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
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.
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.
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.
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
Programming at this year’s IFT FIRST Event and Expo emphasizes live, interactive discussions, with a focus on building a more sustainable global food system.
Whether the founder stays or goes after a startup sale, keeping the acquired company on a growth track takes some finesse.
An update on alternative dairy product innovation.
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Woman-led Biomilq has attracted the attention of high-profile investors intrigued by its cell-cultured process for creating human-quality breast milk.
Two researchers who are working to convert plastic into protein win Future Insight Prize from Merck KGaA.
Lee Kum Kee, an Asian sauce provider, has announced that its Xinhui Production Base was awarded LEED (Leadership in Energy and Environmental Design) Platinum certification.
According to the Associated Press, Amazon has debuted a new smart shopping cart called the Dash Cart.
Diageo, makers of Johnnie Walker, Smirnoff, and Guinness, has created a 100% plastic-free and paper-based spirits bottle, made entirely from sustainably sourced wood.
As part of its commitment to sustainably nourish the world, Cargill has released its mid-year report on its progress toward building a deforestation-free soy supply chain.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA NIFA) has announced a $90 million investment in research projects seeking to improve the sustainability of the U.S. food supply.
