Highlighting startups at SNAXPO 2023
At the SNAXPO 2023 conference, which took place in Orlando on March 19–21, rising companies showcased a variety of concepts, from plantain chips to pickle dip. SNAC International staged the event, which included its inaugural Startups Hub sponsored by Food Entrepreneur. The hub gave aspiring businesses a two-hour chance to sample their products.
The newest in processing technologies, packaging options, and ingredients, seasonings, and flavors are all on display at the biennial SNAXPO. More than 1,250 people attended the show this year, and 160 exhibitors were present. For startup operators and leaders in attendance, SNAC International unveiled new resources and incentives, such as a welcome program, arranged trade media interviews, opportunities for product displays, one-on-one guided tours, relationships with industry mentors, and education catered to up-and-coming brands. Limited-time discounts on registration and travel subsidies were offered to eligible startups.
Lisa and Ben Bastian, the mother-son team behind PremOla Granola, a low-sugar brand of granola made with nuts, seeds, and organic oats, were among the business founders present at the event. The two “took so much away from this event,” according to Ms. Bastian, as they get ready to grow the company.
It’s been fun getting to know so many folks. just getting to know a completely new area that we haven’t visited,” she remarked. “Our only purpose is to absorb everything.”
In agreement, Seahorse Snacks founder and CEO Stacy Martin said the event was “a great place to make connections in the manufacturing space, equipment and packaging.” Her startup, situated in Chattanooga, Tennessee, creates a range of roasted nuts featuring both savory and sweet flavors, like chile turmeric and
A variety of other early-stage products were present at the event, such as the dill-forward dairy dip Phil’s Pickle Dip, the gluten-free morning cereal line OffLimits, the puffed snack brand Bean Thinkin, which uses navy bean flour, and the plantain chip manufacturer Bamba Foods. SuperNatural, an Israeli business, showcased its range of pressed vegetable crisps made with patented technology. A variety of crispy freeze-dried snacks made with Greek yogurt, chia seeds, and fruit were sampled by Yips Yogurt Chips, located in Madison, Wisconsin. Snack’in For You, a new line of puffed cauliflower and broccoli snacks created by a small innovation team at multinational food firm Sigma Alimentos, was also on show.
In an interview with Charlotte Atchley, editor of Baking & Snack, a sister journal of Food Business News and Food Entrepreneur, Justin Spannuth, the recently appointed chairman of SNAC International, stated that the organization’s top goal is luring and involving up-and-coming snack firms.
“There’s a lot of private equity money behind it, and the startup space and better-for-you space in snacking is just booming,” Mr. Spannuth said, pointing to the development of snacking applications and ingredients beyond the conventional chips, pretzels, and popcorn. “We have a lot of room to develop and reach a wider audience.”
During a conference keynote, Utz Brands, Inc. CEO Howard Friedman gave advise to snack business founders and operators. He urged businesspeople to question conventional wisdom and
He said, “You can probably take on Frito-Lay, and you can probably win.” “Until you reach the top, you’ll have to do things for which they are not ready or able, so never give up on your enthusiasm, tenacity, or resolve to succeed, even in the face of opposition from individuals who, like me, will tell you that it will never work. What you’re talking about is unclear to me.
“Big companies use that tactic to talk themselves out of situations that we ought to be considering a bit more closely.”
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Startups should avoid adding an industry veteran to the team too early, he said, adding, “be wary of people who have my background.” Prior to joining Utz Brands last year, he was chief operations officer of Post Holdings, Inc., St. Louis. He has more than 25 years of experience in the food and beverage industry, including two decades with the Kraft Heinz Co. in various marketing, brand management and senior leadership roles.
“I have such a great respect for people who look at categories and businesses and the industry and say, ‘Yeah, I think I can take on Frito-Lay… Because I have a better idea, because I have a passion to do it, because I’m willing to work every hour of every day of every week to try and build my business.’ It is a gift that you all possess that people like me are fascinated by because that’s just not the work that I do, and I just greatly admire people who do it.”