FoodBytes! New York City, March 2016
Part pitch competition, part networking event, FoodBytes! is dedicated to connecting these disruptive startups with investors, executives and industry leaders to help them grow their businesses.
DouxMatok has developed sugars with enhanced sweetness allowing for a considerable reduction in the consumption of sugars in foods and beverages. DouxMatok sugars have been successfully tested by leading global companies in baked products, morning cereals, dairy products, chocolates & other confectionery and in a number of beverages.
FreshTemp smart technology captures temperatures and operational task lists in real-time to digitize and improve food safety, reduce food waste, and simplify compliance in commercial kitchens. The FreshTemp system is composed of the FreshProbe, an instant capture Bluetooth thermometer, and FreshSense, wireless temperature sensors. These devices work in synchronization with the FreshTemp App (available for iOS and Android devices) and the FreshCloud for remote task and temperature reporting & management.
The Kakaxi project is a 21st century solution to the growing disconnect between farmers and consumer. Using technology we are bridging this gap and bringing the story of food production to the table. By pairing the farm-monitoring device with the smartphone, farmers can easily provide accurate updates and maintain significant contact with their consumers. With the power of communication, we can empower our farmers and instill a sense of appreciation and joy into the consumers who eat their food.
Sophie’s Kitchen is a food tech company using a patent-pending process to make our products out of pea protein and the superfood konjac root. We use innovative, superfood ingredients to develop delicious seafood alternatives for any occasion.
The Chaat Co
The Chaat Co is building a vibrant and fun brand that produces fresh and healthy snacks inspired by the diverse flavors and ingredients of Indian street snacks or “chaat”, translated and conveniently packaged for American consumers. The company seeks to emphasize transparency, global flavors that do not feel foreign, and healthy snacks that are anything but boring.
At NOA Relaxation we have combined cutting-edge scientific research with ancient traditions. The result is a beverage with natural herbs that contributes to less stress and increased focus. NOA Relaxation is made from natural ingredients and inspired by the purity of the Scandinavian nature.
True Made Foods
True Made Foods is making American food healthy again. We use fresh vegetables to naturally sweeten our products and drastically cut back on added sugar, providing you with a tasty healthy alternative.
Arable enables data-driven decisions in agriculture and natural resource management with Measurements that Matter.
Masienda pursues exceptional flavor in the execution of its core mission: to source, import and purvey the highest quality Latin ingredients and value-added products while creating a fair market that promotes agricultural biodiversity, sustainability and supports smallholder farmers in Mexico. Masienda purveys non-GMO maize, beans and chilies that celebrate provenance, flavor and culinary application. In 2016, Masienda will begin offering a catalog of value-added maize products, including heirloom tortillas, masa harina and chips.
Our “culinary experience in a box” has the potential to be the hottest brand in seafood, and shake up a category that has been frozen for far too long. People think cooking fish is hard. Now we do all the hard work, filling each box with clean fish and exciting flavors to make it easy to confidently cook great fish at home. We aim to bring new mouths to the category, help folks meet the USDA recommendations, support the most sustainable wild and farmed producers, and make seafood fun! Our customers love us. Retailers love us. We are ready to expand!
Co-founder & Owner, Blue Hill
David Barber is the co-founder/Owner of Blue Hill–a working farm, restaurant, product and consulting company supporting agriculture that positively contributes to the world’s food system. The 138-acre farm in Great Barrington, Massachusetts has been in the Barber family for three generations. Blue Hill restaurant has locations in Greenwich Village and Pocantico Hills, New York and is a leader in the movement to promote ecologically produced food.
David is a founding partner and board member of the Stone Barns Center for Food and Agriculture in Westchester County, New York. This unique nonprofit celebrates, teaches and advances community and ecologically based food production–demonstrating alternative ways to farm and eat. David’s original role included design and management of the financial operating structure and all related capital expenses. Stone Barns Center works in association with Blue Hill’s second restaurant located on the campus.
Blue Hill (NYC) received the James Beard Outstanding Restaurant Award in 2013. Blue Hill at Stone Barns received the same honor in 2015 and was added to the San Pellegrino World 50 list.
David is an advisor to S2G Ventures and Acre Investments. He serves on the Board and Executive Committee of Stone Barns Center and as a member of the Board of Trustees for Connecticut College, the Jacob Burns Film Center and the Collegiate School in New York City.
Founder & Head Chef, Brigaid
Dan Giusti is the founder and head chef of a new, U.S-based school food service company named Brigaid. Dan started cooking professionally at the age of 15 and after gaining a few years of experience while still in high school, he attended The Culinary Institute of America in Hyde Park, NY. Since then, he has worked in a wide variety of restaurants in different parts of the world . Most recently, Dan served as René Redzepi’s Head Chef at Restaurant Noma in Copenhagen, Denmark. His company Brigaid will officially start to rollout their food service program into a small grouping of schools this upcoming fall.
Investment Manager, Sygenta Ventures
Gabriel Wilmoth is an investor with Syngenta Ventures, the venture capital arm of the global agribusiness Syngenta AG. Prior to joining Syngenta in 2013, Gabriel worked as a management consultant with Wilson Perumal & Company, where he focused on operations strategy projects for major food and beverage companies; and as a factory manager for Danaher Corporation, where he was responsible for a $100m revenue manufacturing division. He has deep ag expertise from first-hand experience with renowned sustainable ag organizations in the US, including Rodale Institute and Polyface Farms; from working with small holder farmers as an extension agent in the US Peace Corps; and from summers on his family’s sixth generation farm in West Virginia. Gabriel earned an MBA from Harvard Business School and Bachelor’s and Master’s degrees in Biochemistry from Virginia Tech.
Co-Founder, Sir Kensington's
Scott Norton is co-founder of Sir Kensington’s, the premier producer of all- natural ketchup, mayonnaise, and mustard distributed nationwide. With a mission to bring integrity and charm to ordinary and overlooked food, Sir Kensington’s condiments have become an integral offering at leading retailers, restaurants, and hotels. As an organization, Sir Kensington’s combines an innovative high-growth startup environment with a values-driven natural food producer, all personified by a fabled English gentleman. Scott has been named one of Fast Company’s “1000 Most Creative People in Business” and on Forbes’ “30 Under 30.” Prior to founding Sir Kensington’s, Scott worked at Lehman Brothers in Tokyo and co-founded AsiaWheeling, traveling across Asia for ten months on a folding bicycle. Scott is an Eagle Scout and holds a degree in Economics from Brown University.
It’s possible to be so focused on your target customer that you lose sight of the larger web of connections that connects us all through food. FoodBytes! was great to bring together entrepreneurs working directly with producers and people taking food products to stores. I especially appreciated understanding the connection Rabobank has in linking the different components of the food system and being able to rely on them in the future.
FoodBytes! was fun, welcoming, and enthusiastic; we connected with creative teams and investors who were inspiring and supportive. It was wonderful sharing our hard work with a group that is equally dedicated to improving quality and awareness in the food industry and we left feeling more driven with strong connections. We have received inquiries from people across the country who saw the FoodBytes! clips on their local news stations and they are interested in working with us. FreshTemp is increasing its footprint from the press and connections at the event. We are currently in talks with a large, nationwide food retailer that we met at FoodBytes! Brooklyn and are hopeful we will build a partnership after we test out at their North East locations.
FoodBytes! Brooklyn was a great place to meet fellow food and beverage entrepreneurs and to make investors and media aware of our offering. It was a great mix of awesomely nice people gathering in a relaxed setting, all interested in F&B. The Rabobank staff was super friendly and executed the event flawlessly.
We had several potential investors approaching us and also got an eye opener from a fellow presenter for an application we might use in our product. Rabobank is still aiding with advice and crucial connections. Next steps for us is to finalise our IM and raise capital from US-based beverage investors.
The field of startups presenting FoodBytes Brooklyn was so strong, it was an honor just to share the same stage. Besides being one of the best organized events we’ve ever attended, FoodBytes curated a fantastic community whose connections just keep growing stronger… long after the event. Through FoodBytes, we met companies that we are partnering with to solve some challenges in our business and got media exposure that helped land us new retail accounts. Now, we’re focused on building a great business and making the most of those opportunities.
Unlike the technology world, where avenues to access both capital and human expertise to nurture innovative start-ups are abundant, in food, we have a lot of catching up to do. Events such as FoodBytes! are key in uniting the passionate individuals and organizations that will play a critical role in building the next generation of food. We jumped at the opportunity to participate and present The Chaat Co at FoodBytes! not just to seek out opportunities that will propel our start-up forward but also to do our part in building momentum towards the better food movement.
The FoodBytes experience was a huge validation of all our hard work over the past year. The voting audience at FoodBytes events are experienced professionals with years of experience in the food industry. When an audience like that votes for your business by a wide margin, it’s both humbling and extremely validating. There are few other events in this space that offer such important recognition.
FoodBytes is also an amazingly meritocratic event. Too often in the food industry the companies with the biggest bankrolls and family networks win out. FoodBytes put us all on an even footing, where even a couple of vets can compete on an even playing field with ivy-league founders.
FoodBytes has helped open doors to new investors and really multiplied our investor network, it’s allowed us to already start working on putting together our next round and even opened up some new markets for us.