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March 11, 2020

Chobani unveils spring incubator cohorts

Chobani, the US-based yogurt business, has announced the latest round of cohorts for its spring incubator programme.

By Dean Best

Chobani, the US-based yogurt business, has announced the latest round of cohorts for its spring incubator programme ranging from Nepalese to Caribbean and Latin-America inspired foods.

New York-headquartered Chobani launched the programme in 2016 under the guidance of chief executive and founder Hamdi Ulukaya, who started the mainstay business with a focus on Greek-style yogurts. The incubator is designed to nurture start-ups in the food and beverages space through mentorship, and the spring intake includes eight entrants.

A Dozen Cousins makes convenience meals and side dishes inspired by traditional Creole, Caribbean and Latin-American recipes, including ready-to-eat beans cooked in avocado oil and seasoned with vegetables and spices.

Sherpa Foods is a family business that produces and supplies traditional Nepalese foods such as Momos, or Nepalese dumplings, and Momo Sauce, or Himalayan-style hot sauces.

Soñar is a Latina-owned organic food company producing grain-free tortilla chips.

Bread Srsly makes wild-fermented sourdough bread that is gluten and allergen-free, Kosher, and made with organic ingredients. 

Holmes Mouthwatering Applesauce manufactures vegan-friendly, non-GMO and gluten-free snacks.

American Vinegar Works as its name suggests makes vinegars from ciders, wines, sakes and beers. 

Pescavore is a “revolutionary” new portable protein made with responsibly caught wild fish. 

And finally, Big T produces “real” seafood products using “real” ingredients.

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