Snap Feedback!

Come meet our panel of food industry experts (from chefs to social media mavens) and get instant feedback on your product, packaging or marketing in a 15 minute rapid feedback session.

Snap Feedback! is open to Food Funded ticket holders.  Not registered? Buy a ticket! 

Deadline to request a time slot is Friday, May 31.

Traci Des Jardins

A California native, Chef Traci Des Jardins has been a part of the San Francisco food community for over 22 years and currently runs six restaurants within the city including Mijita, Public House, The Commissary, Arguello, Transit and School Night. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.

Nitika Dhamankar

Nitika leads the Product Innovation Lab at KitchenTown and is an accomplished food scientist who has worked across a variety of categories such as frozen, granola bars, high protein beverages, juices, baby food, and more.  She brings a wealth of experience with companies like Plum Organics and Bolthouse Farms under her belt.

Tracy Scala

Tracy is a sensory consultant, restaurateur, and master taster.  She is an expert in food, ingredient and processing knowledge after years as Director of Sensory for Amy’s Kitchen.  She is now the principal and founder of Scalavate, a culinary development consulting firm that helps natural food companies craft their approach to sensory, quality and innovation.    

Toni Okamoto

Toni Okamoto is the founder of Plant Based on a Budget, the popular website, food blog, cookbook and meal plan that shows you how to save dough by eating veggies. She’s also the author of The Super Easy Vegan Slow Cooker Cookbook, and the co-author of The Friendly Vegan Cookbook.  Toni teaches people how affordable, easy and delicious eating a plant-based diet can be and how you don’t have to sacrifice time, taste, or money in the pursuit of healthier, tastier eating. 

Melissa Lopez

Melissa is the Marketing Director at Bread SRSLY, a gluten-free sourdough bread company with a fiercely loyal following.  Her passion is building and growing an online community for mission-driven CPG brands, and she has 10+ years of experience doing so. Truly dedicated to sharing the power of real, nourishing food, she is also a nutritional therapy consultant and founder of Nourished and Vibrant, a nutrition and wellness blog.   

Ami Hamilton

Ami is the founder of Avenue Communications, a marketing communications and PR consulting group based in the Bay Area. She’s partnered with a range of mission-driven food, health & wellness and consumer technology brands. Prior to consulting, Ami ran communications at Plum Organics.

Cindy Diamse

Cindy is the Associate Director of Food, Beverage and CPG at Adept Packaging.  She is a packaging engineer specialist with over 15 years of experience in the food, beverage, and CPG industry.  Cindy has supported a broad range of packaging project types including cost savings, brand redesigns, quality, and productivity, although her focus has been on innovation.  She has been instrumental in the execution of innovative packaging and product launches for companies such as Diageo, Alberto-Culver (now Unilever), PepsiCo, and Clif Bar & Co. from concept design to commercialization.  

Patrick Wyman

Patrick Wyman has 27 years of experience in the natural foods industry, and 17 with Whole Foods Market. He oversees the Northern California region’s local purchasing program and local vendor partnerships.  Patrick helps guide vendors through the logistics of bringing a product to market including topics like packaging, distribution, financing, and compliance with company and governmental standards.

Stephanie Louie

Stephanie is the founder and chief strategist at North Star Brand Builders.  She is a senior executive with 15+ years experience in brand strategy, innovation, consumer marketing and research.  She brings years of industry experience to the table from working on iconic brands such as Del Monte, Starkist and Red Vines.

Snap Feedback sessions will run from 10am – 1pm on June 6, 2019 at Food Funded and is open to all registered attendees. 

Companies that are actively working on a recipe or commercial food product and those who are already selling product are eligible to apply for a time slot.  In support of Food Funded’s theme of diversity and inclusion, priority will be given to women, womxn, and minority-owned companies.

KitchenTown will confirm panel participation with companies no later than May 30.