Dive Brief: Mondelēz International’s CoLab Tech accelerator program is looking to connect with early-stage companies developing innovative technologies in nutrition, ingredients, packaging and sustainability. Mondelēz noted in its annual State of Snacking report that consumers are increasingly looking for more snacks that minimize their environmental footprint and that are healthier for them or have portion control. The snacking giant said the companies it partners with will provide Mondelēz’s R&D team with early access to new capabilities that can help it develop breakthrough products and platforms. For startups, the eight-week CoLab Tech curriculum provides virtual sessions, one-on-one mentoring and the potential for proof-of-concept testing. Mondelēz said up to 10 firms will be selected. Mondelēz, with $36 billion in net revenue in 2023, started CoLab Tech last year to accelerate innovation in its core categories of chocolate, biscuits and baked snacks. Dive Insight: Even with a robust research and development team and a deep pool of resources at its disposal, Mondelēz depends on small companies to play a key role in helping it address some of the hottest issues in food. The tech accelerator is an extension of CoLab, a startup engagement program for early-stage well-being snack brands the Chicago-based company started in 2021. This year’s Tech accelerator is prioritizing: Packaging that is recyclable, creates a low environmental impact and can support premium products; as well as ingredients that are clean, “free from,” contribute to sugar and calorie reduction, and offer functional actives and elevated sensorial experiences. It’s also targeting sustainability through practices like the reduction of water and energy-optimized ingredient mixing and product forming solutions and more efficient and sustainable heating processes. Paula Hemerly, CoLab Tech Program Manager, said the first CoLab Tech cohort demonstrated the ability of big and small companies to work together to accelerate the promise of food technology. “Last year’s cohort really opened our eyes to what’s possible in snack innovation,” Hemerly said. “We are already collaborating with some of the participants to put their technologies into practice.”
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