“The consumer packaged goods industry is facing a confluence of transformations—from supply chain to AI,” said Ian Noble, R&D VP for research, analytical sciences, and cocoa at Mondelēz International. “That’s why CoLab Tech is such an important program for Mondelēz. It gives us access to innovators who are developing emerging technologies built to navigate these dynamics, helping accelerate our capabilities and ambition to lead the future of snacking.”

More than 200 companies applied for this year’s program. The nine companies selected include:

• Akarso Bio creates a fermentation-derived prebiotic nanofiber platform that reportedly performs like a hydrocolloid, declares like a fiber, and naturally stimulates GLP-1; helping brands create foods that help satisfy hunger and support gut health and metabolic wellness.
• Alpine Bio is an ingredient innovation company producing soy protein ingredients with whey-like functionality, solubility, emulsification, neutral flavor and nutrition, with reduced carbon emissions relative to dairy proteins.
• Attribute Analytics is an intelligence platform that connects sensory, consumer, and sales data to aim to deliver actionable food and beverage product insights, helping CPG teams make faster, smarter decisions that improve product quality, accelerate innovation, and increase market success.
• Cal-San developed a proprietary microwave-assisted dehydration technology, producing premium snacks and ingredients with superior flavor, texture, nutritional retention, and extended shelf life, the brand says.
• De3pbio is advancing the next generation of precision nutrition using its proprietary AI-speed biomanufacturing to research and develop functional ingredients that have potential to optimize human biology.
• Nfinite Paper creates curbside recyclable, sealable, printable ultra-high barrier paper designed to replace flexible metallized plastic packaging, with a reduced carbon footprint.
• Nourish Ingredients is pioneering animal-free specialty fats through precision fermentation and enzyme processes to deliver animalic taste and texture, as well as ingredient appeal, across categories, enabling more sustainable products. 
• Nous is shaping the next iteration of functional ingredients using a proprietary extraction technology, enabling the development of better-for-you ingredients with unique functionality, taste neutrality, and complete solubility.
• Ruby Bio uses renewable and up-cycled feedstocks to produce ingredients that help boost the performance and shelf life of baked goods, beverages, and confectionery products through precision fermentation.

The cohort will participate in an eight-week curriculum that includes hands-on experiences, virtual sessions, 1:1 mentorship, and access to Mondelēz International’s global network of partners and experts. Learn more at snackfutures.com.

Mondelēz International is on the current Candy Industry “Global Top 100 Candy Companies” list, as well as the current Snack Food & Wholesale Bakery “Top 50 Snack & Bakery Companies” list. Click here to view the current “Global Top 100” rankings, and click here to view the current “Top 50” rankings.