Molly Fienning was running a successful e-commerce business when she tasted the hot sauce created by Chef Geoff Rhyne at his restaurant in Charleston, SC. The sauce had developed an avid following and Rhyne was working on plans to bottle it. Fienning stepped in to help, and the two co-founded the Red Clay brand. Every batch is handcrafted in South Carolina using ingredients from local farmers.

In her early 20s, Michele Tsucalas spent a summer in coastal New England, waiting tables and relishing the fresh-baked granola bars from the neighborhood bakery. She returned to her home in Maryland with a mission: to create her own homemade granola. Today, her crunchy creations are handmade in small batches in a Maryland bakery, using only clean, wholesome ingredients.

As co-founder and CEO of Soom Foods, Amy Zitelman's mission is to introduce quality tahini to America and showcase how it elevates foods. Zitelman is the author of The Tahini Table: Go Beyond Hummus With 100 Recipes for Every Meal in which she stretches tahini outside of cultural borders, including recipes that reimagine American classics, like vegan “queso,” eggless mayonnaise and gluten-free brownies. By extending into retail and direct-to-consumer sales, Soom Foods—co-founded by Zitelman and her two sisters—is sure to succeed in its vision of making tahini a pantry staple across the country.

The CEO and creative force behind Freestyle Snacks, Nikki Seaman channeled her passion for finding the perfect olive into a bustling business. Her company makes flavorful, freshly marinated Greek olives in no-fuss pouch packaging for an on-the-go gourmet snack. Leaving behind a successful consulting career, Seaman introduced Freestyle Snacks to the world and reinvented the way we snack on whole foods. Now, olive aficionados can enjoy top-tier flavors without the legwork, thanks to Seaman’s innovative spirit and ingenuity.

After needing emergency surgery because of digestive issues, Alysa Seeland started researching the health benefits of bone broth. She loved the impact it had on her health and wanted to share with others how bone broth can be both delicious and nutritious. Her broths are free of gluten, sugar, carbs and fats, and they make a flavorful replacement for water in just about any recipe.

With a background in outdoor education and family roots centered around togetherness and food, founder and CEO Maureen Cacioppo wants to help people slow down and enjoy every bite and sip they share. That’s why Florida Pure Sea Salt is crafted with love and care to bring you clean, high-quality finishing salt. Cacioppo is proud that her company is a certified Women-Owned Business.

Sister founders, Vanessa and Casey White embarked on a mission to share the unique, comforting taste of their grandfather’s (or Jaju's) handmade pierogis nationwide. During college, they were surprised to discover a demand for quality pierogis outside of the grocery freezer. With a dash of humor and a pinch of passion, they breathed new life into their Jaju's traditional recipes. Starting humbly at farmers markets and pop-ups, their delicious pierogis are now in stores across the country.

CEO and Founder of The Greater Knead, Michelle Carfagno, launched her brand in 2012 motivated by a personal mission to create safe foods. After learning that several family members were diagnosed with celiac disease, Carfagno crafted a line of bagels and soft pretzels free of the top 9 allergens. The Greater Knead's purpose is to serve up craveworthy comfort foods that are delicious and inclusive. A trailblazer in allergen-free foods, Carfagno's innovative spirit makes her an empowering force who inspires change.

A Princeton graduate who worked in corporate finance and marketing with heavy hitters like Citigroup GCIB, Morgan Stanley and Tony Robbins, Kerry Song changed her focus when struck with chronic illness. She created Abbot’s (formerly Abbot’s Butcher), a wellness company that crafts delicious and versatile plant-rich products from real, whole food ingredients. The company’s mission is rooted in Song’s belief that food can be highly craveable and deeply healing. First launched at farmers markets across Southern California, Abbot’s foods are now featured in more than 4,000 grocery stores and restaurants across the country.

Eight years ago, a surplus of apples and beetroot inspired the creation of The Foraging Fox's Beetroot Ketchup, marking the start of a brand now synonymous with taste, wellness and inclusivity. Co-founder Desiree Parker’s innovative spirit guided the company’s success with a product range that extends across tomato ketchups, flavored mayonnaise, salsas and hot sauces, garnering more than 40 awards in the categories of taste, innovation and people's choice. Under Parker’s leadership, the company collaborates with organizations such as The Paleo Foundation, The Non-GMO Project, and the Upcycled Food Association to produce sustainably-sourced products.

Surviving cancer pushed Loren Castle to answer this question: How can I live a full life without regrets? Her answer: Embrace new experiences, stay active and take control of her health. Unable to find delicious baked goods that fit her commitment to clean foods, Castle created Sweet Loren’s. Her company makes mouthwatering cookie doughs and breakfast biscuits using non-GMO, gluten-free and plant-based ingredients. Sweet Loren’s is also crafted from the heart because Castle believes we all deserve to live a good life “filled with yum.”

CEO Anouck Gotlib brings her European flair and a passion for whole ingredients to the Belgian Boys’ mission: “Prep less, smile more and indulge better.” Founded with her husband in 2015, Belgian Boys is in the business of fun, with products in 8,400 stores and online. Gotlib leads a team dedicated to creating joy for customers and spreading sweetness in people's lives. Gotlib was named one of the Enreprenista 100 in 2023 and an EY Winning Woman in 2021. She’s also been featured in Forbes, Nasdaq, Business Insider and more.

For the two Melissas behind Meli’s, inspiration struck when a family member developed a gluten intolerance. These friends for 30-plus years had been baking monster cookies from a generations-old family recipe when it hit them: These cookies are naturally gluten-free! Instead of flour and sugar, the main ingredients in Meli’s Monster Cookies are gluten-free rolled oats and nut butter.

Founder of BelliWelli Kat Wilson turned her personal struggle with IBS into a thriving business. After months of tinkering in her kitchen, Wilson created a soft-baked, low-FODMAP snack bar packed with probiotics, catering to the 70% of US adults suffering from similar gut health issues. BelliWelli's mission: Destigmatize gut health conversations for women and offer healthier snack options.

Ever since co-founder Jennifer Ross was diagnosed with type 1 diabetes at a young age, she’d been on the hunt for delicious zero-sugar drink alternatives. But she didn’t have much luck until she and Cristina Ros Blankfein decided to create their own. Their line of lemonades and iced teas puts a new twist on old favorites—with the natural sweetness of monk fruit instead of sugar.

Inspiration for this line of premium mixers struck, predictably, in a bar. While on the hunt for a good cocktail without all the sugar and calories, friends Jenny Lucas and Katie Williams ordered vodka with half soda and half tonic. What the bartender dubbed a “sonic” sparked the idea for their Soda Tonic mixers with thoughtful flavor combinations and electrolytes for added hydration.

Pennie’s Tea infuses high-quality cold brewed tea with robust flavors to create a unique tasting experience. The brand has a supportive following and energetic founder and tea sommelier who carefully chooses each tea. Pennie Crockett, an educator, entrepreneur, a tea sommelier and health professional with a master’s degree in Health doesn’t mind sharing the secrets of better health and vitality. As a survivor of domestic violence, Pennie needed to rebuild her confidence and independence. Her experiences fueled a passion for helping other survivors of domestic violence, and she now donates a percentage of all proceeds to the safety and education of women who are also victims of domestic abuse.

When 4-year-old Mikaila Ulmer got stung by a bee twice in one week, she set out to conquer her fear of the buzzing insects by learning all she could about them. Soon, she became fascinated by bees and the role they play in our ecosystem. When her parents encouraged her to create a product to showcase at local youth entrepreneurial events, she decided to add a buzzy twist to her great-grandmother’s flaxseed lemonade recipe, adding honey instead of just sugar. More than 10 years later, her Me & the Bees ready-to-drink lemonades come in five flavors, and a percentage of the profits goes to local and international organizations working to protect honeybees.

Hayley and Stephanie Painter—known as The Painterland Sisters—are Forbes-recognized leaders who built an organic skyr yogurt brand that promotes health through quality, nutrient-rich ingredients. Their mission is to connect consumers with the direct source of their food while restoring the health of the land, communities and people through regenerative agriculture. Their expertise has caught attention from The Brand Insider, Woman’s World and Country Living, among other notable publications. Guests can enjoy the sisters’ nutrient-rich, lactose-free yogurt, produced from organic Pennsylvania farms.

As President of Little Red Wagon Granola—a family-owned and -operated artisan granola company in the Raleigh-Durham area—Ven McMahan, is creating delicious, sustainable change. Her natural granola recipes skillfully balance simple ingredients, delicious flavor and nutritional value while creating feelings of comfort. McMahan’s passion for food is equal to her drive to create a sustainable food ecosystem by thoughtfully sourcing ingredients and using eco-packaging. McMahan’s hands-on leadership and innovative approach make Little Red Wagon Granola a standout in the artisan food industry.

Friends and coffee lovers, Jash Mehta and Blair Hardy came up with the idea for Pop & Bottle after they both moved to the West Coast at the same time. Their goal was to create a coffee drink that met their own very high wellness standards—dairy-free, no refined sugar, organic—and make it available to others who share the same priorities and values. Now, coffee connoisseurs can turn a daily treat into a self-care ritual with these lattes made from simple, good-for-you ingredients like oats, almonds and dates and infused with health boosters like antioxidants, collagen and adaptogens.

Founder and CEO Elizabeth Stein was sitting in a holistic nutrition class when inspiration struck. On a blank sheet of paper, she wrote “Start a natural foods company” and then set out to do just that. Her goal: to provide healthier, better-tasting snack options using the superfoods she was learning about in school, like quinoa, hemp and chia seeds. Today, her line of granolas—with ancient grains or grain-free—is Non-GMO Project Verified, gluten-free, organic and vegan. Plus, it’s baked in coconut oil and dusted with coconut sugar for salty-sweet perfection.

Owner and CEO Mary O’Donnell inherited a love of entertaining from her mother, whose party-hosting skills were legendary among family and friends. Her secret was her laid-back style that turned simple into unforgettable. Today, Mary brings that same philosophy to her specialty foods business, growing the brand from just a handful of items to more than 84 delicious products. Terrapin Ridge Farms serves up a line of savory jams, garnishing aioli squeezes, mustards, dips, dressings and sauces that are sure to elevate any party spread.

Casablanca Market was founded by Katia Essyad with a mission to share the diverse and vibrant flavors of Morocco. Overcoming challenges in a male-dominated industry, Essyad steered her company to create authentic Moroccan condiments that would appeal to a wide range of culinary tastes. Casablanca Market is a certified minority-owned business, a significant accomplishment of Essyad’s which represents opportunities to build meaningful partnerships that support and celebrate Moroccan heritage.

When Tara Bosch realized her love affair with candy was creating an unhealthy relationship with food, she launched a quest to “Kick Sugar, Keep Candy.” She spent months testing recipes in her kitchen until she developed these sweet treats that include up to 92% less sugar than traditional candy. Her line of gummy worms, gummy bears and more are made from all-natural ingredients with no sugar alcohols, artificial sweeteners or added sugars. They’re also low on carbs and high on plant-based fiber. It’s a healthier way to have your candy and eat it, too.

Founder and CEO Sophia Maroon transformed a beloved family recipe that she had been making for 15 years into an award-winning, clean-label product. Dress It Up Dressing—appreciated by thousands of gourmet enthusiasts across the country—is free from sugar, dairy and unhealthy oils. It’s also gluten-free and non-GMO. The company’s dedication to sustainability and social mission has earned considerable recognition, with proud ties to DC Public Schools and World Central Kitchen. Dress It Up Dressing is a certified B Corp to demonstrate that people and the planet are prioritized.