Skip to content

Rethinking Food Product Innovation

Photo of
Hosted By
Holley A. and 3 others


Eater demand for healthy, sustainable, convenient food is spurring a whole new generation of food brands.

From turning chickpea waste water into tasty mayo, to using e-commerce to sell direct to consumer, to insect-based palm oil alternatives, startups are radically rethinking how food products are developed and sold.

Join us to hear from some of the game-changing startups who are re-engineering food at our April Food+Tech Meetup. Founders will do a deep dive into their business models, approaches to product development and lessons learned. We will also have networking with the community and lots of great food and drinks to sample from Apiterra Honey (, Burlap & Barrel (, Sir Kensington's (, Four Sigmatic (, Gotham Greens (, The Nectary (, PieShell ( & The Bronx Hotsauce (, The Paleo Factory (, MatchaBar (, Marty's V Burger (, Australis Barramundi (, Vega Coffee ( and GIVN (


6:30 - 7:30: Networking + Snacks

7:30 - 8:45: Presentations + Q&A

8:45 - 9:30: More Networking


Mark Ramadan, co-founder & CEO of Sir Kensington's ( Sir Kensington's creates award winning all-natural condiments. Debuting in 2010 by reinventing ketchup, Sir Kensington's now offers multiple flavors of mayonnaise and mustard bringing choice and innovation to a previously forgotten category. By using high quality, Non-GMO ingredients and strict quality control methods, their customers enjoy both superb taste and nutritional benefits. Sir Kensington's products are featured in over 5,000 retailers in North America, such as Whole Foods, Safeway, and The Fresh Market. The company's flagship condiment, ketchup, is served in restaurants like ABC Kitchen, The Spotted Pig, and PJ Clarkes, along with the finest hotels from the Four Seasons to the Chateau Marmont.

Mush'ab Nursantio, CEO of Bitback Insect Co: ( Biteback is creating a nutrient-dense and sustainable alternative for palm oil made of edible insects. Biteback has developed a process to extract oil from edible insects. This is a much more sustainable option to palm oil – 150 tonnes of insect oil can be produced in one hectare of land per year, compared to just 4 tonnes a year in the same area.

Nicole Centeno, CEO of Splendid Spoon: ( Splendid Spoon is a wellness business built on the idea that a few small changes make a big impact your health. We create those small changes by delivering ready-to-eat & satisfying plant-based meals, mindfulness tips, and support.

Rob Terenzi & Will Deluca, Co-Founders of Vega Coffee ( Vega Coffee has completely reimagined the coffee supply chain to support the financial and educational wealth of women farmers in Latin America. Vega empowers small-holding farmers to roast their own coffee, sell that coffee to customers in the US through an online subscription platform and earn up to 4x more than through typical export channels.

Alvyn Severien, CEO of Algama ( Algama taps into microalgae to develop the food of the future. Nutritionally unique, microalgae production has a low environmental impact compared with animal protein, and requires 300 times less farmland, 50 times less water and 50 times less energy. Algama creates and markets everyday foods containing microalgae that are delicious, sustainable and destined to all.


Industry City ( is an innovation ecosystem that serves to benefit its tenants and the wider community. Its 35 acres is located on the waterfront in Sunset Park, Brooklyn.
Industry City
220 36th Street · Brooklyn, NY
How to find us

The Landing

Google map of the user's next upcoming event's location