PepsiCo has selected eight food and beverage companies to participate in this year’s Greenhouse Accelerator Program: Juntos Crecemos (Together We Grow) Edition.
The 2024 program is focused on high-potential consumer packaged food and beverage brands and products inspired by Hispanic flavors and culture that are “better for people and the planet,” the company said. The finalists were selected for their potential to introduce innovative products, their scalability, and their commitment to quality, sustainability and community engagement.
Each finalist will receive a $20,000 grant and has been paired with a PepsiCo mentor who will support them during the five-month accelerator program. At the end of the mentorship, each finalist will present the progress they’ve made, demonstrating how they’ve successfully implemented the learnings from their mentors to identify solutions to accelerate the growth of their business. A selection committee will then choose one of the eight finalists to receive an additional $100,000 grant.
This year’s finalists are:
• JAS, a Dallas-based, woman-owned company, that makes alcohol-free cocktails that feature functional ingredients such as adaptogens and botanicals, as well as real fruit juice. Products include Paloma Libre, infused with ashwagandha, and the upcoming Mojito Fresco.
• JaziLupini, based in Rochester, New York, makes plant-based, gluten-free pasta that is low in carbohydrates and high in protein and other nutrients. It is made using premium organic ingredients and inspired by the flavors and culinary techniques of Latin American cuisine. It is also free from eggs, dairy, nuts, gluten and soy.
• Mayawell, based in Austin, Texas, produces a line of Mexican-inspired sodas sweetened with organic agave and Active Agave inulin, which is both a prebiotic and a low-glycemic sweetener. Flavors include strawberry ginger with hibiscus, and pineapple mango with turmeric, among others.
• Nemi Snacks, a woman-owned company based in Chicago, makes vegan, grain-free crunchy snack sticks made with nopales (prickly pear cactus paddles), seeds and spices, available in five Mexican-inspired flavors, including Pickled Jalapeño, Smoky Chipotle, Mexican Lime, Chile Turmeric, and Churro. “Our mission is to elevate Latin culture through better-for-you snacks with sombrero-free branding,” the company said.
• Paktli Foods, based in Cincinnati, makes organic, gluten-free snacks using puffed amaranth, quinoa, millet, chocolates, dried fruits, and nuts. The items are inspired by 16th-century Mexican alegrías (a candy made from seeds of amaranth) and are available in vegan and soy-free options. Paktli means “joy” in Nahuatl, the language of the Aztecs.
• Pricklee, based in New York, is a natural hydration beverage made from prickly pear cactus, sourced from Mexico, featuring electrolytes, antioxidants, and vitamin C. It features a low-sugar formula that uses 80 percent less irrigation than traditional crops.
• Toast-It, based in Miami and founded by two Venezuelan sisters, makes gluten-free, Latin American staples such as arepas and pandebono bites. The products include authentic ingredients such as yuca root and baked plantains.
• ¡Ya Oaxaca!, also based in Austin, makes artisanal sauces and salsas using premium, natural, non-GMO, gluten-free and vegan ingredients. The company seeks to capture elements of Oaxaca’s gastronomic heritage, with a focus on quality, sustainability, and ethical sourcing practices.
This edition of the Greenhouse Accelerator marks the second year of collaboration with the PepsiCo Ventures Group and PepsiCo Juntos Crecemos, which is part of PepsiCo’s Pep+ (PepsiCo Positive) initiative. The effort seeks to make a positive impact on people and the environment by fostering innovation, creating economic opportunity and supporting local communities.
“We have such an exciting cohort of finalists this year representing a diverse range of food, flavors and cultures,” said Antonio Escalona, SVP of emerging business for PepsiCo Foods North America in a statement. “With access to quality mentorship, resources and a platform designed for growth, this program not only supports the expansion of these innovative ventures but also brings forth products that meet consumers’ evolving tastes for unique and dynamic offerings, driving forward both their success and industry innovation as a whole .”Last year’s winner was Chuza, a maker of dried fruits coated with chili powder, packaged in 4.5-ounce bags. The other finalists were I Eat My Greens, Pisqueya, Katrina Brewing Co., Dathic, Foodware, Parch, Hyfé, and Date Better. (Mark Hamstra/SFA)
