Founder Spotlight: Marc Brown of ONOIN
Meet MArc brown
Marc Brown is a food scientist and a dad who got tired of crying over a cutting board every night. His answer is ONOIN, a line of shelf-stable, pre-chopped onions par-cooked in 100% olive oil so they add flavor without the tears, the mess, or the prep. Based in River Edge, New Jersey, the brand is built to go “ON-O-IN” everything, and every variety is free of animal-derived ingredients and the major allergens, with an 18-month shelf life and no seed oils. After years in R&D and contract manufacturing for CPG companies, Brown is now taking his own product from his kitchen to the produce aisle.
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 don't have the 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. I even saw the first Super Bowl win in NY in 2014.
Anything else you would like to share?
Happy to connect, whether it's to pick my brain or just chat about the CPG industry at large :-)
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