Loren Brill

She makes vegan cookie dough that's safe for most consumers with food sensitivities.

New YorkNY 
Food Revolutionaries
 Photo Credit: Courtesy subject

When Loren Brill was 22, she learned she had Stage II cancer, and started monitoring how certain foods made her feel. Heavily processed ones zapped her energy. She was able to find healthy alternatives to most--except for her favorite baked goods. So in 2011, she began making cookie dough without ingredients like refined sugar and flour, and consumers’ growing appetites for healthier alternatives helped Sweet Loren’s take off. In 2018, Brill released a vegan, kosher, non-GMO, gluten- and nut-free version; sales boomed. That August, she discontinued her original recipe to focus on the one that the greatest number of people could enjoy. Sweet Loren’s, which is on the shelves in more than 10,000 supermarkets, booked $6.4 million in revenue last year and clocked in at No. 114 on this year’s Inc. 5000. “I can turn this negative thing that happened to me into a positive,” says Brill. “Nothing feels better than reaching millions of people and making them happy.” --Emily Canal