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The first company to offer squeezable, puréed chutneys in flavors like spicy mango and mint cilantro, Bandar Foods was started by two Wharton Business School grads, Dan Garblik and Lalit Kalani. Their simple goal was to make the Indian equivalent of a super-popular hot sauce. Not a bad business idea, since condiments have become a $5-billion-a-year business in the U.S. Their "monkey sauces" (bandar means monkey in Hindi) are made without artificial colors and preservatives and are based on Lalit’s mother’s recipes. They can be squeezed onto tacos, hot dogs, noodles, and sammies for kick (and we mean kick!), or used as a marinade.
Next up: A line of snacks, including Naan Chips (the Indian version of pita chips).
Available at: Retailers including Whole Foods, Fresh Market, Target; bandarfoods.com.
Craft & Mason Roasting Co.
If you’re a coffee addict or connoisseur, then this one is for you: Owners Jeremy Mason and Eric Craft, who started their coffee business in 2013, sound a lot like wine sommeliers when describing their beans. “Coffee can hit almost any flavor notes,” Mason says, “from fruity to sweet and rich, or even savory.” He adds that getting a complex cup of joe doesn’t happen by accident; a lot depends on how and where the beans are grown. Roasting matters, too. “We do our best to showcase the flavor of the bean in the way we roast it,” Mason says. Unlike cafe chains, Craft & Mason roasts their beans fresh for each order (there’s a date and a Match.com-worthy flavor profile on every bag). Heavens be praised, they ship anywhere in the U.S.
Next up: “We want to continue spending a lot of time in the way we source our coffee and build relationships,” Mason says.
Available at: craftandmason.com
The Splendid Spoon
A recent report from the CDC shows that over 60% of Americans are not consuming enough veggies. Eating the required amount every day can be difficult, and green juices are, well, not always delicious. That’s why The Splendid Spoon founder Nicole Chaszar created a soup cleanse that she refers to as “the gateway to better long-term eating habits.” Trained at the French Culinary Institute, Chaszar works with registered dietitians to create plant-based soups that have a minimum of two servings of seasonal, fresh, certified-organic seasonal veggies per bowlful. “We gently simmer the soups rather than boiling, which allows for more nutrient absorption than if the vegetables were cooked at a high heat,” she says. (The cooking method also makes the veggie nutrients easier to digest.) Of the spring and summer selection offerings — Carrot Turmeric, Cauliflower Coconut, Strawberry Rhubarb, Lentil & Kale, and Vegan Bone Broth — only the Lentil & Kale contains veggies in a recognizable form; all others are puréed.
Next up: Launching drinkable soups in retail. (Don’t worry — you can still eat them with a spoon if you so desire!)
Available at: Retailers including Fresh Direct, Good Eggs, and Farmigo; thesplendidspoon.com.
A rice or corn cake dipped in chocolate doesn’t sound nearly as earth-shattering as this one tastes. Still, as founder Nadia Leonelli points out, “It’s a simple idea, but nobody really thought of it before.” Perhaps that’s because the machines she and her business partner and husband Fredrik Sundwall use to produce the product in Italy are not available stateside. The idea for the snacks, available in two-packs, six-packs, and bags of minis, was to create a healthy, low-calorie indulgence (one large snack has 80 calories and 5g sugar) that marries crunchy cakes with not-too-sweet confectionary coatings, like high-quality milk or dark chocolate or flavors like Sweet Vanilla Orange.
Next up: “We are expanding to schools, hospitals, airports, and hotels. We want to be wherever people go for that 2 p.m. pick-me-up,” Leonelli says.
Available at: 1000 retailers nationwide; elementsnacks.com
As many yogurt varieties as there are on supermarket shelves these days, business partners Katerina Karagianni and Konstantinos Lentoudis thought an important one was missing. “We were unable to find authentic, unstrained Greek yogurt anywhere in the States, so we wanted to fill that void,” Karagianni explains. “I am from Greece and brought my passion and my recipes.” The two opened Greecologies, a Soho-based retail outlet, in 2014, where patrons can select from unusual toppings including thyme honey, sour cherry, and rose petals. In addition to their yogurt and smoothies (in flavor combos like carrot and mint or strawberry and walnut), which are popular with locals fortunate enough to get a taste of the Mediterranean specialty without having to get on a plane, the partners have also inadvertently gotten into the butter business. They use the thick cream that’s skimmed off the unstrained yogurt and churn it into fresh, sweet butter ($10 for 8.5 oz). Is life better with freshly churned butter? See for yourself the next time you’re in the area.
Next up: “We are looking to expand our manufacturing capacity and get traditional Greek yogurt into more hands,” Karagianni says.
Available at: Greecologies, 379 Broome Street, New York, NY; 212-941-0100. View offerings at greecologies.com.