Cece's Veggie Co-Founders Helps Roll Out Regional Brand Accelerators

摘要

Packaging World: Tell us a little about your background, and how you ended up founding Cece's Veggie Co.? Mason Arnold: My prior start-up company was called Greenling, where we did grocery home delivery. We had created a value-added kitchen, so we were processing and selling value-added vegetables that we got from local farms. Often, this local produce isn't as pretty as some in retail, and so processing them leveled the playing field, and we would sell them chopped or diced. Over that time, I saw a lot of brands come and go, and got pretty good at guessing which ones were going to do well, and which ones weren't. And then-in what turned out to be a really influential event in leading me to found Cece's-my family and I had to go gluten-free due to allergies. So, I was looking for the best gluten-free pasta out there, as well as trying to get more vegetables into my kids' diets, and I felt like that vegetable noodles might be a plausible business model. I researched all the way down to the microbiology of what happens when slicers and blades cut vegetables. With that research, I actually invented the machine that we still use to this day to make pasta out of fresh vegetables.