Mondelēz’s CoLab Tech accelerator shines light on the biggest stress points facing the global snack system

Mondelēz International is bringing back its CoLab Tech accelerator to help it bridge some of the most significant threats to the global snack system, including climate change challenges compromising supply chains, packaging constraints and “seismic shifts” in what consumers want.

The accelerator program, which initially debuted in the immediate aftermath of the pandemic, offers food-tech startups support with scaling and commercialization in exchange for help growing Mondelēz’s core business of chocolate and baked snacks at a time when supply and demand are shifting dramatically.

“This program is unique in that it is very hands-on and designed to be a win-win for all of us who are invested in the future of snacking,” said Ian Noble, VP of R&D at Mondelēz International.

He explained: “Our team works with these entrepreneurs to develop and scale their technologies into commercial solutions through a focused proof of concept approach. We do this through 1:1 mentorship, partnership with our world leading technical expertise and commercial innovation leaders from across the Mondelēz organization. Additionally, through our Snack Futures organization we can introduce the cohort to investors and other partners to help them scale beyond the program.”

Because the program focuses on immediate and long-term needs, it doubles as a strategic R&D roadmap revealing where Mondelēz sees the most potential for snacking, as well as some of the challenges it is or anticipates encountering along the way.

So, what is on Mondelēz’s wish list?

“This year, we are looking for climate resilience, breakthrough performance technologies, next-generation ingredients and sustainable packaging solutions,” Noble said.

Climate and supply chain resilience are a top priority

Enhancing climate resilience for cocoa and wheat is a top priority for Mondelēz’s CoLab this year because changing global weather patterns and related diseases threaten to disrupt the company’s supply chains for these core commodities, Noble explained.

“Technological solutions are even more imperative to ensuring quality, stability and costs, together with our sustainability commitment to reach Net Zero,” he added.

Examples of solutions Mondelēz seeks include fermentation technologies as well as regenerative and emission-reducing agricultural practices.

To this end, the company already is investing in a first-of-its-kind cell-cultured, chocolate-grade cocoa butter produced by Celleste Bio as an “insurance policy” against cocoa supply chain volatility.

Wanted: Next-generation ingredients to balance indulgence and health

Mondelēz also wants to partner with food-tech companies that can help it meet evolving consumer desire for functional snacks that do not compromise on indulgent tastes and textures.

These could include technologies and ingredients that give consumers more of what they want, like fiber and protein, and decrease what they don’t, such as fat and sugar with novel fat substitutes and sweetness modification solutions.

“We always put the consumer first, which means having a diverse portfolio of product options for the differing consumers, and their needs around the world. Our iconic, archetypal indulgence brands such as Cadbury, Milka and Oreo are complemented by brands such as BelVita, Grenade, Clif and Hu leaning more into well-being,” Noble explained.

He added, “We continue to focus on bringing new consumer focused innovation to market including new products like Zero Sugar Oreo and brands like Perfect Bar to ensure we have products that meet the needs of consumers throughout their daily lives.”

Picking apart packaging problems

Mondelēz said it wants consumers to enjoy snacks “from the outside to the inside,” which means it wants “advanced solutions to extend product shelf life,” including “non-plastic packaging solutions that preserve quality and safety.”

But this is a tall order – especially once cost is factored into the equation, Noble said.

“Scaling non-plastic packaging presents significant challenges, primarily around the higher cost and limited availability of these new materials, the technical difficulty of matching the performance and functionality of plastics, and the underdeveloped infrastructure for end-of-life management,” he explained.

“Despite these challenges,” he added, “compelling opportunities exist for innovation to disrupt existing market offerings. Solving for these challenges enables us to meet evolving environmental, regulatory, and consumer demands, while achieving brand differentiation through sustainable solutions.”

Other ‘breakthrough’ technologies

The CoLab Tech also will prioritize applicants with technologies that help the business behind the scenes, including streamlining operational and cleaning processes, enhancing energy efficiency, developing other high-performance materials and accelerating R&D with analytical and imaging solutions and preservation techniques, according to the company.

These priorities reflect the day-to-day operational challenges shared across much of the food industry, even among companies in different categories or with different goals.

Picking winners

Taken together, the focus areas underscore how climate resilience, operational efficiency and ingredient innovation are increasingly intertwined, and how large food companies are turning to startups not just for growth, but for risk management.

The window for applications is open through March 31 to startups globally that have a minimum viable product and at least five employees.

“Startups that show their knowledge of how their technology brings opportunities to our business, through addressing cultural and consumer trends, with both the ambition and capability to scale always stand out,” Noble said.

“The founder, team and chemistry fit are essential for a start-up to get the most out of the program,” he added.

For more information and to apply to the CoLab Tech program, visit https://www.snackfutures.com/colab-tech/