A daughter's severe infection, linked to artificial food coloring, prompted Cynthea Lam to re-evaluate family nutrition. This led the certified nutritionist to reinvent instant noodles, creating a healthier, vegan alternative.
Lam, founder of wellness brand Super Farmers, launched a line of vegan instant noodles and broth powders free from gluten and MSG. The goal is to offer comfort food options that are also nutritious.
The motivation stemmed from a critical health scare in 2012 when her then three-year-old daughter developed pneumonia after an undetected allergy to artificial food coloring found in a favorite candy. This incident led to a month-long hospitalization and significant financial strain.
Overwhelmed by guilt and anxiety, Lam left her marketing career to focus on her daughter's recovery. This period was marked by an intense focus on homemade, organic meals, which proved financially unsustainable and detrimental to her own health, leading to insomnia and eczema flare-ups.
A shift occurred in 2013 when Lam sought mental health support, reframing her perspective on food and well-being. She moved away from rigid dietary rules towards a more balanced approach, teaching her children to make informed choices rather than instilling fear around food.
In 2015, Lam founded Super Farmers to share her knowledge of microgreens and nutrition. After extensive research and experimentation, she developed plant-based instant noodles and broth powders that replicate the savory 'umami' flavor without artificial additives. Key ingredients include yeast extract for natural savoriness, and the noodles are made from 100% rice.
Her product range includes flavors like 'Not Chicken!', Kimchi, and Garlic Mushroom. Lam also introduced Ready-in-90 Instant Oats, offering a quick and healthy breakfast alternative. Her ultimate aim is to provide accessible, healthy versions of comfort foods, promoting a balanced approach to eating without guilt.
