US food group Kraft Heinz has revealed the five start-up businesses that will take part in the second class of its incubator programme Springboard.
The platform was launched by the company in 2016 to nurture, scale, and accelerate growth of disruptive brands in the food and beverage space and to allow it to stay close to entrepreneurs, new ideas and consumer trends.
The second incubator class is made up of Blake’s Seed Based, Brami, Ka-Pop! Ancient inGRAINed Snack Co., Origin Almond and Tiny Giants.
All the selected incubator teams fall within at least one of the Springboard ‘growth pillars’: Natural & Organic, Speciality & Craft, Health & Performance, and Experiential brands. Over the course of the next 16 weeks, the start-ups will participate in a programme composed of learning, funding, infrastructure access, and mentorship in Chicago.
Blake’s Seed Based was established by Blake Sorensen who grew up with a nut-allergy and became frustrated with the lack of allergen-free snack options on the market. His business makes seed-based, top eight allergen-free snacks.
Brooklyn-based Brami has re-imagined lupini beans, a fresh legume snack made in the Mediterranean region since ancient Roman times. It claims to offer one of the few shelf-stable snacks that isn’t baked, dried or fried.
Ka-Pop! Ancient inGRAINed Snack Co. creates snacks made from ancient grains, while Origin Almond uses cold-press technology to extract the liquid essence of almonds for a Cold-Pressed Almond Juice containing as little as one gram of sugar per bottle.
And Tiny Giants produces a plant-based snack brand for “future-forward kids and parents”. Its first product is a plant-based yogurt that is certified organic and non-GMO with no added sweeteners.
Kelly Reinke, Springboard incubator lead, said: “We had an incredibly competitive group of applicants. All five companies in our second incubator class offer delicious products that cater to the better-for-you offerings consumers are demanding.”