#WhenWomenLead – A woman’s determination leads to healthy, low-carb and high-protein Tasted Better flour

After studying law at Thammasat University in Bangkok and the University of California, Berkeley, Perada Supopun started a law career, including at Thailand’s Ministry of Justice. However, her entrepreneurial spirit was ignited by her desire to help her husband manage his weight and health.

Perada and Trai Sasatavadhana, Tasted Better’s Chief Technology Officers and Co-founders, created a versatile plant protein-based, low-glycemic index flour that can replace wheat flour one-to-one. The flour is not only high in protein and fibre but also five times lower in carbohydrates. It has a two-year shelf life and requires no refrigeration.

Tasted Better company was founded in Bangkok in 2018 and began selling its bread, Dancing With A Baker, made with the flour in 2019. 

"We were able to position our flour as a game-changer in the local market because it was a versatile and healthier option,” says Perada, now 35.

Perada has a team of eight, and all Tasted Better products are sold online.

Of the WE RISE Together training that she and her team attended, Perada says,

“My best memory was the incredible energy during the workshops. Even with more than 100 people, I felt a real sense of community and support. Seeing women from diverse backgrounds learning and encouraging each other was truly inspiring.”

The training “pushed us to think bigger and bolder,” she says. “After the programme, we started to shift from a niche 'healthy market' strategy to targeting the mass market.”

This led to new collaborations and new product lines. Perada has partnered with 18 different manufacturers and distributors in the Republic of Korea to use the flour to make ready-to-eat products, including vegan pasta under the brand LENZEN.

Tasted Better products will be sold in the Republic of Korea later this year, and the company has secured a letter of intent from a conglomerate to distribute in Hong Kong.

“Getting a letter of intent from a potential distributor in Hong Kong was a major milestone for us,” Perada says. “It felt like we were finally being recognized for the hard work we’d put in.”

Perada’s achievements have led to invitations to speak at international forums and to support from Space-F, Thailand’s first global “foodtech” startup incubator and accelerator, at Mahidol University in Bangkok.