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.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
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.
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.
Then you need to learn more IFT19's IFTNEXT Startup Alley.
IFTNEXT Start-Up Alley, now bigger and better than ever, is where you can meet one-on-one with a leading group of future-forward entrepreneurs developing some of the most innovative products and solutions in the food science industry. Selected Strartups will exhibit and participate in a high-profile pitching event at IFT19 in New Orleans this June.
Applications now being accepted.
A nonstick wrap that repels bacteria has potentially valuable food packaging applications, according to the researchers at McMaster University in Canada who developed it.
With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.
Keeping ‘bad cholesterol’ at bay may be as simple as consuming one avocado a day, according to the results of research conducted by scientists at Pennsylvania State University.
A research initiative at the University of British Columbia called the Sea Around Us conducts research on the fisheries of the world and their effects on aquatic ecosystems.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.
The 2019 Food Technology Subject & Author Indexes are guides to content published in the magazine during calendar year 2019.
The human gut microbiome is getting a lot of attention these days as researchers begin to link the vast microbial ecosystem of the gut with health and disease.
Biotech crop area grew 1% from 2017 to 2018 to 191.7 million hectares.
While plant-based meats have exploded in the retail marketplace and foodservice arenas and captured the headlines, its alternative meat cousin (i.e.,cell-based or cultured meat) has been making steady scientific and technical and poised to become a commercial reality in the near future.
An international group of researchers led by Brazilian scientists has assembled the most complete genome sequence of commercial sugarcane.
Gruppo Grigi has reached an agreement with IBM Food Trust for Aliveris brand pasta to use IBM Food Trust to trace the provenance of their pasta, which is made from 100% organic Italian wheat using non-GMO soybeans, and was produced in facilities using the traditional bronze drawn method of forming the pasta shape.
Verdeca, a joint venture between Arcadia Biosciences and Bioceres Crop Solutions, has successfully completed the regulatory review process and received approval for its HB4 drought and herbicide tolerant soybeans from the Paraguayan Minister of Agriculture, through the National Commission for Agricultural and Forestry Biosafety.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
Although the global average temperature has increased 1.4 degrees Fahrenheit over the past 100 years, the corn belt of the U.S., one of the most agriculturally productive regions of the world, has experienced a decrease in temperatures in the summer during the growing season.