Fody Food Co.
Carlee Kelly founded Lettuce Eat in 2016, where they focused on elevating commercial food concepts and scaling them for international markets. Carlee'srole involved nutrition science-driven product innovation, analyzing and forecasting future market trends, identifying strategic opportunities in the marketplace, obtaining label certifications, and establishing long-term partnerships with suppliers and manufacturers. Carlee also worked on designing and delivering finished products that aligned with their clients' exceptional brands.
In 2017, Carlee Kelly joined Fody Food Co. as the Director of Product Innovation, a position they held until March 2022. Carlee was responsible for leading research and development efforts as the VP of Research & Development.
From October 2017 to October 2018, Carlee Kelly also worked at Everspring Farms Ltd, focusing on nutrition and product innovation.
Carlee Kelly completed their Bachelor of Science degree in Nutrition and Food Management with an option in Dietetics at Oregon State University from 2003 to 2007. Later, they pursued further education at the National University of Natural Medicine, where they obtained their Master's Degree in Nutrition Sciences from 2014 to 2016.
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Fody Food Co.
Fody Food creates a delicious, gut-friendly, low FODMAP foods. They believe that nothing should hinder freedom – especially not food. Through their delicious low FODMAP foods and recipes, they provide people much-needed relief from their IBS symptoms. Fody Food was in 2016 and is based in Montreal, Quebec.