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.
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.
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.
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.
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.
Kenyan entrepreneur Yvonne Otieno developed a successful fruit exporting business and introduced mobile drying operations.
How Bread and Butter Ventures’ Brett Brohl went from startup CEO to VC investor in the future of food and ag-tech.
An update on cultured meat innovators in Israel
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.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
Gathered Foods, makers of Good Catch plant-based seafood, has announced the appointment of Christine Mei as CEO.
Gathered Foods, makers of Good Catch plant-based seafood, has announced the appointment of Christine Mei as CEO.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.
