Brooklyn-based Spelt Right Foods, with roots in the state of Maine, is a finalist in Fresh Direct’s Next BIG Food Thing contest, a crowd funding campaign created to “find the next food idea, product or innovation that could change the food world.”
Spelt Right Foods is at the forefront of creating healthy and delicious breads, bagels, pizza dough and snacks made with the ancient grain spelt. Spelt, once lost in obscurity, is experiencing a resurgence in popularity because of its depth of flavor, health benefits and ease of digestibility. Spelt Right was founded in a small mill in Maine in 2008 producing products for northern New England customers. In 2012, Spelt Right moved to Brooklyn, NY joining with partners seasoned in the food industry, to expand the product line and distribution network of this mission-based food company.
Spelt Right’s founder, Beth George, created the product line because of a need to fill a void for her young son who has significant food sensitivities, especially to common wheat and many artificial additives. “I soon realized that my son was not the only one who needs great tasting, healthy bread products that are made with alternative grains and real ingredients. There are legions of consumers seeking tasty breads that are made with good clean and easily digestible ingredients, not fillers and a list of chemicals so long we need a chemistry textbook to decipher them.”
Spelt Right products are made with organic spelt, and are complemented by simple, pure, Non-GMO certified ingredients. Spelt Right has won fans from across the country through its on-line store. The products are distributed to cafes, colleges, Whole Foods Markets, specialty, health food, and kosher stores throughout New England, New York, and New Jersey.
With the intent to expand the reach of Spelt Right and make spelt a staple in most American kitchens, Beth George recognizes the need for more infrastructure and knowledge to increase spelt production in the United States.
Through funds raised in the RocketHub crowdfunding platform, Spelt Right plans to continue its collaboration with the University of Maine extension program for additional studies for the cultivation of spelt, particularly in regard to underutilized farmland in the northeast. These studies would be available to farms seeking a working knowledge of growing this alternative and viable crop. In addition to creating great tasting Spelt Right products and promoting the cultivation of spelt, Beth George promotes the sharing of information on the connection between diet and behavior, learning, and health, a topic closely aligned with the origins of Spelt Right. She volunteers for the Feingold Association providing outreach on this topic.
The Next BIG Food Thing contest winner will be chosen based on a range of criteria including – amount of funds raised, funder engagement, and overall quality of the idea. The business with the winning idea will receive $10,000 and the chance to partner with FreshDirect, a food supplier in metropolitan New York and Philadelphia. Two runners-up will receive $2,500 each to fund their businesses. The judges include David McInerney, the co-founder of FreshDirect; Geoff Bartakovics, the CEO of Tasting Table; Natasha Case, the CEO of Coolhaus; Sarah Copeland, the food director of Real Simple; and John Craven, the founder of BevNet.