It's the end of the summer and we're making the most of the bounty at the Farmer's Market, scouring sites for new recipes & planning dinner parties with friends.
Playing to our growing food obsession, entrepreneurs are also cooking up a storm & investors are eager to finance them. Aiming to become successors to Chobani yogurt, Tate’s Cookies & Mrs. Fields, which all started out in their owner’s kitchens, these new food businesses are sourcing products locally and using healthier ingredients.
A recent New York Times article, "Small Food Brands, Big Success", profiles some of the small food start-ups that are disrupting the market and finding new pathways to success. One of our favorites of those featured is Cherryvale Farms, founded by Lindsey Rosenberg. Described as a “21st century Betty Crocker”, Lindsey abandoned an unfulfilling career in entertainment PR to bootstrap her food business, going from idea to a product in production in six weeks. Today her products are in almost 1200 stores nationwide.
Many of these food start-ups are rapidly gaining market share and national distribution too. One reason for the success of food entrepreneurs is that sales are no longer tied to competing for shelf space. They can sell their products on Amazon, in their local Whole Foods store, or directly to the consumer via their own websites.
Artisanal foods often inspire a passionate customers base, and are a perfect fit for social media and other DIY marketing tools. With the barriers to entry dropping, it's never been easier to build a niche food brand from scratch. Back to the kitchen anyone?
Join the Conversation
Are you a fan of an innovative new start-up breaking new ground in the food industry?
Or do you dream of launching your own niche food business? Tell us about it.