plant-based-food
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Prime Roots bets the future of meat on the deli counter
Its founders made a salmon burger. Their customers wanted bacon. Now Prime Roots is growing fungi into deli meats - and betting that a familiar sandwich can sell an unfamiliar ingredient.
Mike Murray Has Spent a Career Changing What Belongs in the Dairy Aisle
From LÄRABAR to almond-milk ricotta, the Kite Hill CEO has made a specialty of turning dietary alternatives into ordinary groceries. His career is a study in how mission, taste and supermarket scale negotiate with one another.
Elise Densborn Bought the Smoothies. Then She Helped Run the Company.
A birthday-party conversation turned a busy MBA student into a customer, an investor and, eventually, Splendid Spoon's co-CEO. Her unlikely promotion tells a quieter story about ambition: sometimes the sharpest operator in the room begins by asking where to sign up.
Whitney Tingle Bet $700 on a Dinner Party - Then Built the Kitchen Around It
A pencil loan in an Arizona classroom became a friendship; a ticketed dinner became seed money. Whitney Tingle's career is a study in turning small acts into an operating system built to travel.
Danielle Duboise and the $700 Dinner That Became Sakara Life
A seventh-grade friendship, a Soho apartment and $700 from a dinner party became a nationwide business. Fifteen years later, Danielle Duboise is learning that a founder's most consequential move may be stepping back without stepping away.
Nicole Centeno Built a Food Company One Borrowed Kitchen at a Time
She began with one soup, a bicycle and a borrowed pizza kitchen. Thirteen years later, the biologist-turned-chef is still turning the daily scramble for lunch into a lesson in how companies grow.
Karim Pichara taught a machine to taste
He learned to find patterns in the flicker of distant stars. Then Karim Pichara pointed the same discipline at mayonnaise - and built the intelligence now powering NotCo's second act.
BOM is betting on fewer doors between an idea and a business
The Dutch public investor pairs venture capital with hands-on company building and international connections. Its latest move tackles a problem closer to home: a startup support system with too many moving parts.
Eclipse Foods
Eclipse Foods is an Alameda, California food-technology company making plant-based dairy products - ice cream and, since 2025, a non-dairy whole milk - engineered to be molecule-for-molecule indistinguishable from conventional dairy. Founded in 2019 by chef Thomas Bowman and food-systems entrepreneur Aylon Steinhart, Eclipse uses a proprietary blend of non-GMO plants like cassava, corn, potato and fava rather than nuts, soy, coconut or oats to recreate dairy's taste, texture and functionality. It sells through retail (Amazon, Whole Foods and regional grocers) and to foodservice partners including scoop shops, diners and burger chains.