(BUSINESS WIRE) Springboard, a platform launched by Kraft Heinz in 2016 to "nurture, scale, and accelerate growth of disruptive brands", has announced its second Incubator Program class. The program was created to help nurture and develop the next generation of food and beverage brands, while staying close to entrepreneurs, new ideas and consumer trends.
All Incubator teams fall within at least one of the Springboard committed growth pillars: Natural & Organic, Specialty & Craft, Health & Performance, and Experiential. Over the course of the next 16 weeks, the selected startups will participate in a program composed of learning, funding, infrastructure access and mentorship in Chicago. Springboard is also announcing the application period for the third incubator class is open now until June 14, which will take place August 5 through November 22.
The second Incubator class includes:
- Blake’s Seed Based Allergen-Free snacks for those with nut allergies.
- BRAMI's reimagined lupini beans, a legume snack beloved in the Mediterranean. BRAMI beans are packed with plant protein and fiber with a fraction of the calories, carbs, fat and sugar of other snacks. They are marinated and packaged fresh out of the pickling barrel.
- Ka-Pop! Ancient inGRAINed Snack Company uses grains to produce healthy snacks that "replace those empty calories with protein, fiber, omega-3s, potassium, and vitamins."
- Origin Almond replaces sugary fruits with juice almonds. Cold-press technology extracts the liquid essence of almonds, with each flavor containing as low as one gram of sugar per bottle and is infused with superfoods and adaptogens to provide added benefits.
- Tiny Giants is looking to create plant-based snacks like yogurt that is certified organic and non-GMO with no added sweeteners.
“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.”
