Joydays is revolutionizing the snacking industry with its delectably balanced blood sugar-friendly snacks. Unlike most modern brands, we have boldly entered the vastly underserved diabetes market with a groundbreaking product, developed in collaboration with top dietitians, renowned endocrinologists, a chef from Noma and Alinea and the former President of the American Diaebetes Association.
This venture is not just about innovation; it's about addressing a critical issue. Currently, a staggering 51% of the US population grapples with prediabetes or diabetes, making it one of the most significant epidemics of our time. Our mission is to combat this colossal problem, and in doing so, we are poised to tap into both the $12 billion Diabetic Snacks Market and the $99.79 billion Reduced Sugar Snacks Market.
Founding Story
After working in tech, I went through colon cancer treatment a few years ago. I learned research suggests blood sugar spikes can contribute to colon cancer recurrences. I also learned that almost 50 percent of Americans suffer from conditions related to blood-sugar imbalances—think diabetes, prediabetes. For people trying to manage chronic conditions, the first habit change is to find food that’s healthy and accessible. But so much of what’s available looks medicinal or doesn’t taste great. Or is a packet of nuts.
I wanted to create a snack product that was delicious, had the right nutritional balance, and was affordable. So my team polled a large group of folks with diabetes and prediabetes, asking what they missed most. The top answer? Cookies. So that was a pretty obvious place to start.
I brought in a chef who had worked at Noma and Alinea—it was important to me not to settle on taste. Then I found R&D food scientists and dietitians, and we all worked together to create cookies with the right nutritional balance at the right price.
Dr. Francine Kaufman - Dr. Kaufman’s career spans almost 40 years in diabetes care. She is a dedicated pediatric endocrinologist and has served as director of the Comprehensive Childhood Diabetes Center, and head of the Center for Endocrinology, Diabetes and Metabolism at Children’s Hospital Los Angeles. Dr. Kaufman is also a Distinguished Professor Emerita of Pediatrics and Communications at the Keck School of Medicine and the Annenberg School of Communications of the University of Southern California. She was formerly the president of the American Diabetes Association, chair of the National Diabetes Education Program and elected to the National Academy of Medicine. She is the author of over 250 scientific manuscripts and numerous books, including Diabesity: The Obesity-Diabetes Epidemic That Threatens America and the ADA’s Insulin Pumps and Continuous Glucose Monitoring: A User’s Guide to Effective Diabetes Management. Dr. Kaufman is an active philanthropist working with numerous organizations and charities around the world aimed at improving the lives of people with diabetes. She was also an advisor to the Governor on the California Initiative on Health, Fitness and Obesity. Most recently Dr. Kaufman served as Chief Medical Officer and Vice President of Global Clinical, Regulatory and Medical Affairs at Medtronic Diabetes. She received a Bachelor of Arts degree from Northwestern University and was the Valedictorian of her class at Chicago Medical School
As a Registered Dietitian with over 26 years of experience, Meg is dedicated to educating her patients on the importance of a healthy approach to diet, and why a balanced lifestyle is vital to healthy aging and well-being for patients of all ages. She is greatly encouraged by the efforts and accomplishments she has witnessed in both her field, as well as in her clients during her 14 years in private practice in Beverly Hills, California. Meg received her BS in Nutritional Science at Cal Poly, San Luis Obispo, California. She continued her training and completed her dietetic internship at the University of Medicine and Dentistry in New Jersey, receiving her Master’s in Human Nutrition at the University of New Haven in Connecticut.
