Foodservice

Smoodi Closes on $5 Million Expansion Funding

Company plans national growth of self-serve smoothie blender in convenience stores, elsewhere
smoodi
Photograph courtesy of smoodi

BOSTON — Food technology company smoodi, which offers an automated, self-serve smoothie blender that can be found in convenience stores, restaurants and other locations, has just closed on $5 million in Series A funding that will allow the company to expand nationwide.

“At smoodi, we believe in a world where you don’t have to choose between convenience and well-being,” said Pascal Kriesche, CEO of smoodi, which launched from Harvard’s Innovation Lab. “Our products are made with real fruit, with no sugar added, which are blended right in front of the consumer for a completely transparent experience."

“Convenience stores are the perfect place for smoodi because, historically, it’s a place where healthy and delicious food could not be found,” he added. “We have a tremendous opportunity to redefine what smoothie means in this space and help consumers to make healthy choices.”

Smoodi will use the funding to address growing demand for its products and open up national distribution channels and new market verticals, the Boston-based company said. The company has also recently announced its partnership with food industry redistribution company Dot Foods, Sterling, Ill.

“Dot Foods is excited about our partnership with smoodi,” said Park Plank, Dot Foods’ director of business development. “They have developed an innovative and fun new product offering that provides a great growth opportunity to our mutual customer base. We can’t wait to get started selling their smoodis.”

Along with its proprietary platform that blends and cleans by itself, smoodi allows retailers to buy prepared flavors of cups with fresh, real fruit that has been flash frozen at peak ripeness, the company said. The model and technology allow any retailer or office to incorporate smoodi because there is no labor required and zero food waste.

Smoodi was founded in 2018 by Pascal Kriesche and Morgan Abraham out of Harvard’s Innovation Lab.

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