New Jersey Food Innovation Opportunities a Recipe for Success

New Jersey has a robust history in food manufacturing. Some of the biggest names in food and beverage, including Campbell Soup, Goya, Anheuser Busch, and Mars Wrigley call New Jersey home. Innovation never stops in our State, which is why the following young food and beverage companies are currently thriving in New Jersey’s ecosystem.

Universal Yums

Parsippany-based Universal Yums has been tickling the taste buds of snack lovers since 2014. Founders Eli Zauner and Monique Bernstein were both on a career path with Procter & Gamble in Cincinnati before they decided to start an international snack subscription service. Each month, subscribers choose from dozens of delicious treats that have been curated from different countries. They can pick their go-to favorites or try new snacks from around the world, and the subscription boxes come with cultural add-ons like food guidebooks and music playlists specific to that country. After $10,000 in sales their first year, Universal Yums now distributes over $7 million worth of subscription boxes out of their 21,000 square-foot warehouse in New Jersey. Their success landed them on Inc. 5000‘s fastest-growing list in 2019.

To conquer the task of shipping over 80,000 boxes a month, Universal Yums has positioned itself in Parsippany, New Jersey. Parsippany is an optimal location for distribution, with access to major highways and several third-party logistics companies. International ports are within 30 miles, as is Newark Liberty International Airport. Both factors are crucial for a company shipping its product across the globe. Parsippany also provides Universal Yums cost-effective warehousing while being close to millennial hubs in Jersey City, Hoboken, Newark, and New York City. This has aided the brand particularly in their marketing, with several food and leisure publishers already covering the brand over the years.

Universal Yums has recently re-upped their commitment to the Parsippany area, with a move to a larger warehouse in next door Roseland currently in the works.

Chank’s Grab-N-Go

In a state known for its pizza, innovating Italy’s most famous import was never going to be an easy task. But Eric Ciancaglini, founder and CEO of Chank’s Grab-N-Go, managed to accomplish this feat with his eclectic pizza cones. Ciancaglini was tasked with creating a more novel, portable version of the classic pizza slice. With crucial support from Rutgers’ Food Innovation Center South, Chank’s Grab-N-Go has successfully created a unique product that is shipped flash frozen to multiple states and enjoyed in stadiums and boardwalks across New Jersey.

Rutgers’ Food Innovation Center South, based in Bridgeton, NJ, is a wholly unique incubator and accelerator for food innovators and entrepreneurs. Members have access to years of industry expertise and advanced technology that helps to improve product design, ensure scalability, and navigate the requirements of the FDA and USDA.

“They’ve helped us from square one,” Ciancaglini confirmed. “When it comes to [Food and Drug Administration] and [U.S. Department of Agriculture] labeling, and with everything that goes into the operational side of manufacturing food, they hold our hand and guide us and teach us everything that goes on with health and ingredients.”

“They’ve even taken the step to introduce us to clients or potential prospects to grow our business. We wouldn’t have been able to get our own place and start manufacturing these things without the expertise they have,” he said.

New Jersey has a robust infrastructure to pioneer food innovation while providing opportunities for companies to scale at their own pace. Chank’s Grab-N-Go is expanding their product distribution network to the Boston area.

Halfday Tonics

New Jersey’s colleges and universities are hotbeds for innovation and entrepreneurial talent. One recent success from Rowan University was Halfday Tonics (formerly Topos Tea), a prebiotic tea company born out of a class project by Blackwood NJ, natives Mike Lombardo and Kayvon Jahanbakhsh.

The inspiration for Halfday Tonics started with Jahanbasksh’s love for tea and Lombardo’s hatred of it. Additionally, the incorporation of prebiotics in the tea was inspired by Lombardo’s ulcerative colitis, as prebiotics help promote gut health and support the immune system, especially for individuals with chronic digestive- and gut-related conditions. After carefully experimenting with ingredients like dried mango and rooibos, the business partners successfully created a beverage that not only helped Lombardo with his condition, but was also enjoyable to drink.

“When Kayvon had me try the tea [he had steeped himself] and I actually enjoyed it, I was convinced. If we could create a tea that changed people’s opinion on tea itself, that was a promising start,” Lombardo said.

Each year, Rowan University hosts the New Venture Competition, allowing entrepreneurs of any discipline to create a product or service and generate a feasibility study and a business plan. Halfday Tonics won the competition, and the $4,000 prize helped launch the company. The support Jahanbasksh and Lombardo found at Rowan went even further, with guidance and insight into how to build a business from the ground up.

“Rowan is an incubator for ideas,” Jahanbakhsh said. “Everyone here is highly specialized in what they do, and the passion is there. You can pick up so much knowledge by just asking questions.”

Halfday Tonics is currently available in Whole Foods stores in the tri-state area. But due to the COVID-19 pandemic, business took a hit, which forced the founders to innovate. In June, Halfday Tonics launched an online store, redesigned product packaging, and offered home delivery services. Rowan University also helped the company build a community. in South Jersey. As a result, Halfday Tonics sold out of their first 1,000-case batch. The company is also giving back to the community by donating proceeds to the South Jersey Food Bank to help those afflicted by the pandemic.

MEZMEZ

Innovating the typical frozen meal is a pinnacle of food manufacturing, especially for startups. With the help of Choose New Jersey, the originally New York-based MEZMEZ made Hudson Kitchen in Kearny Point their new home. After MEZMEZ reached out to Choose New Jersey, our business development team connected them with multiple options for commercial kitchens and incubators across the state. Ultimately, Hudson Kitchen became the Egyptian food company’s new home.

After receiving ‘the best Christmas gift” of his life in the form of a six-month part-time membership to Hudson Kitchen, John Morgan has been hard at work leading the first-and-only frozen Egyptian food brand to new success. To enhance the quality of his frozen meals, Morgan innovated a vacuum seal into his individual meal components, which can be combined or eaten individually. Because each item is frozen at its freshest point, consumers receive high-quality meals along with convenience and creativity.

At Hudson Kitchen, promoting growth and sustainability for new food businesses is the mission, and MEZMEZ is a perfect addition. Each member of the food incubator has 24/7 access to the 8,000 square-foot, fully equipped facility that features a 900 square-foot walk-in freezer, coworking and event spaces, dedicated space for food trucks, a multi-bay loading dock, and an expansive shared kitchen. Members also receive access to unique networking opportunities, discounted educational workshops, and paid speaking opportunities, plus access to marketing, sales, and vending.

Get Connected with the Right Location for Your Business

Choose New Jersey can help you find the right business location and take your company to the next level. We assist food and beverage startups in building a foundation to innovate and scale. Use our network to build business connections, arrange site selections, learn about workforce resources, and get help expanding or relocating. Contact our business development officer today to learn more.