Pulp Pantry was founded by Kaitlin Mogentale. Kaitlin, a sustainability and environmentalism advocate since eighth grade, was working at an urban garden and becoming increasingly interested in the whole food movement. All of her friends knew her to be obsessed with sustainability, and Kaitlin was at a friend’s house when the inspiration for Pulp Pantry was first conceived. She was watching her friend juice some carrots and discovered the immense amount of leftover carrot pulp that was generated as a byproduct. Realizing that her friend would have normally thrown this leftover pulp into the trash, Kaitlin wanted to figure out a way to repurpose it. She took the pulp home, experimented with countless different recipes, and ultimately developed a batch of delicious carrot pulp cookies. This was the "a-ha" moment that inspired Kaitlin to dig deeper into the issue of food waste by building a company to tackle the issue.

In the early days, Kaitlin would travel to various juiceries in Los Angeles - all of which were discarding their leftover fruit and vegetable pulp -- and pick up the nutritious byproduct herself using food-safe bins. She brought the pulp back to her small rental kitchen, turned them into granola (which was Pulp Pantry’s first product), sold her products at farmer’s markets, and eventually started getting into retail locations. Over time, Kaitlin managed to find a co-manufacturer to take over production and later launched her brand’s fan-favorite Pulp Chips. With the knowledge that there are four pounds of pulp left behind when producing just one pound of juice, Kaitlin and the Pulp Pantry team have been laser-focused on squeezing as much value out of every fruit and vegetable, minimizing food waste while offering consumers healthy, delicious, and innovative snacks.