WEBVTT

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>> GUILT-FREE CHOCOLATE,CUPCAKES AND FRENCHFRIES...SOUNDS TOO GOOD TO BETRUE.

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BUT AN INDIANAPOLIS-BASEDSTARTUP BELIEVES IT HAS THERECIPE TO INDULGE WITHOUT THEHEALTH CONSEQUENCES.

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INSIDE INDIANA BUSINESS REPORTERKYLIE VELETA IS HERE WITH THESCOOP.>>THANK YOU, GERRY.

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INDIANAPOLIS-BASED CHOCO FINESSEHAS DEVELOPED WHAT IT CALLS A"REVOLUTIONARY NEW FATREPLACEMENT," AND WITH ITS FIRST

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MAJOR CLIENT ON-BOARD, THESTARTUP PLANS TO TAKE A BITE OUTOF THE AMERICAN FOOD MARKET.JOINING ME TO TELL US ABOUT THE

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PRODUCT IS CHOCO FINESSEPRESIDENT DAVID ROWE.THANKS FOR BEING HERE.WE ALL LIKE THE SOUNDS OF THIS.

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SO YOU WERE A SCIENTIST AT DOWAGRO SCIENCES AND NOW WORKING INCHOCOLATE SO HOW DID YOU MAKETHAT

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>> WE DID A LOT OF WORK THEREAND I HEADED THE GROUP THATINCLUDE THEIR HEALTH THESE OILBUSINESS UNIT SO I WAS

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APPROACHED ABOUT THISOPPORTUNITY AND LIKE EVERYONE,IT SOUNDS TOO GOOD TO BE TRUEFROM THE BEGINNING, BUT AS WE

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UNDERSTOOD MORE ABOUTG.X IT,UNDERSTOOD THE SCIENCE AND THEQUALITY OF THE PEOPLE INVOLVEDIN THE WORK BEFORE DECIDED TO

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TAKE THE JUMP AND MAKE ITHAPPEN.>> IT IS CALLED APOGEE ANDIT'S A FAT REPLACEMENT.

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GIVE US THE RUNDOWN.>> IT'S EXTRAORDINARYTECHNOLOGY THAT REDUCES CALORIEBY FAT BY 92 PERCENT.

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IT REPLACES 82 PERCENT OF THEFAT IN THE FOOD.IT'S MADE FROM FAT SO IT WORKSLIKE FAT AND THE ONLY

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DIFFERENCES YOU TWEAKED IT JUSTENOUGH TO NOT RELEASE ALL THECALORIESíe THAT FAT RELEASES.>> SO FOR THOSE OF US THAT

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REMEMBER THE '90s IT BRINGS TOMIND THOSE PRODUCTS BUT YOU SELLYOUR PRODUCT COULDN'T BE MOREDIFFERENT FROM THAT.

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>> IT REDUCES CALORIESDRAMATICALLY AND IT DOESN'T HAVETHE SAFETY CONCERNS THAT THEYDID AND IT ALSO IS MUCH, MUCH

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MORE EFFECTIVE IN TERMS OF AWIDE RANGE OF FOODS.WE HAVE STUDIED THE EXPERIENCESCAREFULLY AND HAVE BASED OUR

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ACTION BASED UPON THE LESSONSWE'VE LEARNED FROM THEIREXPERIENCE SO WE THINK WE AREREADY FOR PRIME TIME, BUT A LOT

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OF THAT HAS TO DO WITHUNDERSTANDING WHERE PREVIOUSEFFORTS HAVE NOT BEEN EFFECTIVE.>> YOU HAD YOUR FIRST MAJOR

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CLIENT ON BOARD.TELL US ABOUT THAT.>> WE ARE EXCITED AND WORKINGWITH A CHOCOLATE COMPANY FROM

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CHICAGO AND A FEW MONTHS AGOTHEY LAUNCHED A WONDER LINEUPCHOCOLATE COATING MADE WITH OURPRODUCT AND THEY ARE WORKING

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WITH A SERIES OF THEIR FOODCUSTOMERS TO ESSENTIALLY CREATEA FIRST COMMERCIAL SIDE OFOPPORTUNITIES.

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>> YOU HAVE AN INTERESTINGDEVELOPMENT TEAM.YOU HAVE DOW AGRO SCIENCESEXPANSE AND OTHERS ON YOUR TEAM

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ARE FROM THERE AS WELL.>> YES, WE DO.THE TECHNOLOGY WAS ORIGINALLYDEVELOPED AND WE HAVE THREE KEY

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PEOPLE FROM THAT AND THEN WEHAVE SOME BRIGHT ENERGETIC YOUNGSCIENTISTS AND ENGINEERS SO IT'SA MIXTURE OF EXPERIENCE, BUT

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ALSO SOME REALLY ENERGETICCREATIVE PEOPLE REALLY BRINGINGA WHOLE NEW LOOK TO WHAT WE AREDOING AN OPENING UP NEW

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OPPORTUNITIES.>> THERE IS A PUSH FROMCONSUMERS RIGHT NOW TO WANT TOEAT MORE NATURAL AND KNOW

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EXACTLY WHERE THEIR FOOD COMESFROM SO HOW DOES THIS BALANCETHAT DESIRE WITH WHAT YOURPRODUCT IS?

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>> AS I SAID WE ARE AS CLOSETO BEING NATURAL FAT AS POSSIBLEWHILE YOU ARE STILL REDUCING THECALORIES.

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SO IT'S A GOOD CONVERSATION.WE APPLAUD THE IDEA OF HEALTHIERFOODS BECAUSE WE BELIEVE THATPEOPLE THINK ABOUT HOW DO THEY

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EAT HEALTHY AND THEY ALSO WANTTO EAT FOOD THEY ENJOYED AND WEARE ABLE TO DELIVER ALL THETASTE AND THE FLAVOR AND THE

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MOUTH FEEL AND ALL THE ELEMENTSTHAT MAKE FOOD TASTE GOOD WHICHIS ASSOCIATED WITH FAT WITHOUTHAVING THE CALORIES THAT COME

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WITH THAT.>> SOUNDS LIKE A GOOD THING ASWE START THE NEW YEAR ANDEVERYONE HAS RESOLUTIONS TO CUT

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THE SUITES.AT LEAST FEEL BETTER EATINGTHEM.>> WE ARE EXCITED ABOUT 2017.

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WE'VE BEEN LAYING THE GROUNDWORKAND TALKING TO A LOT OF FOODCOMPANIES WHO ARE DOING A LOT OFDIFFERENT THINGS AND WE THINK WE

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WILL HAVE AN EXCITING YEAR SOLOOKING FORWARD TO THAT.