Mondelēz International Selects 10 Start-Ups to Participate in Second CoLab Tech Accelerator Program
Mondelēz International has selected 10 start-ups for its second CoLab Tech accelerator program, focusing on innovative technologies in snacking. The program aims to advance Mondelēz's 'Vision 2030' growth agenda by identifying and scaling emerging technologies. The selected companies offer solutions in areas such as cocoa processing, well-being snacks, sustainable packaging, and enhanced sensory experiences.
The 8-week program provides participants with hands-on experiences, virtual sessions, mentorship, and access to Mondelēz's global network. Notable selections include Bread Free (gluten-neutralizing technology), Kokomondo (cell-cultured cocoa), and Outlander Materials (upcycled food waste packaging). This initiative aligns with consumer trends, as Mondelēz's 2024 State of Snacking Report revealed that 60% of consumers increasingly prefer snacks to traditional meals.
Mondelēz International ha selezionato 10 start-up per il suo secondo programma di accelerazione CoLab Tech, che si concentra su tecnologie innovative nel settore degli snack. Il programma mira a promuovere l'agenda di crescita 'Vision 2030' di Mondelēz, identificando e scalando le tecnologie emergenti. Le aziende selezionate offrono soluzioni in aree come lavorazione del cacao, snack per il benessere, imballaggi sostenibili e esperienze sensoriali avanzate.
Il programma di 8 settimane fornisce ai partecipanti esperienze pratiche, sessioni virtuali, mentoring e accesso alla rete globale di Mondelēz. Tra le selezioni di rilievo figurano Bread Free (tecnologia per neutralizzare il glutine), Kokomondo (cacao coltivato in laboratorio) e Outlander Materials (imballaggi da scarti alimentari riciclati). Questa iniziativa è in linea con le tendenze dei consumatori, poiché il Rapporto sullo Stato degli Snack 2024 di Mondelēz ha rivelato che il 60% dei consumatori preferisce sempre più gli snack ai pasti tradizionali.
Mondelēz International ha seleccionado 10 startups para su segundo programa de aceleración CoLab Tech, centrado en tecnologías innovadoras en el sector de los snacks. El programa busca avanzar en la agenda de crecimiento 'Vision 2030' de Mondelēz identificando y escalando tecnologías emergentes. Las empresas seleccionadas ofrecen soluciones en áreas como procesamiento de cacao, snacks saludables, empaques sostenibles y experiencias sensoriales mejoradas.
El programa de 8 semanas ofrece a los participantes experiencias prácticas, sesiones virtuales, mentoría y acceso a la red global de Mondelēz. Las selecciones notables incluyen Bread Free (tecnología para neutralizar el gluten), Kokomondo (cacao cultivado en laboratorio) y Outlander Materials (empaques de residuos alimentarios reciclados). Esta iniciativa se alinea con las tendencias del consumidor, ya que el Informe sobre el Estado de los Snacks 2024 de Mondelēz reveló que el 60% de los consumidores prefieren cada vez más los snacks a las comidas tradicionales.
몬델리즈 인터내셔널은 혁신적인 스낵 기술에 초점을 맞춘 두 번째 코랩 테크 액셀러레이터 프로그램을 위해 10개의 스타트업을 선정했습니다. 이 프로그램은 몬델리즈의 '비전 2030' 성장 의제를 발전시키고, 신흥 기술을 식별하고 확장하려는 목표를 가지고 있습니다. 선정된 기업들은 코코아 가공, 웰빙 스낵, 지속 가능한 포장 및 향상된 감각 경험과 같은 분야에서 솔루션을 제공합니다.
8주간의 프로그램은 참가자들에게 실습 경험, 가상 세션, 멘토링, 그리고 몬델리즈의 글로벌 네트워크에 대한 접근을 제공합니다. 주목할 만한 선정에는 Bread Free (글루텐 중화 기술), Kokomondo (세포 배양 코코아), 그리고 Outlander Materials (업사이클드 식품 폐기물 포장)가 포함됩니다. 이 이니셔티브는 소비자 트렌드와 일치하는데, 몬델리즈의 2024 스낵 보고서에 따르면 소비자의 60%가 전통적인 식사보다 스낵을 선호한다고 밝혔습니다.
Mondelēz International a sélectionné 10 start-ups pour son deuxième programme d'accélération CoLab Tech, axé sur les technologies innovantes dans le secteur des collations. Le programme vise à faire progresser l'agenda de croissance 'Vision 2030' de Mondelēz en identifiant et en développant les technologies émergentes. Les entreprises sélectionnées proposent des solutions dans des domaines tels que le traitement du cacao, les collations bien-être, les emballages durables et les expériences sensorielles améliorées.
Le programme de 8 semaines offre aux participants des expériences pratiques, des sessions virtuelles, un mentorat et un accès au réseau mondial de Mondelēz. Parmi les sélections notables figurent Bread Free (technologie neutralisante de gluten), Kokomondo (cacao cultivé en laboratoire) et Outlander Materials (emballages à partir de déchets alimentaires recyclés). Cette initiative s'aligne avec les tendances des consommateurs, car le Rapport sur l'état des collations 2024 de Mondelēz a révélé que 60% des consommateurs préfèrent de plus en plus les collations aux repas traditionnels.
Mondelēz International hat 10 Start-ups für sein zweites CoLab Tech Accelerator Programm ausgewählt, das sich auf innovative Technologien im Snack-Bereich konzentriert. Das Programm zielt darauf ab, die Wachstumsagenda 'Vision 2030' von Mondelēz voranzutreiben, indem es emerging Technologies identifiziert und skaliert. Die ausgewählten Unternehmen bieten Lösungen in Bereichen wie Kakaoverarbeitung, Snacks für Wohlbefinden, nachhaltige Verpackungen und verbesserte sensorische Erfahrungen.
Das 8-wöchige Programm bietet den Teilnehmern praktische Erfahrungen, virtuelle Sitzungen, Mentoring und Zugang zum globalen Netzwerk von Mondelēz. Zu den bemerkenswerten Auswahl gehören Bread Free (Technologie zur Glutenneutralisierung), Kokomondo (zellkultivierter Kakao) und Outlander Materials (upcycled Lebensmittelabfallverpackungen). Diese Initiative steht im Einklang mit den Verbrauchertrends, da der Mondelēz Bericht über den Zustand der Snacks 2024 zeigte, dass 60% der Verbraucher zunehmend Snacks traditionellen Mahlzeiten vorziehen.
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- Participants are early-stage companies selected based on potential to accelerate their novel or innovative technology through access to Mondelēz personnel and capabilities
- Cohort represents potential global solutions to help address sustainability, mindful snacking, and consumer trends
- 8-week program is designed to help participants advance and scale technologies
CHICAGO, Sept. 04, 2024 (GLOBE NEWSWIRE) -- Mondelēz International, Inc. (Nasdaq: MDLZ) today announced 10 companies selected for its second CoLab Tech program, an accelerator led by the global snack company’s research and development team. This year’s cohort represents technologies that can help advance the future of snacking in areas such as cocoa processing solutions, well-being snacks and ingredients, more sustainable packaging and manufacturing, and elevated sensory experiences.
Development of innovative technologies is important as consumers increasingly prioritize snacking. Mondelēz’s 2024 State of Snacking Report revealed that, over the last five years, six in 10 consumers increasingly prefer snacks to traditional meals. With demand for snacking anticipated to continue to grow, new and innovative technologies are important catalysts to help maintain and drive continued growth. CoLab Tech was created to help Mondelēz advance its “Vision 2030” growth agenda by identifying emerging technologies with new capabilities and helping accelerate and scale those technologies for possible future use by the company in its mission to lead the future of snacking.
“As one of the world’s largest snack companies, we are thinking creatively – including by seeking access to the newest technologies – to be ready and able to meet the opportunities we see coming in snacking,” said Ian Noble, Vice President for Global Ingredient Research & Development at Mondelēz International. “This year’s CoLab Tech cohort brings exciting, disruptive technologies across the entire value chain. We are very eager to work with and learn from them, while also providing the resources and expertise that can help enable them to grow and scale.”
This year’s CoLab Tech program received nearly 100 applications from all over the globe. The 10 companies selected include:
- Bread Free: This Spain-based company developed technology in the gluten free category that essentially neutralizes the gluten in wheat flour to deliver the same eating experience as mainstream baked goods and snacks, but without gluten.
- Enginzyme: This Sweden-based creator of enzyme-enabled biomanufacturing processes is developing a sustainable and cost-efficient method of making a prebiotic trisaccharide, or ‘gut-friendly sugar’ that can lower overall sugar content and calories without compromising the taste and texture of food products.
- Enjay: This Sweden-based company is the first in the world to create a system that can recover and recycle waste heat generated by manufacturing facilities, restaurants and other exhaust sources, and then re-introduce it into the production cycle as a new energy/heating source that also lowers CO2 emissions.
- hs-tumbler GmbH: This Germany-based company has created a ‘new age industrial mixer’ without stirrer that is a faster, gentler and highly efficient way of stirring, rolling and mixing ingredients. Utilizing ultrafast micro-batches it can be programmed to deliver personalized, consistent, smooth end products.
- Kokomondo: This Israel-based company uses cell-cultured technology to navigate supply chain challenges by creating real, controlled, climate-resilient cocoa. This allows cocoa to be consistently produced year-round and anywhere in the world without relying on specific climates.
- Luminescent: This Israel-based clean energy start-up has developed a thermodynamic cycle that uses liquid instead of gas to dramatically improve the efficiency and economics of heat-to-electricity and electricity-to-heat conversion. Luminescent’s suite of solutions includes a heat engine that converts heat into zero-emission electricity, a heat pump, and long-duration energy storage.
- Outlander Materials: This Netherlands-based company has created a technology that upcycles food industry waste into a flexible, lightweight packaging alternative to single-use plastics. The company’s product, “Unplastic,” is compostable, toxin free and has a
70% lower carbon footprint than conventional films. - Savor: This United States-based company’s technology can produce fat and oil using 1,000 times less energy than commodity agricultural production, and at economic parity with the production of tropical oils such as coconut and palm. Savor’s process can deliver net-zero, deforestation-free fats.
- Tasteomics: this Switzerland based company has created “Peakaroma” – a plant-based product with no inherent off-flavors that takes the Kokumi flavor and sensory experience to new, novel levels. Kokumi enhances the intensity and mouthfeel of basic tastes – and Peakaroma can take that beyond the current levels with the added potential of reducing MSG, fat and calories.
- Yangi: This Sweden-based sustainable packaging start-up uses a proprietary technology called Cellera to convert cellulose pulp into 3D molded products. By using no added process water and less energy, Cellera can reduce carbon dioxide emissions by
70% compared to traditional packaging solutions.
The cohort will participate in an 8-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.
About Mondelēz International
Mondelēz International, Inc. (Nasdaq: MDLZ) empowers people to snack right in over 150 countries around the world. With 2023 net revenues of approximately
Forward-Looking Statements
This press release contains forward-looking statements. Words, and variations of words, such as “will,” “may,” “expect,” “plan,” “continue” and similar expressions are intended to identify these forward-looking statements, including, but not limited to, statements of belief or expectation and statements about Mondelēz International’s leadership position in snacking. These forward-looking statements are subject to change and to inherent risks and uncertainties, many of which are beyond Mondelēz International’s control, which could cause Mondelēz International’s actual results or outcomes to differ materially from those projected or assumed in these forward-looking statements. Please also see Mondelēz International’s risk factors, as they may be amended from time to time, set forth in its filings with the U.S. Securities and Exchange Commission, including its most recently filed Annual Report on Form 10-K and subsequent Quarterly Reports on Form 10-Q. There may be other factors not presently known to Mondelēz International or which it currently considers to be immaterial that could cause Mondelēz International’s actual results to differ materially from those projected in any forward-looking statements it makes. Mondelēz International disclaims and does not undertake any obligation to update or revise any forward-looking statement in this press release, except as required by applicable law or regulation.
| Contacts: | Desiree Battaglia (Media) | Shep Dunlap (Investors) | ||||
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FAQ
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