Nothing keeps a startup founder awake at night like wondering who’s going to do all the work that didn’t exist the day before.
We asked a food startup expert which trends are taking center stage in 2022—and which are leaving the limelight.
A glance at the headlines may leave founders with the perception that “everything’s getting funded.” But this isn’t really true—and if it were, it wouldn’t necessarily be a good thing.
The better-for-you snack market is booming—but crowded. We learn from founders Nadine Habayeb of Bohana and Veronica Lehman of Pure Organic about what other entrepreneurs in this space can do to connect with buyers and consumers and develop stand-out brands.
PowerPoint. Land of inadvertent drop shadows and that particular shade of blue found only in hospital scrubs and Microsoft office templates. We have to wonder if, back in 1987, its creators had any idea just what kind of monster they’d unleashed.
Working with both large CPG companies and emerging brands, we’ve seen the best—and worst—of both worlds. Startups are often vaunted for their scrappiness and agility, but large organizations have their own set of strengths: deep resources, vast experience, and established processes. So why is it that large CPGs struggle to create true innovation, and why do they so often fail?