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 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.

Learn more

 

 

In This Article

  1. Startups and New Ventures

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Episode 3: Food Traceability and Blockchain Technology: Revolutionizing Food Security

In this IFTNEXT podcast episode, we will explore the benefits, challenges and opportunities traceability provides and how disruptive technologies like blockchain can help to revolutionize our ability to respond to critical food safety and security concerns.

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.

Episode 1: What is Food Disruption and Why is it Important?

Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a transdisciplinary approach to collaborative problem-solving. Issues in food like preservation, nutrition, and disease prevention are becoming even more prevalent.

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Teaming Up for a Sea Change

A look at how two entrepreneurial concerns, Plant-Based Seafood Co. and Atlantic Sea Farms are teaming up to bring seafood analogue products to market.

Adding Value, Cutting Waste

Kenyan entrepreneur Yvonne Otieno developed a successful fruit exporting business and introduced mobile drying operations.

Proofing Innovation

How Bread and Butter Ventures’ Brett Brohl went from startup CEO to VC investor in the future of food and ag-tech.

The Power of Dialogue

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.

After the Acquisition

Whether the founder stays or goes after a startup sale, keeping the acquired company on a growth track takes some finesse.

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