Tomorrow Farms wants to revamp the pantry – TechCrunch

Tomorrow’s Farm is driving a sustainable food train with ingredients to turn the pantry and refrigerator we know now into better food for us and better for animals and the planet.

The company is poised to launch its first product later this month – co-founder and CEO Ben Berman has said – thanks in part to an $8.5 million seed round, led by Lowercarbon Capital, with participation from Maveron, Valor Siren Ventures, Simple Food Ventures, SV Angel and a group of angel investors including Ron Conway, Ryan Tedder and Max Mullen. The new round brings Tomorrow Farms a total of $10.5 million in funding.

Berman started Tomorrow Farms about a year ago after starting a career in the food industry. At 18, he had a food truck called Mainely Burgers, which has since grown to three trucks and 16 employees. From there, he rolls out Good Pizza from his apartment, and during a global pandemic, he’s been knocking pizza out of people’s windows as he raises money for local charities . That business is now part of Philabundance, a Philadelphia hunger relief organization.

With so many funds investing in the future of food companies, Tomorrow Farms. Incubated at SALT Venture Fund in early 2021, has a mission to become a front-end partner for many food science and technology companies deep in building new products and brands.

“We’ve seen this wave of food products, precision fermentation and cell culture meat technology, but they need help with commercialization,” Berman told TechCrunch. “We do all the commercialization, go-to-market, creation and branding for them. We’re also looking at what resonates with customers and what the next generation of food will look like, and looking for companies that make those foods.”

As mentioned, Tomorrow Farms is preparing to launch its first product and is working with an ingredient company to build products according to that company’s recipe.

The new funding was used for product launches and second product planning. This will entail developing the team, building retail relationships and finding new food technology partners. Berman said the company has worked with a number of companies that develop input materials with more products coming in each day.

“There is a lot of activity in this space and that is helping us build the future of our food system,” he added. “We are very opportunistic, with all that activity, we will find the right products. We’re not trying to make products that go out of style, so we’re giving our time and capital to the brands we want to launch.”

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