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Kaitlin Mogentale | Pulp Pantry

The Alchemy of Pulp Pantry

Kaitlin Mogentale is the Founder and CEO of Pulp Pantry, an upcycled food brand transforming fruit and vegetable juice pulp into nutritious, convenient snacks. With a passion for sustainability, she founded Pulp Pantry to reduce food waste and promote a sustainable future. As a Shark Tank veteran, Kaitlin has been recognized as a next-generation leader by CSQ magazine and named Woman of Entrepreneurship by Comerica Bank.

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Here’s a glimpse of what you’ll learn: 

  • Kaitlin Mogentale shares her career background and Pulp Pantry’s origin story
  • How Kaitlin reinvented the chip with fresh vegetables 
  • The evolution of Pulp Pantry and upcycled food brands 
  • Maximizing impact to advocate for sustainable, upcycled food 
  • Kaitlin’s experience pitching her brand on Shark Tank — and her most rewarding and defining moments
  • Pulp Pantry’s plans for mission-based innovation

In this episode…

With upcycled food becoming a retail and consumer commodity, brands are pioneering sustainable, functional products. In 2022, over 100 brands and 300 products became upcycled certified. Learn how you can reduce food waste, fight climate change, and meet evolving consumer demands with innovative products.

Sustainability and food waste activist Kaitlin Mogentale recognized an opportunity to leverage vegetable pulp — an often-disregarded resource in the food system — to redefine traditional veggie chips. By creating familiar flavors and harnessing various social channels and networks to relay her message, Kaitlin has amplified her impact to educate the public on the growing upcycled food movement. She advises other upcycled food brands to launch in basic categories with mainstream flavor profiles to target new audiences.

In this episode of the Brand Alchemist Podcast, Taja Dockendorf interviews Kaitlin Mogentale, the Founder and CEO of Pulp Pantry, about how she built and scaled a certified upcycled food brand. Kaitlin describes her process for educating consumers about the upcycled food movement, her plans for future mission-based innovation, and her experience marketing her brand on Shark Tank.

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