For WellWithAll CEO + Co-founder Demond Martin, the inspiration for developing healthier alternatives to energy drinks came when he discovered an alarming statistic. “The highest contributor to the caloric intake in the American diet is sugary sodas,” shares Martin.

“We wanted to have a better-for-you solution for that energy boost that we know just about everybody needs…Having an alternative to what is a really big negative societal driver in terms of caloric intake was super important to us. It’s an area that we thought we could make a real impact and make a real difference in people’s lives.”

Sustained Energy

His company’s answer for health and wellness drinks that provide a boost of anytime energy is the newly launched WellWithall Energy, a line of energy drinks that’s only 45 calories and contains 80 milligrams of natural caffeine for steady and balanced energy anytime you need it.

“The energy is sourced naturally from green and black tea. So you could have it, like I do, in the morning, and then again mid-afternoon when you need that extra push. You could drink it then and also not worry about whether or not you’re going to sleep at night,” shares the Harvard Business School graduate about the energy drink, which is also formulated with the added boost of real fruit and vegetable juices along with vitamins B and C.

Energy Drinks Loaded With Flavor

WellWithAll Energy is available in Fruit Punch, Tropical Mango, and Peach flavors. “I would say my go-to flavor is Fruit Punch. It gives me that nostalgia of what I drank in my childhood, but it’s a lot healthier,” details the businessman, whose successful 21-year career at a major hedge fund and working in the Clinton White House preceded his journey with WellWithAll.

“The Tropical Mango gives you that tropical [vibe]…and you can smell the mango as soon as you put your nose to the can; it hits your senses in a way that is quite delightful. And I would say the Peach is also a very close favorite of mine because it makes the tastebuds dance.”

With its launch in April, WellWithAll Energy drinks are available on the company’s website and Amazon.com. “We were about three years old in concept when we officially launched our brand at Essence Fest last July 2024,” reveals Martin about the company he started with serial entrepreneur and co-founder Carmichael Roberts.

“We set up the foundation; we started the philanthropic work of WellWithAll a year before launching the brand, but this has been a three-year in-the-making process.”

Health and Wellness For All

As a health and wellness brand, WellWithAll started by offering a range of vitamins and supplements—and now energy drinks—to make wellness more accessible for Black, Brown, and underserved communities.

“We want to make wellness for everybody,” notes Martin, who shares that his interest in starting WellWithAll began after witnessing a mental health crisis in his family and recognizing the disparities in healthcare access.

“Four years ago, I’m standing in the middle of an emergency room with somebody that I love dearly [who was] going through a mental health crisis…and what I realized is that I had unequal access to healthcare,” he shares about the disparities in levels of healthcare he could access, versus others who did not share the privileged resources he had.

“The 14-year-old version of myself who was living in a trailer in rural North Carolina wouldn’t have been able to have access to the things that I have access to now. And that sent me on a journey, quite frankly, to do something significant and sustainable,” he recounts.

By Jocelyn Amador

Continue reading over at Cuisine Noir.

From great and amazing wine to travel with a purpose, Cuisine Noir Magazine delivers what readers are looking for which is more than where to find the next great meal. And most importantly, it is a culinary publication that complements readers’ lifestyles and desire for a diverse epicurean experience. As the country's first digital magazine that connects the African diaspora through food, drink and travel, Cuisine Noir's history of highlighting the accomplishments of Black chefs dates back to 1998 with its founder Richard Pannell. It later made its debut online in October of 2007 and again in September 2009 with a new look under the ownership of V. Sheree Williams. Over the last ten years, Cuisine Noir has gained global recognition for pioneering life and industry-changing conversations that have been nonexistent in mainstream food media outlets for more than 40 years. In 2016, it received one of its biggest honors by being included in the Smithsonian Channel video on the fourth floor of the National Museum of African American History and Culture Museum (NMAAHC) about the contributions of African Americans to American cuisine.

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