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full-fledged production. Since then he has seen his company grow more than 100 percent year after year, with sales expected to reach $10 million to $20 million in 2012. Next came peanut butter cups. Gold was frustrated that the
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sweets all contained dairy, so in 2010 he started formulating his own recipe. "I'm impatient. I'm not going to wait for somebody else to create what I want," he says. Currently, his dark chocolate peanut butter cups are the only vegan variety on the market and account for 20 percent of the company's revenue. "I think people value stripped-down, basic, better-for-you prod-
ucts," says Gold, whose products are available nationwide at Whole Foods, Safeway and Target. He is especially proud of emails he's received from customers who write about bringing his nut butters on trips to third-world countries where options would be minimal, or from mothers who pack them in their kids' lunches. "I started from scratch and it blows my mind how many people we've reached." Justin's Nut Butters includes 16 products, 13 of them vegan.
The company's most recent launch is a Vanilla Almond butter that tastes like cookie dough. "We can't make it fast enough," says Gold. "We had to put in an emergency production shift. The factory has been going 24/7 for the past two-and-a-half years and we're trying to find ways to get our capacity higher." Another vegan snack food, Beanitos, is growing fast in popular-
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ity and sales. "We're riding a wave of health and nutrition aspects," says CEO Doug Foreman. Launched in January 2010, the corn-free, bean-based chips shot up 200 percent their first year, with sales in the $6 million to $7 million range. The original flavors, Black Bean and Pinto & Flax, were recently joined by Chipotle BBQ Black Bean and Cheddar Cheese Pinto Bean. Lundberg Family Farms, in business since 1937, has also seen
Justin's Nut Butters include 16 products, 13 of them vegan.
The company's most recent launch, a Vanilla Almond butter that tastes
like cookie dough, has been very successful.
"The factory has been going 24/7 for the past two-and-a-half
years and we're trying to find
ways to get our
capacity higher," says Justin Gold.
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COURTESY OF JUSTIN'S NUT BUTTERS