Food Business News - November 10, 2020 - 19

recipe for oat milk. Many other oat milks on
the market contain additives such as gums
or sugars, but Willa's original unsweetened
oat milk includes only filtered water, organic
whole grain oats, organic real vanilla extract
and salt. The company's unique milling approach utilizes the whole oat. As a result, the
product contains more fiber and protein and
less sugar per serving than other varieties.
"We chose to name the company after
our grandmother because she was real, honest and uncompromising," Ms. Drake said.
The brand was set to launch in coffeeshops and coworking spaces this past
March, but as the pandemic scrambled
initial go-to market plans, the founders
quickly shifted to marketing and selling
the products online.
Like Evo Foods and Willa's, many
of the startups selected for the program
have demonstrated resilience in adapting
against the unexpected market challenges
created by COVID-19, Ms. Greven said.
"I'm constantly in awe of these folks
who have taken herculean efforts - for
example if they were going to go into the
restaurant channel and had to immediately shift to direct to consumer," she
said. "The amount of energy and passion
they have and belief in what they're doing
helps fuel their ability to be quite resilient
and make those shifts."

EVO FOODS

Accelerating solutions

Mumbai-based Evo Foods is bringing
animal-free alternatives to Indian consumers,
beginning with a nutritious liquid egg
replacement.

started with the egg because we saw the egg
was the ideal gateway product for the Indian market... Egg comes with no religious
restrictions, and the market is huge."
The pandemic has delayed the company's plans to partner with restaurants to
build brand awareness before entering the
retail market, Mr. Dixit said.
"Restaurants are in bad shape in India;
things are trying to open up," he said. "But
at the same time cloud kitchens are booming, so we see that as an opportunity."
Another plant-based solution comes
from Willa's, a company co-founded by
Christina Dorr Drake and her sister, Elena
Dorr Zienda, based on a grandmother's
November 10, 2020

In late October, FoodBytes! provided
various sessions and mentorship opportunities to the participating startups, addressing
a range of issues from fundraising to marketing to scaling. Companies involved included
PepsiCo, Inc., Archer Daniels Midland Co.,
Barilla and Dole Food Co.
"I've been involved in a lot of different
incubators and accelerators over the years,
and this one week of Foodbytes! blew me
away," said Kobi Regev, founder of New
York-based Pleese Foods. "I was amazed by
the type of people that attended and who
got to speak in the panels and having the
opportunity to meet some of them was just
such a compliment to be part of this."
Mr. Regev and his wife, Abev,
launched Pleese Foods to fill a void in
the plant-based cheese market for an
allergen-free option. Many non-dairy
cheese products available are formulated
with soy, seeds, wheat or nuts. The debut
product from Pleese is a pizza-style cheese
made with fava bean protein, potato and
coconut oil. The company initially is
selling to restaurants and plans to launch
a retail product next year.
"COVID has slowed things down for

MOMENT

a vegan, protein-rich spoon that remains
sturdy in hot and cold foods. Flavors
include chocolate, vanilla, black pepper,
oregano chili, and Indian masala.
"The whole idea of my entrepreneurship came after my children were born,
especially after my daughter was born,
where I was planning their financial future, and that's when I realized what's the
point of me saving money for them if they
can't enjoy and be safe on this planet?" Mr.
Tadepalli said.
Planeteer plans to supply spoons to
ice cream and frozen yogurt shops, restaurants and concert venues. In the meantime, the company is selling the product
online while developing additional shapes.
"Spoons are just the beginning," Mr.
Tadepalli said. "We are working on edible
straws and edible sporks... and edible
chopsticks are in the pipeline."
Several startups in the cohort are
focused on plant-based product development. Kartik Dixit, co-founder and chief
executive officer of Mumbai-based Evo
Foods, is bringing animal-free alternatives
to Indian consumers, beginning with a
liquid egg replacement formulated with
chickpeas, mung beans and peas.
"Essentially we would like to be the Impossible Foods of India," Mr. Dixit said. "We

Moment, a brand of botanical beverages, was
inspired by the practice of meditation and
designed to relieve stress.

us but didn't stop us," Mr. Regev said.
"What we realized is the benefit of going
down the foodservice line, especially with
pizza, is pizzerias were open during the
entire pandemic. I think we were very
lucky in that regard. We want to make
sure we expand slowly and surely and
smartly."
Another important area of innovation, particularly during a tumultuous
year, is health and wellness. Moment, a
brand of botanical beverages, was inspired
by the practice of meditation and designed
to relieve stress with minimal calories and
no sugar or artificial ingredients. Aisha
Chottani co-founded the business with
her husband, Faheem Kajee.
"Most people find meditation pretty
intimidating; it looks difficult and takes even
more discipline to perform it when you are
really busy and stressed out, which is when
you need it the most," Ms. Chottani said. "We
created a proprietary blend of botanicals and
adaptogens, which are scientifically proven
to stimulate the same brainwaves as meditation, helping you reduce stress, improve
focus and enhance creativity."
The company launched earlier this
year with a direct-to-consumer business
and sells the beverages in a handful of
specialty stores in New York. A portion of
proceeds supports a provider of mindfulness programming to schools nationwide.
"For us, it's more than just a beverage,"
Ms. Chottani said. "We started with a beverage because that was an easy way to access
our customers and provide an immediate
value... We are going to experiment with
other types of products and experiences
going forward. Seven out of 10 workers
have identified COVID as the most stressful
period of their lives, and even as the world is
conquering how this pandemic is going to
play out, there's going to be other changes
in the next few years in how we work, how
we operate and how we live as a society, and
people will need support." FBN
Food Business News

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Food Business News - November 10, 2020

Table of Contents for the Digital Edition of Food Business News - November 10, 2020

Food Business News - November 10, 2020 - 1
Food Business News - November 10, 2020 - 1
Food Business News - November 10, 2020 - 2
Food Business News - November 10, 2020 - 3
Food Business News - November 10, 2020 - 4
Food Business News - November 10, 2020 - 5
Food Business News - November 10, 2020 - 6
Food Business News - November 10, 2020 - 7
Food Business News - November 10, 2020 - 8
Food Business News - November 10, 2020 - 9
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Food Business News - November 10, 2020 - 11
Food Business News - November 10, 2020 - 12
Food Business News - November 10, 2020 - 13
Food Business News - November 10, 2020 - 14
Food Business News - November 10, 2020 - 15
Food Business News - November 10, 2020 - 16
Food Business News - November 10, 2020 - 17
Food Business News - November 10, 2020 - 18
Food Business News - November 10, 2020 - 19
Food Business News - November 10, 2020 - 20
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Food Business News - November 10, 2020 - 64
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