We’ve turned this design into a technology platform and are using it to transform the way we eat, for the good of people, and the planet.
On a mission to
Our technology removes the need for plastic packaging, meeting consumers' increasing desire for sustainability.
Balanced nutritional profile based on Nature’s Macros, including high moisture content, plant-based fibers, and phytonutrients, for increased absorption and decreased inflammation.
From familiar foods like yogurt and hummus to the next generation of plant-based alternatives to the personalized foods of tomorrow, the Foodberry format is compatible with virtually any food imaginable.
How we create
The essence of our platform is deeply intuitive: our simple secret is that we’ve unlocked Mother Nature’s secret for protecting what she makes. We learned how to wrap up goodness just like nature does.
Through design principles and natural chemistries found in fruit skins and peels, we’ve created an entirely new class of edible barrier materials.
Biomimicry isn’t just the form, it’s also the function (moisture barrier, nutrition, flavor) and the substance (fruit + veg fibers, phytonutrients, natural polymer networks).
Our always on-the-go modern lifestyle has created demand for convenient foods that are easy, portable and highly craveable. That convenience has come at the cost of decreased nutritional value, declining health outcomes & increased plastic waste.
Foodberries provide that convenience in a format that is inherently nutritious and sustainable, with a limitless variety that offers a glimpse into the future of regenerative and personalized food.
Capabilities
The Latest In
| The Business Journals
In nature, the skins and peels on fruit help protect the food from damage and preserve the delicious insides for people to enjoy. A Boston startup is taking this concept and applying it to foods like hummus, yogurt and coffee.
| FoodDive
After 10 years, two rebrands and a short-lived consumer line, the company is ready to bring its reverse-engineered fruit skins to new applications.
| Axios
Foodberry, a Boston-based food tech startup, is raising a $15 million Series A round that will close by the end of this year, CEO Marty Kolewe tells Axios exclusively.
| AgFunder News
Materials tech startup Foodberry has a series of patents covering technology to create novel hand-held snacks with edible coatings, from hummus bites with a red pepper skin to ‘yogurt berries’ with yogurt on the inside and fruit on the outside, CEO Marty Kolewe told AFN.
| Foodberry
Foodberry has partnered with NadaMoo! dairy-free ice cream to develop a new class of snackable frozen treats, which are beginning to roll out this Spring in 750 retail locations.
Led and run by
Leadership team
President & CEO
Marty led R&D, before becoming the CTO and now Chief Executive of the company. Marty’s experience includes biotechnological plant systems and pharmaceutical manufacturing. Marty has a BS from Johns Hopkins University and a PhD from UMass Amherst, both chemical engineering, and completed a postdoc in drug delivery at the Langer Lab at MIT.
Head of Innovation & Products
Kristen Enright is Head of Innovation and Products. Kristen has a background in nutritional biochemistry and metabolic physiology. She has a BA in chemistry from Colby College and worked previously at Joslin Diabetes Center, UChicago and NASA. She has been with the company since it first opened in Cambridge. Kristen is also an avid home cook for her three sons.
Head of Business Ops & Marketing
Alex has been with Foodberry since getting her MBA at Harvard. Prior to HBS, she led Growth Marketing for Perigold.com while at Wayfair. She's also worked for a number of food startups, with experiences ranging from forecasting to pricing strategy to consumer insights. She has a BS from Cornell University’s ag school through which she discovered her passion for food.
Investor & Board Member
Stefan is the former Chief Technology Officer of Nestle S.A. and an Executive Board member. Prior to Nestle, Stefan was a department head at GlaxoSmithKline, and helped co-found several biotechnology companies and investment funds. Stefan served as Professor and Chairman of Cell Biology at the School of Medicine of Lausanne and Professor of Bioengineering and VP Research at the École Polytechnique Federale.
Founder & Board Member
Founder of Incredible Foods and Professor of Engineering at Harvard, David co-founded AIR (Advanced Inhalation Research), which sold to Alkermes in 1999. He is the founder of Le Laboratoire, a cultural center in Paris and Cambridge, where artists and designers perform experiments at the frontiers of science.
