Five more functional food, beverage, and snack companies selected to help ‘shape the future of food.’
Springboard, a platform launched by Kraft Heinz in 2016 to nurture, scale, and accelerate growth of disruptive brands, has unveiled its second Incubator Program class. The program was created to help nurture and develop the next generation of food & beverage brands, while staying close to entrepreneurs, new ideas, and consumer trends. The second Incubator class continues the vision and includes Blake’s Seed Based, BRAMI, Ka-Pop! Ancient inGRAINed Snack Co, Origin Almond, and Tiny Giants.
All Incubator teams fall strongly within at least one of the Springboard committed growth pillars: Natural & Organic, Specialty & Craft, Health & Performance, and Experiential brands. The selected startups will participate in a dynamic program composed of learning, funding, infrastructure access, and mentorship in Chicago, IL.
“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,” said Kelly Reinke, Springboard Incubator Lead. “Springboard exists to help shape the future of food, and we are confident our next class does just that.”
Springboard also announced the application period for the third incubator class is open now until June 14th for the fall program, which will take place August 5th through November 22nd.
Here's a look at the newest brands in this year's Spring Board class...
Origin Almond believes the first step to better health is the reduction of excess sugars, especially the hidden sugars found in perceived healthy foods such as fruit juices. Founder Jake Deleon had a unique solution: juice almonds instead of sugary fruits. Origin Almond uses cold-press technology to extract the liquid essence of almonds. This Cold-Pressed Almond Juice offers a lightly sweetened taste of premium fruit juices minus the excess sugar and carbs. Each flavor contains as low as 1g of sugar per bottle and is infused with superfoods and adaptogens to provide added functional benefits.
In its Brooklyn test-kitchen, BRAMI reimagined lupini beans, a fresh legume snack beloved in the Mediterranean since Ancient Roman times. BRAMI beans are packed with plant protein and fiber with a fraction of the calories, carbs, fat and sugar of other snacks, according to the company. Marinated and packaged fresh out of the pickling barrel, BRAMI offers one of the few shelf-stable snacks that isn’t baked, dried or fried, offering a differentiated option to the growing functional snack category.
Growing up with a serious nut-allergy, founder Blake Sorensen was frustrated with the lack of allergen-free snack options on the market. So, he began to make bars in his kitchen, using seeds instead of nuts. Blake’s Seed Based mission is to make seed based, Top 8 Allergen-Free snacks accessible to everyone.
Danielle Calabrese, mom of two and CPG entrepreneur, enlisted help from friend and chef Gregg Drusinsky to create a sustainable plant-based snack brand for future-forward kids and parents. Their first product is a plant-based, probiotic-rich yogurt that is certified organic and non-GMO with no added sweeteners.
Ka-Pop! is powered by ancient grains, replacing empty calories with protein, fiber, omega-3s, potassium, and vitamins. Sourced from clean ingredients, these popped chips are Top 12 Allergen-Free and contain 110 calories per serving.