Future Proof Foods with Adam Maxwell & Kelsey Tenney of Voyage Foods
Are you ready to sink your teeth into the future of food? In this episode, we are joined by Adam Maxwell, CEO, and Kelsey Tenney, VP of R&D, from Voyage Foods, to discuss future-proofing the food industry with sustainable and delicious alternatives. Voyage Foods is a food technology company on a mission to create a future where sustainability, accessibility, and flavor go hand in hand in our food. In our conversation, we delve into their motivation for crafting tasty alternatives to ingredients with vulnerable supply chains, how they are changing lives with allergy-free peanut butter, their goals for expanding beyond their existing products, and their approach to future-proofing the food industry. Finally, we wrap up with a rapid-fire food-themed question round. Tune in and discover how to make food better for people and the planet with Adam Maxwell and Kelsey Tenney of Voyage Foods!
Key Points From This Episode:
How Adam and Kelsey met and their motivation for starting Voyage Foods.
Uncover the supply-chain issues associated with our favorite foods.
Discover how their mission with chocolate extends to other products, like coffee.
Their approach to tackling food industry problems before they happen.
Unpack their goal of making sustainable food accessible to everyone, forever.
Learn how crafting allergin-free products forms part of their mission.
How their food science backgrounds inform their future-proof approach.
Mentoring and helping other food companies to grow along the way.
Balancing transparency with protecting their R&D developments.
Hear about the initial powerful reactions from customers to their products.
What aspect of Voyage Foods people resonate with the most.
Insights into the challenges and hurdles of working in the food CPG space.
The future vision of the company and the impact it hopes to create.
Their commitment to incorporating upcycled ingredients.
A food-theme round of rapid-fire questions for Adam and Kelsey!
“Coffee and chocolate have parallel stories. There is a reason there is both fair trade coffee and fair trade chocolate because a lot of the trading in those is not equitable.” —Adam Maxwell [0:10:58]
“Because we are food scientists, we are inherently pragmatic when it comes to looking at development. [We] come at development from a first principles perspective.” — Kelsey Tenney [0:17:35]
“We are not creating this cold, in-a-lab chocolate product. It really touches the nostalgia in people when they taste [our] products.” — Kelsey Tenney [0:25:15]
“[In the] CPG world, you are trying to impact people [on] a large level but when you see a large impact to a singular person, in some ways [the impact is] more direct.” —Adam Maxwell [0:25:51]
