Veggie jerky, low-sugar donuts, upcycled mushroom chips and more: The SNAC Tank finalists in the spotlight
The SNAC Tank Pitch Competition promises to be an exciting highlight of SNX 2024, running from April 14-16 in Dallas, Texas. The competition provides valuable insight into the snack industry’s future while celebrating the innovative spirit of emerging brands.
“SNAC Tank is one of our favorite parts of SNX because we get to enjoy the latest and most tasty innovations in snacking while seeing an exciting live competition,” said Christine Cochran, CEO and SNAC International.
Absurd Snacks, Confetti Snacks, Good Journey Donuts, Keya Snacks and Theo’s Plant-Based will pitch their vision, product and business model to a panel of judges with an eye on grabbing the $10,000 prize. More importantly are the valuable connection opportunities with industry mentors.
“Each of these brands represents the spirit of entrepreneurship and creativity that is driving the snack industry forward,” added Cochran.
“We commend them for their vision and dedication to delivering new and delicious snacks to consumers.”
This year’s finalists
Absurd Snacks produces a high protein, low sugar snack mix made from roasted chickpeas, fava beans, naturally sweetened fruit and granola clusters.
The brand was founded in 2022 by Grace Mittl and Eli Bank with a mission to simplify and safeguard the snacking experience for thoses living with food allergies. All ingredients in the snacks are free of the top nine allergens.
Mittl, who is CEO of the brand, will make the presentation.
Good Journey Donuts has developed a low-sugar donut that are naturally sweetened and made with wholesome ingredients like almonds and soluble tapioca fiber.
The product has been designed to offer guilt-free treat for environmentally conscious consumers.
The presentation will be given by founder and CEO Kristoffer Quiaoit.
Keya Snacks introduces Bombay Chips, which sources 29 ‘clean’ spices from India. These are dried and blended, then combined with potatoes sourced from farmers across the US.
According to founder and CEO Keya Wingfield, the chips are designed to promote wellness while preserving the rich cultural heritage of authentic Indian flavors.
Wingfield will make the presentation.
Every product by Theo’s Plant-Based features veggies as the number one ingredient, making it the first brand to introduce ‘vegetable jerky’ to the market.
Each of its snackbags contains 2-3 servings of organic vegetables in exotic flavors like ginger teriyaki and garlic herb.
The presentation will be given by cofounder and co-CEO Theo Mourad.
Confetti Snacks produces veggie and mushroom chips made from upcycled produce, aiming to deliver snacks that are dense with nutrients and plant goodness. The colorful snacks not only deliver on nutrition (and taste) but are bring bursts of fun and excitement to the snacking aisle.
Most importantly, though, the brand is committed to ending hunger and food waste by upcycling ‘ugly’ produce.
Founder and CEO Betty Lu will make the presentation.
The panel of judges will be headlined by Daymond John, founder of the fashion brand FUBU and star of ABC’s hit television show Shark Tank. Also serving as judges this year will be Mauro Gomez, chief growth officer of Anita’s Snack Foods, Jeff Patridge, partner of Highlighter Partners LP and Monica Watrous, Managing Editor, NOSH.
SNX attendees will have the opportunity to sample the products and interact with the finalists at the SNAC Tank Showcase in the Experience Zone.
SNAC Tank semi-finalists – including Levelle Nutrition, Lillie’s of Charleston (Gullah Pop), Pac Pac Snacks and OMG! Pretzels – will also be attending the Showcase.
