Episode 2: So You Want to Start a Start-Up?

Creating a food-related product that is scalable, in a market segment that isn’t already saturated can be difficult—no matter your connection to the industry. Even if you get that far, selling into stores and gaining market traction is another hurdle to tackle. During this episode, host Matt Teegarden speaks with Dan Staackmann of Upton’s Naturals and Paul Tasner of PulpWorks will discuss how they got their start, how they scaled their business, and what the roadmap looks like for a successful food start-up.


 

Host:

Matt
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University

Expert Guest:

Stackman
Dan Staackmann
CEO of Upton’s Naturals, a natural foods company with a focus on meat alternatives and vegan values. Dan pioneered flavored, wheat-based seitan in 2005.

Expert Guest:

Tasner
Paul Tasner
TED speaker, CEO and co-founder of PulpWorks, an environmentally-friendly company that designs and manufactures sustainable packaging for the consumer-packaged goods industry. PulpWorks was founded in response to the worldwide plastic pollution crisis.



Are you a start-up looking for an opportunity to share your innovative product with a large concentration of motivated buyers and venture capitalists?

Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!

Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.

Applications accepted November 27, 2018 – January 10, 2019.

Learn more

 

 


Categorized under: Entrepreneurship |Podcast
Brought to you by

IFTNEXT content is made possible through the generous support of Ingredion, the IFTNEXT Platinum Content Sponsor.

 

Ingredion Incorporated

Subscribe to the
IFTNEXT Newsletter

Published every Tuesday, this newsletter explores what are, arguably, the next big things in the science of food.

 

Subscribe