted great, but wasn't bad for you.
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Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.
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We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They're made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips.
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We have a broad range of snackers - moms, kids and healthy active people.
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We came out with a rice and a corn chip, then quickly decided we needed to focus on potato. It was just too much for consumers to figure out at once.
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I was convinced you were not able to tell a consumer you can have a healthy fried chip or a good-tasting baked chip.
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I knew I shouldn't be eating fried chips, but I'm just not a fan of baked chips, as much as I tried them.
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