Scaling a Plant-Based Parmesan with Ryan Steenberg of Panacheeza
Posted by Jami Sassone on
In this episode of Shelling Peas, Chef Ryan Jennings is joined by Ryan Steenberg, co-founder of Panacheeza. Last week, Janessa Steenberg, Ryan’s wife and business partner, joined Chef Ryan on Connections with Evan Dawson to discuss how food producers are adapting to growing consumer demand for plant-based options.
Now, Jennings and Steenberg continue the conversation for a deep dive on how Panacheeza went from a homemade recipe to a Whole Foods success story and what it takes to scale a plant-based food business.
Listen to the Episode
From Homemade to Whole Foods
Janessa introduced the world to Panacheeza—a plant-based Parmesan alternative—long before it became a business. She made it for their family, and it quickly became a staple.
Ryan saw the potential when their nieces and nephews couldn’t get enough. With support from the RIT Venture Creations Incubator, they took Panacheeza to market in 2022. Just two years later, it’s on Whole Foods shelves across the Northeast.
ICYMI: The WXXI News Conversation on Plant-Based Food
Last week, Janessa and Ryan Jennings spoke on Connections with Evan Dawson about how companies like Panacheeza and Sweet Pea are addressing evolving consumer demand.