Food Entrepreneur SEATTLE — The Emerging Food Brands Lab accelerator program, which is developed by Project W in collaboration with Davis Wright Tremaine LLP’s Food and Beverage practice, has selected its 2024 cohorts.

Project W was founded in 2016 to help women founders grow their early-stage businesses.

The lab seeks 8 to 10 women founders who have a full-time team of two or more, one or more branded food products in the market, those that have raised a seed round and have potential to scale to a Series A and have monthly recurring revenue, according to the company.

The multi-week hybrid program from May 7 until June 11, which is led by Davis Wright Tremain LLP’s Food and Beverage practice, helps women founders in the food and beverage spaces grow their brands by scaling production, optimizing distribution networks, raising capital among others.

“We are excited to be bringing back the Emerging Food Brands Lab this spring,” said Meghan Moran, partner at DWT and member of the firm’s Food + Beverage practice. “We look forward to the opportunity to leverage the strength and expertise of our practice to help support the women leading companies in our sector, and we are thrilled to be working with clients and industry experts to help these founders get the support they need to take their company to the next level.”

This year’s cohorts include:

  • Tiffani Neal of Barlow’s Foods: a 3 in 1 pancake biscuit waffle mix.
  • Hema Reddy of Crafty Counter’s WunderEggs: a plant-based hardboiled egg formulated from almonds, cashews, coconut milk, turmeric extract and black salt.
  • Shahira Marei of Dirty Cookie: a cookie company that makes classic cookies, cookie shots, stuffed confections and gluten-free and vegan offerings.
  • Diana Rios of Jarabe Gourmet Pops: Mexican-style ice pops.
  • Cecilia Rios Murrieta of Jas Live Free, Inc: an alcohol-free Mexican paloma libre cocktail.
  • Sabah Ashraf of House of Kajaana: plant-based frozen Indian meals.
  • Yasameen Sajady of maazah: Afghani-inspired sauces and chutneys to spread, dip or drizzle.
  • Elizabeth Raymond of NoBull Burger: plant-based burger patties.
  • Jessica Tran of Nufs: a gluten-free cracker maker.
  • Masha Vazin of PawCo Foods: plant-based meat vegan dog food.
  • Corrie Amos of The Spice Theory: Caribbean-inspired flavored low-sodium spice blends.
  • Mary Pellettieri of Top Note Tonics: craft mixes that feature 30% less sugar. 

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