A panel of judges composed of entrepreneurs and food industry executives sampled the products and listened to our pitches. “Just before Thanksgiving break, the four teams presented their products to about a hundred people, including faculty, students, and local executives and investors. “We finally settled on a mix of beans and seed-based granola, sweetened with a touch of maple syrup. “We spent six weeks in the University's Queally Center industrial kitchen, trying one thing after another,” Wolfeiler said. I figured there is a market need for allergen-free, high-protein snacks.”Īfter some market research confirmed his suspicions, he and teammates Jeffy Joshy, ’24, Grace Mittl, ’22, and Tyler Quinlivan, ’22, embraced the idea of producing a bean-based snack. It dawned on me that I’m not the only one in this situation. “But many healthy snacks are nut based, and I have a nut allergy. “When I’m on campus for several hours at a time, I often want a healthy snack that is high in protein,” said the trim, fitness-conscious senior. Their charge: to conceive and create a packaged food product during the fall semester and bring it to market during spring semester.Īfter mulling over the challenge, a lightbulb went off, said Wolfeiler, who is majoring in business adminstration and leadership studies. Mier and Emmett divided their 16 students from 10 majors into four teams. Emmett is the founder and former CEO of Health Warrior, the chia seed bars health company acquired by PepsiCo in 2018. Wolfeiler’s connection to beans took root in the inaugural Bench Top Innovations class co-taught by Robins School of Business lecturer of marketing Joel Mier and entrepreneur-in-residence Shane Emmett. Both believe in the power of seemingly ordinary beans to grow into something extraordinary. How the Monuments Came Down Panel Discussionĭaniel Wolfeiler, ’22, and English fairytale hero Jack have something in common.

Zuzana Simoniova Cmelikova Visiting International Scholar.Current: Jepson School of Leadership Studies

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