Check out these women who have exited food-related startups.
By Angie Chang (Co-Founder & Editor-in-Chief, Women 2.0)
From mailing cardboard boxes of recommended packaged foods on a monthly subscription basis, to food recommendation apps ranging from the technically astute to the visually gripping – we’ve watched in the last few years the marriage of one’s love for food and new technology.
Startups in the food tech space have run the gamut – and celebrated a few notable exits in the startup industrial complex.
My background in R&D and manufacturing enabled me to create, test and perfect the flavors, textures, shape and freezing process.
By Rebecca Dengrove (CEO & Co-Founder, Brewla)
When my brother Daniel told me that he saw an opportunity to create the “next big thing” in dessert foods, I was intrigued. I had worked at multinational companies as a product development food scientist for years and dreamed of starting my own business. After doing some preliminary research, we both agreed there was a distinct need in the market for a fun, flavorful frozen snack
By Heather Hilleren (Founder, Local Dirt)
Sometimes you come across an idea that seems so simple, so obvious, that you think “why has no one done this before?” leaving you no choice but to do it yourself. It would simply be criminal not to solve this problem.
This was the start of Local Dirt.
The idea came after working at a natural foods grocery store and watching their best intentions fall flat. They started buying from two dozen local farms when they opened, dropping more
By Kristee Rosendahl (Founder, Smart Gardener)
In 2004, I moved from San Francisco to Sonoma County with the goal of balancing my techno life/business with a more “hands on” lifestyle. I wanted to food garden, get outside more, and even keep some bees. Because I was running my consulting business. I wanted to both enjoy my time outdoors, while being efficient and successful with the results.
Frustrated every weekend about what to do in the garden, I resorted to reading hundreds of gardening books, designing spreadsheets, and spending hours online. I’d ended up spending most of my time trying to figure out what to do, instead of being outside doing it!
By Abby Sturges and Jennifer Lopez (Co-Founders, Culture Kitchen)
We, Abby and Jennifer, are the co-founders of Culture Kitchen, and this is our journey from Masters Thesis project to a startup spreading culture through food. We didn’t think at that time we would become cofounders of a food and culture company, but seven months later decided to work together on our Masters Thesis project which would soon become Culture Kitchen.
We met the first day of graduate school orientation. Jennifer had a background in geography and jewelry design and Abby in industrial design and consulting. Our goals were similar