Matt Gregory is Director of Innovation and Emerging Platforms at Plum Organics, PBC (acquired by Campbell Soup Company in 2013), where he drives new product development for the company’s leading baby food portfolio. The innovation manager role at Plum is unique in the food industry; in it, Matt oversees both the front-end product design and technical commercialization/scale-up processes for each product launch.
Since he joined Plum in early 2013, Matt has launched 20 baby food items across multiple formats, which collectively support Plum’s role as a growth driver in the Campbell portfolio. Matt is a leader in the company’s strategic road-mapping of future food processing technologies and is constantly on the lookout for developments that will unlock more delicious and nutritionally complete food. Matt was also a founding member of Plum’s sustainable packaging taskforce, where he partners cross-functionally to look for opportunities to build more environmentally responsible packaging around new and existing products.
Prior to Plum, Matt was the Director of Operations and Supply Chain for Two Degrees Food, a ‘buy one, give one’ food company, where the sale of a nutrition bar triggers the donation a meal to a child in need. Matt was Two Degrees’ first full-time employee and in that role, he established and maintained the company’s outsourced supply chain and built its internal systems from the ground up.
Matt has a BA in English from Wesleyan University in Middletown, CT. Originally from the Boston area, Matt now lives in San Francisco with his wife Lena, who is a 3D animator.
From Concept to Shelf: Rapid Innovation for CPG Businesses is an inspiring, invigorating blend of short lectures, group discussion, and guided, hands-on teamwork to speed initiatives into market-ready products.