> Soozie’s Doozies

A Need For An All-Natural, Bake At Home Cookie

Like the best cookies, the idea behind Soozie’s Doozies, LLC is simple but delicious: Olivia Kelvin wanted to bring the first all natural, non-GMO, precut refrigerated cookie dough in a standup pouch to refrigerators around the country. “There is a need for an all-natural, bake-at-home cookie that tastes great and is also more convenient,” says Kelvin.

Founded in 2015, the startup currently has two patents pending: One for its cookie dough formulation that prevents cookies from being stuck together while refrigerated and another for the formulation that extends the shelf life of the dough without artificial ingredients.

Currently, the bake-at-home category is dominated by a couple large companies—but Kelvin believes that those two patents set her startup apart and can give her a competitive advantage over the giants as the consumer market for all-natural products continues to grow.

There’s another advantage to her idea, too—although it’s less to do with the dough itself. Rather than those tubular rolls of dough that require you to bake all the cookies at once, a re-sealable pouch is great for those who live on their own and don’t have a huge family to bake for—a number of households that continues to grow, Kelvin says. The pouch also has a bit of clever marketing built into it: “The dough also has a fresher appearance as there’s a pouch window,” Kevin says.

That’s one smart cookie.

Kelvin’s professional background helped lead her to the startup life. Fifteen years of experience as a food scientist in research and development were invaluable in paving the way. “I have a lot of knowledge in food and saw that there was an unmet need in the refrigerated cookie dough section,” says Kelvin. “I also wanted to use my science background to remove the artificial ingredients typically found in food. I put my years of experience to work to make the world a better place. Everyone can now enjoy great tasting cookies without worrying about additives.”

“It took over two years of research and development to create this product and process design,” she explains, adding that they rented a small, foodsafe-certified space from which to conduct R&D, rather than doing the research from a home kitchen. Part of the reason for this is because there was equipment to design for the business as well.

“We have a proprietary process to form the cookie dough that our COO, Bob Stanton, developed,” says Kelvin. “It forms perfectly portioned pieces with a fresh color appearance…the formulation in combination with our process sets us apart and helps insulates us from the competition.

Once they had the recipe and process down, they moved into a 16,000-square-foot mass production facility in August 2015, ready to ramp up production. Soozie’s Doozies were ready to launch one month later.

Stanton, the COO, is an engineer with more than 30 years of experience in food manufacturing with brands like Anheuser Busch, Sara Lee, and Kellogg’s. Marie Meyer, the CFO, brings experience in running operations and finance in food manufacturing to the table.

Soozie’s Doozies also launched the first edible cookie dough bar in the summer of 2017: the Doozie Bar. Now, you can eat cookie dough on the go which is the latest craze! People in New York City have been waiting 2 hours in lines at edible cookie dough parlors just to have a taste. Now, you don’t have to travel to New York and can visit your local grocery store to satisfy your cookie dough craving.

Soozie’s Doozies

www.sooziesdoozies.com
+1 888-436-6943
PO Box 984 Union, MO 63084

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