Exhibitors from incubators will include:
Community Co-Pack, a low-barrier contract
manufacturer that incubates and scales BIPOC and
women-led businesses.
FiMi Kingston, a maker of an authentic blend
of Jamaican Jerk Seasonings that use natural
ingredients to produce worldly flavors.
Great Life by Lucinda, a woman-owned business
that makes veggie burger mixes, creamers, mocha
mixes, smoothies, and soups.
The Hatchery Chicago, which enables local
entrepreneurs to build and grow food and beverage
businesses and provides job training and placement
programs.
Lentiful, maker of high-protein, high-fiber meals
featuring lentils, a plant-based superfood.
Mindful Proteins, whose mission is to create high-
protein, functional food and beverages made from
simple and healthy ingredients.
The Oregon State University Food Innovation
Center, an urban Agricultural Experiment Station
located in Portland, Oregon. The FIC services the
Northwest food industry and communities as well
as national and international businesses.
Portland Salt Co., maker of seasoning blends
using pure sea salt from the Pacific Ocean and all-
natural spices. Products include Steak Salt, Pita
Salt, and Toast Sugar.
Rutgers Food Innovation Center supports
domestic companies as well as international
businesses looking to establish or expand their U.S.
presence with the marketing, technical, regulatory,
and manufacturing expertise that is critical for
success.
TanTan Foods, a maker of vegan and gluten-free
Vietnamese sauces based on the family recipes from
the owners of the Tan Tan Café & Delicatessen in
Beaverton, Oregon.
Startup companies include:
CinSoy Foods, a small-batch fermenter of soy
sauce and miso. Its products are made using
traditional Japanese techniques to draw out
maximum umami.
J Plus Specialty Foods, LLC, maker of a 10-calorie
jelly snack made with Konjac plant.
Maax Brands, LLC, a maker of caffeinated gum in
cinnamon, coolmint, and spearmint flavors.
Mantis BBQ, a maker of barbecue sauces that
donates 10 percent of proceeds to The Kidney
Project for artificial kidney research.
Paris Delice, a maker of French Chocolate Mousse,
Mango Passionfruit Mousse, Keto Chocolate
Mousse, and Plant-Based Chocolate Mousse.
Poco Kitchen, a quick-meal brand offering
international dishes with non-GMO, organic, and
real food ingredients.
Whoa Dough, a maker of gluten-free and vegan
cookie dough bars.
NEW NOW NEXT TO FEATURE STARTUP
AND INCUBATOR PRODUCTS
By Julie Gallagher
NEW NOW NEXT will debut at the Winter Fancy Food Show as an area that houses some of the newest
products from startup companies and incubators, many of which haven't yet hit the market.
The area can be found on Level 1 of the Show Floor in the 3200 aisle, across from the SFA Hub.
NEW
NOW
NEXT
WINTER 2023 35
Julie Gallagher is director, content development
for the Specialty Food Association.
