Podcasts about pulp pantry

Kaitlin Mogentale founded Pulp Pantry in 2019 to reduce food waste and increase nutrition using upcycled veggie pulp. She had great initial traction getting accepted into Target's Accelerator, airing on Shark Tank, and launching in major retailers. She found that while consumers say they are interested in sustainable messaging, labeling her product as “pulp” and “upcycled” was turning away potential customers who thought they would taste bad.So in 2024 Kaitlin listened to her customers and rebranded to Trashy, an energetic and edgy brand to attract a new wave of customers.Listen in to hear behind the scenes of her transition.Support her WeFunder Equity Crowdfunding campaignStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Kate is the founder of Pulp Pantry and was a guest on Shark Tank! Pulp Pantry: https://pulppantry.com/ LinkedIn: https://www.linkedin.com/in/kaitlinmogentale/ The Shane White Show is now proudly brought you by ROUTINE! Head over to yourroutine.com and try their newest product "Morning Routine". Use code "ShaneWhite30" at checkout for 30% off your first order! Today's episode is brought to you by NeuRoast - Mushroom Coffee! Use Code "ShaneWhite" for 30% off your order from Neuroast.com Sponsor Links: Routine - http://yourroutine.com NeuRoast - https://www.neuroast.com/ ---------- Helpful Links: Instagram:  @shane.m.white Tik Tok: @shane.m.white NoBul Partners: https://nobulpartners.com/ Whoop (1 free month): https://join.whoop.com/#/C20648 Robinhood: http://join.robinhood.com/shanew1 --- Send in a voice message: https://podcasters.spotify.com/pod/show/shanewhiteshow/message

Kaitlin Mogentale is the Founder and CEO of Pulp Pantry, an upcycled food brand transforming fruit and vegetable juice pulp into nutritious, convenient snacks. With a passion for sustainability, she founded Pulp Pantry to reduce food waste and promote a sustainable future. As a Shark Tank veteran, Kaitlin has been recognized as a next-generation leader by CSQ magazine and named Woman of Entrepreneurship by Comerica Bank. In this episode… With upcycled food becoming a retail and consumer commodity, brands are pioneering sustainable, functional products. In 2022, over 100 brands and 300 products became upcycled certified. Learn how you can reduce food waste, fight climate change, and meet evolving consumer demands with innovative products. Sustainability and food waste activist Kaitlin Mogentale recognized an opportunity to leverage vegetable pulp — an often-disregarded resource in the food system — to redefine traditional veggie chips. By creating familiar flavors and harnessing various social channels and networks to relay her message, Kaitlin has amplified her impact to educate the public on the growing upcycled food movement. She advises other upcycled food brands to launch in basic categories with mainstream flavor profiles to target new audiences. In this episode of the Brand Alchemist Podcast, Taja Dockendorf interviews Kaitlin Mogentale, the Founder and CEO of Pulp Pantry, about how she built and scaled a certified upcycled food brand. Kaitlin describes her process for educating consumers about the upcycled food movement, her plans for future mission-based innovation, and her experience marketing her brand on Shark Tank.

We are talking with Kaitlin Mogentale of Pulp Pantry, Charles Swartz of Compact Membrane Systems and Jeff Beegle of mobius.Join us as we discuss:Opportunities for repurposing fruit and vegetable pulp into nutrient rich foodsTechnology advancements to help fruits and vegetables stay fresher, longerNew uses for produce waste to be repurposed in the horticulture, agriculture, and food service packaging industriesSegment 1 - Kaitlin Mogentale (Founder) of Pulp PantryPulp Pantry is dedicated to transforming forgotten, nutrient-rich ingredients such as high fiber juice pulp into delicious, healthy hand-made snacks that make it easy to get your daily servings of fruit, vegetables and fiber anytime, anywhere.They specialize in delicious paleo, vegan, gluten-free and refined sugar-free foods. Their first product to market is a crunchy grain-free granola that will change the way America eats breakfast - packed with flavor, fiber and wholesome fruits and vegetables.Segment 2 - Charles Swartz (Product Manager) of Compact Membrane SystemsCMS creates technology to capture and reduce greenhouse gas emissions, avert global warming, and transform industry into a long-term sustainable enterprise. One membrane system at a time.Optiperm™ produce is an ethylene-selective membrane for extending the shelf life of post harvest produce. This membrane can be used anywhere produce is stored to remove ethylene and slow the ripening of fruits and vegetables. A membrane patch or unit can be added to existing storage containers or modified atmosphere environments as a modular and cost effective ethylene removal solution.Segment 3 - Jeff Beegle (Chief Science Officer, Co-Founder) of mobiusMobius is creating a world where There's Wonder in Waste. They are a mission-driven company focused on eliminating waste by leveraging industrial organic waste streams from agriculture, forestry, paper and biofuel & biorefining industries to create new materials and chemicals.Their first product is a proprietary, biodegradable polymer made from lignin, a natural material found in all grasses and trees that is produced as waste at a rate of over 50 million tons each year by the paper and biofuel industries. With this biopolymer, they are creating a bio-based, biodegradable plastic pellets for applications in horticulture, agriculture, food service packaging, and beyond.Guest ResourcesKaitlin Mogentale - https://www.linkedin.com/in/kaitlinmogentale/Pulp Pantry - https://pulppantry.com/Mobius - https://www.mobius.co/Jeff Beegle - https://www.linkedin.com/in/lieutbeard/Charles Swartz - https://www.linkedin.com/in/charles-swartz-a0b9b855/Compact Membrane Systems - https://compactmembrane.com/Show LinksInternational Fresh Produce Association - https://www.freshproduce.com/Fresh Takes on Tech - https://www.freshproduce.com/resources/technology/takes-on-tech-podcast/Facebook -

We are talking with Kaitlin Mogentale of Pulp Pantry, Charles Swartz of Compact Membrane Systems and Jeff Beegle of mobius.Join us as we discuss:Opportunities for repurposing fruit and vegetable pulp into nutrient rich foodsTechnology advancements to help fruits and vegetables stay fresher, longerNew uses for produce waste to be repurposed in the horticulture, agriculture, and food service packaging industriesSegment 1 - Kaitlin Mogentale (Founder) of Pulp PantryPulp Pantry is dedicated to transforming forgotten, nutrient-rich ingredients such as high fiber juice pulp into delicious, healthy hand-made snacks that make it easy to get your daily servings of fruit, vegetables and fiber anytime, anywhere.They specialize in delicious paleo, vegan, gluten-free and refined sugar-free foods. Their first product to market is a crunchy grain-free granola that will change the way America eats breakfast - packed with flavor, fiber and wholesome fruits and vegetables.Segment 2 - Charles Swartz (Product Manager) of Compact Membrane SystemsCMS creates technology to capture and reduce greenhouse gas emissions, avert global warming, and transform industry into a long-term sustainable enterprise. One membrane system at a time.Optiperm™ produce is an ethylene-selective membrane for extending the shelf life of post harvest produce. This membrane can be used anywhere produce is stored to remove ethylene and slow the ripening of fruits and vegetables. A membrane patch or unit can be added to existing storage containers or modified atmosphere environments as a modular and cost effective ethylene removal solution.Segment 3 - Jeff Beegle (Chief Science Officer, Co-Founder) of mobiusMobius is creating a world where There's Wonder in Waste. They are a mission-driven company focused on eliminating waste by leveraging industrial organic waste streams from agriculture, forestry, paper and biofuel & biorefining industries to create new materials and chemicals.Their first product is a proprietary, biodegradable polymer made from lignin, a natural material found in all grasses and trees that is produced as waste at a rate of over 50 million tons each year by the paper and biofuel industries. With this biopolymer, they are creating a bio-based, biodegradable plastic pellets for applications in horticulture, agriculture, food service packaging, and beyond.Guest ResourcesKaitlin Mogentale - https://www.linkedin.com/in/kaitlinmogentale/Pulp Pantry - https://pulppantry.com/Mobius - https://www.mobius.co/Jeff Beegle - https://www.linkedin.com/in/lieutbeard/Charles Swartz - https://www.linkedin.com/in/charles-swartz-a0b9b855/Compact Membrane Systems - https://compactmembrane.com/Show LinksInternational Fresh Produce Association - https://www.freshproduce.com/Fresh Takes on Tech - https://www.freshproduce.com/resources/technology/takes-on-tech-podcast/Facebook -

Pulp Pantry Founder & CEO Kaitlin Mogentale knew she wanted to make a difference when she learned that over 40% of food goes to waste in the U.S. especially the waste or “left over” from fruits and veggies used in creating juices. So, she created Pulp Pantry snacks made from overlooked fruit and veggie byproducts like organic juice pulp. Kaitlin shares how she has turned her curiosity and desire to create change into a product and company. Her journey in creating Pulp Pantry hasn't all been smooth sailing as she tackles the challenge of creating a new category in the snack industry. But this determined, mission-driven, entrepreneur has been relentless at creating real meaningful change towards a more sustainable and healthy future for all to enjoy. Hear so much more on this episode. Today on #TheKaraGoldinShow. Enjoying this episode of #TheKaraGoldinShow? Let me know by clicking on the links below and sending me a quick shout-out on social. Or reach out to me at karagoldin@gmail.com https://www.linkedin.com/in/karagoldin/ https://www.instagram.com/karagoldin/ https://twitter.com/karagoldin https://www.facebook.com/KaraGoldin/ Check out our website to view this episode's show notes: https://karagoldin.com/podcast/299 List of links mentioned in this episode: https://www.linkedin.com/in/kaitlinmogentale/ https://www.instagram.com/pulppantry https://www.linkedin.com/company/pulp-pantry To learn more about Pulp Pantry and to purchase: https://www.pulppantry.com/  

https://youtu.be/PzAM00LjlFM

As a treats and snack company, our team at Mars Wrigley is obsessed with thinking about how consumer preferences and cultural values will impact the future of food. We've seen how brands act as cultural change agents, taking a stand on issues like climate change and other sustainable practices, while the ebb and flow of consumer adoption is not always consistent. In this episode, our host, global foresight leader Jo Lepore, dives into current developments being made within the food industry to create more sustainable, healthier, and delicious food. Joining her are three powerhouse experts and leaders within the food and health industry: Seth Goldman, Chief Change Agent at Eat the Change, Co-Founder at PLNT Burger, and Chair of the Board at Beyond Meat. Andrew Loader, Founder & CEO at Openway Food Co. and former Mars Wrigley General Manager. Kaitlin Mogentale, Founder and CEO at Pulp Pantry, an emerging upcycled food brand and Shark Tank alumni. Together, they give their insights into the future of food, health and opportunities for change. They also discuss the struggles and challenges in this movement, and how collaboration and conscious effort can address the prevalent issues within the food and health space. Want to know more about how food will become more sustainable in the future and what role consumers will play in this change? Tune in to find out how food brands and organizations can adapt their products to make them more planet-friendly and sustainable. Learn how consumers can help create better products that suit our individual, collective, and environmental needs. ––– https://www.linkedin.com/in/seth-goldman-234bb7124/ (Read more from Seth on LinkedIn) https://www.linkedin.com/in/andrewloader/ (Read more from Andrew on LinkedIn) https://www.linkedin.com/in/kaitlinmogentale/ (Read more from Kaitlin on LinkedIn) ——— All views are those of the podcast hosts and guests only and do not necessarily reflect the views of their employer(s).

Thirsty for a Thrive Market sponsorship, Ally and Abdullah stoop to eating snacks made from actual agricultural waste and can't stop raving about it thanks to one entrepreneur's ingenious idea to gather up masses of “juicer poop” and turn them into chips that will never be as addictive as Lay's, or to a lesser degree, heroin. Mark plays the strong silent type, Lori prints out a loan application, and Mr. Wonderful swears he's successful with women on this episode of Talkin Tank.

Today we're speaking with Kaitlin Mogentale, founder of Pulp Pantry, about identifying a problem to solve, asking for help along the way, and leaning into opportunities even if they're intimidating.Pulp Pantry transforms scraps into snacks by utilizing overlooked resources in our food system, or upcycled ingredients. They are made more sustainable, and are, of course, better for you. Find more: https://pulppantry.com/Find more about Modern Species: https://modernspecies.com/Join our FREE community for CPG leaders: https://community.evolvecpg.com/Follow us on LinkedIn: https://www.linkedin.com/company/evolve-cpg/As an ever-evolving show, we also love feedback. Send us your thoughts or ideas for who we should talk to next to evolve@modernspecies.com

We talk upcycling chips, regional distribution, staying lean and supporting those in CPG.

Kaitlin started Pulp Pantry with the goal of repurposing all of the leftover pulp into other products that would otherwise go to waste. Kaitlin has developed a strong relationship with Target, getting front row positioning in their produce set, thanks to a fantastic partnership with the mass market retailer. Hear her narrative of how she came up with the idea to use up-cycled pulp and turn it into a tasty snack, as well as how she partnered with one of the country's top shops. --- Support this podcast: https://anchor.fm/genius-juice/support

Omsom is one of the most publicized and respected food startups in recent memory, and for good reason.  Launched in May 2020 by sisters and first-generation Vietnamese-Americans Vanessa and Kim Pham, Omsom markets chef-crafted starter kits that the company describes as “pantry shortcuts for specific Asian dishes” that include sauces, aromatics and seasonings all in a single package. A consumer combines the starter with protein and/or vegetables to create a finished dish. Since its debut, Omsom has captured the attention of consumer and trade media with its dazzling labels (the brand picked up a Best Package Design award from NOSH last year) and innovative approach to at-home meal prep. The company's most notable aspect, however, is the story of its founders and their vision to break long-standing barriers in how ethnic food is perceived and sold. In an interview featured in this episode, Vanessa Pham joined us for an expansive conversation about Omsom's mission and business philosophy, why she and Kim set out to build a brand for all consumers and the reason they don't use the word “authentic” when describing Omsom or its products. Vanessa also spoke about the company's retail and merchandising strategy, how the team is attempting to align buyers with their vision for the future of grocery, their PR strategy and why it has been effective in attracting national media attention and why she is bullish about greater financial investment in BIPOC-owned brands.  This episode also includes a short interview with Caroline Cotto, the co-founder and COO of Renewal Mill, a brand of baking ingredients, mixes and sweet snacks made from upcycled byproducts of food production. Cotto joined us for a conversation about the Renewal Mill's origins and vision, multi-pronged approach to product development, its alignment with brands of a similar focus and how the company is positioning itself to be the go-to supplier for upcycled food ingredients. Show notes: 0:52: Interview: Vanessa Pham, Co-Founder & CEO, Omsom -- Following a brief chat about her recent croissant-laden respite, Pham spoke with Taste Radio editor Ray Latif about the inspiration for and meaning behind Omsom, her parents' influence on the brand's creation and the role her experience working at Bain & Co. played in the company's emergence. Pham also explained why she and her sister/co-founder Kim chose starter kits as the brand's inaugural product line and why observers may be mistaken into thinking the company has a niche focus, the extensive research that went into Omsom's development and why the company uses the term “cultural integrity” instead of “authentic.” Later, she discussed the target consumer for Omsom, the ideal retail placement for its products, the company's approach to bridging the gap between online and brick-and-mortar retail, how the PR strategy and resulting media coverage inherently tie into Omsom's vision and her recommendations on how financial organizations can increase funding for women and minority-led businesses. 47:24: Interview: Caroline Cotto, Co-Founder & COO, Renewal Mill -- In an interview recorded at Natural Products Expo East 2021, Latif sat down with Cotto to talk about Renewal Mill's product portfolio, retail footprint and how the company's marketing and communication strategy has evolved since its launch. She also discussed the brand's innovation pipeline, which leans on “familiar vehicles to introduce novel ingredients,” as well as its approach to co-branding partnerships and the company's pricing strategy. Later, Cotto explained Renewal Mill's thoughtful growth strategy and why she expects its ingredient business to be the primary focus in the future and her background prior to founding the company.  Brands in this episode: Omsom, Renewal Mill, Siete, Recess, Tia Lupita, Pulp Pantry, Fancypants Baking Co., Simple Mills

Did you know that we waste about 40% of our food across the United States and most of that ends up in landfills. Did you also know there is a solution to reduce that much food waste while also making a new product category? It's true and it's called Upcycling. Here to talk about upcycling and how it can benefit people and processors is Kaitlin Mogentale. Mogentale is the creator and founder of Pulp Pantry, which takes the waste from juiceries and produce companies and turns it into upcycled gold, resulting in Pulp Pantry's Pulp Chips. Throughout this episode, we talk about the statistics behind food waste and its impact on people and our planet. We discuss upcycling and how companies and consumers are responding to it, while ending the episode talking about the potential for this newer product category.  Enjoy the episode.  You can read the full transcript of this episode here. Kaitlin Mogentale was recently featured on our website as one of our Entrepreneurs to Watch, which you can read on Food Processing.com 

Kaitlin Mogentale, founder and CEO of Pulp Pantry, was a model student and, despite a healthy admiration for her more mischievous peers, was a high-achiever who studied and earned good grades at school while voluntarily taking on whatever extra-curricular activities she could. Attending a Women in Science event sparked her passion for the subject and sent her down the path of searching the world for its problems and solutions. The first major problem she identified came while interning with The Garden School Foundation, an L.A. non-profit that provides schools with gardening and cooking classes. Through her work for the organization, she became aware of just how many people are living their lives with a dire lack of access to healthy, nutritional food. The second big problem became clear, one day, when she watched her friend juice a carrot. They were about to throw the solid, vegetable leftovers away, and Kaitlin was immediately struck by just how much quality food is constantly being wasted as discarded pulp. She saw a way that the two problems could be united, solving each other in the process, and Pulp Pantry was born: a food manufacturer with the aim to cultivate nutritious and sustainable food options for future generations. Kaitlin came from a loving, stable family and, to this day, she’s filled with gratitude for the upbringing they gave her. It’s, perhaps, this gratitude that makes her sense of social responsibility so strong and makes her so driven to find ways to improve the world, two problems at a time. In this episode of the Gravity podcast, Kaitlin joins us to discuss the inspirations and motivations behind her successful, ethical venture. What Brett asks: [01:26] Start at the beginning: tell me where you came from? [05:55] How was your family life, growing up? [13:20] Why do you have so much gratitude for your upbringing? [17:50] What was it about science that inspired you? [21:00] Where did your sense of social responsibility come from? [27:50] After you developed an interest in science, what happened next? [34:35] Did you ever wonder what your path in life was going to be? [42:00] What were the steps between your studies and launching your business? [48:40] Tell the listeners about your company, Pulp Pantry. To learn more about intentional living, and for the complete show notes, visit: https://gravityproject.com/ (gravityproject.com) Resources: https://pulppantry.com/ (Pulp Pantry) https://www.linkedin.com/in/kaitlinmogentale/ (Kaitlin Mogentale on LinkedIn) https://twitter.com/pulppantry (Pulp Pantry on Twitter) https://www.instagram.com/pulppantry/?hl=en (Pulp Pantry on Instagram) Gravity is a production of http://crate.media (Crate Media).

Why have famous folks including Maria Carey, Uber founder Travis Kalanick, and Flavortown Mayor Guy Fieri jumped on the ghost kitchen trend? Is this pandemic-era phenomenon here to stay? Joining us to talk about these virtual restaurants and what they’re all about is Florence Fabricant, the legendary food columnist from The New York Times. Florence also shares the best ways for publicists and entrepreneurs to pitch her and how she got her start in food media. Also, find out why Lia Ballentine of the Yum Day snack company thinks Kaitlin Mogentale of Pulp Pantry is the Bombe. Today’s show is supported by Mango and Peppercorns: A Memoir of Food, An Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning, out March 16th from Chronicle Books. 

Today, you will hear from Daniel Kurzrock, CEO and Co-Founder of ReGrained, an ingredient platform, and packaged foods innovator, that specializes in upcycling overlooked and undervalued ingredients.In this episode, Dan explains how ReGrained works with brewery partners to rescue the grain after they have extracted the sugars needed to make beer, using this byproduct to create upcycled nutrition bars, puffs, and premium ingredients. Find out about the scale of the food waste issue and the exciting opportunities available in upcycling to put food to its best use – feeding people! Dan believes that we can create real and effective change through creative thinking and acting on our ideas. Listen until the end to hear a simple process you can use to find upcycling opportunities in your business today!Key Points From This Episode:Hear a brief introduction of Dan and his work, and how upcycling combats food waste.Dan shares some of the numbers on food waste and explains why it is such a big issue.Exciting opportunities in upcycling and putting food to its best use; feeding people.The concept of creating products out of waste isn't a groundbreaking one; think of whey, a byproduct in the cheesemaking process.Dan explains how this business was borne from a college hobby of home brewing beer.Hear about ReGrained's basic business model; from beer to CPG products.The differences between upcycling, recycling, and downcycling in terms of food.The market opportunity in reducing food waste due to an increase in consumer interest.Why upcycling food is the ultimate intersection between sustainability and health – and, done well, it's also very tasty!ReGrained's vision is to work with other companies to create more upcycled food products.Choosing to engage in upcycling is 100% within your control to reduce your carbon footprint.Other examples of upcycling; including root-to-stem or nose-to-tail culinary trends.Dan reiterates that upcycling isn't a new concept; food has always been like this!The issue with labeling a product “waste” and how ReGrained has gotten around it.Dan names some of his upcycling contemporaries, like Spare Food Co or Pulp Pantry.Utilizing cascara or the coffee fruit and leaf from the plant, rather than just the bean for coffee.Similarly, the cacao fruit can be used for a range of products, not just the seeds for chocolate.How Toast Ale brews craft beer with surplus fresh bread that would otherwise be wasted.Dan's tip for those looking to get into upcycling: stop thinking about it and just get started!How upcycling presents opportunities to break down traditional silos within companies.Creating shared value between ingredient companies and food companies.How upcycling creates economic value for suppliers by buying ingredients that would otherwise be wasted.Advice for upcyclers to overcome future&

Humans are terribly inefficient when it comes to managing waste. Luckily, clever entrepreneurs are transforming our veggie, meat, and fruit carcasses into delicious products, such as Kaitlin Mogentale the Founder of Pulp Pantry. Kaitlin decided to rescue discarded vegetable pulp and transform it into one of America’s favourite snack foods, chips. After 4 years of development, you can now find the final products in online and in Target and Whole Foods! Take a listen to learn how Pulp Pantry was built from the ground up.

In this episode, Toni and Jenny take another trip to Southern California. This time they head to LA to learn about upcycling of food waste with social entrepreneur Kaitlin Mogentale, founder of Pulp Pantry, a social enterprise that sells food products made from recycled fruit and vegetable pulp. The conversation started with understanding more about Kaitlin and why she chose this PATH and opened up to a greater conversation about food waste and what each of us can do on an individual level and in our communities to collectively make a difference. They also touched on how our current crisis is creating challenge as well as opportunity and the importance of being able to adapt and overcome… which has become quite the theme here at PATH! Toni and Jenny guarantee that after listening to the conversation with this young go-getter, you will have HOPE in our collective future!! For more information on Pulp Pantry, order their yummy chips, or learn more about Kaitlin and social entrepreneurship, head to https://pulppantry.com/.

In an interview recorded in a studio before the pandemic, Kaitlin Mogentale tells host Ivy Joeva of the journey that led to create a food company  that transforms upcycled ingredients — the overlooked, nutritional byproducts of fruit and vegetable processing — into wholesome, better for people and better for the planet, pantry staples: Pulp chips. Waste Less, Thrive More, is the company motto, because Pulp Pantry believes that a thriving humanity depends on a thriving, healthy planet.  Learn more at http://pulppantry.com

Kaitlin Mogentale is a self-proclaimed food waste warrior and the founder of Pulp Pantry. Pulp Pantry works with juiceries to turn organic vegetable fiber—the prebiotic-rich fiber leftover after juicing fresh veggies—into nutritious, high-fiber, lower-carb versions of your favorite snack foods. Their newly launched tortilla-style Pulp Chips are a complete reinvention of everyone's favorite junk food, made better for your body and for the planet.

Join Jenny and Toni for Anna Bohbot's debut on PATH! Anna will be a regular contributor on the podcast in 2020, giving her take on a myriad topics, the first one being food waste. Anna is super-passionate about sustainable and just food systems and increasing access to fresh, local and seasonal food - right up our alley at PATH! This episode is a great primer for anyone interested in the subject of food waste and steps one can take to be part of the solution. You might be surprised at how little it takes to make a major impact. For more information or to check out the Food Recovery Hierarchy mentioned during our conversation, check out: https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy For a discount on delicious products made to help reduce food waste, Pulp Pantry is offering PATHPod listeners 15% off using the following link: https://pulppantry.com/discount/PATHPOD Anna's books, mentioned in the intro will be listed on our website soon, so visit us at https://www.thepathpod.com/ Ride along with us!

In this episode, we’re joined by the founders of two innovative U.K.-based companies, cold brew coffee and oat milk brand Minor Figures and non-alcoholic brewery Infinite Session, who detailed their respective strategies for winning at home and abroad. Launched in 2014, Minor Figures is known for its super-premium beverages, pastel packaging and playful illustrations. The brand is widely available in the U.K. and has a significant foothold in Australia along with a small, but expanding, presence in the U.S. In our interview, co-founder Stuart Forsyth spoke about why he describes the package design as an “exercise in restraint,” and why Minor Figures takes a brand-first approach to marketing. He also discussed how the company is leveraging the U.S. coffee community to build awareness and distribution, and how it’s managing growth in three global markets. Later in the episode, we sit down with Chris Hannaway, the co-founder of Infinite Session, which was launched in 2018. The brand has won acclaim and built a loyal following in the U.K. for its full-flavored beer and lighthearted marketing. In our interview, Hannaway spoke about his background in non-alcoholic beverages and the creation of Infinite Session. He also explained why the products are designed to reach “flex sober” consumers and discussed the metrics for evaluating brand strategy. Show notes: 1:44: Investors Want to Meet You. But Check Your Breath. -- The episode’s hosts riffed on Ray’s Worcester accent, crunched on upcycled chips and discussed the usefulness of Purell and Listerine breath strips at BevNET Live and NOSH Live. They also spoke about effective ways to network with investors at the events and why early-stage entrepreneurs should engage with strategic incubators, including Coca-Cola’s Venturing & Emerging Brands and General Mills’ 301INC units. Later, BevNET reporter Brad Avery offered insight into the recently announced partnership between beer giant Molson Coors and beverage incubator L.A. Libations. 17:05: Interview: Stuart Forsyth, Co-Founder, Minor Figures -- Forsyth met with BevNET CMO Mike Schneider at the 2019 Bread & Jam Festival in London for a conversation about Minor Figures, including the brand’s inception and how the current iteration of its package design was conceived. He also discussed how the company communicates coffee terroir  to consumers and how the team determined the right time to expand into international markets. Later, he explained why he views the brand’s U.S. distribution strategy as “dangerous” and why it maintains a consistent product lineup across all markets. 36:24: Interview: Chris Hannaway, Co-Founder, Infinite Session -- Schneider also sat down with Hannaway at the Bread & Jam Festival where they discussed the genesis of Infinite Session, the brand pillars and growing consumer interest in non-alcoholic beer. They also spoke about the formulation of Infinite Session products, how they’ve iterated upon the packaging, the evolution of the NA beer market and the company’s plans to enter the U.S. Brands in this episode: Infinite Session, Minor Figures, Kor Shots, Hubba Bubba, Tic Tac, Big League Chew, Combos, Whoppers, Pimp Juice, Moxie, Cocaine Energy, In-N’-Out, Pulp Pantry, Olipop, Dixie Elixirs, Bottleshot Brew, Dalston’s, Ugly Drinks, Dash Water, The New Primal, Owl’s Brew, Wave Soda, Gloe, Clearly Kombucha, Keep Cup, Frosted Flakes, Heineken, Athletic Brewing, WellBeing Brewing,  Mikkeller, St. Peter’s, Brew Dog, Overly, Budweiser, Shock Top, John Smith’s, Boddingtons, Guinness

This week’s episode features interviews with the leaders of four entrepreneurial companies -- PathWater co-founder and CEO Shadi Bakour, Lumi Juice founder/CEO Hillary Murray, Aloha CEO Brad Charron, and Origin Almond founder/CEO Jake Deleon -- reflecting on advice that, in hindsight, they should have avoided. Show notes: 1:21: Socks, Snacks, Pickles and Plant-Based Protein -- The episode’s hosts chatted about an upcoming movie featuring Tom Hanks as Mr. Rogers, chewed on stuffed date snacks and discussed the emergence of snackable pickles. They also spoke about a proposed bill that would limit how brands can market plant-based meat and why the Livestream Studio at NOSH Live Winter 2019 might make you famous. 16:27: Interview: Shadi Bakour, CEO, PathWater -- Bakour, who co-founded reusable water bottle brand PathWater in 2015, reflects upon the variety of advice he’s received over the past four years, discussed why good advice and investment usually go hand-in-hand and urged entrepreneurs to vest their equity. 19:00: Interview: Hillary Lewis Murray, Founder/CEO, Lumi Juice -- When Murray pitched her plan for cold-pressed juice and shot brand Lumi Juice in New Beverage Showdown 6 at BevNET Live Winter 2013, the competition's judges advised her not to launch a manufacturing facility. In this interview, she explained why she didn’t take their advice and discussed the result of her decision. 24:10: Interview: Brad Charron, CEO, Aloha -- Charron, a veteran CPG executive who also joined us for an interview in Taste Radio Insider Ep. 12, advised against conforming to company culture at the sake of personal identity and explained why “being yourself” is critical for innovative thinking.  28:18: Interview: Jake Deleon, Founder/CEO, Origin Almond -- A former marketing executive with Procter & Gamble and Starbucks, Deleon launched his cold-pressed almond juice brand in 2016. In our interview, he explained why early-stage entrepreneurs should be wary of the advice to “go with your gut.” Brands in this episode: Liquid Death, Colt45, Velveeta, Native State Foods, Little Secrets, Unreal Candy, Grillo’s Pickles, Rick’s Picks, McClure’s Pickles, Pulp Pantry, Hodo Foods, Sweet Earth Enlightened Foods, PathWater, Lumi Juice, Aloha, Chobani, Origin Almond

Nina Meijers discusses FoodBytes! (San Francisco event showcasing startups disrupting the food and agriculture space) and former FoodBytes! alumna Claire Schlemme, CEO & founder of Oakland-based Renewal Mill that is fighting food waste by upcycling okara.Transcripts:Lisa Kiefer:This is Method to the Madness, a public payer show on KALX Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer and today I'm speaking with Nina Meyers of Foodbytes and Claire Schlemme, CEO and founder of Oakland based and alumni startup of Foodbytes Renewal Mill. Welcome to the program.Nina Meyers:Thank you.Lisa Kiefer:I'm particularly interested in what's coming up next week with Foodbytes, but first of all, Nina Meyers, tell us what you do for Foodbytes, how it got started, what's the history and what's the problems that you're trying to solve.Nina Meyers:Sure, happy to and thanks for having us. Pleasure to be here. Foodbytes quite simply is a pitch competition and networking platform for sustainable food and AG innovators. So it started four plus years ago. We're actually about to do our 15th Foodbytes, which is in San Francisco, which is where it all began. So it's founded by Rabobank. Rabobank is one of the largest food and agriculture banks in the world and in North America, our clients are some of the largest and mid sized food and AG companies. We started to see that we're working with a lot of our corporates and they're facing a lot of challenges in innovation where we're all faced with this idea that we're going to have 10 billion people on the planet by 2050. We need to feed those people and we need to do so efficiently. There's lots of environmental challenges and there's a lot of startups that are starting to create nimble ways and test and experiment and are basically building technologies and products that are solving those challenges.So we, four and a half years ago said, we want to do something that's just for food and AG. There's lots of pitch opportunities out there for tech startups. There's lots of things that are cross-disciplinary, but we said, let's bring our knowledge to the table. Let's bring our corporates to the table and investors that are just looking at food and AG start to create an ecosystem where those startups can make the connections to help scale their technologies and on the converse side of that that the corporates can start to build relationships and really start to think about these ways that innovation is happening to bring it to their own businesses.Lisa Kiefer:Tell me how it operates. Is it a competition?Nina Meyers:Yeah, so it is a competition in its most essential form. We look through hundreds of applications. We score them and we come to 15 startups that we select to come and pitch from all around the world and we're looking at on the product side, on the tech side, on the agriculture tech sides. We're looking at like AG tech, food tech and food products and they basically have a two day experience jam packed, but we basically bring together our network of mentors in the room, experts in legal deal structuring, branding, PR and they have intimate mentor sessions with them. They get to build camaraderie and relationships with one another as the entrepreneurs. They get to practice their pitches for the judges that are going to judge them the next day and they really have this full day of just like, it's kind of like a mini business school. Learn as much as you can.Lisa Kiefer:Do you find that many of these startups don't have business skills?Nina Meyers:I wouldn't say that. I think it's like you're just trying to build your business day in and day out and you have to focus on that and this, we're doing this one day kind of takes them out of it a little bit and that they're like, "Oh I've been a tech company. I've been really focused on how do I build a relationships with corporates or how do I build the MVP of my technology, but I wasn't thinking about the brand. I wasn't thinking about how I should structure my series B round when I'm fundraising, when I'm just in this infancy of my seed stage." They start to just have a lot of information around them.Lisa Kiefer:It would seem like creativity doesn't have to go hand in hand with business skills. I mean getting the right people together.Nina Meyers:To an extent. It depends on which entrepreneur, which startup, but I would say that they kind of say, "I took a day out of my life, my building, my business life, but I got to get all these different intros and different insights and also of course the insights from the other entrepreneurs that are there who are facing similar challenges, building similar businesses." So they do that and then there's a pitch day, which is a traditional pitch competition. There's hundreds of people in the room. It's focused on investment, but it's also focused on Rabobank bringing our corporates into the room so that they can pitch for these potential partners.There's a lot of media there covering it to see what's kind of the cutting edge of food and AG innovation and then what we started with was this pitch competition. Now it's built into two days and we started to build a continuous community around that. We say, "Hey, do you want to meet with X, Y and Z?" They're really interested in thinking about partnering with you. We have a database of thousands of startups and we're always thinking about how can we continue to build relationships?Lisa Kiefer:Do you sometimes do that with those who maybe didn't make it, but they have a great idea? Maybe they don't have the right skills but you match them up with somebody else?Nina Meyers:Yep, absolutely. So we have a database of thousands of companies that have applied, but we also, we have 250 now alumni of the platform. We're looking at everyone who's ever sort of come across our radar who is an innovator in this space. So that's what happens over the two days, but we kind of say that it's a discovery platform, but it's also like the beginning of a relationship where Rabobank can kind of be this connector, be this matchmaker, be this champion for both sides of-Lisa Kiefer:Tell me about the judges. How many and who are these people?Nina Meyers:They change. Every food rates has had a different grouping of judges. I think we've had something like 75. It's probably closer to a hundred and mentors, but essentially they're some of our sponsors and partners. They're legal experts who work with startups to help them structure their deals and figure out how to engage with investors. They are actual investors in need of a CPG space or on the tech side. They are sometimes policy experts who are really focused on sustainable food policy and-Lisa Kiefer:So some academics?Nina Meyers:Yeah, academics. Exactly. So literally we've had judges sort of from all across the board. We've also started having an alumni come on as a judge to sort of speak from that first hand perspective of this is what happened when I was there. We have-Lisa Kiefer:That's a great idea.Nina Meyers:Yeah, we have Abby Ramadan from Impact Vision who is an alumni of our platform and she's been very involved. She's also based out here. We want the judging panel to be able to provide varying expertise.Lisa Kiefer:Does it always happen in the same city?Nina Meyers:It's global. We've been in San Francisco the most. We've been in Silicon Valley the most. This is our sixth San Francisco edition, but we've been in Australia. We've been in London. We've been in the Netherlands, New York. We're headed to Chicago in September. Oh, we were in Boulder. We were in Austin, but yeah, we're-Lisa Kiefer:So how many times a year are we talking?Nina Meyers:So we were doing three to four for awhile globally for 2020 and 2019 we're doing two so that we can really focus on doing more and providing more value for everyone in our ecosystem and the in between.Lisa Kiefer:So this year you have how many participants?Nina Meyers:We have 15 companies.Lisa Kiefer:And two are from the Bay Area?Nina Meyers:Yes.Lisa Kiefer:One of them I'm particularly interested in. That's SnapDNA.Nina Meyers:Yes. We talk a little bit about some of the challenges that the companies are solving and one of them is sort of this idea of transparency. It's this idea of we all know about recalls that are happening in food all the time and there's a lot of opacity around what happens from the fields to your plate or wherever it comes from. So there are companies, there are a lot of innovation in this space that's happening around food safety and pathogen detection. So that SnapDNA is one of those companies that's really creating a real time test for folks in the food supply chain to get that information on whether food is safe or whether it has certain pathogens and we've seen a number of different sort of innovators come through that are focused on this, but this is something as a point I just made that's very, very well event to the corporate focus in the room.Lisa Kiefer:That can save so much money.Nina Meyers:It's about efficiency. It's obviously about safety. It's about consumer trust, which we know consumers want safer food, more sustainable food, healthier, more nutritious, cleaner and they're willing to pay more for it as well. So this is something that's important to all those players.Lisa Kiefer:Okay, and the other one is Planetariums and they're out of Palo Alto. Do you know much about them?Nina Meyers:Yes I do and the Planetariums is an up cycling company, which what does that mean? So it's and Claire I'm sure will talk more about this, but it is a waste stream that's up cycled into a new food essentially. So they are taking defatted seeds, which are a byproduct of the vegetable oil process and they are basically making that into a very nutritious protein rich flour. So they just announced today that they got, that they just raised a $750000 seed round and one of their investors is Barilla, which is the largest pasta producer in the world. So for a company like Barilla, to just give you an example is looking at this up cycling space and saying, "Yeah, of course we make pasta out of wheat, but we know that consumers want different things. Consumers want chickpea pasta. They want gluten free pasta. They still want traditional pasta, but let's look at ways that we can really provide something that consumers are starting to relate to.Lisa Kiefer:That's interesting. I've had a couple of your alumni on this show and one of them was Andrew Brentano who does cricket protein.Nina Meyers:Yes.Lisa Kiefer:And the other people were in perfect produce and they also, we're trying to save money by getting rid of waste in the food marketplace.Nina Meyers:Yep.Lisa Kiefer:If you're just tuning in, you're listening to Method to the Madness, a biweekly public affairs show on KALX Berkeley celebrating Bay Area innovators. Today I'm speaking with Nina Meyers of FoodBytes and Claire Schlemme, CEO and founder of Oakland based Renewal Mill. So I want to kind of shift over here to Claire Schlemme and Claire, you were an alumni of Foodbytes a couple of years ago.Claire Sclemme:Yes.Lisa Kiefer:We got up to the point where it's talking about judging. You made it to the finals.Claire Sclemme:Sure.Lisa Kiefer:What happened?Claire Sclemme:So as Nina mentioned, it's really it was a two day event for us. So the first day before the actual pitch competition, we had the opportunity to talk to a lot of different experts in different fields, which was, which was really great. So I think going back to that point, even with some business experience under our belt, it was a lot of really quick concentrated information that we were able to get from that day, which was excellent. So a lot of touching on all these legal issues, packaging issues, marketing issues, so really being able to touch all those different points and then also being able to have a pitch in front of the judges before the actual competition was also-Lisa Kiefer:So like a practice pitch.Claire Sclemme:It was a practice pitch. We got feedback on it, which was great. We could incorporate the feedback into our pitch for the next day, which was also very helpful and it really-Lisa Kiefer:Maybe you should tell us about your company.Claire Sclemme:Absolutely. So, so I'm the cp-founder and CEO of Renewal Mill and Renewal Mill up cycles byproducts from food manufacturing into high quality ingredients and products. So essentially we're building a portfolio of ingredients that are all being sourced from different byproducts. So the first-Lisa Kiefer:Like what?Claire Sclemme:So the first ingredient that we brought to market commercially is called Okara flour and it's made from the byproduct from soy milk production. So it's basically taking the soybean pulp that's generated when soy milk is made. We dry it, mill it and turn it into a high fiber, high protein, gluten free flour. So that's one example. There's a lot of other other places in the food system where this type of waste is happening. So particularly in food manufacturing waste is a really good place to be looking at food waste because it's kind of low hanging fruit in terms of being able to attack the food waste problem.Things coming out of a food manufacturing facility are food safe already because they're in this facility and they're often very concentrated in their scale because it's food production is pretty concentrated. So you have the ability to hit that economy of scale that you need to make a profitable business or make a business that can make sense. So we're focused primarily on these fibrous byproduct streams. So anything that's coming from really coming from that first step of bringing in anything from the field, the fruits, the vegetables, the beans, things like that and you get a lot of fiber rich byproducts because a lot of what we're processing out of our food system right now is fiber.Even though that's the one macronutrient that western diets are very deficient in. So we're starting with Okara. Okara production in the US is very concentrated actually. There's just a handful of major production facilities. So it's a strategic starting point for us from that point of view. From there we're looking at other byproducts of nondairy milk production. So within this big world of fibrous byproducts, we're looking specifically at these nondairy milk byproduct streams. So the byproducts coming out of almond milk production, oat milk production, that's where we're going to be headed at next.Lisa Kiefer:So anything with [holls 00:12:31].Claire Sclemme:Exactly, yeah.Lisa Kiefer:So you're up before the judges and you know your company well. What happened? What did they ask you? Give us the scenario.Claire Sclemme:That's it. That's a great question. So a lot of the feedback, the feedback always helps you kind of see things, obviously from outside eyes that haven't heard your story a million times. Basically a panel with different backgrounds be able to weigh in on things that are causing confusion for them or things that didn't quite come across.So really being able to make sure that we can really hone in on the right story that we want to be telling and making sure that it's coming across that way and being received that way by the judges and also making sure that we're presenting all the information that somebody would want to know. So making sure that we've addressed issues like competition in the field or kind of what our growth strategy is and making sure that we haven't left something kind of major out that a judge would want to see. So that was very helpful and I think it was also just helpful to get a sense of what the space is like and it's a pretty big event with quite a few attendees. So it's nice to feel comfortable on the stage and in front of the judges [crosstalk 00:13:35].Lisa Kiefer:How many minutes are you up there?Nina Meyers:It's three minutes now. So as far as-Lisa Kiefer:Wow, that's not much time.Nina Meyers:[inaudible] competitions, it's pretty tight, but the judges also ask questions after the companies go. So that it's like another layer of sort of engagement and that's-Lisa Kiefer:And do they get materials ahead of time?Nina Meyers:Yes. So they spend, obviously they're with each other the day before, but they also get materials many days in advance and they now they have meetings with some of the startups. So Claire participated two years ago and we've really continued to evolve what the programming looks like as people. We always get feedback. So the entrepreneurs say, "I actually want more time with investors that are, I know I'm going to meet the right investors." So we're doing actually an investor power hour for the first time this time around where we're strategically matching them with one or two investors and we're doing, it's not a speed dating because it's like 20 minutes, but basically meetings with those specific folks whose investment these align with what the startups are doing.Lisa Kiefer:Is the networking what they win or do you actually get funding?Nina Meyers:There isn't direct funding as a result of Foodbytes, but there are a number of prizes. One of the main ones is for all the three winners is that they, Rabobank hosts a huge summit in New York at the end of the year. So December and all of our corporate clients, so big food and AG companies are there and the winners across all the events from that year get to come and pitch and have targeted meetings with the corporates that are relevant for their businesses and they have a few days where they're just really targeted and meeting with folks that can potentially help them as partners. So that's one main prize and then a lot of our sponsors who are, like we said, experts in many different fields, there's also consultations with them so that they can get five hours of legal consultation on how to structure their deal. They can get PR consultation and branding consultation on how to build the best investor materials and DAX and present their brand in the best possible way.Lisa Kiefer:Claire, what was it you found to be the most useful out of winning this competition?Nina Meyers:So we weren't the winners from our cohort. We were in the finalists but actually kind of going back again to all the people that we meet during the two days, that was a very valuable thing for us that made the participation in the event very worthwhile for us. So we actually continued to have some conversations with some of the lawyers that we met there to talk about some of the legal structuring, some of the agreements that we were currently in the process of structuring and we also had continued conversation with folks that were very knowledgeable about packaging for food products because there's a lot that goes into making sure that the product fits all the legal regulations and the requirements. That was great to have both of those connections coming out of Foodbytes.Lisa Kiefer:Once you get involved with say a VC or some sort of funding source, do you ever worry about losing your company's mission? That it will begin to sort of move away from you?Claire Sclemme:Yeah, that's a great question. So actually one of the things that we did when we first founded the company thinking about that very point was that we incorporated as a public benefit corporation. So we wanted that to be really built into our mission and so we structured that into the type of business we actually were and one of the pieces of kind of feedback that we got at the very beginning was that maybe you don't want to do that because you might be closing yourself off to investors that aren't interested in investing in a benefit corporation and we said, "That's exactly why we want to do this, because it essentially is going to kind of self select the types of investors that we're looking for." So that was kind of the first layer and then the second of course is making sure that when we're talking to investors that we do have that mission alignment as we're taking on investment.Lisa Kiefer:Getting back to you, Nina, you've done this for several years now. What trends in agriculture are you seeing pop up from the startup companies? I mean, you talked about some of the problems in the AG industry. What are you seeing overall?Nina Meyers:Yeah, well a major trend. I'd say a cross food tech, AG tech and CPG as is this idea of waste mitigation. So up cycling is one avenue in which that's happening. Another one is of course packaging. We're seeing more and more edible packaging. We're seeing more compostable packaging, plant based packaging. We have a company that's pushing in Foodbytes called Coremat and that's exactly what they're doing. They're making compostable, plant-based packaging that's basically-Lisa Kiefer:That's awesome because all these cities are now saying it's too expensive to recycle.Nina Meyers:Exactly and from a regulatory perspective that this sort of clampdown is increasing. It's happened in Europe, forcing lots of innovation in the packaging world in Europe and it's starting to happen here. That's one massive trend and huge need that startups are really looking to solve and obviously an incredible opportunity for collaboration on the corporate side of things as they start to realize we really, really need to be focusing on it. It's happening [crosstalk 00:18:31-Lisa Kiefer:Why are you giving me a plastic bag?Nina Meyers:Why are you giving me a straw? Right, exactly. So that's one place where we're seeing a lot of innovation and then on the waste mitigation side as well, right? Stopping waste before it can happen. So more and more technology companies are saying, let's use data and technology to stop waste before it can happen. So a company like [Winnow] who's come through our platform, they basically have a scale for food service and back of house at restaurants that weighs waste as it's going out and then gives restaurants a better picture of their wastage so that they can decrease that. That's the-Lisa Kiefer:What's the incentive for someone to reduce their waste at the restaurant level?Nina Meyers:Money. They save restaurants globally $25 million a year and they're not that big yet. I mean they're just starting out. So it's money.Lisa Kiefer:It sounds like you've put together a lot of qualitative data.Nina Meyers:Yes, we, like I said, we started with a very, very small team and over the last year or so we've built up the team like I said. So we've just brought in a data analyst who is amazing and we're sort of at the tip of the iceberg for what data are we sitting on and what are we saying? But yes, we have a really good picture of trends that are happening. That's one major, major trend that we're seeing. The other one is sort of just the environmental impact of food-Lisa Kiefer:Climate change?Nina Meyers:... Production, of climate change and also to hand in hand with that that consumers have more and more knowledge of that and are demanding better, cleaner products.Lisa Kiefer:Yeah, look at the Midwest right now.Nina Meyers:Yes.Lisa Kiefer:All the flooding and that used to be our bread basket.Nina Meyers:That's when it has to change and startups are really heeding that call on the plant based foods side of things as well. Just if we're talking about packaged foods in general, we're seeing so much innovation in that space. We're seeing at least 40% of the companies that apply that have a product that apply to Foodbytes are in some way related to the plant based space. To sort of talk about some of the companies that are pitching coming up in San Francisco we're seeing new and novel plant based proteins. So we have a company called [Tali] and they are making waterlily seed puffs. So we see the puffs as like a huge category in the food product world, but this is a new type of puff. It's basically bringing in an heirloom varietal.It's gotten more protein, more nutritious. They're doing some really interesting flavors. So we're seeing companies like that who are bringing this plant based protein view to snacking. We also have a company called Gem and they basically have the first FDA regulated supplement product, food supplement. It's for women by women. It's made from algae and a number of different plants. Real food. It's clean food. So we're seeing things in that type of space. I was just at Expo West, which is the largest natural foods show in the country and I think it's 1500 exhibitors, 90000 people.Lisa Kiefer:Where was it?Nina Meyers:It's in Anaheim. It's 90000 people. So it's very, very intense and there's a lot of companies that are doing very similar things. There's the plant-based trend just continues to grow year over year. So whether that's new algae products, that's lots of cauliflower products, you see the confluence of a lot of trends.Lisa Kiefer:Are any UC Berkeley professors or policy people judging this year?Nina Meyers:Not this year, but next year we're going to make it happen.Claire Sclemme:Oh excellent.Lisa Kiefer:Can anyone go to this?Nina Meyers:Yes. It's open to the public. We really want people there who care about these issues, who care about sustainable food and AG, who want to see what the innovators at the bleeding edge of sustainable innovation are doing. Next Thursday, the 28th of March, starting at 2:00 PM, it's really an opportunity to see these 15 startups pitch, to engage with them and see their products and technologies, have some delicious food and drinks and if you want to get into food or if you're a journalist or if you're a student and this is where the world you think you want to go into, we absolutely encourage you to come. If you're an investor or you're a food corporate and you're trying to figure out what's next, we 1000000% encourage you to come.Lisa Kiefer:And you have a website?Nina Meyers:Foodbytesworld.com. Instagram is Foodbytes by Rabobank. We've profiled all the companies who are going to be pitching. There's lots of content. Claire's on there somewhere. So check us out on Instagram, Linkedin, Twitter, and then Foodbytesworld.com is where you can get tickets to come and see us next week.Lisa Kiefer:And Claire, your business is located where?Claire Sclemme:Oh, we're in Oakland.Lisa Kiefer:Okay, what have your challenges been since you participated in Foodbytes?Claire Sclemme:Oh, that's a good question. Our biggest challenge I would say is that, so working in the byproduct space, we're really a bridge builder between the production and then bringing that into the market. We have less control over being able to scale in a way that other companies might be able to have as they're creating products. So we're really bound to the amount of byproducts that are coming out of certain facilities. So being able to match that production with the sales is really, I would say one of our biggest challenges. So it kind of swings back and forth from having more demands than we have a production for to having more supply of the ingredient than we currently have sales force. So it's kind of bouncing back and forth as we try to strike that perfect balance as we bring these ingredients on board.Lisa Kiefer:And are most of your sources local?Claire Sclemme:So right now they are. So our first source is in Oakland, which is why we started out in Oakland and why we're based there. So our first partner facility is Hodo Foods and they're a tofu manufacturer. So the first step of making tofu is making the soy milk and so that's where we're basically harvesting the Okara from is from Hodo and our next two facilities that we will likely be using as our sources of production are also in northern California.Nina Meyers:When you sort of spoke about what do they get out of this, the alumni who come through our platforms have raised a combined 550 million. I believe it was something like 150 last year. So even though it's not directly a prize, this is what we've seen as the companies who've come out of who we've chosen, who we've selected, this is how they're moving forward and getting that investment to scale their companies.Lisa Kiefer:You must be checking the failure rate of these companies as they-Nina Meyers:Yes.Lisa Kiefer:... they leave Foodbytes. What is the failure rate?Nina Meyers:It's under 10% because we're doing really like a lot of due diligence in the process of picking the ones that we think are really going to be successful. It's relatively low. It's lower than the average.Lisa Kiefer:Do you have a business background?Nina Meyers:I actually went to college in upstate New York at Skidmore college. I studied at a liberal arts school and I had was working in a sustainable restaurant, a farm to table restaurant the summer after college and my Mom is a chef and so I grew up around food. Food is my whole life and I was trying to figure out what I wanted to do next when I moved to New York during the recession in 2009. I started working for a restaurant company in New York in the creative department. I got sort of my foot in the door there and started working on marketing and design for the restaurants.So that was really a sort of honed my skills there on the marketing side of things. Started to realize through being in New York that what I really cared about was sustainability in food and agriculture and trying to figure out what to do next. I then went onto work for Food Tech Connect, which is a site of record for food innovation essentially. We did a lot of events in this space and meetups and consulting and hackathons, which is really all focused on sustainable food and agriculture. So I was there. I was working with startups directly. Spent about four years there and then we started working together with Rabobank to build Foodbytes out from its infancy.Lisa Kiefer:Claire how did you get into this pat of the world?Claire Sclemme:Yes. So my background is actually in environmental management. So I have in my masters in environmental management from the Yale School of Forestry. I had primarily actually been involved mostly in the space of sustainability and energy and so I'd worked at a renewable energy startup in India and worked with UN climate change, but I started to realize how important the food system is in the space of sustainability and I, kind of my first transition into into food was actually co-founding a juice company in Boston where I was living at the time. So we started as a food truck and we were connecting farmers to folks in the city through juices and smoothies and then in that process saw how much waste is created when you're juicing. It was really kind of like this moral issue.At the end of the day we'd sourced all this great produce from these farmers and it was all organic. It was mostly local. You'd spend a lot of money to buy all this produce and we're throwing out a huge amount of it at the end of the day, ll that pulp that's left over from juicing. On the the other side, of course we're selling the product that we are making, we're selling at a price point that's pretty high for the, it wasn't a super affordable food for much of the city and so those two pieces together kind of where you know really struck me as a challenge and that was a space that I really wanted to continue working in after I left that company.So when I had really just a fortuitous conversation with the owner of Hodo Foods in Oakland, the owner of the tofu factory and saw that he had this challenge with his byproduct that he was producing, which was very similar to what I had seen at the juice company, but at this much bigger scale and that it wasn't just a Okara, it was lots of different opportunities and lots of different sources of these types of byproducts. That was really the beginning of Renewal Mill was looking into how we can solve both food waste and also increase affordable nutrition in the food system.Nina Meyers:Claire really pioneered this space and now there's a company that's much younger than you, but it's called Pulp Pantry and they're doing, they're solving the problem that Claire just outlined. It's like entrepreneurial serendipity. They saw the same problem and they're making value added snacks out of juice pulp.Lisa Kiefer:Wow, you should all join forces and become the next Nabisco.Claire Sclemme:I know. Exactly, exactly.Nina Meyers:[crosstalk 00:28:19].Lisa Kiefer:[crosstalk] better.Nina Meyers:That's exactly what Foodbytes wants to have happen.Claire Sclemme:Yeah.Lisa Kiefer:Well, was there anything else that is coming up with Foodbytes besides this conference next week?Nina Meyers:Rabo has a whole other food and AG innovation platform called Tara. It is basically the next step in the cycle for startups to engage with Rabo after Foodbytes. That's what Tara is all about. We're going into our fourth cohort and applications are open now. Tara is like, how can we do the best possible matchmaking for startups and corporates? So applications are open now. That website is Taraaccelerator.com. They're open. They close on April 26th. So any startups, anyone you think is interested, you can learn about the corporates that are participating to see and so you can learn more there.Claire Sclemme:In addition to kind of all of the structured support that's coming out of Foodbytes, I think the other piece that was really valuable to us was actually meeting the other companies that we're pitching and there there's been some valuable connections that we've had in terms of the the business and actually finding uses for our flour with some of the other companies that have been on the platform, but also just really to talk to other entrepreneurs and be able to just talk about some of the other challenges that you're facing from a business perspective and also from a personal perspective as well. So it's a really, I think it's a really great community of entrepreneurs that are being brought together as well.Lisa Kiefer:Well thank you so much for being on the show.Claire Sclemme:Thank you.Nina Meyers:Thank you for having us.Lisa Kiefer:You've been listening to Method to the Madness, a biweekly public affairs show on KALX Berkeley, celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. [music] See acast.com/privacy for privacy and opt-out information.

From artisanal foods to craft spirits, this episode explores the evolving business landscape for specialty food and distilled beverages. Steven Rannekleiv, the global sector strategist for beverages at global financial services firm Rabobank, has covered the alcoholic beverage industry for over a decade and in our conversation, we explored the emerging market for craft spirits, including parallels to and differences in the development of the craft beer category. Rannekleiv also discussed how the investment community is evaluating craft distilling companies and how growing consumer demand for cannabis products is affecting alcoholic beverage categories. Later in the episode, we sit down with Phil Kafarakis, who is the president of the Specialty Food Association, the industry trade group that the organizes the annual Winter and Summer Fancy Food Shows. In our discussion, Kafarakis spoke about how the term specialty food  has evolved in recent years and the ingredients and formulations that are shaping the future of the industry. He discussed the role legacy food and beverage categories, like cocktail mixers and charcuterie, in the development of the space and the Specialty Food Association’s long-standing work with international food and beverage producers. Show notes: 2:16: Sitting Pretty at #WFFS19 -- On location at the 2019 Winter Fancy Food Show in San Francisco, the hosts riffed on notable exhibits, brands and products featured at the annual trade show. 9:24: Interview: Steven Rannekleiv, Global Sector Strategist - Beverages, Rabobank -- In a call with Rannekleiv spoke about the launch and mission behind Rabobank’s beverage-focused podcast, Liquid Assets. He also discussed the growing consumer demand for craft spirits and the opportunities and challenges facing small producers, explained how strategic investors are evaluating the space, why wine, not spirits, might be the alcoholic beverage category most at risk from rising consumer demand for cannabis. 32:28: Interview: Phil Kafarakis, President, Specialty Food Association -- Recorded at the 2019 Winter Fancy Food Show, Kafarakis spoke about the evolution of the Winter event, and the development of its education platform and Incubator Village exhibit. He also explained how the trade group defines “specialty food,” and why speciality products are becoming increasingly available at mainstream retailers. Brands in this episode: Chobani, Loca Food, Sonar, Siete Foods, Zola, Pulp Pantry, Cleveland Kraut, Ayoba-Yo, Bohana, Kween Foods, Tea Crush, Q Soo, 1821 Bitters, Pappy’s, Bittermilk, Freshe, Perky Jerky, Blue Bottle Coffee, Copper & Kings, Kuli Kuli

In the beginning, there was juice – then there was pulp. But what do you do with it? That’s the question that led Kaitlin Mogentale to found Pulp Pantry, a fruit and vegetable snack company on a mission to usher in a new wave of good nutrition and sustainability that’s accessible to everyone.   “A toast to all of the amazing women who are changing our food system!” –Kaitlin Mogentale   It all started with a carrot. Kaitlin saw her friend making juice and, always wearing her environmental studies hat, she immediately saw how much pulp was wasted. In fact, after some research, Kaitlin found that for each pound of juice produced, as much four pounds of nutritious pulp is created (and, usually, wasted). When you add up all of the commercial juicers just in the LA area, that’s thousands of pounds of delicious and nutritious food thrown away each week!   So Kaitlin started tinkering, beginning with a batch of delicious carrot pulp cookies. Eventually, she stumbled onto Pulp Pantry’s flagship product: grain-free granola!   “Businesses and brands have the potential to change culture – and brands have emotional value!” –Kaitlin Mogentale   We also discuss: The origins of Pulp Pantry Waste in the juicing industry (and the food industry in general) Making healthy food accessible in food desert communities How we can incorporate environmentalism into capitalism Why packaging is Kaitlin’s archnemesis Where you can purchase Pulp Pantry snacks Bringing the human element into Pulp Pantry The process of creating Pulp Pantry snacks The challenges to making healthy foods more accessible (and how Pulp Pantry is overcoming this) What you can expect from Pulp Pantry’s product line in the near future Conscious consumption & social enterprise   Resources: Learn more (and get some snacks) at pulppantry.com Connect with Pulp Pantry: Instagram | Facebook | Twitter   Kaitlin Mogentale’s Bio: Living in South Los Angeles, Pulp Pantry's founders Kaitlin and Ashley were confronted with the reality of living in a food desert plagued by a lack of access to healthy food. As classmates at the University of Southern California in the social enterprise program, they were excited to join forces to dream up their own small way to be a part of the solution.   Working at an urban school garden in a food desert, Kaitlin was exposed to the poor quality of food "fueling" kids' bodies each day (what with french fries counting as a daily vegetable!). She saw kids come into the garden, having never seen a fresh carrot before, teaching them to grow a carrot from seed to stem (later exclaiming: "carrots are my favorite vegetable!").   It all started when Pulp Pantry's founder Kaitlin Mogentale watched a friend juice a carrot. That moment proved to be quite transformative, as she saw firsthand the large amount of fresh pulp that was left behind.   "What do you do with your pulp?"   Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined for the trash.   With a background in Environmental Studies, Kaitlin's inner food waste warrior couldn't help but want to rescue the carrot's better half. She happily took the pulp home to make her first-ever juice pulp carrot cookies (and they were delicious!).   Our vision is to cultivate a better, more nutritious food reality in communities regardless of income — one day, we hope to be in not just health food markets, but in corner stores in every part of the country. Just Forking Around is produced by Podcast Masters

“She saw that there was a huge surplus of fresh fruits and vegetables that were being discarded every day... and on the other hand there were families who were suffering from diseases and not living their best lives because there was scarcity.” In this Episode of The Produce Moms Podcast, Lori had the privilege of speaking with Ashley Miyasaki. Ashley is the Co-Founder of Pulp Pantry, a company on a mission to eliminate the waste created from juicing, while providing the world with delicious, healthy snacks! For every pound of juice, approximately four pounds of pulp is created. Pulp Pantry was created when the founders realized that most people just discard the pulp. The pulp contains vital nutrients that were simply adding to the waste piled in landfills across Los Angeles, and the country. “We see ourselves as a sustainable food company that is on a mission to make fruits and vegetables as ubiquitous as grains and sugar.” What kind of snacks does Pulp Pantry sell? The snacks created resemble granola. Think of your favorite childhood snacks, like Cinnamon Toast Crunch, only healthier. Each Pulp Pantry snack contains 50% vegetables, filled with fiber, prebiotics, and is free from common allergens. Pulp Pantry believes that food should be delicious, but also make you feel good!   “You can have the healthiest products in the world, but if it's not tasty, people won't buy it. And we won't have the impact that we want to have, both from a nutrition/health and sustainability perspective.” You can find Pulp Pantry at www.pulppantry.com, and check them out on Instagram @pulppantry For a limited time, you can use promo code “MOMS” to get a discount on your next order! Some Topics we talk about in this episode: Introduction // Ashley Miyasaki  - 1:33 How Did Pulp Pantry Get Its Start - 3:55 What are Pulp Pantry's Products - 8:48 Sustainability and Gut Health - 14:04 Pulp Pantry's Mission - 19:56 Wrap-up - 21:18 How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week! https://www.facebook.com/groups/316715662104709/ Reach out to us - we'd love to hear more about where you're at in life and business! Find out more at www.theproducemom.com If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

“Waste isn’t waste until you waste it.” Our guest this week claims to have discovered the most sustainable superfood on earth - and it’s something that most manufacturers were simply throwing away. This week we have an in-depth conversation with Kaitlin Mogentale (MOJ-en-tail), founder and CEO of Pulp Pantry. Pulp Pantry make innovative, totally delicious snacks out of pulp - a byproduct from commercial juiceries that usually just gets thrown in landfills. They’re creating a healthy, delicious, sustainable product that’s helping solve some of our most pressing healthy and environmental challenges. And if that were all that the brand was about, that would still be pretty cool. But there’s so much more. This was an awesome conversation and great story full of challenges and valuable lessons. We go over everything from what it’s like to bootstrap a business, why Pulp Pantry chose to work with a food accelerator, and the values that drive the brand. At the heart of it all is this idea of Food Justice, something that Katilin studied as a Environmental Studies major at USC. It’s a driving force behind both the product development and the brand messages. Links Comparably USC Environmental Studies Program Connect with Kaitlin on LinkedIn Have an idea for the show? Drop us a line! Brandbuilder@snacknation.com. Brand Builder is a co-production of SnackNation and ForceBrands.

Happy #SeekTheJoy Tuesday! On the podcast this week is Kaitlin Mogentale, Founder and CEO of Pulp Pantry.  Pulp Pantry’s snacks are “your juice’s other half,” made with fiber-packed organic veggie, fruit, and nut pulp from your favorite organic juicers.  Kaitlin is on a mission to create progressive solutions to combat food waste and build healthy food access for all. On today’s episode we chat ALL about where Pulp Pantry began (hint: it all started with a carrot!), the highs and lows of the entrepreneurial journey, the connection between our core fears and core values, we get real about how difficult it is to maintain balance, self-love, and self-care when you’re launching and building a business, what it’s been like following her passions, and SO much more  Today's episode is so good, I know you guys are going to enjoy it.  PLUS we're doing a GIVEAWAY! To enter to win a pack of Cinnamon Toast, Cacao Crunch and Vanilla & Sea Salt  1. Follow @seekthejoypodcast and @pulppantry on Instagram 2. Like the post announcing the giveaway 3. Tag a friend you'd like to share a bag with!  ***Bonus entries for each additional friend you tag. 1 comment = 1 entry. Good luck! The giveaway ends on Sunday May 20th at 5pm PST and the winner will be announced on Monday May 21st.   To learn more about today’s episode, head over to the show notes section of our website seekthejoypodcast.com/show-notes/kaitlinmogentale  To learn more about Kaitlin and Pulp Pantry visit their website pulppantry.com and on Instagram.com/pulppantry and on Facebook.com/pulppantry Until next week, ✨ #SeekTheJoy - hit SUBSCRIBE - and it would mean so much if you could give the podcast a rating and/or review on iTunes ✨ if you do, e-mail a screenshot of your review to sydney@seekthejoypodcast.com and we'll send you our brand NEW #SeekTheJoy Guide for Infusing More Joy into Your Life! Along with this guide, you'll also receive two limited edition Seek The Joy Podcast stickers that will be mailed out to you. We can't wait to send these out to you!  We are gearing up for the sixth episode in The Power of Storytelling, which will air on June 21st! We want you to be part of it! To learn more and to submit your story, visit our website https://www.seekthejoypodcast.com/share-your-seekthejoy-story/ and fill out our interest form - and we'll get back to you ASAP.  Connect with us! ✨✨ Instagram instagram.com/seekthejoypodcast Facebook fb.me/seekthejoypodcast E-mail sydney@seekthejoypodcast.com   

On today's episode, we meet Kaitlin Mogentale, half of a duo of highly focussed young social entrepreneurs with a brilliant business called Pulp Pantry. They launched their big idea hyper-locally through the farmers markets in Los Angeles. Every day, they are succeeding in their mission of changing the cycle of food waste in the United States and how we think about our food. Through hard work and activism, Pulp Panty is replacing sugar-laden grain cereals with nutrient-rich, organic and remarkably delicious granolas. Their line of juice pulp granolas and crackers are working their way into the pantries of lower-income communities through educational outreach efforts while simultaneously gaining a loyal following amongst committed localvores and natural foodies. Kaitlin is high energy and super focussed about her mission, her product line, and her business strategy. She is a passionate and outspoken ambassador for health foods and food justice, and she is a great example for those podcast listeners who want to launch a food product at the farmers market or take their farmers market food business to the next level. Visit PulpPantry.com to be part of their national launch. --- Send in a voice message: https://anchor.fm/get-in-my-garden-podcast/message

What is the missing link in your diet? FIBER. What happens when you take the remnants of a freshly squeezed juice and transform that waste in to something snackable? You get a GENUINELY tasty superfood. Did you know that juice pulp contains two-thirds less sugar and all the fiber of whole fresh fruits and vegetables? At Pulp Pantry, they are using juice pulp to create healthy, craveable and affordable plant-based snacks for the whole family. They use whole food ingredients - ALWAYS - Fruits and vegetables are the star sources of the primary ingredients. It's not just leafy greens and fruits, but added in seeds, nuts and spices - MY FAVORITE!!! Naturally sweetened with sources such as coconut + dates, ummmm YUM! OH OH OH AND, the Pulp Pantry's products are raw, paleo, refined sugar-free, gluten-free, grain-free, plant-based and vegan, and full of fiber and protein - perfect for any foodie! Ashley Miyasaki is one of the co-founders to this delicate delight. She shares how her upbringing in Hawaii opened her eyes and tastebuds to innovative approaches in the culinary world. Her father would often at times mention that something would, "Break your Mouth" it was so good!!! That is the hopes of the Pulp Pantry. They have created a mouthwatering and genuinely HEALTHY (JBH APPROVED!) snack! This is definitely a food that is laying a foundation of leading a conscious and healthy life. Pulp Panty is striving to empower a conscious consumer that will carry on a community of this shared culture that will forever reduce food waste thus saving the environment. Facts to take away: Did you know? 1 POUND of Juice = 3 POUNDS of Pulp (Often thrown out just to form green-house gases?) Thank you PULP PANTRY for giving all Just Bein' Honest listeners 10% off entire purchase through March 2018 by mentioning us : ) To follow and connect with Pulp Pantry (and Ashley!) please visit: Website - www.PulpPantry.com Instagram - @pulppantry Facebook - @pulppantry Kiss Kiss, Hug Hug - Much of Many my little honesters! This is True Food for Thought + I'm Just Bein' Honest... Always. xoxo kb www.JustBeinHonest.com

Tinia Pina, the Founder and CEO of Re-Nuble, talks with us about how to all that waste in a way that won't kill the planet. How much waste are we talking about? 12,000 tons of food waste is produced annually in New York City. That much food waste would take 800 fully loaded garbage trucks to remove. And the city of New York is spending $180 million a year to get rid of it.The numbers sound crazy when you first hear them.  New York City is spending $180 million annually to deal with food waste.  For a while, it was being loaded on barges and shipped off to China. Today, capacity is still an issue as NYC food waste is shipped off to neighboring states. There are commercial storage facilities to help out, but there's still a lot of food waste with nowhere to go. Tinia Pina thought there had to be a better way. Her startup Renuble has joined the list of innovators who are recycling food waste into organic compost, as a soil amendment.When you think of food waste, you might think of the scraps you scrape from your plate or the food that restaurants throw away but there is also food waste created when food is processed, even before it makes it onto your plate. Wholesale food distributors buy directly from farms and re-package food to sell to schools or restaurants, they often throw out the stuff that's less than perfect. Food waste is 75% liquid. A company called Industrial Organic can go to your processing facility, draw out the liquid, digest and sterilize the food waste, leaving you with organic fertilizer. In another approach, Misfit Juicery, based in DC, is sourcing food waste all the way from New York City and turning it into a cold pressed drink. In LA, Pulp Pantry is using the post-juice pulp from your favorite juice bar and turning it into fiber-rich granola.Soil is lost at a rate of 10 to 40 times as fast as it can replenish itself. Conventional farming is stripping soil of carbon and nutrients and 70% of the earth's topsoil is vanishing, because of erosion. To feed the world that soil has to be replaced, that's where fertilizer comes in. Jonathan Bloom wrote in American Wasteland that about 40% of the food we produce ends up being thrown away. The annual cost of that, he says, is $100 billion.Key TakeawaysBuy groceries according to your needs. Supermarkets buy produce based on projections. If you find that you're buying more than what you actually need and wasting about 20% of it, then that waste also is translated upstream to the supermarkets.Plants like good dirt.  Crops need organic fertilizer to thrive, instead of the chemical "junk food" they often receive with industrial farming. Turning food waste into nutrient-rich organic fertilizer helps solve the waste problem and also helps the plants that feed us.Listen to my conversation with Tinia Pina about how she is changing what happens to food waste and building a better story for food and the supply chain that feeds us all.Click the podcast player in the header to hear the whole episode, or in the interactive transcript below, click on any play button to hear that part of the conversation.Jonathan Bloom wrote in American Wasteland that about 40% of the food we produce ends up being thrown away. The annual cost of that, he says, is $100 billion.What can you do about it? Tinia has some suggestions for you in the podcast.I feel like this is my purpose and in addition to the experiences that I've had, it has supported my dedication to it. So I'm a huge environmentalist and just, kind of, as hard as agriculture can be, I really feel like this has kind of been just something that I'm here for and that's why I kind of remain dedicated to it. - Tinia Pina

In her last year in college, Kaitlin watched a friend juice a carrot, shocked to see the heaps of vibrant pulp that resulted. Wondering what commercial juiceries might be doing with their pulp, she was shocked to find out most were simply trashing this high-fiber, highly nutritious resource. After graduating college with a degree in Environmental Studies and Social Entrepreneurship, she worked to find a better solution for juice pulp, developing Pulp Pantry. Today, Pulp Pantry seeks to make healthy food more affordable by creating delicious, healthy food from upcycled juice pulp in Los Angeles. Get the 5 proven steps to rapidly grow your business, make a bigger impact, and achieve your First Million. Attend the next LIVE First Million Webinar  with international business coach JV Crum III.  Like this Podcast? Then get every episode delivered to YOU!  Subscribe in iTunes Please help spread the word. Subscribing and leaving a review helps other business owners and entrepreneurs find our podcast…and make their big difference. They will thank you for it.   Conscious Millionaire Podcast: With over 500 episodes and 10 Million Listeners in 176 countries, this is the podcast for business owners and coaches who want to grow their businesses, make a bigger impact, and ultimately achieve their First Million! JV interviews the top entrepreneurs, experts, authors, and coaches on how to get the right mindset, develop your business systems, and execute to achieve bigger results, faster!  

In her last year in college, Kaitlin watched a friend juice a carrot, shocked to see the heaps of vibrant pulp that resulted. Wondering what commercial juiceries might be doing with their pulp, she was shocked to find out most were simply trashing this high-fiber, highly nutritious resource. After graduating college with a degree in Environmental Studies and Social Entrepreneurship, she worked to find a better solution for juice pulp, developing Pulp Pantry. Today, Pulp Pantry seeks to make healthy food more affordable by creating delicious, healthy food from upcycled juice pulp in Los Angeles. Get the 5 proven steps to rapidly grow your business, make a bigger impact, and achieve your First Million. Attend the next LIVE First Million Webinar  with international business coach JV Crum III.  Like this Podcast? Then get every episode delivered to YOU!  Subscribe in iTunes Please help spread the word. Subscribing and leaving a review helps other business owners and entrepreneurs find our podcast…and make their big difference. They will thank you for it.   Conscious Millionaire Podcast: With over 500 episodes and 10 Million Listeners in 176 countries, this is the podcast for business owners and coaches who want to grow their businesses, make a bigger impact, and ultimately achieve their First Million! JV interviews the top entrepreneurs, experts, authors, and coaches on how to get the right mindset, develop your business systems, and execute to achieve bigger results, faster!  

In this podcast, I chat with Kaitlin Mongentale who founded her company after having an aha moment in the most unlikely place. She was watching a friend juice a carrot and was surprised by how much of the pulp is thrown away. In the podcast, she shares how she went from this kitchen insight to founding her company Pulp Pantry. Hope you enjoy listening to this podcast. Hope you enjoy the podcast. This podcast was recorded over Skype.Music provided by Clint Harewood you contact him on these websites: Facebook: https://www.facebook.com/Tamo.T or LinkedIn: https://www.facebook.com/Tamo.T

In this podcast, I chat with Kaitlin Mongentale who founded her company after having an aha moment in the most unlikely place. She was watching a friend juice a carrot and was surprised by how much of the pulp is thrown away. In the podcast, she shares how she went from this kitchen insight to founding her company Pulp Pantry. Hope you enjoy listening to this podcast. Hope you enjoy the podcast. This podcast was recorded over Skype.Music provided by Clint Harewood you contact him on these websites: Facebook: https://www.facebook.com/Tamo.T or LinkedIn: https://www.facebook.com/Tamo.T

So many remarkable business ideas and successes begin with identifying a problem and deciding to solve it. Today’s podcast guest is one of these entrepreneurial successes that the world is better off as a result. Every wonder about the waste, nevermind the nutritional value remaining in the left-overs from the yummy juicing trend? Well, wonder no more…In her last year in college, Kaitlin watched a friend juice a carrot, shocked to see the heaps of vibrant pulp that resulted. Wondering what commercial juiceries might be doing with their pulp, she was shocked to find out most were simply trashing this high-fiber, highly nutritious resource. After graduating college with a degree in Environmental Studies and Social Entrepreneurship, she worked to find a better solution for juice pulp, developing Pulp Pantry. Today, Pulp Pantry creates delicious, healthy food from upcycled juice pulp in Los Angeles. To learn more about podcast host Christine Monaghan, go to http://dailylifemastery.com