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SWEETS & TREATS SHOW EXTRA www.gourmetnews.com n MAY 2019 n GOURMET NEWS ST 2 2 Fabrique Délices Refreshes Branding Fabrique Délices is redesigning its line of products: organic flatbread crackers, pâtés, rillettes and mousses, truffle but- ters, cornichons, dry and cured meat, specialty meats and all-natural sausages. The new design features bright col- ors that catch the eye. Each label has the product name written on a chalkboard. Charcuterie products have, undoubtedly, trended over the last few years – however, pâtés, rillettes and mousses are still unfamiliar to American consumers. To demonstrate how to enjoy these specialties, Fabrique Délices sleeves provide easy-to-under- stand instructions. The new look has now shipped to retailers nationwide and has received great feedback from customers. For more information, call 510.441.9500 or go to www.fabriquedelices.com. Big Food Companies Invest in Small Food Start-Ups By Robin Mather More and more big food companies are funding food incubators and accelerators. A food incubator is typically set up to help start-ups early in their process, while an accelerator aims at companies that already have their ideas and business models squared away but need help to take the business forward. Both offer mentoring and advice, useful to entrepre- neurs who may know their product but aren't savvy about branding or attracting finance. One of the aims of the corporate incubators is to alleviate such pressures by providing ample working space in cer- tified commercial kitchens to budding entrepreneurs. Along the way, the corpo- rate sponsors get to see the future of snacks in real time as disruptors create new products. They also sometimes get first crack at an equity stake in compa- nies that succeed. Mondelez International has launched SnackFutures, which has as one of its mandates to focus on working with start- ups. "Discovering and unleashing inno- vative ideas in snacking that will delight consumers and drive growth is a key ele- ment of our new strategy," said Tim Cofer, Mondelez's Chief Growth Officer. "We are launching SnackFutures, a new forward-thinking innovation hub, to cap- italize on new trends and mobilize entre- preneurial talent and technologies to build, and grow, small brands with large- scale potential." PepsiCo's Nutrition Greenhouse incubator is working with snack makers Bohana, IQ Bar, Wildway and Rule Breaker Snacks. Each received $20,000 in initial grants, and at the end of the pro- gram, one will be selected to receive an additional $100,000. "Nutrition Greenhouse was created with the intent of supporting change- making start-ups of the future," said Daniel Grubbs, Managing Director of PepsiCo Ventures Group. "We are very excited to collaborate with, help grow and learn from these incredible compa- nies. Each finalist is unique in their own way, but one thing they all share is they're mission-driven and purposeful, which is very much aligned with our own performance with purpose agenda." Kraft launched its Springboard Brands Incubator early in 2018, and has announced that five companies will par- ticipate in its inaugural program. Its first round of start-ups include Ayoba-Yo, which makes South African biltong; Clevland Kraut, specializing in ferment- ed foods; Kumana, which markets an avocado sauce; Poppilu, an anti-oxidant lemonade made in Chicago; and Quevos, which makes salty, crunchy egg-white chips. Chobani's incubator, based in New York, New York, had more than 650 applicants for the 2018 class's nine spots. Last year, it began working with 88 Acres, a snack and seed butter company; Fresh Bellies, which makes organic baby food; Masienda, a clean-label tortilla company; Noka, which makes superfood smoothies; and Nona Lim, which makes Asian-inspired soups, noodles and broths. Tyson Foods, while not operating an incubator itself, has agreed to work with two business incubators in Silicon Valley, California, and Chicago, Illinois. The Chicago incubator, named 1871, has worked with Yappah Protein Crisps, made with what Yappah calls rescued foods – chicken breast trim and leftovers from vegetable juicing and beer brewing. In the same way, Kellogg and Conagra are backing a Chicago non-prof- it incubator called The Hatchery, which opened in November with space for about 75 businesses. PepsiCo also plans to work with The Hatchery. The Hatchery's 67,000-square foot production facility offers shared and pri- vate kitchen space, co-working and meet- ing space, storage, on-site business sup- port and other incubation services, including classes and events.

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