Company name: Backriver Blends (Truehly Sweet, LLC)
Founder: Jordene Trueh — Founder & CEO
Where are you based: Topsham, Maine
Year founded: 2023
What inspired you to start this company?I grew up in Jamaica cooking with my parents and later moved from Maryland to Maine, where I struggled to find authentic Caribbean staples. At the same time, my daughter’s severe food allergies reshaped how I thought about ingredients. I created Backriver Blends to make bold Jamaican flavors accessible, inclusive, and allergy-friendly.
What did the earliest version of the business look like?It started in small batches made in a shared kitchen, selling directly to local retilers and a few customers.
What problem are you trying to solve, and for whom?People who love global flavors — especially those with dietary restrictions — struggle to find authentic Caribbean products that are clean-label, allergen-friendly, and easy to use at home or in food service
Why hasn’t this problem been solved well before?Most products in this category either prioritize authenticity without considering allergens or focus on “free-from” foods that sacrifice bold flavor. Few brands successfully deliver both.
What does your company do to solve this problem?Backriver Blends produces artisan Jamaican marinades and specialty foods that are plant-based, allergen-friendly, and rooted in authentic flavor traditions while using high-quality ingredients
What makes your solution different or better than alternatives?We combine true Jamaican flavor profiles with inclusive formulation. Our products are versatile, chef-friendly, and designed to work across proteins, vegetables, grains, and prepared foods — something customers consistently tell us sets us apart.
Who are your customers today?We are currently carried in natural and specialty food stores, independent markets, and curated gift shops, with growing expansion into food service and wholesale channels
What’s the most important thing you’ve learned from talking to customers?Customers want bold flavor without complexity — they value products that make meals exciting but are easy to use and fit their dietary needs.
What assumption turned out to be wrong early on?I initially thought customers would see jerk marinade as “too niche”. Instead, they use it creatively across cuisines and dishes, from soups to dips to vegetables.
What progress are you most proud of so far?Growing into dozens of retail locations across multiple states, expanding into bulk food-service formats, and winning Yankee Magazine’s Best Artisan Food Award for our Maine Blueberry Jerk Marinade.
How did participating in Dirigo Labs support your growth?Dirigo Labs helped me refine my strategy, clarify priorities, strengthen financial planning, and think more like a scalable founder rather than just a product maker.
Where do you see the company heading in the next 6–12 months?Scaling production, expanding wholesale distribution, entering more food-service accounts, and launching new products that build on our inclusive Caribbean flavor platform.
What’s the biggest challenge you’re working through right now?Balancing rapid growth with production capacity and distribution strategy while maintaining quality and margins.
What kind of help would be most valuable right now?Introductions to regional and institutional buyers, distributors aligned with small brands, and partners who can help scale production efficiently.
How can the Maine startup community support you?By connecting us with purchasing decision-makers, sharing our story, and collaborating on opportunities that highlight Maine-made food innovation.
Stay Connected
Website:www.backriverblends.com
Social:Instagram: @backriverblendsLinkedIn: Jordene Trueh | Backriver Blends
Best way to reach you:Website contact form or direct message on LinkedIn.