Garden Truck Foods Is Headed to Chicago (And We’re Bringing The Goods!)
Okay, big news for us: Garden Truck Foods is officially exhibiting at the Future of Protein Production event in Chicago this February — yep, the one where investors, innovators, and curious food thinkers all show up to talk about what’s next for protein in the real world.
If you know our story, you know this feels like a moment — not because we’re suddenly “in the club,” but because this is exactly the type of room we’ve been quietly building toward for over a decade.
A Decade of Kitchen Sweat
Let’s get real: nobody handed us a roadmap. Our artisanal red bean pepperoni didn’t pop out of a hype machine — it was born from years of slow, stubborn R&D, late-night test batches, and honest feedback from customers (plant based and non-plant based), foodie friends, and GTF staff.
Back in 2012, plant-based food wasn’t slick packaging and Instagram buzz. It was still niche. We were running our Jacksonville kitchen and wondering: Why can’t pepperoni be both bold and plant-powered? That question turned into hundreds of rounds of testing, texture tweaks, and eventually the version we’re proud of today — smoky, chewy, undeniably pepperoni, but made from humble pinto beans.
It’s not just that it’s better for the planet, your body, or animals (which it is). It’s that this product actually tastes like something worth talking about. Real flavor, real food. No fluff.
Pepperoni in Chicago
At the Future of Protein Production show, we’re not just there to exist — we’re there to connect. Investors, chefs, partners, and food leaders will be able to sample our pepperoni and meet Gail Patak, the chef who shepherded this project from scribbles in a notebook to something people actually crave, alongside Ron Patak, who’s been building the business and strategy behind Garden Truck Foods from day one.
This isn’t a pitch. It’s a confident step into the wider world — showing up with something real and letting it speak for itself.
Why This Matters
What’s next for protein isn’t just another buzzword or startup spin — it’s about products that deliver.
At an event where people are talking scaling, commercialization, fermentation tech, and market realities, we’re proud to be in that mix with a product that’s already been proven in kitchens, on plates, and (most importantly) in taste tests.
We’re excited. We’re ready. And honestly? We’re grateful for the years of late nights that brought us here.
If you’re planning to be in Chicago — come find us at our exhibit (Startup Area, S14). Try the pepperoni. Talk food. Talk process. Talk future. And stay to listen to Gail speak on Garden Truck Food’s signature product.
This is us showing up with what we’ve built — not shouting from the rooftops — just doing the work and tasting the results.
