(P)RiND
Artisanal Oven Baked Parmesan Rind Pops
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Our story
It starts with a life-threatening accident. When Matteo Caloia, co-founder of (P)RiND, was struck by a car while riding his bike and hospitalized with a fractured skull, shoulder, and foot, doctors told him to load up on protein and calcium to speed up his recovery. Instead of reaching for powders or bars, he turned to a childhood favorite: the Parmesan rind—the firm, flavorful outer layer of aged cheese that’s rich in nutrients and often discarded. He loved the texture. He loved its purity. But he wanted it to crunch. Fast forward a year, and with his best friend and fellow UChicago Men’s soccer teammate, (P)RiND was born—a revolutionary snack company turning overlooked Parmesan rinds into delicious, crunchy, protein-packed pops with zero sugar, and 15g of complete protein per serving, that are naturally gluten and lactose-free. Using a proprietary flash-baking process, the duo transforms rinds from award-winning, 16-month-aged, copper-vat cheese into bold, clean-label snacks that hit every modern food value: taste, function, sustainability, affordability, and convenience. The result? A high-protein snack that’s naturally lactose-free, gluten-free, and made with five real ingredients—no fillers, no ultra-processing. (P)RiND makes fancy hard cheese more convenient, fun, and accessible. With flavors like Honey, Rustic Rosemary and Tomato Basil, (P)RiND is on shelves in 130+ stores nationwide (including all nine Foxtrot Markets, Citarella, Pop Up Grocer, Chicago Hyatt and Royal Blue Grocer), has a 65% repeat purchase rate, and is backed by leaders from DoorDash, Mike’s Hot Honey, and early Instagram investors. In a world where 28 million pounds of Parmesan rinds go to waste each year—and most "healthy" snacks still taste like cardboard—a group of UChicago friends are proving that innovation can be circular, crave-able, and culturally grounded.
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