Organic Food Incubator

The Organic Food Incubator (OFI) was founded in 2009 by Mike Brady and CEO, Michael Schwartz. The idea stemmed from Mike Schwartz’s passion for healthy and organic food practices, Mike Brady’s goal to create a socially responsible business, and their combined desire to create a place where food entrepreneurs could bring healthy and sustainable products to life. The facility and staffing are designed to provide a supportive environment for innovative food producers looking to develop and scale their organic and conventional products.

Mike Schwartz’s many years of experience working as a chef at some of the world’s finest restaurants show his culinary bona fides. He worked at places such as Le Cirque and Osteria del Circo, amongst others. Prior to starting the OFI, he taught culinary arts for twelve years at the Institute for Culinary Education (ICE) in New York City.

OFI’s journey began with humble beginnings in a small facility in Hell’s Kitchen, NYC. The business began as the brand BAO (Bad Ass Organics) which made premium Kombucha and fermented products. In parallel, the OFI was launched to provide rental kitchen space and expertise to aspiring startups. As the demand for organic and natural products grew, so did the need for facilities like the OFI that could help entrepreneurs navigate the complex processes of regulation and safe food production. Over the years, the OFI expanded its operations. It moved to a larger facility in Bloomfield, New Jersey during 2016. This move was to accommodate the growing number of clients and the increasing complexity of their production needs

The key aspects of OFI’s history are its commitment to sustainability and eco-friendly practices. OFI also aims to provide a healthy work environment. This environment offers employees a living wage and the opportunity for growth and advancement. From the beginning, OFI has prioritized using organic ingredients where possible and practical, minimizing waste, and implementing energy-efficient technologies in its operations. This dedication to sustainability has not only aligned with the values of its clients but has also positioned the OFI as a leader in environmentally conscious food production.

The OFI’s success and reputation have been built on its collaborative approach to working with clients. The OFI provides not just a manufacturing space for production but also offers guidance, mentorship, and resources to help entrepreneurs succeed. This supportive ecosystem has led to the growth and success of numerous food brands that have emerged from OFI’s incubation program.

In recent years, OFI has continued to evolve and adapt to the changing landscape of the food industry. It has expanded its services to include co-packing, private labeling , logistics and product development support-catering to a diverse range of clients from small startups to established brands looking to enter new markets.

The Organic Food Incubator in Bloomfield, NJ, has played a pivotal role in nurturing food innovation, promoting sustainability, and empowering food entrepreneurs to bring their visions to fruition. Its history is a testament to the power of collaboration, creativity, and dedication to making a positive impact on the food industry and the planet.