Plantidote Foods was founded in Connecticut by Danielle, who turned to plant-based eating while caring for her mother-in-law during a serious illness. For two months, she cooked around the clock: green juices, nutrient-dense soups, carefully considered preparations, nothing processed. Quickly, her mother-in-law's gait improved and her doctors cleared her for treatment. The results were tangible enough that Danielle came away with a clear conviction about what food could do, and a clear frustration with what was being sold under the banner of healthy eating.

In 2019, she and her husband, a professional athlete, went fully plant-based, and Danielle began developing the lentil-based patty recipe that would become Plantidote's core product. The patties consist of high protein organic ingredients: red lentils, split peas, quinoa, and oat groats and roasted vegetables. Ten total ingredients, and nothing she describes as unnecessary: no fillers, no non-nutritious starches, no gums, no protein isolates. The brand is explicitly positioned against the heavily processed plant-based options that dominate most supermarket shelves, which Danielle has described as filled with ingredients that improve taste but that no one is confident are good for you.

Plantidote patties are designed to highlight the natural textures and flavors of whole plant-based ingredients