Num Num Sauce started with a recipe Michael Lloyd’s great-grandfather used to make in an old-fashioned porcelain washing machine. When Lloyd was working on his master’s degree in food science, his grandfather shared with him some of the techniques used to make the sauce. After graduating, Lloyd integrated knowledge from school into a reformulation of the sauce to build a side business while pursuing a career in pharmaceuticals. He decided he didn’t know as much about food as he needed to for the business he was trying to build, so he returned to school to pursue a Ph.D. in nutrition sciences. He worked during the day, made sauce at night, sold it on weekends, and took two courses a semester through distance learning. When he was laid off from his job, he presented at a Goodness Grows in North Carolina program. At the collaboration of NC State and Whole Foods, people get to pitch their products to regional Whole Foods buyers. His products were well-received and added to the store’s shelves. Since then, Lloyd has used what he learned in doctorate school to develop flavorful, all-natural, low-sodium, gluten-free, fat-free sauces with neither fillers nor additives.