Myles Comfort Foods 2024: The Cleanest Mac & Cheese

Myles Powell, co-founder of Myles Comfort Foods, formerly known as 8 Myles, is a food entrepreneur and aspiring chef who started the company in 2015. Myles developed a line of fruit-based BBQ sauces inspired by his traditional family recipes. The real success, however, came with his Buffalo Mac & Cheese, made with high-quality protein and whole food ingredients, quickly becoming a fan favorite. This success led to the creation of a line of convenient and easy-to-prepare comfort foods, blending childhood flavors with wholesome ingredients. DeliveryRank finds out more.

Myles, can you tell us about the inspiration behind Myles Comfort Foods and how you decided to focus on frozen mac and cheese made with real, clean ingredients?

The love of great-tasting food and its impact on mental well-being has been a central theme in my life. Growing up in a family of "foodies," the dinner table was a cherished space, symbolizing warmth and togetherness. As I ventured out into the world, I sought to recreate that sense of connection. Living alone, I found solace in cooking, eventually leading me to start a food blog. This journey culminated in a competition series on the Food Network, affirming my passion for cooking and preparing food that resonates with my upbringing. However, I often found myself unable to replicate the flavors of home when grocery shopping for convenience. This gap in the market inspired me to launch a Mac and Cheese brand, aiming to bring the comfort of home-cooked meals to everyone in a convenient way.

What sets your frozen mac and cheese apart from other options on the market, particularly in terms of flavor profiles and ingredient quality?

Our first priority is quality ingredients. Everything we make uses pantry items, without any fillers or additives. Our recipes are truly homemade, scaled up and frozen for convenience. This commitment to quality results in a clean label product that is high in protein. Two of our products even include meat, adding to the protein content. Our Mac and Cheese stands out for its cleanliness among other options on the market. In terms of calories per serving, it varies. For example, our Home Style Mac and Cheese contains 560 calories per 10 oz serving, which is a generous portion size.

How do you ensure that your products maintain their quality and taste despite being frozen, and what kind of feedback have you received from customers?

Our process is straightforward: we use a flash-freezing method, immediately freezing the product after it's made. This preserves the nutrients and eliminates the need for any artificial fillers or preservatives. While some companies use these additives to extend shelf life for years, our natural freezing process gives our products a 12-month shelf life. We also conduct rigorous quality control checks. Personally, I eat a lot of our Mac and Cheese to ensure it meets our standards, and I'm not the only one who does this.

As a minority-owned business, how do you navigate the food industry and ensure that your brand is inclusive and representative of diverse communities?

It’s a lot of asking questions and reflecting on the challenges of being a diverse, minority-led brand, led by myself and a female co-founder. We often lack access to the same resources as others in the industry. However, we've been fortunate to make significant progress in the marketplace. One of my priorities is to share information and guidance with those who are earlier in their entrepreneurial journey than I am. When it comes to engaging with retailers, buyers, and investors, I make a point of addressing issues such as commitment and pricing. For example, I might ask them about their support for other brands similar to ours and ensure that we have a seat at the table in any room we enter.

Could you share some insights into the process of developing new flavors and recipes for your frozen mac and cheese line, and any upcoming flavors or products we can expect?

When we're in R&D mode, it starts with me diving into my home kitchen, where I create recipes from scratch. I then send out samples to my network for feedback, which involves a lot of back and forth. Once we have what we call our "next best idea," we take it to our co-packer to price it out. It's essential to ensure that a great idea is financially feasible; otherwise, it won't work. This back and forth and iteration process is crucial. Currently, we're experimenting with a few new dishes, including shrimp and grits and collard greens recipes, in addition to our mac and cheese.

If you would like to find out more about Myles Comfort Foods, please visit https://www.mylescomfortfoods.com/