FoodBerry

FoodBerry operates as a B2B food technology firm, collaborating with major food and beverage brands to develop and manufacture bite-sized snack products. The company's business model is centered on providing its proprietary technology and manufacturing capabilities to partners, enabling them to introduce new products that cater to consumer demand for convenient and wholesome snacks. Revenue is generated through these partnerships, which can involve product development, co-manufacturing in its 42,000 sq ft Boston facility, or transferring the technology to a partner's production lines.

The company's history traces back to 2012 when it was founded as Wikifoods by Professor David Edwards of Harvard and Marty Kolewe, a postdoctoral associate from an MIT lab. The initial idea, born from Kolewe's desire to reduce food packaging, was to reverse-engineer fruit skin to create edible packaging. After a decade of research, a few rebrands including 'Incredible Foods', and a pivot from a direct-to-consumer model, the company relaunched as FoodBerry with a refined B2B focus. This strategic shift has led to significant milestones, including launching its first commercial product with NadaMoo! dairy-free ice cream, available in over 700 stores, and securing partnerships with major global food brands.

The core of FoodBerry's offering is a proprietary technology platform that uses biomimicry to create nutrient-rich, plant-based coatings from fruit and vegetable fibers. This patented process, backed by over 20 utility patents, replicates how nature protects foods like berries. The technology allows for the encapsulation of moisture-rich foods—such as ice cream, yogurt, hummus, or peanut butter—into self-contained, portable snacks without conventional plastic packaging. These non-permeable, edible skins can be flavored, extending the variety of possible sweet and savory combinations, like PB&J Berries or roasted red pepper-coated Hummus Berries. The process is a form of microencapsulation that controls the release of the contents and can help extend the shelf life of fresh foods.

CEO Marty Kolewe's background is deeply rooted in science and engineering. He holds a Ph.D. in Chemical Engineering from UMass Amherst and conducted postdoctoral research at MIT, focusing on biomaterials and drug delivery. His scientific expertise was pivotal in developing FoodBerry's core technology, shifting his focus from pharmaceuticals to applying advanced science to revolutionize food preservation and packaging. Founder David Edwards is a long-standing professor at Harvard University. The company has successfully raised $15 million in funding to support its growth.

Keywords: food technology, B2B food manufacturing, edible packaging, plant-based coatings, bite-sized snacks, food innovation, biomimicry, microencapsulation, sustainable food packaging, snack development, food co-manufacturing, food brand partnerships, convenience foods, wholesome snacks, new product development, frozen novelties, shelf life extension, food science, venture capital-backed, food engineering