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Every startup founder knows that new product devel

Every startup founder knows that new product development can’t happen in isolation. You have to think of everything at once: who it’s for, how it’s sourced, whether it can scale, and a million other things, each one affecting the other.

💡Materials perform differently on benchtop than they do on industrial equipment, so prototyping must consider how the ingredients’ properties change at scale.

💡Finalizing a recipe should factor in whether any of the ingredients are expensive to source at scale in their pure form.

💡Having a distributor in mind means you’ll aim for particular nutritional targets.

💡Considering regulations early in the process makes them a lot easier to meet later.

💡Etc...

The list goes on and on, but the solution is the same: thinking about all these aspects together makes the whole process a lot smoother.

It’s really hard to have this range and depth of expertise internally, which is why we're so excited to announce that 🌟our capabilities now include scale-up and commercialization, in addition to formulation, prototyping, and QA.🌟

Link in bio to contact the Lab!

Alberta Liao was in charge of the snacks for a sum

Alberta Liao was in charge of the snacks for a summer camp focused on sustainability. So she got help from her grandma, who's been a vegetarian for 60+ years. They wanted to make something Alberta loved as a kid - tuna sandwiches - but vegan. It was a huge hit among the campers, and all the parents wanted the recipe. When Alberta realized there was nothing like their homemade vegan tuna spread on the market, she got to work. She launched @myjinka out of KitchenTown in 2019, and this summer, the delicious plant-based tuna will be available in hundreds of @wholefoods stores! The product may be a lil fishy, but its climate impacts sure aren't.

Elliot comes to KitchenTown after years in food -

Elliot comes to KitchenTown after years in food - @netimeasrestaurantgroup, @belcampomeatco, @localmissionmarket, and other spots we LOVE. Now he’s the guy every maker in the KitchenTown kitchen turns to when something goes wrong. (We’re very grateful Elliot’s a fan of the adrenaline rush.) His go-to snack? We’re not surprised to hear his answer: “Coffee. With milk and sugar. Sometimes a lot of milk and sugar. And, of course, snacks from our makers - @regrained bars, @lls.kitchen granola…”

ReGrained was the first to coin the term "edible u

ReGrained was the first to coin the term "edible upcycling." When they joined the game, there were very few other players attempting to take byproducts and turn them into something even better than the original. But it's a missing market with huge potential; we have all this supply, why not turn it into something amazing? Typically, beer production results in a lot of wasted, spent grain, but @regrained turns it around to make bars, puffs, and other formats of the very nutritious, very delicious barley, wheat, and rye.

Since launching ReGrained, Dan has helped establish the Upcycled Food Association and even created a new, official certification Standard to mark upcycled CPGs. When Dan and his team first approached KitchenTown in 2015, they had two flavors of bars in local farmers' markets; now their ingredient business has launched, their distribution is national, and they've raised multiple rounds of capital. We can't wait to see what's next.

@kitchentown

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