Durham scientist reformulates Pop’s ‘secret barbecue sauce’ to rekindle family and business tradition

DURHAM – Faison and Son BBQ Sauce Company was founded in the early 1940’s when “Pop” started making barbecue sauce for his family and friends.

In the 1960s, it was a full-fledged business. The sauces were made in “an old white porcelain washing machine”, bottled and then labeled by “little hands on an assembly line of grandchildren”.

These are the family memories shared by Pop’s great-grandson. Michael lloyd, who started his own business to carry on the family tradition.

Lloyd, a scientist by training, reformulated the secret recipe passed down for four generations, to launch The company Num Num Sauce, a healthy condiment startup based in Durham. Lloyd said the company’s mission is to improve the nutrient density of condiments, without compromising flavor.

The company’s products are based on technology that Lloyd describes as “flavor condenser flow algorithm technology that mimics the flavors of sodium and fat.”

His company and its products, including a vegan sauce, are a nod to his family’s past.

“The fans invented the ‘Taste of Southern Hospitality’ sauce,” said Lloyd. “So much in American society represents ‘southern black culture,’ including sauces, condiments, and food science. “

Lloyd was recently named one of 12 Blavity.org First Cohort Fellows Venture Exchange, a six-month program awarding a non-dilutive grant of $ 10,000, free technology and an assigned sponsor for the duration of the program.

With this exchange, the startup will expand its operations and expand into other markets, Lloyd told WRAL TechWire. The sauce can currently be found on the shelves of Triangle Whole Foods stores or ordered online.

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“There are currently no nationally distributed brands of black-own condiment or barbecue sauce made by a company owned and operated by BIPOC in the United States,” he said. “Since condiments and barbecue sauces represent the Southern Black Culture, it is fitting that Num Num Sauce is on the way to being recognized.”

Lloyd, who received a Master of Science in Biomedical Science from Central University of North Carolina, started the business after being laid off from his pharmaceutical job in 2008.

“After hearing my mother tell us childhood stories about how she and her four sisters formed an assembly line and put labels on bottles of barbecue sauce made by their grandfather, I asked my grandfather to train me on the family tradition, ”he recalls.

His scientific training, especially his work on vaccine development and then on food bioprocessing, has helped reformulate and improve it.

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“Before Num Num Sauce was an option, condiments and sauces did not provide a healthy component,” Lloyd said.

“The technologies we have developed add substantial value and health benefits to processed tomatoes and condiments. We can’t wait to scale up, ”said Lloyd.

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