Tom Moffitt is a seasoned entrepreneur and pioneer in the plant-based dairy industry. With a background as a food microbiologist, Tom co-founded Commonwealth Dairy, turning it into a national powerhouse, and now leads Culture Fresh Foods, focusing on innovative non-dairy products.
Culture Fresh Foods specializes in creating next-generation plant-based dairy products, offering a variety of non-dairy yogurts, sour cream, and cream cheese. The company emphasizes quality and innovation, transforming traditional yogurt plants into centers of plant-based production.
Tom’s passion for food innovation is rooted in his background in food microbiology. His approach focuses on consumer demand, quality standards, and leveraging his dairy experience to excel in plant-based markets. Culture Fresh Foods navigates challenges in plant-based production with a commitment to improving taste and texture.
Tom transitioned from the dairy industry to plant-based products by focusing on consumer desires, emphasizing the importance of “swimming downstream” to meet market demand.
The COVID-19 pandemic posed significant challenges for Culture Fresh Foods, as they opened just weeks before the crisis hit, impacting their market entry.
Tom emphasized the importance of maintaining consistent quality and saw plant-based as a new opportunity, akin to the Greek yogurt revolution.
Sustainability and taste are critical in plant-based consumption, with ongoing improvements in flavor and nutritional profiles narrowing the gap with traditional dairy.
Tom shared insights from his past experiences, highlighting the challenges of balancing entrepreneurial risks with manufacturing capabilities and external market conditions.
The plant-based market is becoming more interchangeable with traditional dairy, driven by consumer preferences and innovative product offerings like coconut yogurt and non-dairy ice cream.
Culture Fresh Foods focuses on bulk products like coconut yogurt parfaits and oat milk for cold brew coffee, tapping into consumer trends and preferences, particularly among younger demographics.
Tom’s entrepreneurial journey includes taking calculated risks, investing in quality, and navigating the complexities of plant-based product development to meet evolving consumer demands.
QUOTES
“I figured why swim upstream? You might as well just swim downstream and give people what they want.” (Tom)
“I opened my doors in March of 2020, about two weeks before COVID. That really sucked, to be honest.” (Tom)
“I’m a food microbiologist. I get really excited about yogurt.” (Tom)
“For me, it’s all about food safety, food quality and quality really means if you have a cup of my yogurt today, it’s the exact same cup of yogurt you have three months from now.” (Tom)
“Protein is massive and low sugar. Those are the two big things. It’s got to taste great.” (Tom)
“I don’t think (plant-based) will replace dairy in my lifetime. I think it’s just going to become more interchangeable.” (Tom)
“Coconut yogurts sell the best. Why? Because they taste the best.” (Tom)
