BY MARK HAMSTRA
6 Tips for Startups from
Chobani Incubator
Food entrepreneurs can get a leg up on the
competition with limited funds, experts say.
S
tartup food producers seeking to gain a foothold in the market can do so with
minimal investment if they are resourceful in their marketing, pay close attention to
product quality, and take a careful approach to working with brokers and retailers.
Those are some of the insights from a session at the Summer Fancy Food Show presented by Chobani
Incubator. For the past two years, Greek yogurt pioneer Chobani has been mentoring small start-up companies
that align with its mission to provide "better food for more people." Chobani Incubator adopts a handful of these
companies at a time, providing each with a $25,000 grant and access to the company's expertise and resources.
LEFT TO RIGHT: JACKIE MILLER, CHOBANI; JON LEVY, CHOBANI;
NICK BAUMAN, CHOBANI; BRIAN RUDOLPH, BANZA.
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