NEW YORK — Clarke Pennington is obsessed with sweet treats. His body, however, doesn’t support his obsession.
The South Carolina-native turned New York-based entrepreneur regularly struggled with chronic pain, and a visit to a nutritionist led to the discovery that he was intolerant of gluten and refined sugars.
Refusing to give up his nightly cravings, he turned to the kitchen to formulate his own sweet snacks that his body could digest while maintaining his protein- and fiber-focused dietary goals. He found that gelatin, a snack from his childhood, was a simple vehicle.
“(My gelatin) was something I was making on a regular basis, and, when I started walking the (snack) aisle, I realized that it was an under-innovated opportunity,” Pennington said. “I was working at a hedge fund at the time and had access to (packaged food and beverage) data, and I realized there was quite a…
