Shaping the future of food

Partners with a passion for disruption

Feeding the power of authenticity

Hi, We’re Springboard.

A platform dedicated to nurturing, scaling, and accelerating growth of disruptive brands within the food and beverage space.

What We Believe

We are seeking partnerships to develop brands with authentic propositions and inspired founders within one of four pillars that are shaping the future of the food and beverage space:

Natural & Organic

Certified organic, plant-based proteins, locally sourced, farm-to-table, nutrient-dense superfoods. Terms consumers are increasingly looking for when fulfilling their family needs for a more balanced and healthy lifestyle. A fundamental platform for the future of food.

Specialty & Craft

Super-premium, expertly-crafted products, often made using traditional methods and artisan techniques. This trend includes ever-growing authentic ethnic and regional cuisines.

Health & Performance

Products that are fuel for a healthy and active lifestyle, whether they are superfoods packed with antioxidants or support digestive health with pre- and probiotics.

Experiential Brands

When brands create memorable, innovative experiences, food becomes something more. Experiential brands are using food as a platform for these experiences and producing activities to change how and what we eat.

How We Operate

Partnerships
We actively search for emerging brands with authentic stories and inspired founders.
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Incubator Program
Nurturing the next generation of first-to-market, disruptive products and brands in the food and beverage world.
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Accelerator Program
Our accelerator program includes a dedicated team focused on partnering and accelerating high-potential brands.
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Partnerships

Who are we looking for?
We establish partnerships with emerging authentic brands that can expand into new categories within one of the four pillars shaping the future of the food and beverage space.
What do we offer?
Our partnerships offer long-term value creation in connection with global management expertise and the capabilities of The Kraft Heinz Company.

Incubator Program

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Who we are looking for?
Disruptive thinkers with first-to-market products and brands in our four pillars that have the potential to disrupt the food and beverage industry.

What do we offer?
A fast-paced, specialized program designed to drive budding products and brands into thriving, investment-ready businesses.

Accelerator Program

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Founded in 1993 as the original plant-based protein alternative, BOCA is relaunching in style to make choosing healthy options uncomplicated and accessible for all.
DEVOUR isn't a brand for sharing. It isn't for family. It's for you to hoard, covet, and eat pleasurably in your own man cave.
Free play was becoming a lost art, until everyone’s favorite delicious, wobbly treat transformed the way families experience food.
Momofuku
Momofuku is bringing their fan-favorite Korean sauce that tastes good on everything to the shelves.

Springboard Team

Click the photos to know more about us.

Sergio Eleuterio
Sergio
Sergio Eleuterio
Head of Springboard
Katy Marshall
Katy
Katy Marshall
Springboard Marketing & Sales Lead
Timothy Downey
Tim
Timothy Downey
Springboard R&D Lead
Kelly Reinke
Kelly Reinke
Kelly Reinke
Springboard Incubator
Brian Arendt
Brian Arendt
Brian Arendt
Springboard Packaging R&D
Lauren Salvatore
Lauren Salvatore
Lauren Salvatore
Springboard Formulation R&D
Michael Hartley
Michael Hartley
Springboard Brands: Jell-O Play
Juliet Levine
Juliet Levine
Springboard Brands: DEVOUR & BOCA

FAQS

GENERAL
What is Springboard?

Springboard is a new platform dedicated to nurturing, scaling, and accelerating growth of emergent, disruptive US brands within the food and beverage space. We are focused on four pillars that will influence the future of food: Natural & Organic, Specialty & Craft, Health & Performance and Experiential brands.

What is the meaning behind the word “Springboard”?

Great question! The spring in Springboard stands for two things. Firstly, spring stands for a time of freshness, newness, and growth. Secondly, the word spring stands for a fast, powerful growth vehicle. The board in Springboard stands for the goal of our platform bringing together a board of businesses and strong founders.

When did Springboard launch?

We are launching Springboard officially at Natural Products Expo West, but the team has been working on it for several months now.

What types of brands/companies are you looking for?

Springboard is actively looking for opportunities in brands with authentic propositions and inspired founders operating in one or more of the four pillars we believe will shape the future of food. The platform aims to build a group and foster collaboration amongst engaged founders who would continue leading their businesses with the support and expertise from Kraft Heinz.

How do I talk to you about my products?

If you have a first-to-market product that can help us shape the future of the food and beverage industry in our four focus pillars (Natural & Organic, Specialty & Craft, Health & Performance, and Experiential), please apply to the Springboard Incubator Program on our website.

Also, be sure to check our Springboard news section where we’ll post times and dates for information sessions and meet and greet opportunities!

Can we still be accepted to the Incubator if we have received some funding?

Absolutely! We do ask that you disclose amounts, but typically seed-funding is just fine.

When will I hear back about the status of my application for the incubator?

The team is working on reviewing applications on a rolling basis, but you should hear back from us regarding your status in our program by February 8th, 2019.

Do companies have to move to Chicago for the incubator?

We have found that relocation to Chicago is highly beneficial, however, we know it is not always possible. We do require teams to be in Chicago for the training and mentorship sessions, mid-point check-in, and final presentations.

What are the dates for the second incubator cycle?

March 11th, 2019-June 28th, 2019

When do applications close for the second incubator cycle?

January 15th, 2019-apply today!

What is needed to apply to the Springboard Incubator Program?

We require the following:

  • At least a fully commercialized, ready-to-order product
  • Year 1 sales projections of $250,000 or more
  • 2 or more full-time employees
  • First-to-market
  • Falls under one or more of our four focus pillars- Natural & Organic, Health & Performance, Specialty & Craft, and Experiential Brands
How do I talk to you about my products?

If you have a first-to-market product that can help us shape the future of the food and beverage industry in our four focus pillars (Natural & Organic, Specialty & Craft, Health & Performance, and Experiential), please apply to the Springboard Incubator Program on our website.

Also, be sure to check our Springboard news section where we’ll post times and dates for information sessions and meet and greet opportunities!

Do I have to be an U.S. company to apply for the Incubator Program?

At this time, we are only accepting U.S. companies, but keep checking in!

Do I have to have sales traction to apply to the Incubator?

You do not, however we require a fully commercialized, ready-to-order product with year 1 sales projections of $250,000 or more.

Can I apply to the Incubator if I do have sales traction?

Absolutely! We would love to hear more about your progress. One thing to note-if you already have significant funding, typically series, your business may be too mature for the Springboard Incubator Program. Feel free to contact us through email with further questions.

Can’t find your question?

Please fill out the form below and we will get back to you shortly.

Purpose

We want to develop and partner with high voltage, challenger brands with authentic propositions and inspired founders, who will be encouraged to continue leading their businesses with support and expertise from Kraft Heinz in go-to-market capabilities, research and development and consumer insights.

Partnerships

Springboard will facilitate access and collaboration to a diverse group of inspired partners and tap into the expertise and resources from Kraft Heinz as its state-of-the-art Innovation Centers, its world-class management practices, efficiencies from its operating scale, and extend its food safety and quality capabilities programs.

The world of protein alternatives has become complicated, expensive, and confusing. BOCA is a breath of fresh air as it demystifies the plant-based set. Now synonymous with veggie burgers, BOCA burgers are known as the entry point to the protein alternatives category. As one of the marquee brands in the Springboard accelerator program, BOCA has successfully improved product texture and taste across its portfolio and is innovating beyond the traditional burger, all leading to an exciting relaunch with a bold new brand identity.

All food should be mouthwatering. Period. End of story. So in each DEVOUR product, we dial up the taste. Max out the flavor. Tender meats and creamy sauces. Crispy crusts and gooey cheeses. Spicy, smoky or savory, sometimes sweet. Always ridiculously delicious. A bold, unapologetic brand that hates blandness and won’t conform to boring. With its start in frozen meals in 2016, DEVOUR is gearing up for its biggest year yet to bring bold, craveable taste to guys everywhere.

Momofuku

Credited with the “rise of contemporary Asian-American cuisine” by the New York Times and named the “most important restaurant in America” by Bon Appétit Magazine, Momofuku has gained worldwide recognition for changing the way we eat. The innovative restaurant partnered with the Kraft Heinz accelerator program to bring their famous Ssäm Sauce to retailers across the United States. With the launch of Ssäm Sauce, a key ingredient in Momofuku restaurants will soon be available to add to all your favorite foods.

Sergio Eleuterio

Sergio is Springboard’s leader with a fifteen-year career occupying positions in management, marketing and R&D at Unilever, ABInBev, Grupo Boticário and Kraft Heinz. With global experience in Latin America, Europe and the US, Sergio has a proven track record in innovation and turnaround initiatives and has excelled in branding, communication and business strategy, consumer insights, and social and digital media.

Katy Marshall

Katy leads Marketing and Sales across Springboard brands. She previously served as a Kraft Heinz Brand Manager where she led the development of new brands and propositions across the Grocery business. Prior to joining Kraft Heinz, Katy built the customer acquisition team at Harry’s, where she developed the growth engine that acquired the brand’s first one million customers. Katy began her career at The Boston Consulting Group. She holds a BA, summa cum laude, from Columbia and an MBA from Harvard Business School.

Monica Maurtua

Timothy Downey is Springboard’s R&D Lead. Tim graduated from Johnson & Wales University with a degree in Culinary Nutrition and Food Science. His love for food began in high school when Tim competed in food competitions and worked on a food truck in his hometown, which led him to culinary school. Tim began his career at KraftHeinz in Culinary Research & Development and within 5 years, he has formulated and launched over 50 different food products throughout the grocery store such as Heinz regional style BBQ Sauces, Devour frozen meals, Smart Made frozen meals, and Heinz Ketchup flavors.

Kelly Reinke

Kelly is responsible for building our Springboard Incubator Program. She graduated from Cornell University and began her career at Unilever, where she worked in Breyers branding, cross-category sales strategies, and in-store executional efficiencies. Prior to joining Springboard, Kelly was a core member of the Beverages team at Kraft Heinz, where she over-delivered the targets on her categories every year. Kelly is especially savvy in new product commercialization, business analytics, and execution.

Brian Arendt

Brian is Springboard’s resident packaging expert. He honed his skills at Michigan State University, where he earned a degree in Packaging. At Kraft Heinz, Brian has developed innovative packaging for a variety of iconic brands such as Philadelphia Cream Cheese and Oscar Mayer. He hopes to leverage his passion for unique design to develop breakthrough innovations across the Springboard portfolio.

Lauren Salvatore

Lauren manages R&D for the Springboard portfolio. She joined Kraft Heinz after graduating from the University of Delaware, where she studied Food Science & Technology and Nutrition. Lauren has developed new products with notable brands like Stove Top, Shake 'N Bake and Cracker Barrel. She is looking forward to developing innovative and great-tasting products across our Springboard brands.

Michael Hartley

Michael is spearheading the launch of Jell-O Play. He previously managed Kraft Heinz’s Coffee Pods business. Michael developed a passion for the food and beverage industry while working for an innovation and brand consultancy in Atlanta. He is a graduate of the University of North Carolina’s Kenan-Flagler Business School, and earned his MBA at the Kellogg School of Management.

Juliet Levine

Juliet manages DEVOUR and BOCA within the Springboard portfolio. She began her career in Kraft Heinz’s first Corporate Management Trainee Program, from which she moved on to a range of tactical and strategic roles within Marketing. She most recently managed many of Kraft Heinz’s frozen snack brands and launched Oscar Mayer in Frozen. Juliet is excited to bring her passion for plant-based living and experiential lifestyle brands to grow these two important pillars in the Springboard portfolio. She is a graduate of the Dyson School of Business at Cornell University.