Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/523050
J osh Tetrick is advancing a bold proposition with his company, Hampton Creek. His mission: to make the egg obsolete. Tetrick is a vegan, but he downplays that aspect with Just Mayo and Just Cookies, the egg-less, dairy-free products designed to entice the entire world, not just appeal to a niche category. "I want to be in the business of creating things that are phenomenal," Tetrick says over the phone from his San Francisco headquarters. "I want people to choose our brand because it tastes so much better, not necessarily because it's the right thing to do." To create Just Mayo and Just Cookies, this entrepreneur embraced technology to discover the best plants to use in his egg- and dairy-free products. And that was just the beginning. BY JULIE BESONEN Josh Tetrick, Hampton Creek At the Forefront of Food's Future PHOTOS: HAMPTON CREEK 78 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com producer profle