Financial Resources for COVID-19 Relief
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We have compiled a list of resources for financial help during the time of COVID-19 that will be updated frequently.
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COVID-19 Information and Resources from Branchfood
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As we continue to provide resources for our community during this difficult time, we want to give you the most up-to-date news about COVID-19 as we too are closely monitoring the situation. Stay tuned for updates regarding Branchfood programming as we follow the spread of the virus more closely.
Read MoreA Message to the Branchfood Community
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As we continue to navigate the unprecedented COVID-19 situation, our dedication to providing the Branchfood community with resources and relevant information is even more pertinent. Please stay safe and healthy, help your local community when possible, and learn how Branchfood and its community can help you navigate these challenging times.
Read MoreCelebrating Food, Startups, and Entrepreneurship at the annual Branchfood Holiday Bash!
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On December 17th, we hosted the annual Branchfood holiday bash celebrating another successful year of food, entrepreneurship, and community development in partnership with Clover Food Lab in Boston’s Financial District. We were thrilled to again welcome so many of our wonderful members, friends, and sponsors to the event.
Read MoreAnnouncing the 5 Canadian Food/Foodtech Companies Expanding to the USA!
/We’re thrilled to announce the first cohort of food and foodtech startups participating in the Branchfood x Canada program in Boston this Fall! This partnership provides an opportunity for Canadian entrepreneurs growing food and food-related businesses to develop relationships and partnerships to expand their activities to the US retail market and further contribute to the future of food. Check out the participating companies and let us know if we can help you connect with them!
Read MoreAnnouncing Branchfood's Partnership with the Consulate General of Canada in Boston
/BRANCHFOOD ANNOUNCES PARTNERSHIP WITH THE CONSULATE GENERAL OF CANADA IN BOSTON Driving food innovation by helping Canadian entrepreneurs expand to the USA
Read MoreRevolution Retail - Our first ever pop-up store in Boston highlighting the future of food!
/Revolution Retail was the first of its kind popup store showcasing emerging retail technologies and innovative CPG food and beverage brands from Boston and beyond. Branchfood, in partnership with Foodboro, Roche Bros Supermarkets, Survey.com, BREX, and the Faneuil Hall Marketplace built Revolution Retail and hosted GMDC and Retail Tomorrow’s Boston Immersion tour attendees welcoming 80+ national retail executives to experience the future of food. Revolution Retail launched in the heart of the Faneuil Hall Marketplace on Thursday, July 18th with a sold-out Community Event including 150+ attendees and remained operational until Sunday, July 21st. Over the course of just 4 days, we had more than 1K+ visitors from different walks of life and nationalities and were thrilled to share these startups with the community.
Read More2018 - The most successful year to date for New England food startups!
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Entrepreneurs in the greater Boston area are accomplishing incredible things, like mapping the global food supply chain, landing major funding for robot restaurants in partnership with culinary celebrities, leading positive food system change through new food recovery initiatives, creating novel biofilms, and a whole host of others are inspiring massive food industry evolution. Branchfood isn’t the only one to notice either! This past year, we launched Branch Venture Group - a network of angel investors seeking to fund food startups and made four investments to date! Branch Venture Group’s portfolio currently includes Open City, Willie’s Superbrew, Waku, and Ocean Approved.
Read MoreKnow Your Food Entrepreneurs #7: Liat Racin, Founder and CEO of Tamim Teas
/An Interview with Liat Racin, Founder and CEO of Tamim Teas. Liat first learned about medicinal mushrooms when her good friend contracted an immune deficiency disease and was recommended to integrate functional mushrooms into his diet for immune system support. She soon started to carefully pair these functional mushrooms with tasty organic herbs to enhance the flavor and health properties of each mushroom, all-naturally. She strives for her community to enjoy medicinal mushrooms in the same way they have been used for centuries, in a tea, and without any processed ingredients from unknown sources. Nothing brings her more joy than sharing the gift of a delicious mushroom tea that stays true to tradition.
Read MorePlanting the Seeds of Growth - How Bohana is Bringing One of India’s Favorite Snacks to the U.S.
/Our blog series, “Five Food Startups Winning the Branding Battle,” is all about founders at rising startups in the Branchfood community who are launching the next wave of exciting food brands. We spoke to five incredible founders about product development, branding and marketing, and the success stories they’ve experienced so far. Wrapping up our series is Nadine Habayeb, cofounder and CEO of Bohana, a snack food brand selling popped water lily seeds. Join us as we hear from Nadine how she and her cofounder, Priyal Bhartiya, built their own global supply chain, why brands have to reflect consumers’ lifestyles, and the harrowing story of how they made it to Expo West this year.
Read MoreMaking Mealtime More Mindful - How Kinsho is Getting People to Slow Down and Pay Attention to Food
/Our new blog series, “Five Food Startups Winning the Branding Battle,” is all about founders at rising startups in the Branchfood community who are launching the next wave of exciting food brands. We spoke to five incredible founders about product development, branding and marketing, and the success stories they’ve experienced so far. Part 4 features Heather Sears, founder of Kinsho (formerly Kensho Kitchen), a retailer of kitchen products based on the idea of mindful eating and food choices. In this interview, you’ll learn Heather’s approach to starting her own online retailer, how her mission drives her decision-making, and why she’s changing the name of her company.
Read MoreGuilt-Free Pet Snacks - How Shameless Pets is Upcycling Food Waste into Tasty Treats for Dogs
/Our new blog series, “Five Food Startups Winning the Branding Battle,” is all about founders at rising startups in the Branchfood community who are launching the next wave of exciting food brands. We spoke to five incredible founders about product development, branding and marketing, and the success stories they’ve experienced so far. Part 3 of the series features Alex Waite, cofounder of Shameless Pets, a pet food company making delicious dog treats using upcycled ingredients. Learn how Alex and her team are combating food waste by finding a productive use for unwanted ingredients, how she’s building a brand pet parents can trust, and why entering a space dominated by big corporations can be a great idea.
Read MoreStrength from Diversity - How i-Bars Club is Creating Innovative Protein Bars With International Ingredients
/Our new blog series, “Five Food Startups Winning the Branding Battle,” is all about founders at rising startups in the Branchfood community who are launching the next wave of exciting food brands. We spoke to five incredible founders about product development, branding and marketing, and the success stories they’ve experienced so far. In part 2, we spoke to Moemen Abbas, CEO and founder of i-Bars Club, whose mission is to create internationally themed, healthy protein bars. Read on to learn how i-Bars Club tests new ideas, how an incredible team is driving his innovative products, and the secret ingredient in his soon to be released Tokyo-themed bar.
Read MoreFamiliar Foods Made Healthy - How Veggie Table Foods is Building a Brand Around Healthy Takes on Classic Foods
/Our new blog series, “Five Food Startups Winning the Branding Battle,” is all about founders at rising startups in the Branchfood community who are launching the next wave of exciting food brands. We spoke to five incredible founders about product development, branding and marketing, and the success stories they’ve experienced so far. We’re kicking things off with Dale Roseman, CEO and founder of Veggie Table Foods, a maker of healthy twists on familiar foods. In this interview, Dale discussed how she developed her initial concept for her company, what makes her brand unique, and how building a great team became the foundation for her success.
Read MoreIntroducing Our New Blog Series: ‘Five Food Startups Winning the Branding Battle’
/There’s no one recipe for success in the food industry. The space is crowded and many verticals are dominated by massive corporations. How can a startup food brand succeed? This is the question we put to five startup founders at Branchfood, our community that promotes food entrepreneurship and innovation. Over the next five weeks, we’ll be publishing interviews with a few of the most exciting and promising food brand founders in our community to understand how they’re building standout brands and developing their products. Though each of these founders’ journeys is far from over, they’ve learned a lot that other founders can and should apply to their own businesses.
Read MoreFood Takes the Stage at Mass Challenge 2018
/This is an exciting time of year as the MassChallenge Boston cohort was announced on May 23rd. 1,600 applicants from countries across the world competed and 128 startups have succeeded as finalists. Another exciting note about this cohort is that more than half (51%) of these startups include at least one female founder.
Read More5 Disruptive Takeaways from Food Edge 2018
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Here at Branchfood, we like to say, “Innovation will fix the food system.” Another way to put this is, “Disruption will innovate the food system.” Last week, innovation and disruption were on full display at the first-ever Food Edge Summit, a two-day “meeting of the food minds” in Boston’s Seaport District that brought together the entrepreneurs, scientists, thought leaders, and chefs who envision a food system that is safer, tastier, simpler, and better for all.
Read MoreThe State of Food Innovation: Food Retail in Boston
/In the old days – meaning 20 years ago – Boston eaters had but a few options for filling their pantries and refrigerators. Some could find the ingredients they needed at a farmer’s market or a co-op, but most likely, we were visiting the local supermarket, with its lines, its crowds, and its fluorescent lighting. For many locals, it was Stop & Shop, which began in Somerville in 1914 as the family-owned Economy Grocery Store before adding dozens of stores throughout New England over the coming decades.
Read MoreThe State of Food Innovation: Life Sciences in Boston
/One cannot discuss food innovation without discussing food science. Scientific inquiry and innovation undergirds nearly every facet of food, from how and what we grow to the nutritional balance of foods we consume, and to the environmental sustainability of what we eat.
Read MoreThe State of Food Innovation: Food Waste and Recovery in Boston
/Maybe mom was right: we should be finishing more of our plates. Food waste is obviously an equity issue. Feeding the world gets more difficult each year, as the population explodes (expected to top 9 billion by 2050) and the extreme weather associated with climate change threaten crop yields in developing countries year over year. Even as we write this, Yemen is on the verge of famine, with 3.2 million children and adults at imminent risk of starving.
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