IBIE - 2019 Special Edition & Show Preview - 115

Cut More
Than Buns
"The brand needs to stand
out in the crowd and be a
leader and innovator within
its given space."
Jon Sebastiani, Sonoma Brands
Launched in 2016, Chobani Incubator provides
$25,000 grants and three to four months of on-site
mentorship programming with company employees
and executives, food industry thought leaders, retail
partners and program alumni. Participating companies
have included Banza, a maker of chickpea-based pasta;
Supernatural Kitchen, producer of allergy-friendly baking ingredients; Grainful, maker of oats-based frozen
entrees and meal kits; and Masienda, a clean label tortilla company.
"When it comes to the product attributes, we look
for entrepreneurs that create natural foods that share in
Chobani's DNNA and have solid growth potential over
time," Ms. Feldman said. "The Chobani Incubator is interested in all categories."
The latest cohort includes Afia Foods, a mission-driven maker of frozen falafel and kibbeh; Cocina 54, a producer of better-for-you frozen empanadas; and Mason
Dixie Biscuit Co., maker of preservative- and additivefree biscuits, among others.
"The market is extremely crowded, with an influx
of capital that has entered the packaged food industry
over the past three to five years," Ms. Feldman said. "It
is a very exciting space, and I'm encouraged by the landscape because so many new companies are bringing exciting innovation to the food and beverage space."
301 INC, the venture and business development unit
of General Mills, Inc., Minneapolis, supports companies
that "obsessively put consumer needs first."
Consumers are looking for convenient, nutrient dense
foods that may meet a custom wellness need, such as
vegan or plant-based protein to help fuel a workout, or
a probiotics-rich snack to promote healthy digestion, according to 301 INC.
"Truly buzzworthy products combine great passion,
purpose and remarkability," said John Haugen, the
founder and managing director of 301 INC. "We are
experiencing the biggest generational transition in food
brand preferences in our lifetime; we'll look back on this
10 years from now and remember what an amazing time
is was to be in the food business. We all have a responsibility to take great ideas and work together to bring
them forward, wherever you sit in the ecosystem."
MBN

"We have had a R
Ryan 793 slicer since
e '96,
and expect to run it for another 20+
years! If we ever needed another, we
would automatically contact Ryan first."
Larry Allen, Engineer
CDA Baking

*R
Reduce
d
labor
l b
* Reduce maintenance
* Reduce slice time
Model 890 Series
* Capable of slicing at speeds up to 24,000 pph.
* Unique blade-change-on-the-fly
design. No need to stop
the line to clean blades!
* Safety features include
magnetic intralox
switches & brakes on
blade motors for near
instant blade stop
* Adjustable blade height &
depth of cut.
* Versatile, will handle multiple types
of products on one machine.

Model 793
* Versatile slicer for batch-type
operations.
* Can be fed by hand or by conveyor.
* Up to 8000 pph volume.

Visit Us at Booth

6587
Sept. 8-11, 2019

Celebrating 25 Years of Excellence

YEARS

Technology, Inc..
RyanSlicer.com
IBIE 2019 PreShow Guide 115

http://www.RyanSlicer.com

IBIE - 2019 Special Edition & Show Preview

Table of Contents for the Digital Edition of IBIE - 2019 Special Edition & Show Preview