Founder Spotlight: Marc Brown of ONOIN
Meet MArc brown
Marc Brown is the founder of ONOIN, a company born from a simple kitchen problem: chopping onions shouldn't be the hardest part of making a great meal. Combining his background as a food scientist with years of experience in CPG product development and manufacturing, Marc created a shelf-stable, all-natural solution that makes cooking faster, easier, and more enjoyable.
Company:
ONOIN
ONOIN is a line of shelf-stable, pre-chopped and flavored onions in 100% olive oil that helps save your time, tears, mess, and stress at mealtime. Designed to go "ON-O-IN" everything!
Location:
River Edge, New Jersey
When did you launch the business?
2025
Startup Stage?
Seed
What led you to where you are today?
As a Dad and Food Scientist who spent years in R&D and manufacturing for various CPG companies I saw an open spot in the market (and in my life) that the stress of mealtime and all the prep that comes with it (plus the tears from chopping onions) could be reduced in a meaningful way. This product helps out everyone in the kitchen whether you dont have confidence to try new things, or you are simply short on time.
What do you wish you knew before embarking on your entrepreneurial journey?
That fundraising and brand-building are two full-time jobs that happen simultaneously, and neither one waits for the other to slow down. I also wish I had leaned into the CPG and natural food founder community even earlier. The connections, candor, and shared experience from fellow founders have been more valuable than almost anything else.
There will never be a time where you are fully prepared or know everything so you just need to start somewhere!
What is the most difficult decision you've had to make regarding your business so far?
Deciding to raise a pre-seed round versus continuing to bootstrap. Staying lean keeps you disciplined and honest. But there is a moment where the distribution opportunity is right in front of you and you realize capital is the only thing between you and scale. Committing to that raise while still running every part of the business every day is the hardest balance I have had to strike.
What can you help the VEGPRENEUR community with?
Getting a product from idea to shelf: the co-man relationships, broker and distributor conversations, and retailer negotiations that actually move the needle. I also have deep CPG experience from my time in R&D and contract manufacturing. I can help people navigate the idea of a product through commercialization
How can the VEGPRENEUR community help you?
Connections to plant-based and natural food investors, distribution partners, and natural channel retailers. I am also eager to connect with other founders in condiments and produce-adjacent categories who are navigating the same challenges.
Fun fact about you:
Despite growing up in NY, I became a huge Seattle Seahawks fan at 9 years old and have stuck with them since, even saw the first Super Bowl win in NY in 2014.
Anything else you would like to share?
Happy to connect whether its to pick my brain or just chat about the CPG indsutry at large :-)
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