Greenhouse Accelerator: Juntos Crecemos, Abasto Magazine

Pepsico anuncia los ocho finalistas del Programa Juntos Crecemos, destacando marcas hispanas con un enfoque en el bienestar de las personas y del planeta.

FOOD INDUSTRY MMeeetet th thee Fi Finnaalilissttss o off th thee GGrreeneenhhoouussee A Accccelelereraattoorr PPrroogrgraamm: Ju: Junnttoos Cs Crreecceemmooss By Violeta Montes de Oca epsiCo announced the eight 昀椀nalists chosen to partici- to witness the continued evolution of emerging businesses pate in the second year of the Greenhouse Accelerator in the food and beverage industry,” said Esperanza Teasdale, Program: Juntos Crecemos (Together We Grow) Vice President & General Manager of PepsiCo Beverages Edition. 吀栀is edition of Greenhouse Accelerator focuses North America’s Hispanic Business Unit. “Building on the on elevating high-potential consumer packaged food success of last year’s program, where the businesses expan- Pand beverage brands and products inspired by Hispanic ded distribution and accelerated revenue in just six months, 昀氀avors and culture that are better for people and the planet. we’re committed to nurturing these eight new ventures toward 吀栀e companies will receive $20,000 to develop innovative busi- sustainable success. ness solutions and join a 昀椀ve-month mentorship program with 吀栀e program o昀케cially kicked o昀昀 with a launch event at the an opportunity to win an additional $100,000 Frito-Lay headquarters in Plano, Texas, where the eight 昀椀na- lists were introduced to their mentors – experts across research and development, supply chain, design and more – who will GREENHOUSE ACCELERATOR PROGRAM support them during this 昀椀ve-month accelerator program. 吀栀is edition of the Greenhouse Accelerator marks the second At the end of the 昀椀ve-month mentorship journey, each year of collaboration with the PepsiCo Ventures Group and 昀椀nalist will present the progress they’ve made, demonstra- PepsiCo Juntos Crecemos, part of pep+ (PepsiCo Positive’s) ting how they’ve successfully implemented the learnings from transformation agenda, to make a positive impact on people their mentors to identify solutions to accelerate the growth of and our planet by fostering innovation, creating economic their business. 吀栀e expert selection committee will then choose opportunity and supporting local communities. one of the eight 昀椀nalists to receive an additional $100,000 to “As we embark on the second year of the Greenhouse continue their forward progress. Accelerator Program: Juntos Crecemos Edition, we’re thrilled Finalists of the Greenhouse Accelerator Program: Juntos Crecemos Edition 吀栀e eight 昀椀nalists were assessed for their potential to intro- •Nemi Snacks (Chicago, Illinois) o昀昀ers delicious, crunchy duce innovative products to the food and beverage industry, sticks made with nopales, seeds and mercado-fresh spices. scalability, and demonstrated commitment to quality, sustai- •Paktli Foods (Cincinnati, Ohio) crafts artisan super nability, and community engagement. 吀栀e emerging businesses snacks with organic pu昀昀ed amaranth, quinoa, millet, choco- chosen to participate in this year’s cohort are from all across lates, dried fruits and nuts. the country, including: •Pricklee (New York, New York) is a natural hydration beverage made from real prickly pear cactus, sourced from • JAS (Dallas, Texas) crafts alcohol-free cocktails with Mexico, packed with electrolytes, antioxidants and vitamin C. adaptogens, botanicals and real ingredients. •TOAST-IT (Miami, Florida) o昀昀ers gluten-free, Latin •JaziLupini (Rochester, New York) provides plant-ba- American staples like arepas and pandebono bites made with sed, gluten-free pasta, dedicated to satisfying cravings with authentic ingredients such as yuca root and baked plantains. its low-carb, protein-rich formula. •Ya Oaxaca! (Austin, Texas) crafts artisanal mole sauces •Mayawell (Austin, Texas) offers Mexican-inspired adobos and salsas with premium, natural, non-GMO, gluten- prebiotic sodas sweetened with organic agave and Active free and vegan ingredients, capturing the essence of Oaxaca’s Agave™ inulin, serving as both a prebiotic and low-glycemic gastronomic heritage while prioritizing quality, sustainability sweetener. and ethical sourcing practices. 7272 SSEEPPTTIIEEMBRMBREE//OOCCTTUUBRBREE 2 2002244 AABBAASSTOTO..CCOOMM