Brands embracing the use of upcycled vegetables for more inclusive snacking options

The snacking industry is seeing a wave of innovation as entrepreneurs focus on upcycling and inclusivity to stand out in a competitive market. Five finalists from SNAC International’s SNAC Tank Pitch Competition showcased their brands and entrepreneurship journeys during Food Entrepreneur’s Food Entrepreneur Experience webinar on April 24.

One of the key themes of the webinar was upcycled vegetable snacks, with brands like Confetti Snacks and Theo’s Plant-Based Jerky leading the way. Confetti Snacks, founded by Betty Lu, transforms imperfect or surplus vegetables into crunchy chips, tackling food waste and hunger in the process. Similarly, Theo’s Plant-Based Jerky uses upcycled beets and sweet potatoes to create a unique plant-based jerky product.

Another standout brand, Good Journey Donuts, founded by Kristoffer Quiaoit, offers low sugar, high fiber donuts as a healthier alternative for consumers. Despite facing challenges in the past, Quiaoit is determined to provide Americans with reduced sugar options and empower them to make healthier choices.

Absurd Snacks, a plant-based snack brand, focuses on providing allergen-free options with high protein, fiber, and less sugar. Grace Mittl and Eli Bank, the founders, were inspired to start the company after a friend experienced a severe allergic reaction to mislabeled food.

Keya’s, founded by Keya Wingfield, offers Indian-inspired potato chips with complex flavors to mainstream consumers. Wingfield aims to break the monotony of traditional snack flavors and introduce new, exciting options like Bombay spice and black salt.

These innovative brands are reshaping the snacking industry by prioritizing sustainability, inclusivity, and unique flavor profiles, setting them apart in a crowded market.