Specialty Food Magazine

FALL 2017

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.

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Alvyn Severien, CEO and co-founder, Algama Age: 27 A lvyn Severien's passions lie below sea level, among the seaweed. His company, Paris- based Algama, was founded by himself and two childhood friends who discovered the potential of microscopic seaweed through personal experiences. By deciding to lever- age the potential of microalgae, which is high in protein and whose production process has minimal environmental impact, they are able to offer tasty, healthy, and sustainable food. "Bringing this change is about supplying delicious alternatives," says Severien. "Personally, I love food! And like most consumers, I go for good food above all else. At the end of the day, that's a key part of my personal values and the company values as well." Severien and his team are hoping that Algama becomes a major player in the food revolution by bringing better options to the market that are both healthy and affordable. Severien's main focus right now is on The Good Spoon, a line of vegan mayo that comes in four f lavors: Classic, Garlic and Herbs, Curry, and Smoky Spicy. Severien and his team at Algama have replaced the eggs with microalgae, resulting in a mayo that contains 60 percent less fat than its counterparts. The Good Spoon launched in France in the summer of 2017, and recently launched in New York. With microalgae, Severien believes in expanding Algama's vision and offering these products to people worldwide. "In five years, we plan on having various new food applica- tions for microalgae. We are bursting with ideas, which will take hard work to bring to life, but as pioneers of microalgae-based foods, this passion is what drives us."—Sara Kay Jason Lepes, vice president of merchandising for new business initiatives, head merchant, FoodKick Age: 31 J ason Lepes had an unusual entry into the food business. When he was in ninth grade, his father took him to dinner at Auerole in Manhattan. Lepes was so blown away by the experience that he emailed the restaurant begging to work in the kitchen. Surprisingly, they said yes, and on weekends and school breaks he prepped ingredients in one of the top restaurants in the country. Fast forward to today and at 31, Lepes is once again focused on getting premium food to people who want it—at online retailer FreshDirect's FoodKick service in New York City. "We're an on-demand booze and grocery delivery business and we carry the full shop from fresh seafood and produce to alcohol and deliver it all in as little as an hour." FoodKick launched in 2016 in Brooklyn and Manhattan with the goal of getting customers the right food at the right time. "We do that through sourcing the best products and making sure they're easy to find," says Lepes. A lot of his day is spent with his team discovering and onboarding great new products and, he explains, "curating the best of those around how we know our custom- ers are going to use them based on the time of day, the day of week, and time of year. We start with the data and layer on curatorial perspective on the right products to hit that moment." Product bundles addressing consumption occasions include the hangover kit with Pedialyte, Mexican Coca-Cola, Stumptown Cold Brew Coffee, and a Mille-feuille bacon, egg, and cheese croissant. "We've been the first to carry certain products and they've become some of our best-selling brands," he says. "While we intended for that to be a halo for us, it has become a cornerstone of what we're doing."—Susan Segrest 12 under 35 42 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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