Culinology - June 2019 - 12

Investing in
innovation
CPG companies are
funding early-stage
start-ups to bring disruptive
products to market

by Monica Watrous
mwatrous@sosland.com

Above image AdobeStock@Sikov

12 |

Culinology | JUNE 2019

V

enture capital in the food and beverage industry shows no signs of slowing.
Stalled for growth, the largest companies
are funding early-stage start-ups to bring
groundbreaking products to market. Among
concepts capturing investor attention are
convenient nutrition, plant-based foods and
beverages, and functional ingredients.
"The old, established model, increasingly,
is not working," said Timothy P. Cofer, executive vice-president and chief growth officer
of Mondelez International, Inc., Deerfield, Ill.
"The way we innovate and the way we address a rapidly evolving consumer needs
to change."
That insight helped fuel the creation of
SnackFutures, an investment hub that is
operated as an independent unit within
Mondelez. A key piece of the platform is collaboration with venture capitalists, entrepreneurs, scientists, accelerators and incubators
to create "an unconventional ecosystem," Mr.
Cofer said.

"We do not have all the answers inside
the four walls of Mondelez," Mr. Cofer said.
"Obviously we bring some amazing capability,
deep route to market, incredible R&D, quite
strong marketing prowess, digital capabilities,
and we bring capital we can invest."
Strategic areas of focus include well-being
snacks and ingredients, premium snacks and
ingredients, and digital platforms and capabilities. SnackFutures' minority investments
have included Uplift Food, an early-stage
business focused on prebiotic functional
foods, and Hu Products, a snack company
that manufactures clean label, paleo-inspired
products including coffee, chocolates and
grain-free crackers.
"As the global snacking leader, we're on
a mission to lead the future of snacking and
push the boundaries of what's possible," Mr.
Cofer said. "Investing in Hu offers our company an opportunity to do exactly that. The Hu
brand sits at the convergence of key growing
consumer trends."



Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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