It was an interesting year in the world of food and drink.  3D-printed foods are gaining traction. Vermont became the first state to require GMO labels. Greens and gluten-free diets are going mainstream. Consumers are demanding more transparency on food labels.

Here are some novel entrepreneurs.  While working in San Francisco’s financial district one day in 2012, Jason Wang and his colleagues found themselves craving Ikes Place sandwiches for lunch. Problem was, Ikes doesn’t deliver and the trip across town and back would have taken a couple of hours. “We asked ourselves, why can’t the good restaurants deliver?” Wang, recalls. “Why is it the mediocre and generic pizza, Thai, Indian restaurants on every single delivery website?” With this thought, Caviar was born: A premium food delivery service that brings a city’s best cuisine to your doorstep for a flat fee of $4.99. Wang’s site was acquired by Jack Dorsey’s Square for $90 million last August.

Apoorva Mehta is also disrupting the industry with his tech platform and business model, Instacart. Founded in 2012, it is fastest-growing grocery delivery service ever, beating out Webvan and Amazon Fresh. The app allows shoppers to order groceries — from supermarkets like Kroger’s KR -0.54%, Whole Foods and Costco (no membership required). Deliveries typically come in less than half an hour.

One advantage of Mehta’s business model is not having set aside funds for warehouse rentals, maintenance costs, delivery trucks, and full-time manual labor. Most of Instacart’s runners (a.k.a. “green men”) are locals.  It’s a prime example of how efficient the sharing economy model can be.

If booze-delivery is more your type, look no further than the Drizly boys. Founders Nicholas Rellas and Justin Robinson, both 25, decided to focus on something as simple as an app that delivers alcohol. Since the company’s inception in 2012, Drizly has worked with over 150 retailers to deliver beer, wine and liquor to consumers and businesses.

Other standouts include Marianne Barnes, WoodFord Reserve’s Master Taster. Despite having no background in spirits of any kind, Barnes is bucking industry conventions and making her own path. She puts her chemical engineering degree to use every day on the job, relying on science to craft her bourbon, and is the chosen protégé to become WoodFord’s next Master Distiller.

Momofuku Ssäm Bar Executive Chef Matthew Rudofker has been running the kitchen since he was 25, when he held the title of Chef de Cuisine. After just one year of operations, the place has picked up clients like Grant Achatz, Jose Garces, Eataly N.Y.C. and Eataly Chicago and even Moet Hennessey.

At wearable tech maker Jawbone, 26-year-old Laura Borel is Head of Nutrition. The Stanford graduate led the food release, bringing simple and intuitive eating advice to millions Jawbone users. “In a world where most people say eating healthy is more complex than doing their taxes,” says Laura, “simplicity is the way forward.”