brand
Down to Cook
brand Down to Cook

Plant-based meal starters that transform fresh veggies into protein-rich patties, balls or crumbles

brand
Down to Cook Plant-based meal starters that transform fresh veggies into protein-rich patties, balls or crumbles

Overview

Date Established
Founder Trishna Saigal
Headquarters
Industries
Food
Website https://www.downtocookfoods.com/
Press Contact Karina Martinez
Social

Products

Indian Masala Blend (3 Pack)
Indian Masala Blend (3 Pack) $18.00
Chipotle Adobo (3 Pack)
Chipotle Adobo (3 Pack) $18.00
Herby Roasted Garlic (3 Pack)
Herby Roasted Garlic (3 Pack) $18.00
Original Blend (3 Pack)
Original Blend (3 Pack) $18.00

About

Down to Cook is committed to making healthy and accessible plant-based products for fresh veggies through their Adda Veggie Protein Mixes. These plant-based meal starters transform fresh veggies into healthy, satisfying meals. Available in four varieties - Original, Herby Roasted Garlic, Chipotle Adobo and Indian Masala, Adda Veggie Protein Mixes are all gluten free, soy free, vegan, Non-GMO and contain 11g of plant protein per serving.

Founding Story

Down to Cook Founder and CEO, Trishna Saigal, started her healthy eating journey in college. Campus food made her sick so she had to figure out how to eat well on a tight budget. Each week she would take her suitcase down to the local health food store and stock up on what she could find in the reduced and damaged section. Then the experiments began! Mushy mangoes became yummy granola bars. Whatever misshapen veggies she could find became ingredients for a pot of Indian food.

Her love of experimenting with food transitioned to her studies, where she went on to earn a Ph.D. in Chemical Engineering, specializing in complex fluids and emulsions. Her research dealt with how food is structured – how the proteins interact with fat and how the texture of food affects flavor. This led to her first job formulating, of all things, ranch dressing! She discovered how to reduce the fat content, while maintaining the creamy goodness, which is no easy feat!

From there, Trishna joined the plant-based food movement at a vegan food startup, where she made vegan milks, yogurt, cheese and fake meats. These products were highly processed, which made them expensive, and they often were not very healthy. That was when it hit her: shaping plants to try to mimic animal products was unnatural. It always felt off. It was time to accept plants for who they are and to get back to her veggie-loving roots, so she started Down to Cook.

Bios

Founder Bio Image

Trishna Saigal

Founder and CEO
see bio chevron
PhD

Trishna started her healthy eating journey in college. Campus food made her sick, so she had to figure out how to eat well on a really tight budget. That meant buying healthy, plant-based ingredients and making my own food.

After earning her PhD in formulation science, she joined a food startup where she made vegan milks, yogurt, cheese and fake meats. But here’s the thing: these products were highly processed, which made them expensive, and they often were not very healthy.

Using plants to try to mimic animal products just didn’t feel natural. And that’s when it hit her: It was time to accept plants for who they are and to get back to my veggie-loving roots.

So, she quit my job and started Down to Cook to make veggie-based eating simple, accessible and, most importantly, delicious. In 2019, the company launched their first product, Adda Veggie. Today, they're committed to making room at the table for anyone-and everyone- who wants to eat more veggies.