Find out how at Natural Products Expo West 2026 next week. Didn’t even need the UN. Or whey.
Frankly So
Food and Beverage Retail
New York City, New York 114 followers
Crunch that Counts.
About us
We imagined a better way to eat well — one that felt more like joy than a job. Not another plan. Not another bar. Just food that’s clever, craveable, and built for real life. So we made Frankly So: high-protein toppers and snacks that fit into how people actually eat — messy, improvised, delicious meals made better with one simple addition. No lectures. No lifestyle overhauls. Just food that does more, without asking more. Tasty first, protein always.
- Website
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https://franklysogood.com/
External link for Frankly So
- Industry
- Food and Beverage Retail
- Company size
- 2-10 employees
- Headquarters
- New York City, New York
- Type
- Privately Held
Locations
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Primary
Get directions
New York City, New York, US
Employees at Frankly So
Updates
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Frankly this is great advice. Look out for more from our health and nutrition advisor Jessica Spendlove on how protein works for you.
Protein isn’t just for athletes. Head of Performance Nutrition at Frankly So, Jessica Spendlove, explains why protein plays a critical role in everyday diets — from energy and satiety to long-term health.
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Protein isn’t just about how much you eat. It’s about when you eat it. Jessica Spendlove, Head of Performance Nutrition at Frankly So, explains why spreading protein across the day can make a real difference.
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How much protein do we actually need? Short answer: probably more than you think. Jessica Spendlove, Head of Performance Nutrition at Frankly So, breaks down what everyday protein needs really look like.
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Protein isn’t just for athletes. Head of Performance Nutrition at Frankly So, Jessica Spendlove, explains why protein plays a critical role in everyday diets — from energy and satiety to long-term health.
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Not your average protein talk. 🧠💪 Earlier this week, we hosted students from the University of Sydney's Master of Agriculture and Environment program, visiting as part of their Sustainable Food Systems unit. The goal? To see how the big ideas about sustainable food systems actually look, sound, and (let’s be honest) smell when they hit the production floor. Massive thanks to Tassica Paotrakul, Keshu Lakhotia, and Daniel Mullette for leading the session – from the science to the production line – and showing what sustainable protein innovation looks like in motion. Dr Brian Jones, who’s been running industry tours for 25 years, called this one “one of the best.” We’re not saying we peaked early, but the bar’s officially high. (make sure you let Brent N. Kaiser that Brian!) At Frankly So, we believe protein should do more than fill a plate – it should help feed a better system. #FranklySo #ProteinTech #FoodInnovation #SustainableFoodSystems #USYD #Agrifood #FutureOfFood
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Everyone’s talking about eating less. Less meat. Less waste. Less… fun? Not a chance. The future of food isn’t about guilt or going without – it’s about levelling up. Kristi’s piece nails it: eating “less” can actually mean more flavour, more nutrition, more sense. We’re into it. The next food era isn’t smaller – it’s smarter (and way tastier).
The food industry was built for a world where people eat more. Cultural shifts and GLP-1s just flipped that script. Here’s my take on what it means for the future of food — and why we’re launching Frankly So. (Spoiler: it’s protein, but in the crunch you actually want, without the preach.) Stay tuned, American friends.