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.
The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.
Scientists studying the genomes of an almond tree variety and the peach tree gained some important insights that may help improve the species, according to a study published in The Plant Journal.
As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
A recent study published in the Journal of Functional Foods found that caffeine consumption may help to mitigate some effects of an unhealthy diet by reducing lipid storage in fat cells and triglyceride production.
Alternative protein products are poised to take a bite out of the conventional meat market as mainstream consumers get comfortable with new and improved options that deliver on texture and taste.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
The food chemistry research at the University of Kentucky fosters new product development.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has published a notice in the Federal Register that it will allow establishments to use the implied nutrient content claim “healthy” on their labels in accordance with certain guidelines.
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Urban horticulture may hold the key to providing local populations with their supply of fresh fruit and vegetables, according to a study published in Nature Food.
Maintaining muscle mass is an essential part of healthy aging, but a new study from the University of Birmingham shows that most people eat proteins fairly unevenly throughout the day.
The European Food Safety Authority (EFSA) has reported that there is “currently no evidence that food is a likely source or route of transmission of the virus [COVID-19].”