Articles Tagged with ''food entrepreneur''

The finalists represent a diverse range of emerging businesses in the categories of consumer-packaged goods, beverages, market analytics and technology, sustainable packaging solutions, and environmental impact and waste reduction. 

Ready to start making your new product? If you’ve passed your initial formulation hurdles, you’re ready to think about where to sell the item, an initial volume and how the food will be safely processed and packaged. Possibilities include a home kitchen, a commercial kitchen or co-manufacturing plant, just to name a few.

The start-up engagement program, which launched in 2021, was designed to help build a portfolio of disruptive brands and venture pipeline for the global snacking leader. 

You have a great tasting food you want to commercialize. What claims can you make? One of the first things on your to-do list should be to define a few basics: Who will buy your food? What’s important to them when it comes to your food category?

SKU’s mentors are what truly sets the accelerator apart. Brands are surrounded by a customized mentor team hand-picked to meet their needs. 

Born out of a family recipe with Argentinian roots, La Porteña is a Portland-based, Latino-owned business that crafts locally sourced, high-quality, small-batch chimichurri. 

Camino Partners' team of strategic operators steered every stage of KIND's journey to becoming one of the most trusted brands in food, taking KIND from concept to multi-billion-dollar platform with only $5M in primary investment.

In her new role as entrepreneur in residence, she will continue to foster industry growth with a focus on helping the next wave of better-for-you brands navigate all stages of business to achieve their goals.

In its fourth year, the 2022 Real California Milk Excelerator advances innovation in its truest state: open. As one of the biggest dairy competitions in the world, the program sought early-stage applicants with high-growth potential that create a 50% cow’s milk-based product or working prototype.

According to a study by ReFED, 35% of all foods in the United States goes unsold or uneaten and leaves a greenhouse gas footprint equivalent to 4% of total US emissions.