Kraft Heinz sets up $100m venture capital fund targeting disruptive food technologies

By Mary Ellen Shoup

- Last updated on GMT

Kraft Heinz sets up $100m venture capital fund targeting disruptive food technologies

Related tags Kraft heinz Investment

Kraft Heinz has committed $100m to launch the venture capital fund Evolv Ventures that will be focused on investing in emerging technologies in the food industry.

Kraft Heinz, which is known for legacy brands such as Philadelphia, Heinz, and Oscar Mayer, said it intends to leverage the VC fund as a way to accelerate the company’s exposure to emerging technologies and businesses.

“New technological innovations in the food industry create endless new opportunities to strengthen business models,”​ Kraft Heinz CEO Bernardo Hees said.

“Through Evolv Ventures, we will work with tomorrow’s most innovative founders and companies in the space, and use the full resources of Kraft Heinz to help them succeed.”

When asked if the recent participants in the Kraft Heinz Springboard​ incubator program could be future investment targets for Evolv Ventures, a Kraft Heinz spokesperson told FoodNavigator-USA: “We will both be working with startups in the food industry, but focused on very different companies in the ecosystem.  There should not be too much cross over due to the different type of companies we are working with.”

The spokesperson added that future investments made by Evolv Ventures will target four areas: food tech around food production, operations tech (i.e. supply chain, logistics, etc), consumer data and marketing, and finally new models such as direct-to-consumer and e-commerce. 

The food giant brought on venture investor, Bill Pescatello, to lead the fund. Most recently, Pescatello served as a partner at Lightbank, the Chicago venture capital fund founded by entrepreneurs Eric Lefkofsky and Brad Keywell, and was also a founding member of the Peacock Equity Fund, a $250m global capital fund of GE Capital and NBCUniversal.

“At Evolv Ventures, we will move beyond brands to have a committed first look at our industry’s most promising and disruptive tech-enabled companies,”​ Pescatello said.

Evolv Ventures will be based in Chicago working out of Kraft Heinz’s headquarters “to build roots internally and maximize the strategic benefit for both Kraft Heinz and our portfolio,”  ​according to the spokesperson.

Advantages of the VC model

VC funds are becoming more common in the food industry with several CPG players setting them up. In 2016, Kellogg launched its $100m VC fund, 1894 Capital​, and in the same year, Tyson Foods started Tyson Ventures​ with $150m.

According to Marla Kurz, principal at strategy execution and change management firm, Kotter, the VC approach is more flexible than traditional acquisition strategies many food companies are used to pursuing.

“The approach of the venture capital is an interesting one because what it does, it really allows big CPG, to enter into more of an apprenticeship model with these businesses [because they are doing 50% ownership or less].”​​

The timeline for turning around results is also longer going with the VC route as opposed to pursuing an M&A type deal, Kurz previously told FoodNavigator-USA​. 

“[With a VC approach], they usually have about five to seven years to do it. With an M&A or private equity approach you need to start realizing results very quickly. ​​

What an immediate M&A doesn’t always solve for is a very future oriented view around staying on trend and expanding their [big food companies’] swim lanes. The VC approach can always flip into an M&A and they can have many [food startups] vs. just one – It allows them to diversify.”​​

Related news

Show more

Related products

show more

Driving Growth with Health & Sustainable Labeling

Driving Growth with Health & Sustainable Labeling

Content provided by FoodChain ID | 31-May-2024 | White Paper

Struggling to keep food & beverage labels in line with ever-evolving consumer demands and global regulations? FoodChain ID's new whitepaper outlines...

Replacement Isn't the Future. Variety Is.

Replacement Isn't the Future. Variety Is.

Content provided by ADM | 22-Mar-2024 | White Paper

Successfully navigating the intersection of food and technology can help your business meet evolving consumer demands.

Some home truths about real prebiotic dietary fibre

Some home truths about real prebiotic dietary fibre

Content provided by BENEO | 22-Mar-2024 | Product Brochure

Confused about prebiotics? You’re not the only one! Food developers wanting to work with prebiotic dietary fibre are faced with an abundance of products...

Related suppliers

1 comment

Kraft salad dressings

Posted by Susan Davis,

1st look et me tell you , my mother af will as myself have used kraft her 65+ years as well as i have myself with satisfaction... however something dreadful has happened.. it is impossible to open the cap to the dressing bottles once you PRY THEM OFF THE ADHESIVE WILL NOT COVER OFF WITHOUT SOAKING X 24 HOURS n then it's still sticky..i understand prevention of tampering.. however this batch now is frustrating! Please help!!

Report abuse

Follow us


View more